Brownie Bottomed Cheesecake – the most outrageous and glorious gluten free vegan cheesecake we make! Rich brownie base, topped with a traditional New York Cheesecake.
Gluten Free Vegan Cheesecake
For my birthday, Jason brought home tasty cupcakes from one of our favorite vegan/gluten free bakeries.
I also had an amazing dessert with my birthday dinner, which I still need to tell you all about. Soon.
Oh, and then I made cupcakes for my birthday party with the family.
Even with all the desserts, I still wanted to make a birthday cake. This year I combined two of my all time favorite desserts – brownies and cheesecake – into one glorious and decadent treat.
Jason describes this as ‘tangy, not too sweet’ which is how we both love cheesecake. The brownie base makes up for the classic not too sweet cake, though. Perfect.
Vegan Chocolate Desserts
Delectably Rich Vegan Chocolate Mousse Cake
Chocolate Covered Oreo Cashew Truffles
Tasty Chocolate Oatmeal No Bake Bars
Double Chocolate Smoothie with Salted Pepitas
[insert Homer Simpson drooling sound here]
Yep. This was just as good as I imagined.
Brownie Bottom Cheesecake
the ultimate cheesecake! rich brownie base, topped with a traditional New York Cheesecake - vegan and gluten free.
Ingredients
- 1 batch brownies
- 24 ounces Vegan Cream Cheese, (or 3 - 8 ounce containers dairy free cream cheese)
- 1/2 cup vegan sour cream
- 1/2 cup vegan sugar
- 2 tablespoons fresh ground flaxseed
- juice of 1/ lemon (2-3 tablespoons)
Instructions
- Preheat oven to 350 °F.
- Grease the inside of a springform pan. Wrap foil around the outside bottom portion of the springform pan, to safeguard against any leaks.
- Prepare brownie batter and pour into prepared (greased, foil wrapped) 9 inch spring-form pan.
- Smooth into even layer, spreading up the sides for a higher crust edge if desired. Bake at 350 °F for 15 minutes, remove to cool.
- In mixing bowl, combine cream cheese, sour cream, sugar, flaxseed, and lemon juice. Fold together until just incorporated.
- Pour over cooled brownie crust, smooth into an even layer.
- Bake at 350 °F for 45-55 minutes. Once firm and set, turn oven off, open door and leave cheesecake inside. Cool completely, cover and refrigerate, preferably overnight.
- *recipe updated to replace a stevia baking blend I no longer use
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Nutrition Information:
Yield:
14Serving Size:
one sliceAmount Per Serving: Calories: 191Total Fat: 23gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 73mgCarbohydrates: 12gFiber: 0gSugar: 9gProtein: 5g
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about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Terri says
I’d love to try this recipe for a holiday get together. Baking is not my area of expertise, could you please explain how the pan should be prepared? I’m not sure what to do with the foil under step 2. 🙂 Thank you!
Kristina Sloggett says
hi Terri! thank you for giving me the opportunity to clarify! I have updated the instructions with additional information abut the foil.
I wrap around the outside bottom portion of the springform pan, as insurance against any leaks. (I have only had this happen once, with an older springform pan that had a lot of use and wasn’t sealing as it used to… this step is probably not necessary with a newer pan that works as it should, but it cannot hurt.)
I hope that helps, happy holidays! Kristina
Lisa says
Hello! This looks amazing, but I can’t use flaxseed or any other type of seed due to allergies. Do you have an alternative that would work?
Kristina Sloggett says
hi Lisa! honestly, for a cheesecake… I use the flax for binder / thickener, so I’d say 1 1/2 tablespoons flour as a replacement. I have done this before, using just a gluten free all purpose flour, whisked with just a bit of water to create a slurry (and so it doesn’t leave a chalky residue). hope that helps, and enjoy my favorite cheesecake! 🙂
Joy says
Hi! Sorry this comes so late, as I just stumbled across your recipe. Would it be okay to substitute the coconut milk for a different kind of non-dairy milk, or do you need the coconut milk for richness and fullness?
I can’t wait to make this!!!
Kristina Sloggett says
hi Joy!
I have not made this with any other milk, but I think it should work, it is a small amount. I hope you enjoy – this is one of my favorites! please do let me know which milk you end up using, and how it turns out?
Cheers! Kristina
Joy says
I’m making it this weekend so I’ll definitely get back to you with how it turned out! 🙂