This vegan gluten free brownie bottom cheesecake is the most requested cheesecake we make! If you need an impressive dessert, fudgy brownies topped with a rich cheesecake is it!
recipe originally published September 26, 2010
Gluten Free Vegan Cheesecake
This delicious brownie bottom cheesecake is the best of two of my favorite desserts combined into one.
The bottom is a deliciously fudgy brownie. The top is our dairy free version of a traditional New York Cheesecake. This is seriously the richest gluten-free vegan cheesecake you will ever have.
The full recipe for this brownie version is below, and if you want all the tips to make the best cheesecake, see this New York Cheesecake recipe and information.
More vegan chocolate desserts
- Delectably Rich Vegan Chocolate Mousse Cake
- Pumpkin Caramel Chocolates
- Chocolate Covered Oreo Cashew Truffles
- Tasty Chocolate Oatmeal No Bake Bars
- Vegan Twix Cookie Bars
- Double Chocolate Smoothie with Salted Pepitas
Did You Make This Brownie Bottom Cheesecake?
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Brownie Bottom Cheesecake
The ultimate cheesecake! Rich brownie base topped with a traditional New York Cheesecake - vegan and gluten free.
- 1 batch vegan brownies
- ½ cup dairy free sour cream or yogurt
- ½ cup vegan sugar
- 2 tablespoons cornstarch
- juice of ½ lemon (1 tablespoon)
- 24 ounces Vegan Cream Cheese, (or 3 - 8 ounce containers dairy free cream cheese)
- 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. Par bake at 350 °F for 15 minutes, remove to cool.
- In a mixing bowl, add sour cream, sugar, cornstarch, and lemon juice, stir to combine. Add cream cheese and combine until smooth (I use a stand or hand mixer for this).
- 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.
The cheesecake in these photos was made in a 7-inch springform pan, so it is tall. This recipe can also be made in a larger, 9-inch pan, it will be a more "shallow" (regular size) cake.
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Serving Size:one slice
Amount Per Serving: Calories: 191Total Fat: 23gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 0mgSodium: 73mgCarbohydrates: 12gFiber: 0gSugar: 9gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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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
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! 🙂
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
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?
I'm making it this weekend so I'll definitely get back to you with how it turned out! 🙂