Cosmic Brownie Cheesecake Bars (Vegan)
A delicious twist on cosmic brownies featuring creamy, chocolatey, no-bake cheesecake. They are surprisingly easy, dairy-free, and absolutely delicious.
These bars are a classic cosmic brownie with a cheesecake twist. A thick, creamy, chocolatey layer of no-bake cheesecake tops a perfectly fudgy brownie base. Finished off with those nostalgic rainbow candy-coated chocolate pieces. These cheesecake bars perfectly combine decadence and nostalgia in every bite. A rich and indulgent treat perfect for the cosmic brownie lover in your life, or just a fan of chocolate. They are a simple, easy, dairy and egg-free dessert guaranteed to bring smiles.
What you will need:
This recipe is all about brownies, cheesecake, and chocolate candy sprinkles. All of the ingredients, even the dairy-free cream cheese, should be easily found at your local grocery store. The candy-coated chocolate pieces had to be ordered from Amazon. I used Pure Food by Estee Naturally Colored Rainbow Candy-Coated Chocolate Chips.
Brownie Base
- dark chocolate – I used Lindt Excellence 70% chocolate bar
- plant based butter with salt
- cane sugar
- all purpose flour
- ground flax seed
- vanilla extract
Chocolate Cheesecake
- dairy-free cream cheese – I used Violife cream cheese
- powdered sugar
- plant based heavy cream
- vanilla extract
- dark chocolate – I used Lindt Excellence 70% chocolate bar
- cocoa powder
- cosmic brownie sprinkles – I used Pure Food by Estee Rainbow Candy Coated Chocolate Chips
How to:
Start by preheating the oven to 350°F and lining an 8×8 square pan with parchment paper. Prepare the “egg replacement” by combining the ground flaxseed and water in a small container, stirring well, and setting aside to thicken – about 5 minutes. While the flax is thickening, melt the chocolate and butter. Add the chocolate and butter to a small pot. Place the pot over medium heat until the chocolate and butter have melted. Remove the pot from the heat, stir to combine, and set the pot aside.
In a medium bowl, combine the sugar and the thickened flax mixture. Using a handheld mixer, blend the sugar and flax on high speed for 2 minutes until the mixture is well blended and slightly frothy. Next, add the melted chocolate mixture and vanilla extract to the sugar mixture. Blend at medium speed for about a minute, or until everything is well combined. Finally, gradually fold-in the flour until no traces of flour remain.
Pour the batter into the prepared pan, ensuring even distribution. Bake the brownie base for 25 minutes. The edges should be set and pulling away from the sides of the pan. A toothpick inserted into the center should come out with minimal crumbs. Once baked, place the pan on a cooling rack and allow the brownies to cool to room temperature in the pan.
Prepare the chocolate cheesecake once the brownies have cooled to room temperature. Start by breaking up the chocolate and placing it in a measuring cup. To a small pan, add the heavy cream and heat it over medium heat until it reaches a light simmer, stirring occasionally. Once simmering, pour the hot cream over the chocolate and let it sit for 5 minutes. Afterward, stir the mixture until smooth and set it aside. In a medium bowl, place the room temperature cream cheese. Using a handheld mixer, blend the cream cheese at high speed for 2 minutes until it is light, fluffy, and creamy. Next, add the powdered sugar and vanilla extract to the cream cheese. Blend at medium speed for 1 minute or until all ingredients are well combined. Add the chocolate/cream mixture to the cream cheese mixture. Blend at medium speed for 1 minute or until well combined. Finally, add the cocoa powder and blend at medium speed until fully incorporated.
Pour the cheesecake batter over the brownie base, which should still be in the 8×8 pan and at room temperature. Spread the batter evenly. Place the pan in the freezer for 4 to 6 hours; I left mine in overnight. Once the cheesecake has set, remove the pan from the freezer and transfer it to the refrigerator for 1 to 2 hours, or let it sit on the countertop for 15 to 20 minutes. When ready to serve the cheesecake bars, sprinkle candy-coated chocolate pieces over the top, then slice. You can also add the candy pieces before placing the cheesecake in the freezer but they could weep, and the color may run as it defrosts. Store the cheesecake bars in an airtight container in the freezer or refrigerator.
Alright, let’s get started. Please make, bake, and enjoy!
Cosmic Brownie Cheesecake Bars (Vegan)
Ingredients
Brownie Base
- 80 grams dark chocolate – I used Lindt Excellence 70% bar
- 56 grams / 4 tbsp plant based butter with salt
- 200 grams / 1 cup cane sugar
- 120 grams / 1 cup all purpose flour
- 2 tbsp ground flax seed
- 4 tbsp water
- 1½ tbsp vanilla extract
Chocolate Cheesecake
- 400 grams / 2 tubs dairy-free cream cheese – room temperature – I used Violife dairy free cream cheese
- 120 grams / 1 cup powdered sugar
- ⅔ cup plant based heavy cream – cold
- 100 grams dark chocolate – I used Lindt Excellence 70% bar
- 2 tsp vanilla extract
- 2 tbsp dark cocoa powder
- Candy coated chocolate chip pieces – sprinkle over the top of the cheesecake ( I used Pure Food by Estee Naturally Colored Rainbow Candy Coated Chocolate Chips
Instructions
Brownie Base
- Line an 8×8 square pan with parchment paper and preheat the oven to 350F.
- Combine the ground flax seed and water in a small container, mix well, and set aside to thicken – about 5 minutes.
- Add the chocolate and butter to a small pan. Place the pan over medium heat until melted. Stir well to combine and set the pot aside.
- To a medium bowl, add the sugar and the thickened flax mixture. Using a handheld mixer, blend the sugar and flax together at high speed for 2 minutes.
- Add the melted chocolate mixture and vanilla extract to the sugar mixture and continue blending at medium-high speed for another minute or until well combined.
- Add the flour to the wet ingredients, folding it in until no more flour can be seen.
- Pour the batter into the prepared pan, making sure to evenly spread it out. Bake for 25 minutes or until the edges start pulling away from the sides of the pan and a toothpick inserted comes out with minimal crumbs. Allow the brownies to cool to room temperature in the pan.
Chocolate Cheesecake
- Break-up the chocolate and add it to a measuring cup. Add the heavy cream to a small pot and bring it to a light simmer, make sure to stir it as it heats up. Pour the hot cream over the chocolate and let it sit for about 5 minutes. Stir to combine and set aside.
- To a medium bowl, add the cream cheese. With a handheld mixer, whip the cream cheese at high speed until soft and fluffy – about 2 minutes.
- Add the powdered sugar and vanilla extract to the cream cheese. Using the handheld mixer, blend at medium-high speed until well combined – about 1 minute.
- Add the melted chocolate mixer to the cream cheese mixture. Using the handheld mixer, blend on medium speed until well combined – about a minute. Add the cocoa powder and blend on medium speed until well incorporated.
- Pour the cheesecake batter over the cooled to room temperature brownie base. Make sure it is evenly spread out. Place the pan in the freezer. It will take 4 to 6 hours for the cheesecake to set. I left mine in the freezer overnight.
- When you are ready to server the cheesecake, remove it from the freezer and let it sit for 15 to 20 minutes to soften or place it in the refrigerator for an hour or 2 before planning to serve. Sprinkle the colorful candy coated chocolate pieces over the top of the cheesecake before serving.*You can sprinkle the candy pieces over the top before placing the cheesecake in the freezer but the pieces will weep and the color will run off as the cheesecake defrosts.
- Store the cheesecake in an airtight container in the refrigerator or freezer.
