Chocolate Brownie Batter Vegan Cheesecake
Ingredients
Brownie batter
- 1 cup + 2 tbsp milk of choice
- 1/2 cup + 2 tbsp oil
- 1 tbsp pure vanilla extract
- 1 cup spelt or white flour, or packed 3/4 cup Bob’s gf
- 1 cup cocoa powder
- 1/4 tsp + 1/8 tsp salt
- 1/2 tsp baking powder
- 1/2 cup brown sugar or packed 1/2 cup coconut sugar
- 1/3 cup unrefined sugar OR stevia baking blend
- 2 tbsp flaxmeal or cornstarch, optional
- 1/2 cup mini vegan chocolate chips, optional
Cheesecake
- 24 oz dairy free cream cheese
- 2 cups dairy free plain yogurt
- 2 1/2 tsp pure vanilla extract
- 1/2 cup sugar or maple syrup, or xylitol for sugar-free
- 3/4 cup cocoa powder
Preparation
Whisk together the first 3 ingredients and set aside.
Preheat oven to 350°F.
Grease a 9-inch springform pan and set aside.
In a large mixing bowl, thoroughly combine all remaining ingredients.
Pour the wet mixture into the dry mixture, stir to combine, and pour into the prepared pan.
Smooth the top and bake for 12 minutes.
Preheat oven to 350°F.
Fill a 9x13 pan about halfway with water and place it on the oven's lower rack.
Bring cream cheese to room temperature.
In a blender or food processor, beat all cheesecake ingredients just until smooth, without overbeating.
Smooth the mixture into the 9-inch springform pan with the baked brownies.
Place the pan on the middle rack above the water pan.
Bake for 30 minutes without opening the oven.
Turn off the heat and leave the oven door closed for an additional 5 minutes.
Remove the cheesecake from the oven; it will look underdone.
Let it cool for 20 minutes before placing it in the fridge.
Chill for at least 6 hours to firm up.
