Tasty Vegan Cheesecake Brownies

I used to think that vegan desserts meant giving up the good stuff—like rich, fudgy brownies with tangy cheesecake swirled on top. Turns out, I was wrong. Really wrong.

These vegan cheesecake brownies taste just like the regular kind, with that perfect contrast between the dense chocolate base and creamy cheesecake layer. The secret is using good vegan cream cheese (Tofutti is my go-to) and real vanilla extract, not the imitation stuff. A little lemon juice in the cheesecake layer gives it that classic tang you’d expect from the dairy version.

The best part? They’re actually easier to make than traditional brownies because you don’t have to worry about tempering eggs or anything fussy like that. Just mix, swirl, and bake.

What Kind of Vegan Cream Cheese Should I Use?

For these brownies, you’ll want to use a block-style vegan cream cheese rather than the spreadable kind that comes in a tub. Brands like Violife, Kite Hill, or Miyoko’s work really well because they have a firmer texture that holds up better during baking. The spreadable versions tend to be too soft and can make your cheesecake layer runny. Make sure your cream cheese is at room temperature before you start mixing – this helps it blend smoothly and prevents lumps in your cheesecake swirl.

Options for Substitutions

These brownies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Vegan cream cheese: This is really the star of the cheesecake layer, so I’d recommend sticking with it. Different brands have different consistencies though – Tofutti and Kite Hill both work great.
• Vegan butter: You can use coconut oil instead, but use the refined kind to avoid a coconut flavor. Measure it in its solid state, then melt it just like you would the butter.
• Non-dairy milk: Any plant-based milk works here – almond, soy, oat, or cashew. Pick whatever you have in your fridge.
• Cornstarch: If you’re out of cornstarch, arrowroot powder works as a 1:1 swap for thickening the cheesecake layer.
• Cocoa powder: Either natural or Dutch-process cocoa works fine. Dutch-process will give you a slightly darker color and milder flavor, while natural cocoa is a bit more acidic.
• Lemon juice: Apple cider vinegar can replace the lemon juice if needed – it adds that same tangy note to the cheesecake layer.

Watch Out for These Mistakes While Baking

The biggest mistake with vegan cheesecake brownies is overbaking, which can dry out the brownie layer and make the cheesecake filling crack – pull them from the oven when the center still has a slight jiggle, as they’ll continue to firm up while cooling.

Make sure your vegan cream cheese is at room temperature before mixing, otherwise you’ll end up with lumps in your cheesecake layer that won’t smooth out no matter how much you stir.

When swirling the reserved brownie batter on top, use a toothpick or knife and drag it through gently in a figure-eight pattern rather than stirring aggressively, which can muddy the layers instead of creating pretty marbled swirls.

Finally, resist the urge to cut into these right away – letting them cool completely and even refrigerating for a few hours helps both layers set properly and makes for much cleaner slices.

What to Serve With Vegan Cheesecake Brownies?

These brownies are pretty rich and decadent on their own, so they pair really well with a simple scoop of vanilla non-dairy ice cream or a dollop of coconut whipped cream. A hot cup of coffee or a cold glass of almond milk makes the perfect drink alongside these fudgy treats. If you’re serving them at a party, try adding some fresh berries like raspberries or strawberries on the side – the tartness cuts through the sweetness nicely. You could also drizzle some melted dark chocolate or dust them with powdered sugar right before serving for an extra special touch.

Storage Instructions

Store: Keep your vegan cheesecake brownies in an airtight container in the fridge for up to 5 days. The cream cheese layer needs to stay cold, so don’t leave them out at room temperature for more than an hour or two. They actually taste even better the next day once all the flavors have had time to settle!

Freeze: These brownies freeze really well for up to 3 months. Cut them into individual squares and wrap each one in plastic wrap, then store in a freezer-safe container. This way you can grab just one or two whenever a chocolate craving hits without thawing the whole batch.

Serve: I like eating these straight from the fridge when they’re nice and cold, but you can also let them sit at room temperature for about 10-15 minutes if you prefer a softer texture. No need to reheat since they’re meant to be enjoyed chilled or at room temp.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 18-24 g
• Fat: 180-210 g
• Carbohydrates: 420-460 g

Ingredients

For the cheesecake layer:

• 18 oz vegan cream cheese (I use Tofutti for the most authentic tangy flavor)
• 1/3 cup sugar
• 1 tbsp cornstarch
• 2 tbsp lemon juice (freshly squeezed for best brightness)
• 2 tsp vanilla
• 1/4 tsp salt
• 1/4 tsp nutritional yeast

For the brownie batter:

• 1/2 cup vegan butter (I prefer Miyoko’s Creamery for its rich buttery texture)
• 1 1/2 cup sugar
• 1/3 cup non-dairy milk (room temperature, about 70°F helps the batter emulsify)
• 3 tsp vanilla
• 1 cup flour (I always use King Arthur all-purpose flour)
• 2/3 cup cocoa powder
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp espresso powder

Step 1: Prepare the Pan and Make the Cheesecake Filling

• 18 oz vegan cream cheese
• 1/3 cup sugar
• 1 tbsp cornstarch
• 2 tbsp lemon juice
• 2 tsp vanilla
• 1/4 tsp salt
• 1/4 tsp nutritional yeast

Preheat your oven to 350°F and grease a 9×13 inch baking dish (or 8×8 if you prefer thicker brownies).

While the oven preheats, combine the vegan cream cheese, 1/3 cup sugar, cornstarch, lemon juice, 2 tsp vanilla, 1/4 tsp salt, and nutritional yeast in a bowl.

Mix until completely smooth and creamy—this filling should be thick but pourable.

Set aside.

I like to use freshly squeezed lemon juice here because it gives the cheesecake filling a brighter, more authentic tang that really cuts through the richness.

Step 2: Create the Brownie Batter Base

• 1/2 cup vegan butter
• 1 1/2 cup sugar
• 1/3 cup non-dairy milk
• 3 tsp vanilla
• 1 cup flour
• 2/3 cup cocoa powder
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp espresso powder

In a separate bowl, combine the vegan butter with 1 1/2 cup sugar and mix until well blended.

Add the room-temperature non-dairy milk and 3 tsp vanilla, stirring until the mixture is smooth and emulsified.

In a third bowl, whisk together the flour, cocoa powder, 3/4 tsp baking powder, 1/4 tsp salt, and espresso powder.

Fold the dry ingredients from Step 2 into the wet mixture, stirring gently until just combined—don’t overmix, as this keeps the brownies tender.

Room-temperature milk really does help the batter come together smoothly, so don’t skip that detail if you can help it.

Step 3: Layer and Swirl the Brownies and Cheesecake

• brownie batter from Step 2
• cheesecake filling from Step 1
• 1-2 tablespoons water

Pour most of the brownie batter (reserving about 1/4 cup) into your prepared baking dish, spreading it into an even layer.

Pour the cheesecake filling from Step 1 over the brownie batter, spreading it gently to cover.

Thin the reserved 1/4 cup brownie batter with 1-2 tablespoons of water until it’s drizzle-able.

Using a fork or knife, create swirls by dragging the thinned brownie batter across the cheesecake surface in decorative lines.

The swirls not only look beautiful but also create pockets of intense chocolate flavor throughout.

Step 4: Bake and Cool

Bake in your preheated 350°F oven for 30-35 minutes, until the cheesecake layer is set but still has a slight jiggle in the center and the brownie edges are firm.

Remove from the oven and allow to cool completely at room temperature for at least 2 hours before cutting—this cooling time is essential for the layers to set properly and make clean slices.

Tasty Vegan Cheesecake Brownies

Delicious Tasty Vegan Cheesecake Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 12 brownies

Calories 3550 kcal

Ingredients

  

For the cheesecake layer::

• 18 oz vegan cream cheese (I use Tofutti for the most authentic tangy flavor)
• 1/3 cup sugar
• 1 tbsp cornstarch
• 2 tbsp lemon juice (freshly squeezed for best brightness)
• 2 tsp vanilla
• 1/4 tsp salt
• 1/4 tsp nutritional yeast

For the brownie batter::

• 1/2 cup vegan butter (I prefer Miyoko's Creamery for its rich buttery texture)
• 1 1/2 cup sugar
• 1/3 cup non-dairy milk (room temperature, about 70°F helps the batter emulsify)
• 3 tsp vanilla
• 1 cup flour (I always use King Arthur all-purpose flour)
• 2/3 cup cocoa powder
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp espresso powder

Instructions

 

• Preheat your oven to 350°F and grease a 9x13 inch baking dish (or 8x8 if you prefer thicker brownies). While the oven preheats, combine the vegan cream cheese, 1/3 cup sugar, cornstarch, lemon juice, 2 tsp vanilla, 1/4 tsp salt, and nutritional yeast in a bowl. Mix until completely smooth and creamy—this filling should be thick but pourable. Set aside. I like to use freshly squeezed lemon juice here because it gives the cheesecake filling a brighter, more authentic tang that really cuts through the richness.
• In a separate bowl, combine the vegan butter with 1 1/2 cup sugar and mix until well blended. Add the room-temperature non-dairy milk and 3 tsp vanilla, stirring until the mixture is smooth and emulsified. In a third bowl, whisk together the flour, cocoa powder, 3/4 tsp baking powder, 1/4 tsp salt, and espresso powder. Fold the dry ingredients from Step 2 into the wet mixture, stirring gently until just combined—don't overmix, as this keeps the brownies tender. Room-temperature milk really does help the batter come together smoothly, so don't skip that detail if you can help it.
• Pour most of the brownie batter (reserving about 1/4 cup) into your prepared baking dish, spreading it into an even layer. Pour the cheesecake filling from Step 1 over the brownie batter, spreading it gently to cover. Thin the reserved 1/4 cup brownie batter with 1-2 tablespoons of water until it's drizzle-able. Using a fork or knife, create swirls by dragging the thinned brownie batter across the cheesecake surface in decorative lines. The swirls not only look beautiful but also create pockets of intense chocolate flavor throughout.
• Bake in your preheated 350°F oven for 30-35 minutes, until the cheesecake layer is set but still has a slight jiggle in the center and the brownie edges are firm. Remove from the oven and allow to cool completely at room temperature for at least 2 hours before cutting—this cooling time is essential for the layers to set properly and make clean slices.