These Vegan Cheesecake Brownies are easy, rich, and crazy good! A simple chocolate brownie crust and a cashew-based, super smooth cheesecake topping. Completely dairy free, gluten free, and naturally sweetened, but everyone will love them!
Brownie Layer
- Almond butter
- Coconut oil
- Coconut sugar
- Cacao powder
- Salt
- Vanilla
- Almond flour
These are the ingredients needed for the brownie layer. It's kind of like a cross between brownie and fudge. It's no-bake so all the ingredients just get mixed up quickly and poured into a pan. It is super easy and melt-in-your-mouth good. Even just making them by themselves would be a good treat.
Dairy Free Cheesecake Layer
- Raw cashews
- Coconut oil
- Almond milk
- Maple syrup
- Salt
- Lemon juice
These are the ingredients to make the cheesecake layer. The trick is to really be patient when blending. It's not going to be smooth after 1 minutes. Let it keep going until it is completely smooth and creamy. It took about 5 minutes and was totally worth it! It sets up in the fridge and gets that same firm texture- it's incredible! I am definitely a believer and see many more cheesecake variations being made.
Soaking the cashews
You need to soak your cashews for at least 4 hours to soften them. Then drain and use. Or you can do the quick version which is soak them in hot water for 1 hour, and I changed the water half way through to keep it hot.
It is important to have a high powdered blender or food processor. I have the Ninja Kitchen System and used to food processor attachment for this. I actually have a Vitamix as well, but prefer my Ninja over that for this specific use.
This recipe is good for summer so you don't have to heat your house, but it's also good year round. No-bake recipes are always nice to have and make. If you can't have dairy and have been missing cheesecake, these are the treat to make! Here are more dairy free cheesecakes to try:
- Paleo Vegan Caramel Pecan Cheesecake
- Vegan Paleo Caramel Apple Cheesecake
- Paleo Vegan Strawberry Rhubarb Cheesecake
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Vegan Cheesecake Brownies
Ingredients
Brownies
- ½ cup creamy almond butter unsweetened and unsalted
- ½ cup coconut oil room temp
- ½ cup coconut sugar
- ½ cup cacao powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 ½ cups almond flour
Cheesecake Layer
- 1 cup raw cashews
- ¼ cup melted coconut oil
- ¼ cup unsweetened almond milk
- ¼ cup maple syrup
- ⅛ teaspoon salt
- 1 teaspoon lemon juice
Instructions
Brownie Layer
- In a large bowl, combine almond butter and coconut oil until well mixed. Add in the coconut sugar, cacao powder, salt, vanilla, and almond flour. Mix completely until all the ingredients are well combined. Press into prepared pan and chill in the fridge until solid. Wait at least 1 hour before topping it with the cheesecake.
Cheesecake Layer
- Drain the soaking cashews and rinse them through a fine mesh strainer. Place them in a high powdered blender or food processor.
- Add in the coconut oil, almond milk, honey, salt, and lemon juice. Blend on the highest speed until completely smooth- about 5-7 minutes. Stop as needed to scrap down the sides.
- Once smooth, pour the mixture over the brownie layer. Smooth the top to make even and pretty. Place in the fridge for at least 4 hours until firm.
- Top with a chocolate drizzle if desired. ½ cup chocolate chips melted and drizzled on top.
Notes:
Nutrition Information
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