Go Back
Brownie Cheesecake - Gluten/Nut-free
Prep Time
15 mins
Cook Time
30 mins

This vegan brownie cheesecake is the perfect treat for any chocolate and cheesecake lovers! It's fudgy, gooey, chocolaty and extremely satisfying.

Course: Dessert
Cuisine: American, Plant-based, Vegan
Keyword: brownie, easy, gluten-free, nut-free, tofu cheesecake
Servings: 9
Author: Loubna
  • 1 cup rice flour
  • 1 cup coconut milk from a can (full fat)
  • 1/2 cup soy milk (or any other plant milk) (can be substituted with water)
  • 3/4 cup coconut sugar (sweetener of your choice)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup corn starch
  • 2 tbsp ground flax seeds
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder
  • pinch of salt
  • 12.3 oz vegan cream cheese or extra firm silken tofu (350 gr)
  • 5 tbsp coconut sugar
  • 3 tbsp lemon juice
  • 2 tbsp corn starch
  • 1 tsp vanilla extract
  • pinch of salt
  1. Preheat your oven to 180°C (360°F) and line a baking pan with parchment paper.

  2. In a big mixing bowl, add all dry ingredients from the brownie. Whisk to make sure there are no clumps. Add all liquids and whisk until the batter is smooth and thick.

  3. Pour the brownie batter into the pan and set aside while making the cheesecake layer.

  4. If using tofu, make sure to remove as much excess moisture as possible. Drain tofu and pat dry before using.

  5. In a food processor, add all cheesecake ingredients and blend until smooth. Taste to adjust sweetness and tanginess. Add more sugar if needed, or more lemon juice.

  6. With a spoon, carefully add the cheesecake layer over the brownie batter. Make sure the cheesecake filling is well distributed over the entire pan. Bake for about 30 minutes or until the sides of the cheesecake are nicely set but the center is slightly "jiggly". To avoid your cheesecake layer from browning you can loosely cover the pan with aluminum foil.

  7. DO NOT OVERBAKE! If you want the brownie cheesecake to be gooey, make sure to not overbake it.

Recipe Notes
  1. Leftovers can be kept in the fridge, covered, for 3 to 4 days or up to 1 month in the freezer. 
  2. Recipe inspired by Elavegan's cheesecake brownies