I caved. I needed cheesecake so badly that I was determined (at 7 in the morning mind you) to run to the grocery store (aka drive my beast of a vehicle) and buy all of the makings of vegan cheesecake. I got home, only to find out that I didn't buy enough vegan cream cheese, had a small temper tantrum, went back to bed, dreamt about brownies, which birthed this concoction. A miraculous birth, full of sweetness and fat. But don't we deserve it, just once in a blue moon??? I sure do...several of them in fact, including stealing the last one right out of my husbands hand. (PS: Oreo's (from most countries) are vegan...yay!)
Ingredients (makes about 12 squares):
Brownie Layer:
1 cup all purpose flour
1/2 cup cocoa powder
1/2 cup cup sugar
1 tsp baking powder
1/4 tsp sea salt (increase if using regular salt)
1/2 cup melted vegan butter, OR oil (I use Earth Balance)
1/2 cup maple syrup (or 1/3 cup agave)
1/4 cup soymilk
1/2 tbsp vanilla
1/4 cup semi-sweet, dark chocolate, or any chocolate chips you like
Cheesecake Layer:
1 250g container of vegan cream cheese (I use Tofutti)
1/3 cup white sugar
1/2 tbsp vanilla
2 tbsp arrowroot powder (or alternative thickener) + 2 tbsp water, whisked together
10 Oreo cookies, broken into small chunks
1) For the brownies, whisk together all of the dry ingredients, then fold in the wet. Press/smooth the batter into a lightly greased 8 inch baking dish, and set aside.
2) Whisk together the arrowroot powder, and water, then add the remaining cheesecake ingredients, whisking until smooth. Break apart the oreo cookies into the cheesecake mixture, folding together. Pour this over the brownie layer, smoothing down with a spatula. Bake in a 375 degree oven for 25-35 minutes (depending on the oven and climate), or until the cheesecake layer is firm to the touch, and a knife comes out clean in the center. Allow to cool, cut, and enjoy! If you find that the center of the cheesecake is not completely firm NO WORRIES, just place it in the fridge for a couple of hours and it will firm up.
Brownie Layer:
1 cup all purpose flour
1/2 cup cocoa powder
1/2 cup cup sugar
1 tsp baking powder
1/4 tsp sea salt (increase if using regular salt)
1/2 cup melted vegan butter, OR oil (I use Earth Balance)
1/2 cup maple syrup (or 1/3 cup agave)
1/4 cup soymilk
1/2 tbsp vanilla
1/4 cup semi-sweet, dark chocolate, or any chocolate chips you like
Cheesecake Layer:
1 250g container of vegan cream cheese (I use Tofutti)
1/3 cup white sugar
1/2 tbsp vanilla
2 tbsp arrowroot powder (or alternative thickener) + 2 tbsp water, whisked together
10 Oreo cookies, broken into small chunks
1) For the brownies, whisk together all of the dry ingredients, then fold in the wet. Press/smooth the batter into a lightly greased 8 inch baking dish, and set aside.
2) Whisk together the arrowroot powder, and water, then add the remaining cheesecake ingredients, whisking until smooth. Break apart the oreo cookies into the cheesecake mixture, folding together. Pour this over the brownie layer, smoothing down with a spatula. Bake in a 375 degree oven for 25-35 minutes (depending on the oven and climate), or until the cheesecake layer is firm to the touch, and a knife comes out clean in the center. Allow to cool, cut, and enjoy! If you find that the center of the cheesecake is not completely firm NO WORRIES, just place it in the fridge for a couple of hours and it will firm up.
I am making this for my husband's birthday this weekend. I think I might replace the cheesecake mixture with strawberry soy yogurt. Any tips welcome. I will let you know the results!
ReplyDeletei want to make this today because it is a blue moon!!! but theres so many ingrediants and not that much detail in the directions so im having second thoughts
ReplyDeleteI love drink milk kefir and kompocha tea.
ReplyDelete