If you love the idea of brownies and cheesecakes combined into one tasty treat, you'll adore this chocolatey brownie cheesecake which is completely vegan and so easy to make.
The base takes less than 30 minutes to make then after that, all you need to do is blend up the filling and refrigerate.
The cheesecake is topped with a luscious and smooth, 2-ingredient chocolate ganache with gives the chocolate mousse layer below a gorgeous coating. If I could describe this combination in one word, it would be dreamy.
For some more chocolate cheesecake inspiration, you also need to try my vegan black forest cheesecake, vegan snickers cheesecake and vegan chocolate orange cheesecake which are all so heavenly.
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Why You Will Love This Cheesecake
- Super Chocolatey - This cheesecake is a chocolate lover's dream. All three layers are packed with it. It's quite rich like my vegan almond chocolate cake, vegan caramel fudge brownie sundae and my vegan double chocolate pudding pie, but that doesn't stop me from taking a huge slice each time!
- The Best Texture - Creaminess is an understatement. This cheesecake has one of the creamiest fillings that I've ever had. Once you try it, you'll know exactly what I mean.
- So Moreish - Every single time that I've made my brownie cheesecake, our household has finished all of it without sharing it out with other people. We leave it inside our fridge for up to a week but to be honest, it's usually gone by that point!
- Allergy Friendly & Plant Based - This brownie cheesecake recipe is fully vegan and dairy free.
Ingredient Notes
- Dairy Free Butter - This will be used for the brownie batter to give it a little richness and flavor. It also works as a binder.
- Cocoa Powder - I added cocoa powder to both the brownie layer and the creamy mousse filling layer in order to make the cheesecake super chocolatey.
- Dairy Free Yogurt - As well as benefiting the texture, dairy free yogurt also acts as an egg replacer in vegan recipes.
- Dairy Free Dark Baking Chocolate - This will be added to both the cheesecake mousse layer and the chocolate ganache topping. I chose baking specific chocolate as it tends to melt easier than regular chocolate without becoming clumpy.
- Unsalted Cashews - The main texture enhancing ingredient. Without the cashews, the chocolate filling wouldn't be as thick and luscious. I also used them for my vegan strawberry shortcake white chocolate cheesecake and my vegan chocolate cheesecake.
- Dairy Free Cream Cheese - Compliments the cashews and gives the filling a little more creaminess.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you prefer dairy free white chocolates, as opposed to the classic dairy free dark and milk chocolates, you can definitely use it as a substitute for this recipe, 1:1. The instructions remain the same (other than leave the cocoa powder for the cheesecake mousse layer) and it will still taste absolutely amazing.
- For those of you who are wanting to use dairy free dark or milk chocolate for the brownie cheesecake, you will need to add cocoa powder to both the brownie layer and the cheesecake mousse layer. To take the chocolate flavors to a new level, use high quality cocoa powder. This will increase the richness and make your dessert taste more luxury like my vegan mascarpone chocolate sheet cake bars.
How To Make Brownie Cheesecake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease a round springform baking tin with dairy free butter.
2: Combine the sugar with the dairy free butter inside a large bowl.
3: Add the remaining brownie batter ingredients and form a batter by folding.
4: Spoon the brownie batter into the prepared tin and bake.
5: Let the baked brownie layer cool fully.
6: Melt the chocolate which will be used for the cheesecake mousse filling.
7: Blend together all of the filling ingredients, including the melted chocolate.
8: Pour the chocolate cheesecake filling over the brownie layer. Place in the fridge to set.
9: Make the chocolate ganache layer and pour it over the hardened cheesecake layer. Place into the fridge again to set.
10: Serve the brownie cheesecake and enjoy!
Expert Tips
Soak the cashews - Don't forget to soak your the cashews for at least 1-2 hours in boiling water so that they blend easily for the filling. Soaking them overnight is even better. The cashews are essential for the texture of the cheesecake mousse layer and can't be left out.
Refrigerate for the recommended amount of time - If you take the brownie cheesecake too early, the filling may not have set fully. Therefore, you won't be able to slice it properly. Be patient for the best results!
Recipe FAQs
Make sure that you leave the cheesecake inside the fridge for the recommended amount of time or else it may still be a little soft. Also use room temperature ingredients, as opposed to cold ingredients.
Once again, this will be due to the temperature of the ingredients not being room temperature. This especially applies to the cream cheese alternative.
Store this chocolate brownie cheesecake inside the fridge for up to 7 days. Make sure that it is covered inside airtight containers.
More Vegan Chocolate Recipes
If you tried this Brownie Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Brownie Cheesecake with Chocolate Ganache (Vegan)
Ingredients
Brownie Base:
- 160 g vegan butter melted
- 235 g granulated sugar
- Pinch of salt
- 160 g cocoa powder
- 170 g dairy free yogurt
- 0.5 teaspoon vanilla extract
- 90 g all-purpose flour sifted
Cheesecake Mousse Filling:
- 125 g dairy free dark chocolate chopped
- 45 g unsalted cashew nuts* soaked in boiling water for 1-2 hours (see notes)
- 75 ml water
- 225 g vegan cream cheese room temperature
- 1 Tablespoon maple syrup
- 75 g granulated sugar
- 0.5 teaspoon vanilla extract
- 1 Tablespoon cocoa powder
- Dash of salt
Ganache Topping:
- 300 g dairy free dark baking chocolate
- 200 ml vegan double cream
Instructions
Preparation:
- Preheat the oven to 163 Celsius (325F).
- Grease an 8-inch round, springform baking tin with dairy free butter. Set aside.
Making the brownie base:
- Combine the melted dairy free butter and sugar. Next, add the salt, cocoa powder, yogurt and vanilla. Stir well again. Finally, fold in the flour so that it is completely incorporated into the mixture. Don't over-mix.
- Spoon the brownie batter into the prepared baking tin. Spread it out nice and evenly with a palette knife, then bake inside the preheated oven for 22-25 minutes.
- Keep checking it towards the end of the baking time as every oven is different. The brownie layer will continue to cook after exiting the oven. Let it cool fully.
Making the cheesecake mousse filling:
- Place the dark chocolate into the heat-proof bowl and place it over a pan of boiling water on the hob (double-boiling method). Continuously stir the dark chocolate over a medium-low heat until it has completely melted into a smooth consistency. Set aside.
- Drain the cashews, then add them to a high-speed blender along with the water. Blend until the cashew mixture is smooth.
- Now, add in the vegan cream cheese, maple syrup, granulated sugar, vanilla extract, cocoa powder and salt. Blend again until smooth. Finally, pour in the melted chocolate from earlier. Blend one more time.
- Pour the chocolate cheesecake filling over the cooled brownie layer inside the tin and smooth out on top. Place the cheesecake into the fridge for 5 hours to set.
Making the ganache topping:
- Just before your brownie cheesecake has set, make the chocolate ganache.
- Use the double-boiling method again to melt the chocolate again by placing a heat-proof over a pan of boiling water on the hob.
- This time add both the chocolate and the cream together and cook over a medium heat until it has completely melted into a smooth chocolate mixture.
- Pour the chocolate mixture over the chilled cheesecake while it is still cold. This will help the ganache to set quickly. Refrigerate for 30 minutes.
- Remove from the fridge. Slice and serve.
Video
Notes
- Don't forget to soak your the cashews for at least 1-2 hours in boiling water so that they blend easily for the filling. Soaking them overnight is even better. The cashews are essential for the texture of the cheesecake mousse layer and can't be left out.
- If you take the brownie cheesecake too early, the filling may not have set fully. Therefore, you won't be able to slice it properly. Be patient for the best results!
Lynn Dearbourne says
So so delicious. One of the best vegan cheesecake textures I’ve tried.
DJ says
Thanks so much Lynn 🙂