You know, there’s something magical about the moment you bite into a rich, fudgy brownie, and it just melts in your mouth. But what if I told you that you can enjoy that same decadence while keeping things vegan and gluten-free? That’s how I stumbled upon these vegan cheesecake brownies! I was on a quest to find a dessert that everyone could enjoy, no matter their dietary preferences. These brownies are a perfect balance of chocolatey goodness and creamy cheesecake topping, which makes them an absolute showstopper at any gathering. Trust me, whether you’re vegan, gluten-free, or just a dessert lover, you’re going to be hooked! They’re simple to whip up and will leave you with that warm, satisfying feeling that only a homemade brownie can provide. Let’s dive into how to make these delicious bites of heaven!
Ingredients List
- 1 cup gluten free flour: This is your base, giving structure to the brownies without the gluten.
- 1/2 cup cocoa powder: Unsweetened cocoa powder adds that deep, chocolatey flavor we all crave.
- 1/2 cup maple syrup: A natural sweetener that brings moisture and a hint of richness.
- 1/4 cup coconut oil: Melted, this adds healthy fats and a subtle coconut flavor.
- 1/2 cup almond milk: Use unsweetened for a creamy texture without overpowering the taste.
- 1 teaspoon vanilla extract: A splash of vanilla elevates the flavor profile beautifully.
- 1/2 teaspoon baking soda: This gives the brownies a little lift.
- 1/4 teaspoon salt: Just a pinch to enhance all the flavors.
- 1 cup cashews: Make sure they’re soaked and drained to create a smooth cheesecake layer.
- 1/4 cup coconut cream: This adds creaminess to your cheesecake layer—pure bliss!
- 1/4 cup agave syrup: Another natural sweetener that pairs perfectly with the cashews.
- 1 tablespoon lemon juice: A splash of acidity to brighten up the cheesecake flavor.
How to Prepare Vegan Cheesecake Brownies Gluten Free
Alright, let’s get down to the fun part—making these dreamy vegan cheesecake brownies! It’s a simple process that yields stunning results, so roll up your sleeves and let’s get baking!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is a crucial step, so don’t skip it!
- In a large mixing bowl, whisk together 1 cup of gluten-free flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until well combined.
- In another bowl, mix together 1/2 cup of maple syrup, 1/4 cup of melted coconut oil, 1/2 cup of almond milk, and 1 teaspoon of vanilla extract. Make sure everything is blended smoothly.
- Now, pour the wet ingredients into the dry ingredients. Stir gently until just combined—don’t overmix! You want it smooth but not too aerated.
- Grease your baking pan and pour in the brownie batter, spreading it evenly.
- For the cheesecake layer, blend the soaked and drained cashews, 1/4 cup of coconut cream, 1/4 cup of agave syrup, and 1 tablespoon of lemon juice until silky smooth.
- Spoon the cheesecake mixture over the brownie batter and use a knife to swirl it around gently. Ooh, it’s looking good already!
- Pop it in the oven for 25-30 minutes. You’ll know it’s done when the brownie edges pull away from the sides and a toothpick comes out mostly clean.
- Let them cool in the pan for a bit, then slice into squares. Enjoy the ooey-gooey goodness!
Nutritional Information
These vegan cheesecake brownies are not just a treat for the taste buds, they’re relatively wholesome too! Each brownie contains approximately 150 calories, with 7g of fat, 3g of protein, and 20g of carbohydrates. Keep in mind, these values are estimates based on the ingredients I used, so they might vary slightly!
Why You’ll Love This Recipe
- Quick to prepare: You’ll have these brownies ready in no time!
- Healthy indulgence: Enjoy the rich flavors without any guilt, thanks to wholesome ingredients.
- Decadent texture: The fudgy brownie base paired with a creamy cheesecake layer is pure bliss.
- Satisfying treat: Perfect for satisfying your sweet tooth while accommodating dietary needs.
Tips for Success
To really nail these vegan cheesecake brownies, focus on the quality of your ingredients. Use fresh, high-quality cocoa powder for that deep chocolate flavor, and don’t skimp on the maple syrup—its richness makes a difference! Make sure your cashews are soaked long enough to blend smoothly; at least 4 hours is best. When mixing, be gentle to keep the brownies tender. If you want a fudgier texture, try reducing the baking time slightly. And remember, letting them cool before cutting is key to achieving those perfect squares. Trust me, patience pays off!
Variations
Feeling adventurous? There are so many delicious ways to customize these vegan cheesecake brownies! Try adding chopped nuts like walnuts or pecans for a delightful crunch. For a fruity twist, fold in some raspberries or cherries into the brownie batter before swirling in the cheesecake. If you’re a chocolate lover, toss in some dairy-free chocolate chips for extra richness. You can even swap the agave syrup for maple syrup or honey for a different flavor profile. Get creative and make it your own!
Storage & Reheating Instructions
To keep your vegan cheesecake brownies fresh and delicious, store any leftovers in an airtight container in the fridge for up to 5 days. If you want to enjoy them later, you can also freeze them! Just wrap each brownie individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to indulge, simply thaw them in the refrigerator overnight. No need to reheat—these brownies are just as delightful served chilled!
For more delicious vegan recipes, check out this vegan upside-down apple cake recipe or this vegan cheesecake recipe!
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Vegan Cheesecake Brownies Gluten Free: 5 Decadent Reasons to Indulge
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Diet: Vegan
Description
Delicious vegan cheesecake brownies that are also gluten free.
Ingredients
- 1 cup gluten free flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cashews (soaked and drained)
- 1/4 cup coconut cream
- 1/4 cup agave syrup
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix gluten free flour, cocoa powder, baking soda, and salt.
- In another bowl, combine maple syrup, coconut oil, almond milk, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Pour the brownie mixture into a greased baking pan.
- Blend soaked cashews, coconut cream, agave syrup, and lemon juice until smooth.
- Spoon the cheesecake mixture over the brownie batter and swirl with a knife.
- Bake for 25-30 minutes.
- Let it cool before slicing into squares.
Notes
- Store leftovers in the fridge for up to 5 days.
- For best texture, let brownies chill overnight.
- Feel free to add chocolate chips for extra richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cheesecake brownies, gluten free dessert, vegan brownies