Name: Vegan Cheesecake Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 16 ounces vegan cream cheese (room temperature); 1/4 cup sugar; 1 tablespoon cornstarch; 2 tablespoons lemon juice; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1/2 cup melted vegan butter (hot); 1¼ cup granulated sugar; 1/3 cup non-dairy milk (plain, unsweetened); 3 teaspoons vanilla extract; 1 cup all-purpose flour; 2/3 cup cocoa powder; 3/4 teaspoon baking powder; 1/4 teaspoon salt

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JUMP TO RECIPE

These vegan cheesecake brownies start with a rich, fudgy brownie layer and are topped with a layer of creamy, tangy cheesecake. Nut-free!

A square piece of a cheesecake brownie being help up. There is a bite taken out of a corner.

When two of the best desserts on earth get married, vegan cheesecake brownies are born. They are sweet and decadent, creamy and fudgy, and so incredibly delicious.

This is the perfect dessert to bring to family get togethers, potlucks, and holiday dinners. Seriously, no one can tell they are vegan!

For these cheesecake brownies, we will start with a base of my famous fudgy vegan brownies (ever since I published it, it has been consistently one of my top-rated recipes!) Then, of course, the creamy and tangy cheesecake layer. Finally, a chocolate swirl of brownie batter is marbled on top.

Ingredients

The full, printable recipe can be found in the recipe card below.

Vegan cream cheese: I prefer store-bought cream cheese for this recipe (the texture is smoother), but you can use homemade vegan cream cheese if needed. My favorite brand of cream cheese is GoVeggie - it's so smooth and creamy (and also nut-free!) More good options are Kite Hill and the Trader Joe's brand. Miyoko's is not my favorite for cheesecake, it's too dense and tart.
Sugar: It's dessert, of course we need sugar! It goes in both layers.
Cornstarch: This is a great egg replacement for cheesecake. You can also use arrowroot powder.
Lemon juice: For tanginess in the cheesecake layer!
Vanilla extract: Flavor for both layers! You can change this up if you want different flavored cheesecake. Peppermint would be amazing!
Salt: Brings out the flavors in both the cheesecake and brownie layers.
Vegan butter: We're going to melt this so it gets hot and subsequently helps melt the sugar. No grainy brownies here. I usually use Earth Balance buttery sticks for baking.
Non-dairy milk: I always use oat milk, but any vegan milk will work fine.
Flour: This recipe calls for all-purpose flour. I have not tested it with gluten-free flour.
Cocoa powder: Chocolate! Make sure to use unsweetened cocoa powder for baking.
Baking powder: A leavening agent necessary for the brownies to bake correctly! Don't mistake for baking soda.

Collage of cheesecake brownies process steps

Instructions

The full, printable recipe can be found in the recipe card below.

Prep: Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper. I also spray with cooking oil to make sure it's extra non-stick.
Cheesecake layer: Mix the cheesecake ingredients in a bowl and set aside. Simply whisk together the ingredients.
Brownie layer: Whisk ix together the melted hot butter and sugar in a large bowl. Stir in the non-dairy milk and vanilla. In a separate bowl, combine the dry ingredients for the brownie batter (flour, cocoa powder, baking powder, salt.) Stir the dry ingredients into the bowl with the butter and sugar.
Reserve ¼ of brownie batter in a small bowl and mix with about 1 tablespoon of water (we need this for the swirl!)
Spread the rest of the brownie batter into the baking dish evenly.
Next, spread the cheesecake layer evenly on top of the brownie layer.
Dollop on the reserved brownie batter and make swirls with a toothpick or the tip of sharp knife.
Bake for about 30-35 minutes. The brownies are done when a toothpick inserted comes out relatively clean (some crumbs or cheesecake residue is fine - raw brownie batter isn't.)
Let cool completely before cutting.

Vegan cheesecake brownies cut into 9 squares on a sheet of parchment paper.

Tips and Tricks

Lining the baking pan: I recommend cutting two strips of parchment paper to fit the width of your baking pan. Leave some excess on the edges to use as handles for pulling the brownies out of the pan before cutting. Grease the pan a little before adding in the parchment paper - this prevents the paper from slipping around when you are spreading the brownie batter. Lay each parchment paper strip into the pan, in different directions. Grease the paper (don't forget the sides!) Then, spread in the brownie batter.

Different flavors: You can substitute the vanilla extract with another extract to change up the flavor! Peppermint and raspberry both pair well with chocolate. Amounts may vary, so taste test.
What type of pan to use: I always use a metal baking pan for making brownies and that is what I recommend. If you only have a glass pan, reduce the oven temperature to 325°F and check the brownies at about 25 minutes. (Glass heats up hotter than metal in the oven.)

A stack of three squares of vegan cheesecake brownies. The top piece has a bite taken out of the corner. There are more slices in the bakground.

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