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...
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.
purelytwins says
girl you just out did yourself, seriously this look FANTASTIC!!! love the layers, it makes me want to grab it off the screen!!
spabettie says
thank you!! we loved this...
Sarah (appifanie) says
that is AMAZING.
spabettie says
thanks Sarah! 🙂
vegantester says
daaaaaaaang!
if i was using sugar instead of the stevia, would it be the same amount?
spabettie says
yes, with this particular product, it is a straight one to one swap. I use this product for the "fiber" component in my cheesecakes, so perhaps adding a tablespoon or two of flour as well?
vegantester says
hmmm i might try a little cornstarch dissolved in apple cider instead of flour.
this looks so good!
spabettie says
sounds perfect!
vegantester says
hmmm i might try a little cornstarch dissolved in apple cider instead of flour.
this looks so good!
Sarena (The Non-Dairy Queen) says
Look at that piece of heaven! I'm totally moving in with you now. Forget about being neighbors...that would waste time walking back and forth from our houses!
spabettie says
haa haa, yes! now I know how to lure you here, cheesecake... 😉
Jackie @ Vegan Yack Attack! says
Um.. Are you freakin' kidding me? This looks so good!! What a fabulous idea, too. The first picture reminded me of an espresso cheesecake that I made pre-vegan days. I'll have to try my hand at cheesecake once again! Great job, btw. 🙂
spabettie says
I have another cheesecake coming up before the end of MoFo... 😉
Jackie @ Vegan Yack Attack! says
O_O
spabettie says
hee hee!
Julia says
I just went cross eyed. I need some, immediately!
spabettie says
hee hee! love it. wish I could send you some!
Jess says
Brownie AND cheesecake mixed into one divine dessert? Will you marry me please? LOL. Seriously, I am about to hop on a plane to see you just so you can make these for me. Oh man, that would hit the spot right now!! (PS I can't wait to hear more about your bday!) xo!
spabettie says
I know, can you even comprehend? I may just make ALL the future cheesecakes like this...
Baker Bettie says
OMG! This looks amazing. I think my husband would love me forever if I made him this. I would just have to keep it a secret that it is vegan. Otherwise he wouldn't try it. So stubborn.
spabettie says
ooooh, just do what I do, and tell them AFTER 😉
Baker Bettie says
I always try to, but he is ALWAYS onto me.
spabettie says
haaa!! I know how that is 😉
jobo says
ummmm the best of both worlds, much?? holy (expletive) is right 😉 yummmmmmmmmm. #PMSattack
spabettie says
right? I know... I don't even know what to do... it's sitting in the fridge not. ten. feet. away...
Ashley F. says
Holy [expletive]! I normally don't do sweets, but when I do I go all out and this looks like the most amazing way to go all out for dessert 🙂
spabettie says
"...but when I do I go all out" <-- I knew I liked you ;)