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
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.
Notes
Swap almond butter with peanut butter for a nuttier flavor.
Add dairy-free chocolate chips to the brownie base for extra richness.
Swirl blended berries into the cheesecake layer for a fruity twist.
Top with crushed nuts or shredded coconut for texture and decoration.
Store in an airtight container in the freezer for up to 1 month or in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 12g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
