No Bake Cheesecake Brownies Recipe

Why You’ll Love No Bake Cheesecake Brownies Recipe

These No-Bake Cheesecake Brownies are not only vegan, but they are also incredibly easy to make and require minimal effort. The rich, fudgy brownie base is paired with a velvety cheesecake topping, creating a perfect contrast of textures. The best part? No baking is required, so you can whip up a batch and chill them in the fridge until you’re ready to serve. They are naturally gluten-free and dairy-free, making them suitable for a variety of dietary needs. Whether you’re hosting a party or just treating yourself, these brownies are guaranteed to be a hit!

Ingredients

For the brownie layer:

• 1 cup almond flour

• 1/2 cup cocoa powder

• 1/2 cup maple syrup

• 1/4 cup coconut oil, melted

• 1/4 teaspoon vanilla extract

• Pinch of salt

For the cheesecake layer:

• 1 1/2 cups cashews (soaked for at least 4 hours)

• 1/4 cup coconut milk (or any plant-based milk)

• 1/4 cup coconut oil, melted

• 2 tablespoons maple syrup

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Brownie Base:

   • In a large bowl, mix the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt until smooth and well combined.

   • Press the brownie mixture into the bottom of a lined 8×8-inch baking pan, using a spatula to flatten and evenly spread it out. Set aside.

2. Make the Cheesecake Layer:

   • In a high-speed blender or food processor, blend the soaked cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt until smooth and creamy. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is well blended.

3. Assemble the Cheesecake Brownies:

   • Pour the cheesecake mixture over the brownie base in the pan, spreading it evenly with a spatula.

   • Refrigerate the brownies for at least 4 hours or overnight to set.

4. Serve:

   • Once set, slice into squares and serve chilled. For extra decoration, top with fruit, chocolate chips, or a drizzle of your favorite syrup!

Servings and Timing

• Servings: This recipe makes approximately 12-16 squares, depending on your preferred serving size.

• Prep Time: 10 minutes (plus chilling time)

• Chilling Time: 4 hours or overnight

Variations

• Add fruit: Top the cheesecake layer with fresh fruit like strawberries, blueberries, or raspberries for a burst of flavor and color.

• Chocolate drizzle: Drizzle melted dark chocolate or dairy-free chocolate syrup on top of the cheesecake for an extra indulgent touch.

• Nut butter: Add a tablespoon of peanut butter or almond butter to the brownie base for added flavor.

• Use different nuts: If you don’t have cashews, try using macadamia nuts or soaked almonds for the cheesecake filling.

Storage/Reheating

• Storage: Store these No-Bake Cheesecake Brownies in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months.

• Reheating: Since this is a no-bake recipe, you don’t need to reheat them. Simply remove them from the fridge and let them sit for a few minutes before serving if you prefer them at room temperature.

FAQs

Can I make these No-Bake Cheesecake Brownies without coconut oil?

Yes, you can substitute the coconut oil with vegan butter or a neutral oil like sunflower or canola oil.

How do I soak cashews for the cheesecake layer?

Soak the cashews in water for at least 4 hours, or for an even quicker option, soak them in hot water for about 30 minutes.

Can I use a different sweetener instead of maple syrup?

You can replace maple syrup with agave syrup, coconut nectar, or your preferred liquid sweetener.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free since it uses almond flour in the brownie layer.

Is this recipe nut-free?

No, this recipe contains cashews in the cheesecake layer, but you can substitute them with seeds like sunflower seeds or pumpkin seeds for a nut-free version.

How do I know when the cheesecake layer is set?

The cheesecake layer should be firm to the touch and hold its shape when you slice into it. It should not be jiggly.

Can I make these brownies in advance?

Yes, these No-Bake Cheesecake Brownies are perfect for making ahead. Simply store them in the fridge for up to 5 days or freeze them for later.

Can I use regular dairy cream cheese instead of cashews?

This recipe is specifically vegan, so using cashews creates the dairy-free cheesecake layer. However, if you’re not concerned about making it vegan, you could use regular cream cheese as a substitute.

What’s the best way to slice these brownies?

For clean slices, use a sharp knife and dip it in hot water between cuts to prevent sticking.

Can I add more flavors to the cheesecake layer?

Yes, you can infuse different flavors like vanilla bean, almond extract, or even matcha powder for a unique twist.

Conclusion

These No-Bake Cheesecake Brownies are a fantastic dessert for anyone looking for a vegan, easy-to-make, and crowd-pleasing treat. With a rich and fudgy brownie base and a creamy, tangy cheesecake topping, they are sure to satisfy any sweet tooth. Plus, they are simple to prepare and require no baking—just a little patience while they chill in the fridge! Whether you’re serving them at a party or enjoying them as a midday snack, these brownies will become your go-to dessert recipe.