Oh my goodness, let me tell you about my absolute favorite treat: vegan cheesecake brownies that are also gluten-free! Seriously, these are a game changer. The way the rich, fudgy brownie base pairs with the creamy, dreamy cheesecake layer is just heavenly. I can’t help but smile every time I take a bite. Plus, they’re super easy to whip up! Whether you’re hosting a gathering, need a sweet pick-me-up, or just want to treat yourself (because you totally deserve it!), these brownies are perfect. Trust me, no one will guess they’re vegan and gluten-free! The best part? You can enjoy all the flavors without any guilt. So, let’s dive into this delightful recipe and get baking!
Ingredients List
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup dairy-free cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How to Prepare Vegan Cheesecake Brownies Gluten Free
Step 1: Preheat and Mix
First things first, preheat your oven to 350°F (175°C). This is super important because you want those brownies baking evenly! While that’s heating up, grab a big bowl and mix together the almond flour, cocoa powder, maple syrup, melted coconut oil, salt, and baking powder. You want this mixture to be nice and smooth, almost like a thick cake batter. Don’t worry if it seems a little dense; that’s just how it should be!
Step 2: Prepare the Brownie Base
Now, it’s time to spread that brownie mixture into a greased baking pan. I like to use an 8×8 inch pan for just the right thickness. Use a spatula to get an even layer—take your time here! It’ll make a big difference in how they bake up. You want it to be nice and flat so every bite has that perfect fudgy texture.
Step 3: Make the Cream Cheese Layer
In a separate bowl, beat together the dairy-free cream cheese, powdered sugar, and vanilla extract until it’s smooth and creamy. This step is crucial—if it’s lumpy, it won’t spread well on top of the brownies. You can use a hand mixer or just a good old fork, but make sure to mix it well! You want it to be as velvety as possible.
Step 4: Assemble and Bake
Now, gently spread the cream cheese layer over the brownie base. It’s okay if it swirls together a bit; that just adds to the deliciousness! Pop the whole thing in the oven and bake for about 25-30 minutes. You’ll know they’re done when the edges look set, but the center might still have a slight jiggle. That’s perfect because they’ll firm up as they cool!
Step 5: Cooling and Serving
Let your brownies cool in the pan for about 10-15 minutes before slicing. When you’re ready, use a sharp knife to cut them into squares. I like to run the knife under hot water first for clean cuts. Serve them warm or chill them in the fridge for a firmer texture. Either way, they’re absolutely divine! Enjoy every rich, creamy bite!
Why You’ll Love This Recipe
- Quick preparation time: You can whip these up in just 15 minutes, making them a breeze for any last-minute sweet cravings!
- Deliciously rich flavor: These brownies are indulgent and satisfying, with a perfect balance of fudgy brownie and creamy cheesecake.
- Gluten-free and vegan-friendly: Everyone can enjoy these brownies, regardless of dietary preferences or restrictions—no one will even know they’re gluten-free!
- Perfect for any occasion: Whether it’s a party, a potluck, or a cozy night in, these brownies are sure to impress and delight everyone who tries them.
Tips for Success
Alright, let’s make sure your vegan cheesecake brownies turn out absolutely perfect! Here are my top tips to help you nail this recipe every time:
- Quality Ingredients Matter: Use the best almond flour and cocoa powder you can find. It really makes a difference in flavor and texture. If you can, go for organic maple syrup for that rich sweetness!
- Don’t Overmix: When combining the brownie batter and the cream cheese layer, be gentle! Overmixing can lead to a denser texture, and we want them nice and fudgy!
- Watch Your Baking Time: Ovens can vary, so keep an eye on your brownies around the 25-minute mark. They should look set around the edges but still slightly soft in the center. Trust me, they’ll continue to cook as they cool!
- Cool Completely: Letting the brownies cool in the pan is crucial. If you slice them too soon, they might fall apart! Patience pays off here—10-15 minutes is all it takes!
- Experiment with Toppings: Want to take it up a notch? Try adding a sprinkle of sea salt on top for that sweet-salty combo or some chopped nuts for a little crunch!
Follow these tips, and you’ll have a batch of brownies that are not only delicious but also a hit with everyone. Happy baking!
Variations
Oh, the fun doesn’t stop with just the basic recipe! There are so many ways to customize these vegan cheesecake brownies gluten-free, and I can’t wait to share them with you. Here are some of my favorite twists:
- Nuts Galore: If you love a little crunch, fold in some chopped walnuts or pecans into the brownie batter. They add a lovely texture and nutty flavor that pairs perfectly with the creaminess!
- Flavor Infusions: Want to switch things up? Try adding a teaspoon of peppermint extract for a refreshing minty twist or some orange zest for a bright, citrusy kick. Both flavors meld beautifully with the rich chocolate!
- Different Cream Cheese: Experiment with various brands of dairy-free cream cheese. Some have a thicker consistency, which can change the texture of your cheesecake layer. Go wild and find your favorite!
- Swirls of Goodness: Before baking, drop spoonfuls of your favorite fruit jam or even a nut butter on top of the cream cheese layer and swirl it in with a knife for an extra layer of flavor and a beautiful marbled effect!
- Chocolate Lovers: For an extra chocolatey treat, mix in some dairy-free chocolate chips into the brownie batter. They’ll melt into gooey pockets of chocolatey goodness!
These variations are just the beginning! Feel free to get creative and come up with your own combinations. Baking is all about experimenting and having fun, so don’t be afraid to think outside the box!
Nutritional Information
Before we dive into the delicious details, it’s important to note that nutritional values can vary based on the specific ingredients and brands you choose. So, take this as a general guide for your vegan cheesecake brownies gluten-free:
- Serving Size: 1 brownie
- Calories: 150
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 50mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 10g
- Protein: 2g
These brownies pack a delightful punch of flavor while keeping things on the healthier side, so you can indulge without the guilt. Enjoy!
Storage & Reheating Instructions
Once you’ve made these delicious vegan cheesecake brownies gluten-free, you might find it hard to resist eating them all at once! But if you do have leftovers (which I doubt, honestly!), here’s how to store them properly so they stay fresh and tasty.
First off, let the brownies cool completely in the pan after baking. Once they’re cool, transfer them to an airtight container. You can layer them with parchment paper between the squares to prevent them from sticking together—trust me, this little step makes a big difference!
Store your brownies in the fridge if you want that fudgy texture to last longer. They’ll keep well for up to 5 days, but I bet they won’t last that long! If you prefer them chilled, they’re also delightful straight from the fridge.
Now, if you want to enjoy them warm later, you can easily reheat them! Just grab a microwave-safe plate, pop a brownie on it, and heat it for about 10-15 seconds. Keep an eye on it, because you don’t want it to get too hot! The goal is to warm it up just enough to bring back that lovely fudginess without drying it out.
If you’re feeling fancy, you can also warm them in the oven. Preheat your oven to 350°F (175°C), place the brownies on a baking sheet, and heat them for about 5-7 minutes. This method keeps them nice and soft—just like when they were fresh out of the oven!
Now you’re all set to enjoy your vegan cheesecake brownies gluten-free even days later! Happy baking and savoring!
FAQ Section
Can I substitute almond flour with another flour?
Yes! If you don’t have almond flour on hand, you can use oat flour or a gluten-free all-purpose flour mix. Just keep in mind that the texture may vary slightly, but it’ll still be delicious!
What can I use instead of dairy-free cream cheese?
If you’re not a fan of dairy-free cream cheese, you can try using silken tofu blended until smooth or a homemade cashew cream. Just soak cashews in water for a few hours, then blend with a bit of lemon juice and maple syrup to achieve a creamy consistency.
How do I know when the brownies are done?
The edges should look set, and the center might still have a slight jiggle when you pull them out. They’ll firm up as they cool, so don’t worry if they seem a bit soft—they’ll be perfectly fudgy!
Can I freeze these brownies?
Absolutely! You can freeze the brownies for up to 2 months. Just make sure they’re completely cool, then wrap them tightly in plastic wrap and store them in an airtight container. Thaw them in the fridge before serving!
What’s the best way to serve these brownies?
You can serve them chilled for a firmer texture or warm them up slightly for that gooey, fudgy experience. They’re fantastic on their own, but feel free to top them with fresh berries or a drizzle of dairy-free chocolate for an extra special treat!
Vegan Cheesecake Brownies Gluten Free: 5 Indulgent Steps
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delicious vegan cheesecake brownies that are also gluten-free.
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup dairy-free cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, maple syrup, melted coconut oil, salt, and baking powder until combined.
- Spread the brownie mixture into a greased baking pan.
- In another bowl, beat the dairy-free cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture over the brownie layer.
- Bake for 25-30 minutes or until set.
- Let cool before slicing into squares.
Notes
- Store leftovers in the fridge.
- Can be served chilled or at room temperature.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan cheesecake brownies, gluten free, dessert