vegan recipe: raspberry cheesecake brownies

Yes, you read that right. Vegan raspberry cheesecake brownies. (You are either really excited right now or really scared…or possibly rolling your eyes at the improbability of these being good.) Let me assure you: they are real, they are amazing. I made them for my dear friends Ivy and Karuna (who are having babies a few weeks apart this summer) who had a joint baby shower with a wide mix of folks. I’m pretty sure I was the only vegan and possibly the only person who gave a hoot about anything being “healthy”, but these still got snatched up, devoured, and complimented on by the masses. The brownies are made with spelt flour. I really liked how the spelt flour worked in these cupcakes and decided to give it a go again. It’s not quite gluten free, but many GF folks tolerate it well. And the cream cheese isn’t the packaged stuff (though, please let me assure you I’ve eaten my fair share of Tofutti cream cheese and happily use it in many a cupcake icing recipe), it’s made with raw cashews and a few other simple ingredients.


The raspberry cashew cream cheese in this recipe is amazingly delicious. You can use frozen raspberries, just thaw and drain them very well first, but fresh is really best. Also, if you’re not into brownies (freak), you can just make the raspberry cream cheese and spread in on a toasted bagel for a delicious breakfast!


5.0 from 1 reviews

raspberry cheesecake brownies
Prep time: 
Cook time: 
Total time: 
Serves: 16
for the brownies
  • 3¼ cups spelt flour
  • 2 cups unrefined sugar
  • 1 tsp sea salt
  • 1 cup dark cocoa powder
  • 2 tsp baking powder
  • 3 tbsp corn starch or arrowroot powder
  • ½ cup agave
  • 2 tsp pure vanilla extract
  • 1 tsp almond extract
  • ¾ cup almond milk
  • ½ cup grape seed or canola oil
  • ¼ cup chopped dark chocolate (for topping, optional)
for the raspberry cashew cream cheese
  • 2 cups soaked raw, unsalted cashews (soak in water for at least two hours, then drain excess water)
  • 3 T fresh lemon juice (which was one large lemon for me)
  • 3 T agave
  • 3 T plain coconut milk yogurt (you can use silken tofu or soy yogurt)
  • 1 t vanilla extract
  • ¼ t sea salt
  • 1 pint raspberries, washed and dried
for the brownies
  1. In a large bowl mix the flour, sugar, salt, cocoa powder, and baking powder well.
  2. In a small bowl the agave and corn starch until smooth and creamy. Then add in the extracts, milk and oil, and whisk until smooth.
  3. Pour the wet ingredients into the dry bowl and mix with a fork until well combined (it looks sticky and grainy – that’s correct).
for the raspberry cashew cream cheese
  1. Place everything except for the raspberries in a high-speed blender (like a VitaMix) and blend until super creamy (about a minute). You can do this in a blender, it will just take more like 5 or 7 minutes to get it creamy.
  2. Empty the cream cheese into a bowl and very gently fold in the raspberries with a spatula.
to assemble and bake
  1. Grease a 9″ x 13″ casserole lightly with oil.
  2. Press ¾ of your brownie mixture into the casserole with lightly oiled fingers (it doesn’t seem like enough – just get it as close to the edges as you can, it’ll be fine!)
  3. Drop your raspberry cashew cream in large hunks on top of the brownie batter and then smooth it out with a flexible spatula as best you can (it’s messy work, don’t worry, you’re almost done).
  4. Drop your remaining brownie mixture on top in large hunks (I didn’t even spread this out, I just let it go all free form).
  5. If you are using the optional chocolate chunks (or use chips), sprinkle that delicious stuff all over the top now.
  6. Bake at 350 on the center rack for 40 minutes.
  7. The brownies will look soft, but that’s alright. Pull them out, and let them cool completely (and I mean completely!) in the pan before digging in. They will be creamy and soft in the center but cooked and you’ll be happy!


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1 Comment

  1. Mouth-watering vegan greatness!

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