VEGAN CARAMEL SWIRL BROWNIE MONSTER CHEESECAKE
INGREDIENTS
For the Brownie Layers
1 cup all-purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp salt
½ cup melted coconut oil
¾ cup brown sugar
¼ cup almond milk
1 tsp vanilla extract
For the Cheesecake Layer
1 ½ cups raw cashews (soaked 4–6 hrs or overnight)
½ cup coconut cream
⅓ cup maple syrup
2 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
For the Vegan Caramel Swirl
⅓ cup coconut sugar
3 tbsp coconut milk
1 tbsp coconut oil
Pinch of sea salt
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INSTRUCTIONS
1. Make the Brownies
Preheat oven to 350°F (175°C).
Whisk dry ingredients together.
In another bowl, mix wet ingredients.
Combine both, pour into a lined pan, and bake for 18–22 minutes.
Cool completely and slice in half horizontally to make layers.
2. Prepare the Cheesecake Filling
Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla, and salt until very smooth.
Chill to firm up slightly.
3. Make the Vegan Caramel
In a small saucepan, melt sugar, coconut milk, and coconut oil over low heat.
Simmer until thickened, about 5–6 minutes. Let cool.
4. Assemble the Layers
Layer brownie → cheesecake → drizzle of caramel → repeat.
Top with more caramel and chocolate drizzle if desired.
5. Chill Before Serving
Refrigerate at least 3 hours or until set.
Slice and serve.
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