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.
Ingredients
- 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)
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. 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.
Notes
PAN SIZE
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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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
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
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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Allie says
I'm a tangy cheesecake fan, too. And heck, if that's what it takes to get a cheesecake, I'd make my own cake too ;D
spabettie says
woo HOO, right? so worth it.
Chris says
This looks totally delicious! The last few days have been very dangerous as I keep looking at sweet and chocolaty blog posts. Only yesterday I tried a brownie recipe with apples and ricotta. Then I have already another plan. If I could, I would put this cake right away to the to do list ... maybe for later.
spabettie says
thank you, Chris! I know, there are so many fantastic sweets out there right now... and with the holidays coming, it's only going to increase, right?
I hope you do make this sometime, it's a good one!
janetha {meals & moves} says
why didn't i think of this? what a great idea!
spabettie says
well, you can do it now! 😀
Fannny says
Wow, this is stunning!
spabettie says
thank you Fanny!
Laura @ Sprint 2 the Table says
I'm going to have to stop reading your blog for the next 3.5 weeks. Lol! This looks amazing. There's nothing better than a chocolate bottomed cake.
spabettie says
noooooo! okay, I will understand 😉 as long as you visit after, right? then you can enjoy! 😉
Laura @ Sprint 2 the Table says
LOL! You know I can't stay away from your food porn. #intervention
spabettie says
oh yay! 🙂
Heather (Where's the Beach) says
OMG my mom used to make cheesecake brownies when I was a kid! You just brought back so many memories!!
spabettie says
Mmm, like cheesecake swirled in, or layered like this? Mmm...
Beth @ Tasty Yummies says
This looks incredible! Sounds like you had a very very tasty birthday 🙂
Mine is next week, hopefully someone will make me something just as tasty as this, or maybe I will just make it for myself!
spabettie says
ah, I wish I could send you one! XXO
lindsay says
alright, now i have a reason to by tofutti. Wasn't holding out till now.
spabettie says
😀 have you never tried it, Lindsay? it's really good...
Averie @ Averie Cooks says
The layers are PERFECT and leave it to you to make a vegan/gf cheesecake that looks better and more amazing than any regular/gluten-filled version. Mmm, I want it!
spabettie says
thanks, Averie! with all of your bars, I know you can appreciate a good layer! 🙂
Mizzzzz says
YES
every time I read your blog I think MOVE IN WITH ME AND BRING YOUR FLUEVOGS 🙂 and BE MY SISTERWIFE.
spabettie says
yes Yes YES! baking and fashion shows and running in MIZ running skirts!