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Vegan Brownie Chocolate Chip Cheesecake

Vegan Brownie Chocolate Chip Cheesecake

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 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 500 kcal


Vegan Brownie

  • 3/4 cup coconut sugar
  • 3/4 cup almond flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 3/4 cup dairy-free yogurt
  • 1/4 cup almond butter
  • 2 1/2 cups chickpeas rinsed drained
  • 1/2 cup dairy-free chocolate chips

Vegan Chocolate Chip Cheesecake

  • 3/4 cup raw cashews soaked and rinsed
  • 3/4 cup coconut cream
  • 3/4 cup vegan cream cheese 6 oz, 170 grams, softened
  • 1 tablespoon cornstarch
  • 1/2 cup maple syrup
  • 1 tablespoon melted coconut oil
  • 1 tablespoon lemon juice
  • 1/2 cup dairy-free chocolate chips


To start

  1. Pre-heat oven to 350
  2. 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.
  3. 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

  1. Mix coconut sugar, almond flour, cocoa powder, baking powder, baking soda, and salt together in a bowl. Whisk to break up any big lumps.
  2. In the bowl of a food processor, add chickpeas. Process for 30 seconds, scrape the sides, process for another 30 seconds.
  3. Add maple syrup, yogurt, nut butter to the food processor.
  4. Process all wet ingredients until creamy.
  5. Pour dry mixture over wet ingredients, mix with a spatula until incorporated.
  6. Add chocolate chips and stir.
  7. Pour batter on the bottom of spring form pan.
  8. Smooth the top with a spatula.

Vegan Cheesecake

  1. Soak cashews in hot water for 1-2 hours, or in room temperature water overnight.
  2. Once cashews have soaked, drain them. Press them lightly with your hands to squeeze any excess water out.
  3. Place cashews in a food processor. Blend for 30 seconds.
  4. Scrape sides down. Blend for a few more seconds.
  5. Now add coconut cream, vegan cream cheese, cornstarch, maple syrup, coconut oil, and lemon juice to the food processor.
  6. Process mixture for a few minutes, until very creamy and smooth. Scrape the food processor from time to time, to get everything blended nicely.
  7. Add chocolate chips to the batter and stir with a spatula gently.

To assemble

  1. Pour cheesecake batter over brownie batter. Put some chocolate chips right on top.
  2. Bake for 40-60 minutes
  3. You may need to cover the cheesecake during the baking, if it’s browning too much on the outside and not cooking enough inside.
  4. You can tell by jiggling the cheesecake lightly.
  5. The cheesecake should jiggle like firm jello. If it seems too jiggly, or too liquidy, keep baking it, and checking every 5 minutes.
  6. Keep it covered with foil to prevent the top from browning too much, and drying.
  7. Remove from the oven. Let it cool down completely. Place it in the fridge overnight.


  1. 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.
Nutrition Facts
Vegan Brownie Chocolate Chip Cheesecake
Amount Per Serving
Calories 500
* Percent Daily Values are based on a 2000 calorie diet.