Name: No Bake Cheesecake Brownies
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups almond flour; 1/4 cup cocoa powder; 1/2 cup maple syrup; 1/4 cup almond butter; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1 cup raw cashews, soaked for at least 4 hours or overnight; 1/2 cup coconut cream; 1/4 cup maple syrup; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; Pinch of salt

These No Bake Cheesecake Brownies are a dreamy combination of rich, fudgy brownie base and creamy, tangy vegan cheesecake topping, all made without ever turning on the oven. I love how they deliver indulgence with minimal effort, making them a perfect treat for warm days or when I simply don’t feel like baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:

1 1/2 cups almond flour

1/4 cup cocoa powder

1/2 cup maple syrup

1/4 cup almond butter

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon baking soda

For the Cheesecake Layer:

1 cup raw cashews, soaked for at least 4 hours or overnight

1/2 cup coconut cream

1/4 cup maple syrup

2 tablespoons lemon juice

1 teaspoon vanilla extract

Pinch of salt

Directions

I start by mixing the almond flour, cocoa powder, maple syrup, almond butter, vanilla extract, salt, and baking soda in a bowl until a dough-like consistency forms.

I press the brownie mixture evenly into the bottom of a greased 8×8-inch pan.

Next, I blend the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt in a high-speed blender until completely smooth.

I spread the cheesecake mixture evenly over the brownie base.

I freeze the brownies for at least 2 hours until firm.

Once set, I cut them into squares and keep them chilled until serving.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 2 hours 10 minutes (including chilling)

Servings: 9 squares

Calories: about 250 kcal per serving

Variations

I sometimes swap almond butter with peanut butter for a richer, nuttier taste.
For a deeper chocolate flavor, I add a handful of dairy-free chocolate chips to the brownie base.
To make them fruity, I swirl in some blended berries into the cheesecake layer before freezing.
A sprinkle of crushed nuts or shredded coconut on top adds texture and visual appeal.

Storage/reheating

I keep these brownies in an airtight container in the freezer for up to 1 month. For the best texture, I let them sit at room temperature for 5–10 minutes before serving. They can also be stored in the refrigerator for up to 5 days if I prefer a softer texture.

FAQs

How do I soak cashews quickly if I forgot to soak them overnight?

I boil water, pour it over the cashews, and let them sit for about 20 minutes before blending.

Can I make this without coconut cream?

Yes, I can replace coconut cream with thick vegan yogurt or silken tofu for a different texture and flavor.

Do I have to use almond flour?

No, I can use oat flour instead, though the texture will be slightly different.

Can I make these brownies sweeter?

If I like them sweeter, I add an extra tablespoon of maple syrup to either the brownie or cheesecake layer.

How do I cut clean squares?

I use a sharp knife dipped in hot water, wiping between cuts for neat, even slices.

Conclusion

These No Bake Cheesecake Brownies are my go-to dessert when I want something decadent yet simple to prepare. With their fudgy brownie base and silky cheesecake topping, they’re a beautiful and crowd-pleasing treat that I can whip up without turning on the oven. Perfect for special occasions—or just because I feel like indulging.

Recipe:

No Bake Cheesecake Brownies

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Author: Sophia
Total Time: 2 hours 10 minutes
Yield: 9 squares
Diet: Vegan

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Description

These No Bake Cheesecake Brownies feature a fudgy almond flour brownie base topped with a silky, tangy vegan cheesecake layer—completely dairy-free, gluten-free, and refined sugar-free, with no oven required.

Ingredients

1 1/2 cups almond flour

1/4 cup cocoa powder

1/2 cup maple syrup

1/4 cup almond butter

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon baking soda

1 cup raw cashews, soaked for at least 4 hours or overnight

1/2 cup coconut cream

1/4 cup maple syrup

2 tablespoons lemon juice

1 teaspoon vanilla extract

Pinch of salt

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Instructions

In a mixing bowl, combine almond flour, cocoa powder, maple syrup, almond butter, vanilla extract, salt, and baking soda until a dough-like consistency forms.
Press the brownie mixture evenly into the bottom of a greased 8×8-inch pan.
In a high-speed blender, blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt until completely smooth.
Spread the cheesecake mixture evenly over the brownie base.
Freeze for at least 2 hours until firm.
Cut into squares and keep chilled until serving.