These Vegan Cheesecake Brownies are easy to make and impressive to look at. The sweet and creamy vegan cream cheese pairs well with the fudgy chocolate.

Brownies are so nostalgic for me. My family used to make a big batch for special occasions. We would use the boxed kind, but it was fun for me to see the powder in the bowl and it magically turn into batter once you added the butter, milk, and eggs.

My favorite part is when it is really warm and fudgy. I preferred the edge pieces.

Making a vegan version was surprisingly easy. The eggs add moisture and air to the brownies. Which is why we add the non-dairy milk, and baking powder to the brownies.

To make it extra fancy looking, the cheesecake layer on top adds another layer of flavor and a smoother texture. It’s one the best brownies I have ever made, hands down. Vegan or not. Try these Vegan cheesecake brownies yourself.

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Ingredients

These cheesecake brownies have two layers. You will need these ingredients:

• Vegan Butter I use Earth Balance vegan buttery sticks. These have less water content and make it better for baking. Try to not use the spreadable butter that comes in a tub. For this recipe, make sure it is hot in order to melt the sugar. The easiest way to do this is to put it in the microwave for 30 seconds to 1 minute.
• Sugar. I use cane sugar, but you can use any granulated sugar. This will be in the brownies and cheesecake layer.
• Non-dairy milk. I use soy milk, but use any milk you prefer. I would suggest a mild-tasting one.
• Vanilla extract. This will be used for both layers, as well. My favorite brand is this one.
• All-purpose flour. I haven’t tried this recipe with any gluten-free flour.
• Cocoa powder. Of course for brownies, you need cocoa powder! Try to get high quality baking cocoa powder if you can.
• Baking powder. This will act as your leavening agent and make the brownie not as dense.
• Vegan Cream Cheese. I use the Tofutti brand because it is exactly 8 oz and it is very creamy. Use your favorite vegan cream cheese, but results may vary from brand to brand. Feel free to add more sugar or flavor if needed.
• Cornstarch. This will be added to the cheesecake spread. It will thicken it up and make it set faster when it is in the oven. You can also use arrowroot powder.

Tips for making Vegan Cheesecake Brownies

To get it to not stick the pan, brush oil or melted butter around the sides. You can also add parchment paper for easier removal and for faster cooling.

You should let it cool at room temperature for at least 30 minutes before slicing and cutting. I let it rest on the kitchen counter marble for twenty minutes, then move it to a wire rack for ten minutes.

For a creamier and smoother consistency, let the vegan cream cheese warm up to room temperature. This will make it easier to mix with a spatula. Once the vegan cream cheese is lump-free, then add the other ingredients.

To achieve the swirl on top, Spread the cheesecake layer and put in dollops the brownie batter. Then swirl with a toothpick or chopstick or even the tip of a knife.

To store, you can place it in an airtight container in the fridge. It will last about 1 week. Or if left at room temperature, it will last 3 days. Enjoy!

You can add vegan chocolate chips to the brownie batter or nuts if you want. I flavor the cheesecake layer with vanilla extract, but you can try peppermint extract or even lemon extract. I haven’t personally tried it, but that sounds delicious.

Maybe try adding vegan marshmallows and chopped up graham crackers for a smores brownie. Or sprinkles for a confetti brownie.

Want More?

Try Out Similar recipes below:

• Vegan Chocolate Ice Cream with Chocolate Crackle
• My favorite Hot Chocolate Recipe
• Chocolate Meringue Toadstools

These brownies are really good if you have it with a scoop of vegan ice cream. Or if you heat it up, it makes a delicious little snack. If you tried this recipe, let me know in the comments below. I would love to hear from you!