Go Back
–+ servings
Vegan Tiramisu Cheesecake Brownies

Vegan Tiramisu Cheesecake Brownies for a Decadent Delight

These Vegan Tiramisu Cheesecake Brownies are a rich and nostalgic dessert that caters to vegan and gluten-free diets.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Oat Flour Substitute with almond flour for nut-free option.
  • 1 cup Almond Flour May substitute with sunflower seed flour for nut allergies.
  • 1/2 cup Cocoa Powder Ensure unsweetened for best results.
  • 1 teaspoon Baking Powder Use gluten-free baking powder if gluten-sensitive.
  • 1 tablespoon Flaxmeal Can be replaced with ground chia seeds.
  • 1 cup Non-Dairy Milk Any plant-based milk will work well.
  • 1/2 cup Maple Syrup Substitute with agave syrup for a different flavor.
  • 1/2 cup Dark Chocolate Use dairy-free chocolate for strict vegan diets.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best results.
  • 1 tablespoon Instant Coffee Omit if you prefer a milder taste.
  • 1/4 teaspoon Salt Do not skip, as it enhances flavor.
  • 1/2 cup Sugar Coconut sugar can be used for a lower glycemic index.
  • 1/2 cup Chocolate Chips Ensure they are dairy-free.
For the Cheesecake Layer
  • 1 block Silken Tofu Preferably use Mori-Nu for the smoothest texture.
  • 1/4 cup Coconut Flour Can be omitted, but may affect texture.
  • 2 tablespoons Lemon Juice Replace with apple cider vinegar if needed.
For Garnish
  • 1 tablespoon Cocoa Powder Always use unsweetened for the best look.

Equipment

  • Oven
  • Mixing bowls
  • Blender or food processor
  • 9x9-inch baking pan
  • Parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. In a large mixing bowl, whisk together the oat flour, almond flour, cocoa powder, baking powder, instant coffee, and salt until well combined.
  3. In a small saucepan, heat the non-dairy milk and maple syrup until steaming but not boiling, about 2-3 minutes. Remove from heat and stir in the melted dark chocolate, flaxmeal, and vanilla extract until fully incorporated.
  4. Gently pour the wet mixture into the bowl of dry ingredients and fold them together until just combined. Spread the brownie batter evenly into the lined baking pan.
  5. In a blender or food processor, blend the silken tofu, coconut flour, sugar, vanilla, lemon juice, and a pinch of salt until smooth.
  6. Drizzle the reserved brownie batter on top of the cheesecake layer and gently swirl with a toothpick to create a marbled effect.
  7. Bake for 40-45 minutes until the cheesecake layer has set but still jiggles slightly in the center.
  8. Allow to cool at room temperature for 1 hour, then chill in the refrigerator for at least 2 hours before serving.
  9. Dust the top with cocoa powder, slice into squares and enjoy your rich dessert!

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 120mgPotassium: 150mgFiber: 4gSugar: 10gCalcium: 4mgIron: 10mg

Notes

Ensure you press the silken tofu to remove excess liquid before blending for a creamy cheesecake layer. Start checking the brownies at the 40-minute mark to avoid drying them out.

Tried this recipe?

Let us know how it was!