A bowl of brownie batter, the hum of the oven, and the slow, sweet hush of the kitchen — this Vegan Brownie Bottom Cheesecake is the kind of dessert that smells like Sunday afternoons and grandma’s warm kitchen. It’s rich, comforting, and made for passing around the table with coffee and conversation.
Why make this recipe
Because some memories deserve two layers of love — a fudgy brownie base and a silk-smooth vegan cheesecake on top. It’s a showstopper that’s kinder to animals, kinder to tummies, and every bit as indulgent as the versions you grew up loving. This one brings folks together, and that’s what home cooking is all about.
How to make Vegan Brownie Bottom Cheesecake
Ingredients:
- 60g cocoa powder
- 180g all purpose flour
- 170g dairy-free dark chocolate
- 110g dairy-free block butter
- 120ml aquafaba (chickpea brine)
- 280g caster sugar
- 200g cashew nuts (soaked overnight)
- 150g melted dairy-free dark chocolate
- 500g dairy-free cream cheese
- 2 teaspoons vanilla extract
- 60g coconut cream
- 100g icing sugar
- 4 tablespoons cocoa powder
- 100g dairy-free dark chocolate (for ganache)
- 80g cocoa cream
- 50g dairy-free white chocolate
Directions:
- Preheat the oven to 180 degrees C fan and line an 8 inch loose base/springform cake tin with greaseproof paper.
- Sift cocoa powder and flour into a bowl.
- Melt dairy-free chocolate and butter in a heatproof bowl over a saucepan of simmering water. Let cool.
- Whisk aquafaba and sugar until thick and glossy.
- Fold the melted chocolate mixture into the aquafaba.
- Fold in the sifted flour and cocoa to form a brownie batter.
- Pour the batter into the prepared tin and level off. Bake for 30 minutes (reduce time for fudgey brownies).
- Let the brownies cool in the tin.
- Soak cashew nuts overnight.
- Blend soaked cashews, melted chocolate, cream cheese, vanilla, coconut cream, icing sugar, and cocoa until smooth.
- Pour cheesecake mixture over the brownie base.
- Refrigerate overnight to set.
- For the ganache, melt chocolate and coconut cream in a saucepan, mix until smooth, cool slightly, and pour over cheesecake.
- Drizzle melted white chocolate for decoration.
- Refrigerate to set the ganache.
- Once set, remove from the tin, slice, serve, and enjoy.
How to serve Vegan Brownie Bottom Cheesecake
Slice it thick and generous, serve with a steaming cup of strong coffee or a cold glass of almond milk. A dusting of extra cocoa or a few toasted chopped nuts on top makes it feel extra-special. Let each slice rest at room temperature for 10 minutes before serving so the flavors open up.
How to store Vegan Brownie Bottom Cheesecake
Keep it chilled in an airtight container in the refrigerator for up to 5 days. For longer keeping, wrap slices well and freeze up to 2 months — thaw overnight in the fridge before bringing to room temperature and serving.
Tips to make Vegan Brownie Bottom Cheesecake
- Use good-quality dairy-free chocolate; it really sings through in both layers.
- Don’t skip soaking the cashews — that’s the secret to a creamy, lump-free cheesecake.
- For fudgier brownies, shave a few minutes off the bake time and test with a skewer.
- Warm ganache slightly before pouring so it spreads glossy and even.
- If your aquafaba is thin, whip a little longer until it holds firm peaks.
Variations (if any)
- Add a swirl of raspberry jam between layers for a bright, fruity note.
- Fold chopped walnuts or pecans into the brownie batter for a Southern crunch.
- Swap the dark chocolate ganache for a salted caramel made with coconut cream for a richer twist.
FAQs
Q: Can I substitute the aquafaba with something else?
A: Aquafaba gives that airy lift like egg whites. If you can’t use it, try a commercial egg replacer or aquafaba whipped to firm peaks; results will vary slightly, but the cheesecake layer still carries the dessert.
Q: My cheesecake layer is a little grainy — what went wrong?
A: That usually means the cashews weren’t soaked long enough or weren’t blended thoroughly. Soak overnight and blend until silky smooth, pausing to scrape the sides so everything gets pureed evenly.
Q: Can I make this nut-free?
A: You can try replacing cashews with a firm tofu base and a tablespoon more coconut cream, but the texture will be different. Another option is using a sunflower seed soak (rinse well) as a nut-free stand-in.
Q: Do I need a springform tin?
A: A springform or loose-base tin makes removal easiest. If you don’t have one, line a regular cake tin with plenty of greaseproof paper and chill well before turning out.
Q: How do I get clean slices?
A: Chill the cake well, wipe a sharp knife with a warm damp towel between cuts, and slice with long, steady strokes for neat pieces.
Conclusion
If you’d like to see another version of this beloved dessert or get inspired by a slightly different take, here’s a lovely recipe post that echoes these layers: Vegan Brownie Bottom Cheesecake recipe. And for a classic, tried-and-true brownied-bottomed cheesecake perspective, take a look at this comforting recipe: Brownie Bottomed Cheesecake – spabettie.
There’s something about baking that stitches our stories together — bring this one to your next gathering, and watch how quickly it becomes someone’s favorite new memory. Pull up a chair, slice a piece, and let the house fill with the kind of sweetness that feels like home.
Vegan Brownie Bottom Cheesecake
Ingredients
Method
- Preheat the oven to 180 degrees C fan and line an 8 inch loose base/springform cake tin with greaseproof paper.
- Sift cocoa powder and flour into a bowl.
- Melt dairy-free chocolate and butter in a heatproof bowl over a saucepan of simmering water. Let cool.
- Whisk aquafaba and sugar until thick and glossy.
- Fold the melted chocolate mixture into the aquafaba.
- Fold in the sifted flour and cocoa to form a brownie batter.
- Pour the batter into the prepared tin and level off. Bake for 30 minutes (reduce time for fudgy brownies).
- Let the brownies cool in the tin.
- Soak cashew nuts overnight.
- Blend soaked cashews, melted chocolate, cream cheese, vanilla, coconut cream, icing sugar, and cocoa until smooth.
- Pour cheesecake mixture over the brownie base.
- Refrigerate overnight to set.
- Melt chocolate and coconut cream in a saucepan, mix until smooth, cool slightly, and pour over cheesecake.
- Drizzle melted white chocolate for decoration.
- Refrigerate to set the ganache.
- Once set, remove from the tin, slice, serve, and enjoy.