Cheesecake brownies | Vegan

A great combination of chocolatey brownies and a soft/creamy cheesecake

If you can’t decide between brownies and cheesecake – make cheesecake brownies!

The brownies are made with 2 batters: a brownie and a cheesecake one. In the oven they partly combined, which is why some parts are fluffy and others are more fudgy.

The cheesecake layer is made with silken tofu! Don’t worry – it doesn’t taste like tofu at all!

I’ve served them with tigernut chocolate cream and some chocolate chunks.

Cheesecake-Brownies (vegan)

Super yummy, fudgy and almost healthy
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


Brownie batter

  • 50 g Nut butter almond/peanut etc.
  • 150 g Apple sauce unsweetened
  • 70 g Sugar / xylitol / coconut blossom sugar
  • 200 ml plant milk of choice
  • 50 g cacao powder unsweetened
  • 200 g All purpose flour wheat or spelt
  • 30 g Proteinpowder, coffee flavour or more flour
  • 8 g Baking powder
  • Optional: dark chocolate chunks
  • a pinch of salt

Cheesecake batter

  • 400 g silken tofu
  • 3 EL corn starch
  • 10-40 g sugar/Xylitol
  • Cheesecake Flavedrops optional
  • 2 EL vegan butter/ margarine melted


  • Mix all ingredients for the brownie batter to a smooth dough. Add the chocolate chunks last.
  • Mix all ingredients for the cheesecake batter. Use a mixer, wisk or a blender.
  • Preheat the oven to 180 ° C ( 350°C) top and bottom heat. Prepare a square baking form with baking paper (or grease it) and pour the brownie and cheesecake dough in it ( alternately with 2 spoons).
  • Bake the cheesecake brownies for approx. 45-60 min. If the brownie batter in the box is very high and doesn't cook quickly, puncture small holes with a kebab stick in the brownies. Let the brownies cool down. Tip: they taste best a day later 🙂

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