Description
A rich, fudgy brownie layered with a silky, dark chocolate cheesecake and finished with a dual-chocolate ganache.
Ingredients
Scale
- 60g unsweetened cocoa powder
- 180g all-purpose plain flour
- 170g dairy-free dark chocolate
- 110g dairy-free block butter
- 120ml aquafaba
- 280g caster sugar
- 200g raw cashew nuts (soaked)
- 150g dairy-free dark chocolate (melted)
- 500g dairy-free cream cheese
- 2 teaspoons pure vanilla extract
- 60g coconut cream
- 100g icing sugar
- 4 tablespoons unsweetened cocoa powder
- 100g dairy-free dark chocolate (for ganache)
- 80g coconut cream (for ganache)
- 50g dairy-free white chocolate (for feathering)
Instructions
- Preheat your oven to 180°C (fan-assisted). Line an 8-inch springform cake tin with greaseproof paper.
- Sift together the cocoa powder and plain flour in a bowl. Set aside.
- Set a heatproof bowl over simmering water and melt dark chocolate with dairy-free butter, stirring until smooth.
- Whip aquafaba and caster sugar in a clean bowl until thick and glossy.
- Pour the melted chocolate mixture over the whipped aquafaba and fold gently to combine.
- Sift in the dry ingredients and fold until a thick batter forms.
- Spread the batter into the prepared tin and bake for 30 minutes.
- Cool the brownie in the tin on a wire rack.
- Melt dark chocolate and blend with soaked cashews, cream cheese, vanilla, coconut cream, icing sugar, and cocoa powder until smooth.
- Pour the cheesecake filling over the cooled brownie and refrigerate overnight.
- Melt dark chocolate and coconut cream for ganache and pour over the cheesecake layer.
- Pipe melted white chocolate and create a feathered pattern using a toothpick.
- Chill for a few hours to set before slicing and serving.
Notes
For cleaner slices, dip a knife in hot water before cutting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan cheesecake, brownie cheesecake, plant-based dessert