Vegan brownie cheesecake

vegan cheesecake


Vegan brownie cheesecakes – amazing! From Charlotte Rowley on behalf of Creative Nature.


Base – raw brownie
1/2 cup ground almonds
1/2 cup dates
1/2 tbsp almond butter
2 tbsp water (or more if still too dry)
Optional, add dried cranberries in at the end.
1 cup overnight soaked cashews
Juice of 1/2 lemon
1 tbsp maple syrup
1 tbsp coconut oil
3 tbsp water


How to make:

Mix all of the brownie ingredients in a food processor or by hand. Split your brownie mix into individual portions, or one large tin. You can keep some back to roll into balls for the decoration. To make the cheesecake layer: Mix cashews, lemon and maple syrup in a food processer. Add 1 tsp barley grass powder and a few drops of peppermint oil to half the mixture. To layer up, fill half-way with the white mixture. Place in freezer for about 15mins to slightly harden. Then layer on the green. Place in freezer overnight to set. Take out of the freezer about an hour before serving, to thaw. Cacao sauce – 1/2 tbsp melted coconut oil and 1/2 tbsp raw cacao powder, drizzled over the cold cheesecake.

Big thanks to Charlotte Rowley on behalf of Creative Nature.

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