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Vegan Brownie Bottom Cheesecake

A rich and comforting vegan dessert with a fudgy brownie base topped with a silky-smooth vegan cheesecake, perfect for sharing around the table.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 12 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 60 g cocoa powder
  • 180 g all purpose flour
  • 170 g dairy-free dark chocolate for melting
  • 110 g dairy-free block butter for melting
  • 120 ml aquafaba (chickpea brine)
  • 280 g caster sugar
Cheesecake Filling
  • 200 g cashew nuts (soaked overnight)
  • 150 g melted dairy-free dark chocolate
  • 500 g dairy-free cream cheese
  • 2 teaspoons vanilla extract
  • 60 g coconut cream
  • 100 g icing sugar
  • 4 tablespoons cocoa powder
Ganache
  • 100 g dairy-free dark chocolate for ganache
  • 60 g coconut cream
  • 50 g dairy-free white chocolate for decoration

Method
 

Preparation
  1. Preheat the oven to 180 degrees C fan and line an 8 inch loose base/springform cake tin with greaseproof paper.
  2. Sift cocoa powder and flour into a bowl.
  3. Melt dairy-free chocolate and butter in a heatproof bowl over a saucepan of simmering water. Let cool.
  4. Whisk aquafaba and sugar until thick and glossy.
  5. Fold the melted chocolate mixture into the aquafaba.
  6. Fold in the sifted flour and cocoa to form a brownie batter.
  7. Pour the batter into the prepared tin and level off. Bake for 30 minutes (reduce time for fudgy brownies).
  8. Let the brownies cool in the tin.
  9. Soak cashew nuts overnight.
Cheesecake Layer
  1. Blend soaked cashews, melted chocolate, cream cheese, vanilla, coconut cream, icing sugar, and cocoa until smooth.
  2. Pour cheesecake mixture over the brownie base.
  3. Refrigerate overnight to set.
Ganache
  1. Melt chocolate and coconut cream in a saucepan, mix until smooth, cool slightly, and pour over cheesecake.
  2. Drizzle melted white chocolate for decoration.
  3. Refrigerate to set the ganache.
Serving
  1. Once set, remove from the tin, slice, serve, and enjoy.

Notes

Use good-quality dairy-free chocolate for best flavor. Soaking the cashews thoroughly is crucial for a creamy texture. For fudgier brownies, reduce baking time slightly.