This is a delicious vegan cake. Brownie on the bottom, and chocolate chip cheesecake on top. Enjoy it!
Course Dessert
Cuisine American, vegan
Keyword brownie, cheesecake, vegan
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 12servings
Calories 500kcal
Ingredients
Vegan Brownie
3/4cupcoconut sugar
3/4cupalmond flour
1/2cupcocoa powder
1teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonsalt
1/4cupmaple syrup
3/4cupdairy-free yogurt
1/4cupalmond butter
2 1/2cupschickpeasrinsed drained
1/2cupdairy-free chocolate chips
Vegan Chocolate Chip Cheesecake
3/4cupraw cashewssoaked and rinsed
3/4cupcoconut cream
3/4cupvegan cream cheese6 oz, 170 grams, softened
1tablespooncornstarch
1/2cupmaple syrup
1tablespoonmelted coconut oil
1tablespoonlemon juice
1/2cupdairy-free chocolate chips
Instructions
To start
Pre-heat oven to 350
Coat the sides of a spring form pan (I used a 8” tall spring form pan, you might want to use a 9” pan if your 8” isn’t very high) with coconut oil, or any grease of your preference.
Line the sides of the pan with parchment paper, to prevent sticking. Then coat the parchment paper very lightly with melted coconut oil.
Vegan Brownie
Mix coconut sugar, almond flour, cocoa powder, baking powder, baking soda, and salt together in a bowl. Whisk to break up any big lumps.
In the bowl of a food processor, add chickpeas. Process for 30 seconds, scrape the sides, process for another 30 seconds.
Add maple syrup, yogurt, nut butter to the food processor.
Process all wet ingredients until creamy.
Pour dry mixture over wet ingredients, mix with a spatula until incorporated.
Add chocolate chips and stir.
Pour batter on the bottom of spring form pan.
Smooth the top with a spatula.
Vegan Cheesecake
Soak cashews in hot water for 1-2 hours, or in room temperature water overnight.
Once cashews have soaked, drain them. Press them lightly with your hands to squeeze any excess water out.
Place cashews in a food processor. Blend for 30 seconds.
Scrape sides down. Blend for a few more seconds.
Now add coconut cream, vegan cream cheese, cornstarch, maple syrup, coconut oil, and lemon juice to the food processor.
Process mixture for a few minutes, until very creamy and smooth. Scrape the food processor from time to time, to get everything blended nicely.
Add chocolate chips to the batter and stir with a spatula gently.
To assemble
Pour cheesecake batter over brownie batter. Put some chocolate chips right on top.
Bake for 40-60 minutes
You may need to cover the cheesecake during the baking, if it’s browning too much on the outside and not cooking enough inside.
You can tell by jiggling the cheesecake lightly.
The cheesecake should jiggle like firm jello. If it seems too jiggly, or too liquidy, keep baking it, and checking every 5 minutes.
Keep it covered with foil to prevent the top from browning too much, and drying.
Remove from the oven. Let it cool down completely. Place it in the fridge overnight.
Storage
This cheesecake will store very nicely in the fridge, and I believe it would freeze well too. It will last for up to 5 days in the fridge, and could be frozen for up to 1 month, if very well packaged.