Hey there, fellow foodies! Ready to dive headfirst into dessert heaven? I've got something that will make your taste buds sing: Vegan Raspberry Cheesecake Brownies!
Now, I know what you might be thinking: 'Vegan and cheesecake? Is that even possible?' Oh, my friend, it's not just possible, it's absolutely glorious! Forget those Valentine's Day cliches, let's focus on what really matters - delicious, feel-good food that nourishes the body and soul. These brownies are just that!
I recently started a little neighborhood baking club, mostly so I don't eat all my test batches, and these brownies? They've been a HUGE hit. People are going wild for the fudgy, chocolatey base, the smooth and tangy cashew cheesecake topping, and those pops of raspberry goodness. Plus, they're surprisingly easy to whip up, so you don’t need to be a Masterchef to create this magical dessert.
The base is a classic brownie, adapted from my favorite eggless recipe, super easy. The cheesecake layer? Even easier! Just throw everything into a blender, and BOOM - creamy vegan goodness. Then, it's a simple matter of swirling the two together in a baking tin, scattering those frozen raspberries, and baking it to perfection. Oh, and here’s a secret for extra fudginess – once cooled pop them in the fridge for a few hours, the wait is hard, but the results are worth it!
Why This Recipe Rocks:
- Healthier Indulgence: These brownies are completely plant-based, packed with goodness, and lower in refined sugars than traditional versions. A great balance of sweet and healthy.
- Texture Heaven: Fudgy brownies, creamy cheesecake, and juicy raspberries? Yes, please!
- Easy Peasy: This recipe is straightforward and doesn't require any fancy techniques. Perfect for beginner bakers.
- Crowd-Pleaser: Guaranteed to impress, whether you're baking for a party or just treating yourself.
- Customizable: Feel free to switch up the fruits, add some nuts, or use different toppings.
Ingredient Spotlight:
- Cashews: Soaked cashews are the secret to that creamy, dreamy cheesecake layer. It's all about that neutral base that can be used anywhere in the world, unlike vegan cream cheese which is different everywhere.
- Caster Sugar: Adds sweetness and structure to both the brownie and the cheesecake layers. For healthier options, you can use coconut or maple sugar instead.
- Lemon & Orange Zest/Juice: The zesty tang offsets the sweetness of the chocolate, for the perfect balance and the citrus complements the chocolate beautifully.
- Vegan Butter: Keeps everything moist and tender. Coconut oil is also great here, but vegan butter gives it that richness.
- Frozen Raspberries: Those tangy pops of flavor and burst of colour are just perfect. Fresh raspberries won’t work as well, they'll just melt into the mixture.
- Dark Chocolate: The higher the cacao percentage the better, this is what gives these brownies that rich, intense flavor. Try some with 70% cacao or higher.
- Muscovado Sugar: The secret to that extra fudgy texture. Don’t worry if you don’t have any, it will still taste amazing without it.
- All-Purpose Flour: The reliable base for any great brownie, a gluten free flour will work well too, as detailed in the notes.
- Cornstarch: For extra fudginess. If you don't have any, use more flour.
- Cocoa Powder: Use Dutch processed for that extra rich, deep chocolate flavour.
- Aquafaba: The magic that replaces eggs. The liquid from a can of chickpeas (or from home-cooked chickpeas) works wonders and no one will ever guess.
How to Make These Magical Brownies:
- Prep: Line an 8-inch square baking tin with parchment paper.
- Cheesecake Layer: Blend cashews, vegan butter, caster sugar, plant milk, lemon juice and zest, orange zest, and vanilla extract until silky smooth. Set aside.
- Brownie Batter: Melt the chocolate, vegan butter, and muscovado sugar in a bowl over simmering water. Whisk the aquafaba until fluffy, then gradually add caster sugar. Gently fold in the melted chocolate mixture, then the dry ingredients, being careful not to over mix.
- Assemble: Spread most of the brownie batter into the tin. Pour the cheesecake layer on top and add dollops of the remaining brownie batter. Swirl with a toothpick. Sprinkle frozen raspberries on top.
- Bake: Bake for 30 minutes, then cover with foil and bake for another 13-15 minutes. Cool completely then refrigerate to firm up.
Recipe Card:
Yields: 9-16 servings Prep time: 25 minutes Cook time: 43 minutes
Ingredients:
Cheesecake Layer
- 130 g (1 cup) raw cashews, soaked
- 25 g (2 tbsp) vegan butter
- 65 g (1/3 cup) caster sugar
- 80 ml (1/3 cup) plant milk
- 60 ml (¼ cup) lemon juice, zest of ½ lemon
- Zest of ½ orange (optional)
- 10 ml (2 tsp) vanilla extract
- Frozen raspberries
Brownie Layer
- 150 g (5 ½ oz) vegan dark chocolate (70% cacao)
- 100 g (½ cup) vegan butter
- 50 g (¼ cup) muscovado sugar
- 125 g (1 cup) all-purpose flour
- 8 g (1 tbsp) cornstarch
- 50 g (scant ½ cup) unsweetened Dutch cocoa powder
- ¼ tsp salt
- ¼ tsp baking soda
- 120 ml (½ cup) aquafaba
- 200 g (1 cup) caster sugar
Instructions:
- Preheat the oven to 180°C (355°F). Line a square 20 cm (8-inch) baking tin with parchment paper.
- For the cheesecake layer, blend all ingredients until smooth. Set aside.
- For the brownie layer, melt the chocolate, butter, and brown sugar over simmering water. Whisk aquafaba until fluffy. Add sugar gradually. Fold in melted chocolate, then dry ingredients.
- Spread most of the brownie batter in the tin. Pour the cheesecake layer on top, dot with remaining brownie batter. Swirl. Add raspberries.
- Bake for 30 minutes. Cover with foil and bake 13-15 minutes more. Cool completely, then chill.
Notes:
- To make them gluten-free, use a good gluten free flour blend, and add 1/2 tsp of xanthan gum, or 2 tsp of psyllium husk powder to help with binding.
- You can use coconut oil instead of the vegan butter, but odourless coconut oil is better for a more neutral taste.
So there you have it! Vegan Raspberry Cheesecake Brownies that are sure to impress. Give them a go, and don't forget to share your creations with me on Instagram! #healthyfood #veganbaking #easyrecipes #plantbasedfood