Ok so yes I have a massive sweet tooth and yes, sometimes I go overboard and create something that’s almost too good to be true. This is a prime example. A Vegan Mint Chocolate Cheesecake Brownie!
Two layers swirled together to make one epic dessert. Combining my love for chocolate, brownies and cheesecake and then for some added fun, throw some extra chocolate chips in at the end because you can never have too much chocolate.
I’ve made a brownie cheesecake before and wow, was it delicious so I thought well why stop at one? I’ve revamped the other recipe to make it a little easier for you and to have a few less ingredients. Who doesn’t love easy??
There are two main types of brownies; the cakey one (using more flour and baking soda) and the dense fudgy one (less flour and more melted chocolate). Now don’t get me wrong, they are both great however, for this Vegan Mint Chocolate Brownie Cheesecake I’ve gone with the fudgy base. I wanted to make this pure decadence so I didn’t hold back.
For a sugar free brownie I’ve used Natvia, which is an all natural, next to no calorie sweetener. It works the same way as sugar does but reduces the calories by a lot! If you want to read about Natvia, check out this post because I wrote about it there.
The brownie layer is made first by melting chocolate with coconut oil and soy milk (to make something similar to a ganache) and then mixing that with the Natvia, flax eggs, vanilla and flour. Pour almost all of the batter into the tin, leaving 1/3 cup to swirl on top.
Next make the cheesecake. For this I’ve used pure peppermint essential oil, the food grade one and only needed 3 drops. That stuff goes a long way. If you don’t have essential oil on hand you can use peppermint extract but again a little goes a long way. I’d start with 1/8 teaspoon adding more after it’s been throughly mixed in and a taste test has been done. Lastly fold through some chocolate chips for good measure and pour the batter on top of the brownie, swirling through the remaining 1/3 cup.
- - 3 flax eggs (3 tablespoons (30g) flaxseed meal + 9 tablespoons (135mL) water)
- - ¼ cup (40g) Niulife Coconut Oil
- - ¼ cup (65mL) soy milk, or favourite type of non dairy milk
- - 225g semi sweet chocolate, broken
- - ¾ cup (145g) Natvia
- - 1 teaspoon vanilla extract
- - ½ cup + 1½ tablespoons (95g) plain flour
- - ¼ teaspoon salt
- Mint Cheesecake
- - ½ flax egg (1/2 tablespoon (5g) flaxseed meal + 1 tablespoon (15mL) water)
- - 225g firm silken tofu, pressed to remove as much water as you can
- - 3 tablespoons (35g) Natvia
- - 3 drops pure peppermint essential oil*
- - ¼ teaspoon spirulina or 2-3 drops of natural vegan green food dye
- - ¼ cup (45g) vegan chocolate chips
- Preheat the oven to 180°C/355°F fan forced. Line a 18cm x 28cm tray with greaseproof paper.
- Begin by making the brownie. Make the flax egg by combining the flaxseed with the water in a small bowl. Leave to sit in the fridge until needed.
- In a double boiler set over medium high heat, add the coconut oil, soy milk and broken chocolate. Stir until the chocolate has melted. Remove from the heat. Stir in the Natvia, flax egg and vanilla. Fold through the flour and salt.
- Evenly pour the batter into the lined tin, leaving ⅓ cup in the bowl to swirl through the top.
- Make the cheesecake. Make the flax egg the same way as above. Add the tofu, Natvia and flax egg to a medium bowl. Using hand held beaters, beat together until it's smooth. Add in the peppermint essential oil, being very careful not to add too much! Beat to combine. Add the spirulina or the food dye to the cheesecake and beat to combine. Adding more to increase the colour. Lastly stir through the chocolate chips.
- Pour cheesecake over the brownie. Using the remaining brownie batter, dollop small spoonfuls all over the top and with a toothpick or the sharp end of a knife, swirl it into the cheesecake to make a marble effect.
- Bake in the preheated oven for 30-35 minutes or until a knife inserted into the middle comes out clean. Remove and leave to cool completely in the tin.
Store covered in the fridge for up to 8 days.
Recipe adapted from Sally's Baking Addiction.