Chocolate Brownie Cheesecake

A traditional recipe veganized. So simple to make and absolutely delicious!

Serves 8 | Prep time: 10 mins | Cooking time: 50 mins



  • 200g dark chocolate chopped
  • 250g Nuttelex, or other vegan butter
  • 1 3/4 cups (300g) brown sugar
  • Orgran ‘No egg’ to the equivalent of 4 eggs
  • 1 1/3 cups (200g) sifted plain flour
  • 1/4 tsp sifted baking powder
  • 1/3 cup (35g) sifted cocoa


  • 250g Tofutti ‘Better than cream cheese’ (plain), or other vegan cream cheese
  • 1/3 cup (75g) caster sugar
  • Orgran ‘No egg’ to the equivalent of 2 eggs


  1. Preheat the oven to 180C / 356F.
  2. In a medium sized saucepan, stir the Nuttelex and chocolate on a very low heat until smooth.
  3. Take off the heat and whisk through the sugar and ‘No egg’, until all ingredients have combined.
  4. Add the flour, baking powder and cocoa and whisk until smooth. Pour into a lightly greased 22cm baking tray lined with baking paper and set aside.
  5. Place the cream cheese, sugar and ‘No egg’ into a food processor and whiz until smooth.
  6. Using a serving spoon, place spoonfuls of the cheesecake mixture on top of the brownie mixture. Using a butter knife, make swirls through the mixture, bringing up some of the brownie mixture to the top through the cheesecake, and vice versa.
  7. Bake for 50 minutes and slice to desired size to serve.

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