If you love cheesecake and brownies, you are going to loveee these! They have the most perfect soft and fudgy texture that pairs perfectly with the cheesecake swirl. These cheesecake brownies are vegan, gluten-free, dairy-free, simple to make, and so tasty!
I love to make these for any special occasion or holiday. Everyone always loves them! I like to pair a batch of these with my homemade levain bakery cookies or pumpkin snickerdoodle blondies.
Ingredients
Here are the ingredients you'll need:
- pumpkin puree
- almond butter
- avocado oil
- monkfruit sugar substitute
- cacao powder
- almond flour
- baking soda
- non-dairy cream cheese
- powdered sugar
- vanilla extract
See recipe card for quantities.
Storage
Store in the fridge or freezer!
Top tip
I like to underbake these a bit so that they are extra gooey and fudgy!
FAQ
I love the Kite Hill cream cheese or Tofutti cream cheese.
No! The pumpkin is purely for texture; you will not taste it in these brownies.
Yes, you can use any sugar substitute or just regular sugar.
Vegan & Gluten-free Cheesecake Brownies
Ingredients
Method
- Preheat oven to 350℉ and line an 8x8 pan with parchment paper. In a bowl mix together all of the brownie ingredients until you have a smooth batter.
- In a stand mixer or using a hand mixer, whip together the cream cheese and vanilla. Slowly add the powdered sugar until you have a level of sweetness you desire. The consistency should be pretty liquid so that you can easily swirl into the brownie batter.
- Evenly spread the brownie batter into the prepared pan. Begin scooping the cheesecake filling into dollops on top of the batter. Use a toothpick to swirl it into the batter.
- Bake the brownies for about 35-38 minutes. Let cool completely before slicing and enjoying!
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