Creamy chocolate cheesecake rests on top of a fudgy brownie crust in this absolutely amazingly decadent chocolate brownie cheesecake.

This Valentine’s Day, Hubby and I decided to keep it simple and sweet by cooking together at home. While I like to be wined and dined just like anyone, there are quite a few perks of cooking at home that appealed to us both with the greatest perk being able to control the ingredients in our food (it is me, after all, 😊) and our dessert.

When it comes to the sweets, hubby will almost always opt for some of my healthy, but absolutely awesome fudgy brownies which you can see here, but I thought maybe a cheesecake would be nice, since it’s been so long since I’ve actually had some.

And then I thought, “Why choose between both? Why not have two of my absolute favorite desserts in one!”

Thus, this bomb dessert was born! If two of your favorite desserts in the world happen to be brownies and cheesecake, like mine are, this amazing chocolate brownie cheesecake recipe is pretty much the best dessert you could ever make, because it solves the problem of being forced to choose one over the other.

Plus, this dessert is secretly healthy–much better for you with healthier ingredients than most traditional cheesecake or brownie recipes.

And it’s not even hard to make!

You have to try this! You can thank me later.

Chocolate Brownie Cheesecake Recipe

This chocolate cheesecake may seem fancy, but it’s actually pretty simple to make.

And of course, you can always jazz it up any way you’d like. If you’re not big on a chocolate cheesecake, simply skip the chocolate powder for a traditional cheesecake on top of the brownie crust.

I used my go-to fudgy brownie recipe for the base, but if you have a favorite brownie recipe, feel free to use it instead.

Just remember to undercook the brownie layer, because you’ll be baking it a second time when you bake the cheesecake. It’s worth it, I promise.

Chocolate Brownie Cheesecake

Brownie or Cheesecake for dessert… Why not have them both!

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Prep Time 7 hours hrs

Cook Time 42 minutes mins

Ingredients

  

• 1 cup + 1 tbsp Milk of choice
• 2/3 cup coconut oil (or oil of choice if you have a nut allergy)
• 1 tbsp pure vanilla extract
• 1 cup 1 cup white spelt flour
• 1 cup cocoa powder (I used mostly regular, plus 2 tbsp dutch cocoa powder, to make 1 cup)
• 1/4 + 1/8 tsp sea salt (I used pink Himalayan sea salt)
• 1/2 tsp baking powder
• 2 cup packed coconut sugar (coconut sugar isn't as sweet as regular sugars, so you have to use more)
• 2 tbsp flax meal or cornstarch (optional)
• 1/2 cup mini chocolate chips (optional)

Instructions

 

• For the Brownie Crust:

  Whisk together the first 3 ingredients, then set aside. Preheat oven to 350F. Grease a 9-inch springform (cheesecake) pan, and set it aside. In a large mixing bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down. Bake 12 minutes.

  The Cheesecake:

  24 oz vegan cream cheese, such as Simple Truth Organic™ Plant-Based Plain Cream Cheese Alternative, or Miyoko's Organic Plainly Classic Vegan Cream Cheese.

  2 cups plain or vanilla coconut yogurt

  2 1/2 tsp pure vanilla extract

  1 1/3 cup coconut sugar or 3/4 cup maple syrup, or honey

  3/4 cup cocoa powder (I used mostly regular, plus 2 tbsp dutch, to make up the full amount)

  Here's what you do:

  Preheat oven to 350 F.

  Fill a 9×13 pan about halfway with water and place it on your oven’s lower rack.

  Bring cream cheese to room temperature. In a blender or food processor, beat all cheesecake ingredients just until smooth. (Don’t overbeat, because this would create air bubbles that could burst in the oven and cause cracking in the cheesecake.)

  Smooth into the 9-inch springform pan with the baked brownie crust.

  Place on the middle rack above the other pan. Bake 30 minutes, and do not open the oven during this time.

  When the time is up, leave the oven door closed and turn off the heat.

  Leave in the closed oven for an additional 5 minutes. Then remove. It's going to look underdone, but that's ok. Let it cool 20 minutes before placing the still-underdone cheesecake in the fridge. Chill at least 6 hours, during which time it will firm up. Leftovers covered in the fridge will last around 3-4 days.