Decadent Vegan Cheesecake Brownies Recipe for Chocolate Lovers

These vegan cheesecake brownies combine rich, fudgy chocolate with a creamy, tangy cheesecake layer for a decadent plant-based dessert. Naturally sweetened and easy to make, they’re perfect for sharing or enjoying at home.

Originally published September 30, 2016. Updated May 14, 2025 by Elena Szeliga.

Vegan cheesecake brownies pair a fudgy brownie base with a silky cashew-based cheesecake layer for a dessert that balances deep chocolate flavor and bright, creamy tang.

The contrast of textures—rich, dense brownie and smooth cheesecake—makes these bars a memorable treat. They’re entirely plant-based and use natural sweeteners, so they’re a great option when you want something indulgent but simpler than traditional desserts.

Why This Recipe Works

These brownies succeed because they combine complementary flavors and simple, wholesome ingredients:

• Fudgy brownie layer: Coconut oil and Medjool dates keep the brownies moist and dense.
• Creamy cheesecake layer: Cashew-based vegan cream cheese (or tofu-based alternatives) yields a smooth, tangy topping that contrasts the chocolate.
• Natural sweeteners: Agave syrup and dates replace refined sugar for a cleaner sweetness.
• Simple pantry ingredients: No specialized items required—just common baking staples.
• Attractive marbling: Swirling the two batters creates a beautiful presentation without extra work.
• Dairy-free and satisfying: The recipe delivers creamy richness without dairy, making it suitable for vegans and dairy-free diets.

Ingredients

Below are the main ingredients used for both layers. Quantities and full details follow in the recipe card.

• Cheesecake layer: cashew-based vegan cream cheese (or tofu-based alternative), agave syrup, cornstarch, vanilla extract.
• Brownie layer: melted coconut oil (or substitute oil), chia “egg” (chia seeds + water), plant-based milk, pitted Medjool dates, agave syrup, vanilla, all-purpose flour (or gluten-free blend), cocoa powder, baking soda, and salt.

Serving Suggestions

Serve these brownies as-is or try one of the following to elevate them:

• Top with fresh berries: Raspberries or strawberries cut through the sweetness with bright acidity.
• Pair with vegan ice cream: A scoop of plant-based vanilla or chocolate ice cream adds a creamy contrast.
• Dust with cocoa powder: A light dusting enhances the chocolate aroma and looks polished.

How to Make Them

Step 1: Prepare

Preheat the oven to 350°F (180°C). Line an 11 x 7 inch (28×18 cm) rectangular baking pan with parchment paper or lightly grease it.

Step 2: Cheesecake Layer

Whisk together the vegan cream cheese, agave syrup, cornstarch, and vanilla until smooth and set aside.

Step 3: Brownie Batter

In a blender or food processor, combine melted coconut oil, the chia “egg” (chia seeds soaked in water until thick), plant-based milk, pitted dates, agave syrup, and vanilla. Blend until smooth. In a separate bowl, whisk together flour, cocoa powder, salt, and baking soda. Add the dry ingredients to the wet mixture and mix until just combined.

Step 4: Assemble

Reserve about a quarter of the brownie batter. Pour the remaining batter into the prepared pan and smooth it into an even layer. Spoon the cheesecake mixture over the brownie base, then drop dollops of the reserved brownie batter on top. Use a knife or skewer to gently swirl the batters to create a marbled effect.

Step 5: Bake

Bake for 35–40 minutes, or until the center is mostly set and a toothpick comes out mostly clean. Allow the pan to cool completely, then chill the brownies in the refrigerator for 1–2 hours before slicing to firm the cheesecake layer.

Cook’s Tips

• Use a blender for the wet brownie ingredients so the dates fully integrate and the batter is smooth.
• Chill before slicing to help the cheesecake layer set—1–2 hours in the fridge works well.
• Storage: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days. Freeze up to 2 months; separate layers with parchment paper.

Recipe Variations

• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend.
• Sweetener swap: Use maple syrup instead of agave in either layer.
• Extra chocolate: Fold dairy-free chocolate chips into the batter for more chocolate intensity.
• Oil options: Replace coconut oil with canola or avocado oil if preferred.
• Date substitutes: Use dried figs or non-Medjool dates if needed.

Similar Recipes

• Chocolate Peanut Butter Energy Balls
• Vegan Chocolate Fudge
• No Bake Granola Bars
• Vegan Truffles
• Candied Walnuts

If you try this recipe, please share your variations or serving ideas in the comments and consider rating it if you enjoyed the brownies.

Print

4.60 from 5 votes

Vegan Cheesecake Brownies

These naturally sweetened vegan cheesecake brownies are the perfect mix of rich, chocolatey brownies and creamy, tangy cheesecake.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 10 servings

Calories 108kcal

Author Elena Szeliga

$8

Ingredients

For the cheesecake layer:

• 16 oz (450 g) cashew-based vegan cream cheese (⅔ batch)
• ¼ cup (60 ml) agave syrup
• 1 tablespoon cornstarch
• 1 tablespoon vanilla extract

For the brownie crust

• ½ cup (120 ml) melted coconut oil
• 2 tablespoons chia seeds dissolved in 5 tablespoons water, left 5 minutes to thicken
• ⅓ cup (80 ml) plant-based milk
• 1 cup (180 g) pitted Medjool dates
• ¼ cup (60 ml) agave syrup
• 2 teaspoons vanilla extract
• 1 cup (125 g) all-purpose flour (or gluten-free blend)
• ⅔ cup (55 g) cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions

• Preheat your oven to 350°F (180°C). Line an 11 x 7 inch (28×18 cm) baking pan with parchment paper or lightly grease it.
  

Make the cheesecake mixture

• In a medium bowl, combine vegan cream cheese, agave syrup, cornstarch, and vanilla. Whisk or beat until smooth. Set aside.
  

Prepare the brownie batter

• In a blender or food processor, combine melted coconut oil, chia egg (chia seeds thickened in water for 5 minutes), plant-based milk, pitted dates, agave syrup, and vanilla extract. Blend until smooth. In a separate bowl, whisk flour, cocoa powder, salt, and baking soda. Add dry ingredients to the wet mixture and mix until combined.
  

Assemble and bake

• Reserve about ¼ of the brownie batter. Pour the remaining batter into the prepared pan and smooth it evenly. Spoon the cheesecake mixture over the brownie base, dollop the reserved brownie batter on top, and swirl gently for a marbled effect. Bake for 35–40 minutes, or until the center is set and a toothpick comes out mostly clean.
  
• Let cool completely in the pan. Chill for at least 1–2 hours before slicing for best texture.
  

Notes

Storage

• Chill before slicing: For a firmer texture, refrigerate for 1–2 hours before cutting.
• Store leftovers: Keep in an airtight container at room temperature up to 3 days, refrigerated up to 5 days.
• Freezer: Freeze slices for up to 2 months. Place parchment between layers to prevent sticking.

Recipe Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Sweetener Swap: Substitute maple syrup for agave.
• Extra Chocolate: Add dairy-free chocolate chips to the batter.
• Oil Options: Swap coconut oil for canola or avocado oil.
• Date Substitute: Use dried figs or regular dates if needed.

Serving

• Enjoy plain or serve with fresh berries, vegan ice cream, or a light dusting of cocoa powder.

Nutrition

Calories: 108kcal
| Carbohydrates: 20 g
| Protein: 3 g
| Fat: 1 g

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