Description

Decadent layers of rich chocolate brownie, creamy vanilla cheesecake, and smooth caramel sauce combine in this show-stopping dessert that’s perfect for special occasions or indulgent treats.

Ingredients

1/2 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 cup pure maple syrup or honey

1/4 cup coconut oil or melted butter

2 teaspoons vanilla extract

1/4 cup milk of choice

1 1/2 cups plain Greek yogurt or dairy-free yogurt

8 oz cream cheese (regular or vegan), softened

1/4 cup maple syrup or agave

1 tablespoon cornstarch

1 teaspoon vanilla extract

Pinch of salt

1/4 cup coconut sugar or brown sugar

2 tablespoons coconut milk or heavy cream

1 tablespoon coconut oil or butter

1/2 teaspoon vanilla extract

Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment paper and lightly grease the sides.
In a mixing bowl, whisk together cocoa powder, flour, salt, and baking soda.
Stir in maple syrup, coconut oil, vanilla extract, and milk until just combined.
Spread the brownie batter evenly into the pan and bake for 12–14 minutes until just set.
Meanwhile, beat together yogurt, cream cheese, maple syrup, cornstarch, vanilla extract, and a pinch of salt until smooth and creamy.
Pour the cheesecake mixture over the brownie base and smooth the top.
Return the pan to the oven and bake for 35–40 minutes, until the center is just set with a slight jiggle.
Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for 10 minutes.
Cool the cheesecake at room temperature, then refrigerate for at least 4 hours or overnight.
For the caramel topping, combine coconut sugar, coconut milk, and coconut oil in a small saucepan. Simmer over medium heat for 3–5 minutes, stirring often, until thickened.
Remove from heat and stir in vanilla extract and a pinch of salt.
Once the cheesecake is chilled, drizzle the caramel sauce over the top before serving.

Notes

Use dairy-free and gluten-free alternatives for a vegan or gluten-free version.

Top with chopped nuts or chocolate chips for extra texture.

Raspberry puree can be swirled into the cheesecake for a fruity twist.

Store in the fridge for up to 5 days; not recommended for freezing.

Microwave slices for 10–15 seconds to slightly warm and soften the caramel topping.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 20g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg