Vegan Brownie Cheesecake Bars
Are you looking for a decadent dessert that satisfies your sweet tooth while remaining completely plant-based? These Vegan Brownie Cheesecake Bars are the perfect combination of rich, fudgy brownies and creamy, tangy cheesecake. Plus, with a simple gluten-free swap, everyone can enjoy them!
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Why You’ll Love This Recipe
- Completely Vegan – No dairy, eggs, or animal products, making it great for plant-based diets.
- Easy Gluten-Free Option – Swap the all-purpose flour for a gluten-free blend to make this recipe safe for those with gluten sensitivities.
- Perfect for Any Occasion – Whether you’re making dessert for a family gathering, meal prepping sweet treats, or indulging in a weekend baking session, these bars are a hit.
- Rich and Indulgent – The combination of deep chocolate flavors and creamy cashew-based cheesecake makes for an irresistible bite.
- Simple Ingredients – Made with pantry staples and easy-to-find plant-based alternatives.
Gluten-Free Substitutions
For a gluten-free brownie base, simply replace the all-purpose flour with a gluten-free flour blend. Make sure to use a 1:1 baking blend that contains xanthan gum or another binding agent to maintain the perfect texture. The result? A chewy, rich brownie that pairs beautifully with the creamy cheesecake layer.
Final Thoughts
These vegan dessert bars are perfect for anyone who loves plant-based baking and wants to indulge in a healthier treat. Whether you’re a chocolate lover or a fan of creamy cheesecakes, this recipe offers the best of both worlds. Try them out and let us know how they turn out!
If you love the flavors in this recipe but prefer to enjoy just one element, you’re in luck! You can try making The Best Vegan Brownies for a rich, chocolatey treat or indulge in Vegan Cheesecake (The Best and Easiest) for a smooth and creamy dessert. Both options stand on their own as delicious plant-based sweets, so feel free to explore whichever suits your cravings best!
Enjoy your Vegan Brownie Cheesecake Bars!
Vegan Brownies- with a hint of coffee
Course: DessertCuisine: AmericanDifficulty: Medium45
minutesIngredients
For the Brownie Layer:
6 tablespoons coffee (room temperature)
3 tablespoons ground flax or ground chia seeds
1/3 cup vegan butter
3/4 cup vegan chocolate chips, divided
3/4 cup coconut sugar
1 teaspoon vanilla extract
1/2 cup cocoa powder (Dutch-process)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cheesecake Layer
2 cups raw cashews (soaked overnight or boiled for 10 minutes)
1/2 cup coconut oil, melted
1/2 cup plant-based milk
1/4 cup maple syrup
1/4 cup lemon juice
1/4 teaspoon salt
1 teaspoon lemon zest
1.5 teaspoons vanilla extract
Directions
- Prepare the Brownie Layer:
- Prepare the flax egg: In a small bowl, whisk together the coffee and ground flax (or chia) seeds. Let it sit for about 5 minutes until it thickens.
- Melt the chocolate & butter: In a heatproof bowl, melt the vegan butter and 1/2 cup of the chocolate chips together using a microwave (in 20-second intervals, stirring in between) or over a double boiler until smooth.
- Mix the wet ingredients: Stir in the sugar, vanilla extract, and the flax mixture into the melted chocolate until well combined.
- Incorporate the dry ingredients: Sift in the cocoa powder, flour, baking powder, and salt. Gently fold the ingredients together until just combined.
- Add remaining chocolate chips: Stir in the remaining 1/4 cup of chocolate chips for extra texture.
- Bake: Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper and pour in the batter, spreading it evenly.
- Cook: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The less time you bake these brownies, the more cakey they will be. If you bake them a few minutes longer, they will be more dense and have a fudge-like texture.
- Cool: Let brownies cool completely before adding the cheesecake layer.
- Prepare the Cheesecake Layer
- Create a buttermilk mixture: Combine the lemon juice and plant-based milk in a small bowl. Let sit for 10 minutes to develop a tangy, buttermilk-like flavor.
- Blend: In a high-speed blender, combine the soaked cashews, coconut oil, prepared buttermilk mixture, maple syrup, salt, lemon zest, and vanilla extract. Blend until completely smooth and creamy.
- Assemble: Pour the cheesecake layer over the cooled brownie layer. The cheesecake layer should be about half the thickness of the brownie layer to avoid overpowering the brownies.
- Set: Place in the freezer for about 2 hours to firm up.
- Serve: Remove from the freezer 15 minutes before serving.
- Optional: Drizzle melted chocolate or caramel sauce on top before serving.
Notes
- Store these bars in the fridge for up to 5 days. Remove from the fridge 5-10 minutes before eating to soften the layers.