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.
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 8x8 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.