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No Bake Cheesecake Brownies Recipe (Easy, Vegan)

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Indulge in the perfect fusion of chocolate and creamy vegan cheesecake with these No-Bake Cheesecake Brownies. This easy-to-make recipe combines a rich, fudgy brownie base with a smooth, dairy-free cheesecake layer. Ideal for anyone following a vegan lifestyle or craving a simple yet decadent dessert. No oven required, and it’s perfect for any occasion!

Ingredients

  • For the Brownie Layer:
  • 1 cup almond flour (or your choice of flour)
  • 1/2 cup cocoa powder
  • 1/4 cup maple syrup or agave syrup
  • 1/4 cup coconut oil (melted)
  • 1/4 cup almond milk (or other plant-based milk)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • Pinch of salt
  • For the Cheesecake Layer:
  • 1 cup raw cashews (soaked for at least 4 hours or overnight)
  • 1/4 cup coconut milk (or other plant-based milk)
  • 1/4 cup coconut oil (melted)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Pinch of salt

Instructions

  • Prepare the Brownie Layer:
  • In a large bowl, mix together the almond flour, cocoa powder, baking powder, and salt.
  • Add in the maple syrup, melted coconut oil, almond milk, and vanilla extract. Stir until smooth and combined.
  • Line a small baking pan (8×8 inches works well) with parchment paper. Press the brownie mixture evenly into the bottom of the pan.
  • Place the pan in the freezer to set while you prepare the cheesecake layer.
  • Prepare the Cheesecake Layer:
  • Drain the soaked cashews and place them in a high-speed blender or food processor.
  • Add coconut milk, coconut oil, maple syrup, vanilla extract, lemon juice, and a pinch of salt. Blend until smooth and creamy. You may need to scrape down the sides to ensure everything is blended.
  • Once smooth, spread the cheesecake mixture evenly over the brownie base in the pan.
  • Set the Brownies:
  • Place the pan back in the freezer for at least 4 hours, or until the cheesecake layer is firm and set.
  • Serve:
  • Once set, remove from the freezer and cut into squares or rectangles.
  • Let it thaw for a few minutes before serving for a slightly softer texture.

Notes

  • For an extra burst of flavor, you can add fresh berries or a drizzle of fruit syrup on top.
  • If you don’t have a high-speed blender, you can soak the cashews overnight and use a regular blender, though it may take a bit longer to get a smooth texture.
  • Store leftovers in an airtight container in the freezer for up to 1-2 weeks.

Find it online: https://yumfamilyrecipes.com/no-bake-cheesecake-brownies-recipe/