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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is 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
hi 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!
Spaaaaaabettie! 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
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
everyone LOVED it! You're the best! THANK YOU!
Sherie Lynn says
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
hi 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
Birthdays exist purely for desserts, right? This looks like one dreamy birthday cake- It looks so decadent!
absolutely! three or four desserts, if you're doing it right 😉
Happy belated birthday! Love your choice of cake!
thanks, Cara! this is now my new favorite...
Oh my. Oh my. Homer has nothing on MY drooling sound right now.
hee hee, I know. I tried to spell out the Homer drool, but... couldn't figure it out. 😉
ooooorrrrraaaaaagggggggg? Yeah it's actually really hard to figure it out, huh? Teehee.
haa HAA, awesome!
You 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?
hee, 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
Do you know this was what Kirk's groom's cake was at our wedding (although a veryun-vegan version)!! Such a great combo!
Kirk has good taste! 🙂 this is my new favorite.
OMG this is a vegan cheesecake? WOW. This might just go on the list of birthday cakes for me this year. 🙂
yes!! I have another cheesecake coming later this month, a raw one! 🙂
Kelly Klepfer says
This looks Yumazing!!!!
great word, Kelly!