Vegan Cheesecake Brownies

Sometimes, things are really easy: you take a recipe you like and combine it with another one you like. The result is a recipe that you like even more than either recipe on its own. Brilliant! That's exactly how our brainstorming session for these vegan cheesecake brownies went. And the result is exactly what we hoped it would be: pretty tasty!

You can probably guess it already, but we'll give you a quick rundown: to prepare them, you need a vegan brownie batter and a vegan cheesecake cream. Both are prepared separately and layered in a baking tin at the end. If you like, you can, of course, use a chopstick or fork to make little swirls in the batter at the very end. You can also leave the layers separate, of course.

You don't have to pay much attention to the choice of ingredients either: We would recommend an almond-based cream cheese because if it is coconut-based, it will completely melt away in the oven. Of course, we don't want that. If you didn't find vegan skyr or curd, we would recommend vegan yogurt or simply using a little more vegan cream cheese.

So, that's all you need to know about this recipe. Sometimes things are really easy.

R871 Vegan Cheesecake-Brownies
R871 Vegan Cheesecake-Brownies
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Vegan Cheesecake Brownies

9 brownies (20 x 25 cm)
25 minutes (+ 30 minutes baking time & cooling time)


For the brownie batter:

  • 200 g (7 oz) dark chocolate
  • 200 g (1.5 cups) flour
  • 200 g (1 cup) sugar
  • 50 g (0.5 cup) unsweetened cocoa powder
  • 100 g (3.5 oz) applesauce
  • 100 ml (0.5 cup) vegetable oil
  • 200 ml (0.75 cup) plant-based milk

For the cheesecake cream:

  • 150 g (0.66 cup) vegan skyr/curd
  • 200 g (7 oz) vegan almond-based cream cheese
  • 20 g (0.25 cup) sugar
  • 37 g (1.33 oz) vegan vanilla custard powder
  • 2 tsp lemon juice
  • 1 lemon (zest)


  1. Melt the dark chocolate with a water bath and then leave to cool slightly. Preheat the oven to 180 °C / 355 °F (convection heat). Grease a baking tin (20 x 25 centimetres).

  2. Mix flour, sugar and cocoa powder in a large bowl. Then add the melted chocolate, apple sauce, vegetable oil and plant-based milk and mix to a smooth batter.

  3. For the cheesecake cream, mix together the vegan curd, cream cheese and sugar. Mix the vanilla custard powder with a bit of water until smooth and stir in. Season to taste with lemon juice and zest.

  4. Pour the brownie batter into the prepared baking tin and smooth it out. Now spread the cheesecake cream on top of the brownie batter and smooth it out as well.

  5. Bake the brownies at 180 °C / 355 °F (convection heat) for 30 minutes. Leave to cool before cutting.

R871 Vegan Cheesecake-Brownies
R871 Vegan Cheesecake Brownies

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