Chocolate Cheesecake Brownies
These Chocolate Cheesecake Brownies are the ultimate combination of fudgy chocolate brownies and creamy cheesecake! The cheesecake layer adds a tangy sweetness, perfectly complementing the rich chocolate brownie base. Every bite is indulgent, with swirls of two irresistible layers baked to perfection. This eggless recipe is ideal for special occasions or when you simply want to treat yourself!
Yield: 12 servings
Equipment
- 8x8 inch Square Baking Pan (20x20cm)
Ingredients
Cheesecake Ingredients
- 226 g Cream Cheese* soft
- 90 g Plain Yogurt* or Sour cream* room temperature
- 30 ml Whipping Cream* room temperature
- 50 g Cane Sugar*
- 8 g Cornstarch
- 8 g All-Purpose Flour
- 2 tsp Vanilla Extract
Chocolate Brownie Ingredients
- 120 g Dark Chocolate*
- 80 g Butter*
- 100 g Cane Sugar*
- 80 g Light Brown Sugar
- 120 ml Milk* room temperature
- 40 g Plain Yogurt* room temperature
- 1 tsp Vanilla Extract
- 150 g All Purpose Flour
- 30 g Cocoa Powder
- 10 g Cornstarch
- ½ tsp Baking Powder
- ¼ tsp Salt
- 85 g Chocolate Chips*
Instructions
Cheesecake Instructions
- In a bowl, combine the cream cheese and vegan yogurt. Mix until smooth and creamy.
- Add the whipping cream, cane sugar, vanilla extract, flour, and cornstarch.
- Use an electric whisk to blend all the ingredients together until smooth and well combined. Set the mixture aside.
Chocolate Brownie Instructions
- Preheat the oven to 330°F (165°C). Grease an 8x8-inch (20x20 cm) square baking tin with oil and line it with baking paper, leaving an overhang for easy removal.
- In a heatproof bowl, melt the butter and dark chocolate together. Stir until smooth and set aside.
- In a separate bowl, combine the cane sugar, light brown sugar, milk, and yogurt. Stir until the sugar dissolves completely.
- Mix the melted chocolate mixture with the yogurt mixture until smooth and fully combined.
- Add the dry ingredients (flour, cocoa powder, cornstarch, baking powder, and salt) to the wet mixture. Stir gently with a whisk until just combined—avoid overmixing.
- Fold in the chocolate chips.
- Pour the brownie batter into the prepared baking tin, leave some for topping.
- Spoon dollops of cheesecake batter on top of the brownie layer, as shown.
- Fill in the gaps between the cheesecake scoops with the remaining brownie batter.
- Use a knife to make swirls if desired.
- Bake for about 30 minutes, or until the brownie is evenly risen and the center is set.
- Remove from the oven and let it cool completely for a couple hours or overnight. Once cooled, slice into portions and store in the fridge.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Dark Chocolate: Use semi sweet baking chocolate chips or 60% Chocolate Bar. For the vegan version, use dark chocolate / semi-sweet chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is fine.
- Whipping Cream: Use dairy-free unsweetened whipping cream or coconut cream for vegan and dairy-free or any full fat whipping cream of choice.
- Cream Cheese: You can use dairy-free cream cheese or any plain full-fat cream cheese of your choice.
- Plain Yogurt or Sour Cream: You can use dairy-free unsweetened yogurt, dairy-free sour cream or any plain Greek yogurt or sour cream of your choice.