Vegan Cheesecake Brownie

Indulge in the ultimate plant-based dessert with this Vegan Cheesecake Brownie recipe—a decadent fusion of fudgy cocoa-rich brownies and creamy, tangy cheesecake swirls. This recipe uses wholesome ingredients like flaxseed meal as an egg substitute, coconut oil for melt-in-your-mouth moisture, and a lemon-kissed vegan cream cheese layer that perfectly complements the rich chocolate base. With just 25 minutes of prep time, this treat is surprisingly easy to make, yet looks and tastes bakery-worthy. Whether you're catering to a vegan diet or simply looking for a delicious twist on classic brownies, these marbled beauties are the perfect crowd-pleaser. Serve them chilled for the best texture and enjoy a dessert that’s as visually stunning as it is irresistibly tasty!

Nutriscore Rating: 41/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 tablespoons Flaxseed meal
• 5 tablespoons Water
• 1 cup All-purpose flour
• 0.5 cup Cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Coconut oil, melted
• 0.75 cup Maple syrup
• 1 teaspoon Vanilla extract
• 8 ounces Vegan cream cheese
• 0.25 cup Coconut sugar
• 2 tablespoons Lemon juice
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang to easily lift the brownies out later.

Step 2

In a small bowl, combine the flaxseed meal with water and let it sit for about 5 minutes to thicken. This will serve as your flax egg substitute.

Step 3

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.

Step 4

In another bowl, mix the melted coconut oil, maple syrup, vanilla extract, and the flax egg until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 6

Spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.

Step 7

For the cheesecake layer, in a bowl, beat together the vegan cream cheese, coconut sugar, lemon juice, and lemon zest until smooth and creamy.

Step 8

Drop spoonfuls of the cheesecake mixture over the brownie batter and use a knife to swirl the two mixtures together for a marbled effect.

Step 9

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with only a few moist crumbs.

Step 10

Remove the pan from the oven and allow the brownies to cool completely in the pan set on a wire rack.

Step 11

Chill the brownies in the refrigerator for at least 2 hours before slicing and serving for the best texture.

Step 12

Lift the brownies out of the pan using the parchment paper overhang, slice into squares, and enjoy your delicious vegan cheesecake brownies.

Nutrition Facts

Serving size	(877.0g)

Amount per serving	% Daily Value*
Calories	3156.6

Total Fat 196.7g	0%
Saturated Fat 158.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2875.8mg	0%
Total Carbohydrate 358.5g	0%
Dietary Fiber 22.3g	0%
Total Sugars 220.7g
Protein 39.1g	0%

Vitamin D 0IU	0%
Calcium 196.1mg	0%
Iron 15.1mg	0%
Potassium 1058.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 4.7%

Carbs: 42.7%