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sliced vegan peppermint brownie cheesecake

Unbelievably Vegan Chocolate Peppermint Brownie Cheesecake

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  • Author: Britt Berlin
  • Prep Time: 45
  • Cook Time: 65
  • Total Time: 1 hour 50 minutes
  • Yield: 12 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This fudgy chocolate peppermint brownie cheesecake features a rich brownie bottom with a chocolate peppermint cheesecake batter studded with bite-sized fudgy brownie, vegan ganache, and crushed peppermint candies on top! NO eggs, dairy free, and unbelievably vegan- honestly the best Christmas cheesecake around!

Ingredients

Scale

Brownie Base:

  • 1/2 cup (113 g) vegan butter or coconut oil, melted and hot
  • 6 ounces high quality vegan dark chocolate
  • 1/2 cup (50 g) Dutch Processed French Cocoa Powder
  • 1/3 cup (80 mL) aquafaba*, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 2 tbsp ground flaxseed mixed with 1/2 cup coffee (decaf if needed- you can sub water), room temperature*
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 2/3 cup (200 g) all-purpose flour or gluten free 1:1 baking flour
  • Additional 1/2 cup (80 g) high quality vegan dark chocolate

Chocolate Peppermint Cheesecake batter:

  • 32 ounces (454 g) vegan cream cheese, room temperature
  • 1/2 cup (120 g) unsweetened vegan dairy free yogurt (such as Forager Project), room temperature
  • 1 cups (240 mL) heavy vegan cream or cashew cream, room temperature
  • 1 cup (200 g) organic granulated sugar or coconut sugar
  • 7 tbsp (70 g) arrowroot starch or cornstarch
  • 1 tsp vanilla extract
  • 10 ounces vegan chocolate, melted and cooled to room temperature
  • 1/3 cup (35 g) cocoa powder
  • 1/2 tsp peppermint extract
  • 3-4 cups boiling water

Topping:

Instructions

  1. Prep: We’ll first start with making the brownie base, then we’ll move onto the cheesecake filling. Preheat the oven to 350F. Line a 9″ springform pan with parchment paper on both the sides and the bottom of the pan, as well as a 9″ loaf pan with parchment paper.
  2. Make the brownie batter:
    1. Make the fudge sauce: In a microwave-safe bowl, heat the vegan butter until melted and hot. Add in the chocolate, and whisk until melted. Then add in the cocoa powder, and whisk until combined. Set aside.
    2. Dissolve the sugar: In a large bowl, add in the aquafaba, brown sugar, sugar, flaxseed mixture, vanilla extract, and sea salt. Use a hand mixer, and mix the ingredients together until the sugar has completely dissolved- you won’t feel any granules between your fingers.
    3. Finish the batter: Then pour in the fudge sauce, and cream until completely mixed in. Add in the flour, and whisk JUST until the flour is incorporated into the wet ingredients. Then set the hand mixture aside, and fold in the remaining chocolate chips.
  3. Divide the batter and bake: Pour half of the brownie batter into the springform pan, and the remaining half into the prepared loaf pan. Place both into the oven to bake. The springform pan will bake in about 28-30 minutes, and the loaf pan will need 35-37 minutes. Keep the oven preheated.
  4. Cool and slice: Remove the springform pan from the oven, and set aside. Remove the loaf pan from the oven and allow the brownies to cool in the loaf pan for 5 minutes. Then remove from the pan, and use a clean kitchen knife to slice the loaf into 1-inch bite-sized brownie squares. Set aside.
  5. Make the brownie cheesecake batter: Place a baking sheet onto the bottom rack of the oven, and start to boil the water for the water bath. In a large food processor, add the vegan cream cheese, dairy free yogurt, heavy vegan cream, sugar, arrowroot starch, vanilla, melted vegan chocolate, cocoa powder, and peppermint extract. Blend until completely incorporated and creamy, stopping a few times to scrape down the sides.
  6. Assemble the brownie cheesecake: Add half of the chopped bite-size brownies into the cheesecake batter, and fold until evenly distributed (you’ll save the remaining brownies for topping!). Pour the cheesecake batter into the springform pan.
  7. Make the water bath: Pour the boiling water into the cookie sheet in the oven, and close the door.
  8. Bake the cheesecake: Once you’ve made the water bath, place the cheesecake into the oven on the middle rack (above the water bath, NOT in it). Bake for 65 minutes. The cheesecake will wiggle a bit still, but the edges will look set.
  9. Cool in the oven: Turn OFF the oven, and crack the door. Leave the cheesecake in the oven to cool for 1 hour.
  10. Cool fully: Then cover the cheesecake and place into the fridge to chill and set for 4 hours or overnight.
  11. When ready to serve: Carefully remove the walls of the cheesecake pan. Then top with vegan ganache, reserved brownies, and crushed peppermint candies.
  12. Slice and enjoy! Serve chilled and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days.

Equipment

Notes

Gluten free: Swap in King Arthur Measure for Measure gluten free flour for a completely gluten free vegan cheesecake.

Aquafaba: You can also swap in soy milk, almond milk, or oat milk here.

Flaxseed swap: Swap in 1/2 cup (120 g) dairy free yogurt at room temperature.

Find it online: https://thebananadiaries.com/vegan-chocolate-peppermint-brownie-cheesecake/