Vegan Brownie Bottom Cheesecake

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This dessert is the absolute pinnacle of plant-based decadence. It features a rich, intensely chewy, fudgy brownie base topped with a silky, melted dark chocolate cheesecake layer and finished with a feathered dual-chocolate ganache.

By leveraging aquafaba (chickpea brine) to give the brownie its classic shiny crinkle top and soaked cashews to achieve a velvety creaminess in the filling, this recipe rivals any traditional dairy-and-egg cheesecake.

Vegan Brownie Bottom Cheesecake
Vegan Brownie Bottom Cheesecake

Recipe Specifications

  • Yield: 10–12 rich slices

  • Setting Time: Chilled overnight, plus a few hours for the ganache

  • Baking Vessel: 8-inch loose-base or springform cake tin

  • Dietary Profile: 100% Vegan, Plant-Based, Dairy-Free, Egg-Free

Comprehensive Ingredients Checklist

1. The Fudgy Brownie Base

  • 60g unsweetened cocoa powder

  • 180g all-purpose plain flour

  • 170g dairy-free dark chocolate

  • 110g dairy-free block butter (such as Flora Plant Block)

  • 120ml aquafaba (the translucent liquid from a tin of chickpeas)

  • 280g caster sugar

2. The Chocolate Cheesecake Filling

  • 200g raw cashew nuts (must be soaked in water overnight and thoroughly drained)

  • 150g dairy-free dark chocolate, melted

  • 500g dairy-free cream cheese (Violife works wonderfully here)

  • 2 teaspoons pure vanilla extract

  • 60g coconut cream (the thick, solid white cream from the top of a chilled can of full-fat coconut milk)

  • 100g icing sugar (powdered sugar)

  • 4 tablespoons unsweetened cocoa powder

3. The Dual-Chocolate Feathered Ganache

  • 100g dairy-free dark chocolate

  • 80g coconut cream (thick white cream)

  • 50g dairy-free white chocolate (for the decorative feathering)

Step-by-Step Production & Assembly Guide

+-------------------------------------------------------------+
|    TOPPING: Glossy Dark & White Chocolate Feathered Ganache |
+-------------------------------------------------------------+
|    MIDDLE: Velvety No-Bake Dark Chocolate Cheesecake        |
+-------------------------------------------------------------+
|    BASE: Ultra-Fudgy Baked Aquafaba Chocolate Brownie       |
+-------------------------------------------------------------+
|                 ASSEMBLED IN AN 8-INCH TIN                  |
+-------------------------------------------------------------+

Phase 1: Baking the Fudgy Brownie Base

  1. Oven & Tin Setup: Preheat your oven to 180°C (fan-assisted). Line both the bottom and sides of an 8-inch springform or loose-base cake tin with greaseproof paper.

  2. Dry Whisk: Sift together the 60g of cocoa powder and 180g of plain flour into a medium bowl. Set aside.

  3. The Bain-Marie Melt: Set a heatproof bowl over a small saucepan filled a quarter of the way with simmering water (ensuring the bottom of the bowl doesn’t touch the water). Add the 170g of dark chocolate and 110g of dairy-free block butter. Stir gently with a heatproof spatula until completely melted and smooth. Remove from the heat and let it cool slightly.

  4. Whip the Aquafaba: In a clean, oil-free bowl, combine the 120ml of aquafaba and 280g of caster sugar. Using a stand mixer fitted with a balloon whisk (or an electric hand mixer), whip on high speed for about 5 minutes. It is ready when it becomes thick, glossy, and leaves thick “ribbons” or trails when the whisk is lifted.

  5. Fold the Batter: Pour the melted chocolate and butter mixture directly over the whipped aquafaba. Gently fold them together with a spatula, using broad strokes to keep as much air in the mixture as possible.

  6. Incorporate Dry Ingredients: Sift in the flour and cocoa mixture. Fold gently just until a rich, thick brownie batter forms and no dry flour streaks remain.

  7. Bake: Spread the batter evenly into your lined tin, smoothing the surface with an offset spatula. Bake in the center of the oven for 30 minutes. Chef’s Trick: If you prefer an ultra-fudgy, gooey brownie center, pull it out 5 minutes early at the 25-minute mark.

  8. Cool in the Tin: Place the tin on a wire rack and let the brownie cool completely inside the tin. Leaving it in the pan locks in the moisture, keeping the texture wonderfully chewy.

Phase 2: Processing the No-Bake Cheesecake Core

  1. Melt the Chocolate: Melt the 150g of dark chocolate in the microwave in careful 20-second bursts, or over a double boiler. Let it cool slightly so it isn’t scorching hot.

  2. The High-Speed Blend: Thoroughly drain your soaked cashews. Place them into a high-speed blender or powerful food processor along with the 500g of dairy-free cream cheese, 2 teaspoons of vanilla, 60g of coconut cream, 100g of icing sugar, 4 tablespoons of cocoa powder, and the melted dark chocolate.

  3. Blend Until Satin: Process on high speed for at least 5 minutes until completely smooth and free of grit. Stop a few times to scrape down the sides of the jar to make sure everything blends evenly. If your blender is struggling with the thickness, add a small extra splash of coconut cream to help loosen it.

  4. Pour and Tap: Pour the smooth chocolate cheesecake filling directly on top of the cooled brownie base still inside the tin. Give the tin a few firm taps flat against your counter to release any trapped air bubbles and level out the top.

  5. The Deep Chill: Place the tin into the refrigerator and leave it overnight to set completely solid.

Phase 3: Pouring the Dual-Chocolate Ganache

  1. Melt the Dark Ganache: In a small saucepan over low heat, combine the 100g of dark chocolate and 80g of coconut cream. Heat gently while stirring constantly until it turns into a smooth, glossy sauce. Remove from heat and let it cool for a few minutes.

  2. Prep the White Chocolate: In a separate small microwave-safe bowl, melt the 50g of dairy-free white chocolate until smooth. Transfer it into a small piping bag or a ziplock bag with a tiny corner snipped off.

  3. Pour and Spread: Pour the warm dark chocolate ganache over the chilled cheesecake layer, tilting the tin to coat it evenly.

  4. The Feathered Effect: Immediately pipe parallel lines of melted white chocolate across the wet dark ganache. Take a toothpick or a clean skewer and gently drag it through the lines in alternating opposite directions (upwards, then downwards) to create a beautiful chevron or feathered pattern.

  5. Final Set & Serve: Return the cheesecake to the fridge for a couple of hours to let the ganache firm up. Once set, push the loose base up out of the outer tin ring, slice with a hot knife, and serve!

Chef’s Professional Success Tips

  • Achieving the Perfect Cut: Because this cake combines a dense, chewy brownie with a soft cheesecake, slicing can be messy if not done carefully. For flawless restaurant-quality slices, dip a long, sharp chef’s knife into a jug of hot water, wipe it completely dry with kitchen paper, and make a clean slice. Wipe the blade completely clean and re-warm it between every single cut.

  • Cashew Quick-Fix: Forgot to soak your cashews overnight? Don’t panic. Bring a small pot of water to a rolling boil, turn off the heat, drop the cashews in, and cover with a lid. Let them steep for 30–45 minutes, drain thoroughly, and they’ll be perfectly soft enough for your high-speed blender.

 

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