Vegan Brownie Cheesecake with peanut butter frosting

by @biancazapatka  Recipe:⠀
Brownie Cake:⠀
1 cup (gluten-free) flour (120 g)⠀
1/2 tsp baking powder⠀
1/4 tsp baking soda⠀
4,2 oz dark chocolate (120 g)⠀
1/3 cup vegan butter (120 g)⠀
3/4 cup brown sugar (150 g)⠀
1/2 tsp vanilla extract⠀
2 flax eggs (or 100 g unsweetened apple sauce)⠀
approx. 1/4 cup plant-based milk (60 ml)⠀
a pinch of salt⠀

1 cup dairy-free cream cheese (225 g)⠀
1/2 cup plant-based yogurt (125 g) (or silken tofu)⠀
2-3 tbsp sugar (40 g)⠀
1 tbsp cornstarch⠀
1/2 tsp vanilla extract⠀
Peanut butter Frosting:⠀
1/2 cup dairy-free cream cheese (112 g)⠀
2 tbsp creamy peanut butter unsweetened⠀
1/3 cup powdered sugar (50 g)⠀
2-4 tbsp plant-based milk⠀

salted peanuts⠀
Preheat your oven to 350°F (175°C).⠀
Prepare the flax eggs by stirring 2 tbsp ground flaxseeds in 5 tbsp of hot water. Allow to sit for 5-10 minutes.⠀

Add all ingredients for the cheesecake in a mixing bowl and blend until creamy using an electric hand mixer.⠀
Brownie Cake:⠀
Melt the vegan butter and chocolate in a pot.⠀
Mix the flour with salt, baking powder, baking soda in a bowl. Add the flax eggs and melted chocolate butter and mix until combined. The batter should be creamy. Add a little bit more of plant-based milk, if needed.⠀

Layer the cake:⠀
Spread 1/3 of the brownie cake batter into a greased 7-inch (18 cm) round baking tin. Continue dollop the cheesecake batter and the brownie batter by a heaped spoonful in exchange until the batter is empty.⠀
Bake for about 50 minutes, (or until an inserted tooth pick comes out almost clean). Then let cool completely.⠀

Blend all ingredients for the frosting using an electric hand mixer until smooth and creamy.⠀
Spread frosting over your cooled brownie cake and you can also pipe on some decorations if you like. Also, decorate with salted peanuts or just enjoy as they are! ⠀

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