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 Bottomed Cheesecake
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.
- 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
Recommended Products
-
Organic Cane Sugar (3 lbs) by Anthony's, Gluten-Free & Non-GMO -
Spectrum Essentials Organic Ground Flaxseed, 24 Ounce -
Nordic Ware Leakproof Springform Pan, 7 Inch
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Nutrition Information:
Yield:
14Serving Size:
one sliceAmount Per Serving:Calories: 191 Total Fat: 23g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 73mg Carbohydrates: 12g Fiber: 0g Sugar: 9g Protein: 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.
Lisa says
December 25, 2017 at 1:35 pmHello! 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
December 26, 2017 at 6:20 pmhi 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
July 23, 2015 at 7:27 amHi! 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
July 23, 2015 at 3:56 pmhi 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
July 24, 2015 at 6:42 amI’m making it this weekend so I’ll definitely get back to you with how it turned out! 🙂
Christine says
May 27, 2015 at 6:15 pmis there any substitute for the egg replacer? I have a hard time using the whole box and just had to throw some out because it expired.
Kristina Sloggett says
May 28, 2015 at 9:38 amhi Christine! this is an older recipe – I do not use the replacer much these days either, for your reason!
I recently made this and used a flax egg as replacement (I used 2 tablespoons fresh ground flax seed + 1/3 cup water, stirred and set aside to thicken). I hope you enjoy – this is one of our favorites!
Dustin says
November 8, 2013 at 7:05 amSpaaaaaabettie! Adore you. Adore this blog. I’m vegan and my friend at work is, it’s her bday and she requested a “brownie cheescake cake” I was like…”thank you for being so simple”..
But thanks to you it was relatively painless! Haven’t been able to taste it yet cuz I have to wait to cut it at work tonight but it looks FANTASTIC! I’m going to actually write a Bday message on top with a chocolate ganache from Fran Costigan’s cookbook “Unapologetically Luscious and Decadent Dairy Free Desserts”. I took a class with her here in NYC last week.
Only quip, if I may, It is unclear in the brownie recipe if the coconut oil goes in while the paste is still on the heat or after. Also, in the instructions in the brownie recipe you say “sugar”…I assumed you meant agave, but I’m just trying to be helpful.
Also, to those who have never made a Brownie Cheesecake you might want to reassure them that putting the brownie in for 20 minutes and then the extra 45-55 with the cheesecake wont be harmful or present itself in burning the brownie. I was worried, but trusted my gut and it looks great!
Thank you Spabettie!
Kristina Sloggett says
November 10, 2013 at 2:13 pmhi Dustin!
thank you for writing, I am so happy you chose my cake to make for a special birthday – I hope it was enjoyed! great thinking to use Fran’s ganache as well – isn’t Fran fantastic?
thanks for the suggestions – oops! I updated the recipe instruction to include the coconut oil.
hope everyone loved the cake, CHEERS! Kristina
Dustin says
November 10, 2013 at 5:14 pmeveryone LOVED it! You’re the best! THANK YOU!
Sherie Lynn says
June 11, 2013 at 11:41 amHi Kristina!
I want to make this awesome cheesecake for my husband, but have a couple of questions….
Is your egg powder the same as egg- replacer? and What can I use for NuNaturals More Fiber Baking Blend? He does not eat chocolate, any ideas for the crust?
Kristina Sloggett says
June 16, 2013 at 9:39 pmhi Sherie Lynn!
yes, the egg powder is Ener-G egg replacer. The More Fiber baking blend adds sweet flavor and helps thicken the cheesecake filling, but it should set just fine if you use your normal sweetener – if it is sugar, use the same measurement.
Here are two other ideas for cheesecake crusts:
New York Cheesecake
Salted Caramel Cheesecake
enjoy!
Kristy says
October 16, 2012 at 5:48 pmBirthdays exist purely for desserts, right? This looks like one dreamy birthday cake- It looks so decadent!
spabettie says
October 18, 2012 at 6:54 pmabsolutely! three or four desserts, if you’re doing it right 😉
Cara says
October 15, 2012 at 1:19 pmHappy belated birthday! Love your choice of cake!
spabettie says
October 15, 2012 at 4:57 pmthanks, Cara! this is now my new favorite…
Lou says
October 14, 2012 at 11:12 pmOh my. Oh my. Homer has nothing on MY drooling sound right now.
spabettie says
October 15, 2012 at 5:48 pmhee hee, I know. I tried to spell out the Homer drool, but… couldn’t figure it out. 😉
Lou says
October 15, 2012 at 6:54 pmooooorrrrraaaaaagggggggg? Yeah it’s actually really hard to figure it out, huh? Teehee.
spabettie says
October 15, 2012 at 6:58 pmhaa HAA, awesome!
Laurel says
October 12, 2012 at 5:03 pmYou are a very evil birthday girl. You are so evil you should be triplets. It’s just a good thing for me I have to make my own soy free cream cheese or I’d probably be on my broom, circling your house and cackling madly having been fueled by this incredible confection.
Hope you had a wonderful birthday. How long did it take to get off the sugar high?
spabettie says
October 13, 2012 at 5:50 pmhee, still on it, I think. but YES! soon I will have another cheesecake… I made one for an event and it was raw! it’s on the schedule for my MoFo Treats and Sweets, so it will be here soon. 😀
Heather @ Better With Veggies says
October 12, 2012 at 6:45 amDo you know this was what Kirk’s groom’s cake was at our wedding (although a veryun-vegan version)!! Such a great combo!
spabettie says
October 12, 2012 at 11:40 amKirk has good taste! 🙂 this is my new favorite.
Alta says
October 12, 2012 at 6:38 amOMG this is a vegan cheesecake? WOW. This might just go on the list of birthday cakes for me this year. 🙂
spabettie says
October 12, 2012 at 11:41 amyes!! I have another cheesecake coming later this month, a raw one! 🙂
Kelly Klepfer says
October 12, 2012 at 5:25 amThis looks Yumazing!!!!
spabettie says
October 12, 2012 at 11:43 amgreat word, Kelly!