Tiramisu Cheesecake Brownies. Glutenfree Vegan Nutfree Recipe

Tiramisu Cheesecake Brownies | Vegan Richa

5 days to a new year! This past week went in resting in, watching movies, sleeping late, late brunches and lots of great food. I am trying not so successfully to get back to work days and blogging schedule. It took me a few hours to write up the post.

I had pinned Roxana’s Cheesecake Tiramisu Brownies a while back and the past few days were a perfect time to vegan-ize them. The cheesecake layer is a bit thin as hubbs was never fond of cheesecakes and I did not want to eat the entire pan by myself :).Which I wouldn’t usually mind, but then it is the holidays, gotta share:). He loved the balance of flavors and these were a big hit with everyone visiting as well! You can easily double the cheesecake layer and make them taller.

The Brownie layer is gluten-free, has less oil and sugar and stays soft even when refrigerated. The cheesecake layer is tofu and coconut flour. Swirl in a bit of the brownie batter on top or sprinkle with sweetened cocoa. You can also lightly soak the bottom layer in espresso + liquor before serving. Stays well refrigerated for 3-4 days.

The brownie layer has oats and coconut flour. The great thing with Oats is that it doesn’t really change the texture or taste of a baked good much when compared to a regular with gluten option. You can make just the brownies too. Double the recipe, add a 1/4 cup chocolate chips into the batter and bake.

Hello there fudgy delicious beauty.


More holiday goodies from the blog rounded up here. Lots of gluten-free options!

On another note, I am going to evaluate and plan a few ideas for next year. Open an Etsy shop with a few goodies, come up with cookbook themes and recipe ideas to pitch to publishers(which I have to do), and think about a Dosa food cart (gluten-free vegan Indian fusion wraps). The first and last options are dependent on if I can get help with them. A few local friends did offer help, but a part time effort by me and by them might not be enough to start them up successfully, especially the last option. So we will see. :) Which one of these would you definitely want me to do? ;)

Make these! 




Melt the chocolate. Add flaxmeal, oil, coffee and sugar and mix well.  in another bowl, mix in the dry ingredients.

Spread the brownie batter on parchment lined or greased pan.

Blend all the ingredients for cheesecake and spread the batter on top of the brownie.

Swirl in some reserved brownie batter. Bake for 45 minutes. Let cool completely before slicing. Served to a mix crowd and approved and loved by all!


Tiramisu Cheesecake Brownies
Allergen Information: Free of dairy, egg, corn, yeast, nut, gluten.
Makes an 8.5 by 4.5 inch bread pan. Easily doubled for a regular brownie pan.

1/2 cup oat flour (I grind my own old fashioned Oats)

1/4 cup coconut flour (or cashew flour or light/medium GF flour)
2 Tbsp cocoa powder
1/4 tsp baking powder
1 Tbsp flaxmeal
2 Tbsp non dairy milk
1/4 cup maple syrup
1/2 70% Dark Chocolate Theo bar – 1.5 oz – 42 gms (1/3 cup dark chocolate chunks or vegan chocolate chips)
1 tsp vanilla extract
1 tsp instant coffee (omit for regular brownie or if you plan to soak them with prepared coffee later)
1/8 tsp salt
2 Tbsp oil
1/4 cup ground raw sugar (2 Tbsp for less sweeter)
1/4 cup vegan chocolate chips (optional)
1/2 package firm tofu – 8 oz ( I used Nasoya Organic firm)
2 Tbsp coconut flour (or a Tbsp cornstarch)
2 Tbsp oil
3 Tbsp ground raw sugar
1 tsp vanilla extract
1/2+ tsp lemon juice
1/3 tsp salt
In a bowl, add all the dry ingredients under Brownie and mix well. Heat non dairy milk and maple syrup until hot (in pan or microwave). Whisk in the dark chocolate and flax seed meal until the chocolate melts. Add the rest of the ingredients and mix well. Add the wet mixture into dry and mix to combine. Mix in 1/4 cup chocolate chips into the batter. Drop the batter onto prepared parchment lined pan. Spread it using a spatula to a level it. Reserve a Tablespoon of the batter to make swirls on top(optional).

Lightly squeeze the Tofu to remove excess water and add to blender. Blend all the cheese cake ingredients in a blender until smooth. Taste and adjust/add lemon juice and salt to preferred tang/cream cheese-y taste. Drop the blended batter onto brownie batter. Spread evenly with a spatula. 
If making swirls on top, add 2 tsps non dairy milk to the reserved brownie batter (the batter is quite thick). Mix well and drop spoon fulls on top. Swirl the brownie batter into the cheesecake batter with a knife.  If using a regular metal pan, place the pan on a baking sheet during baking so the bottom of the brownie does not get hard/overbaked. 
Bake at preheated 350 degrees F for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden. Cool completely and slice. Refrigerate for half an hour before slicing for best results. 
Sprinkle sweetened cocoa powder on top. You can also soak the brownie layer in a little espresso + sugar + rum/liquor of choice. 

Notes: Add rum extract to the brownie batter or cheesecake batter if you have some. To make just the Glutenfree brownies, double the recipe, add 1/4 chup chocolate chips t the batter. Add more oat flour if needed and bake for 30-35 minutes or until a toothpick from an inch from the edge comes out almost clean. for a Spelt flour Brownie, see here.


  1. says

    Ah, where has the year gone! You’ve definitely got the right idea for how to use these final days of 2013 though… Don’t rush back to work so soon, you certainly deserve some downtime. I’m in a bit of a lull myself, but I only wish I had such ambitious plans ahead. Sounds like you’ll have your hands full soon, and with such exciting projects! I would offer my photography services for a cookbook, but obviously you’ve already got that handled. I do hope you pitch a cookbook though- You’ve got it in your soul, I’ve already seen that much.

  2. says

    These were fantastic. I took them to have after a post race dinner, and no one would try them bc they’re vegan, and chose to eat store bought cherry filled turnovers left over from breakfast.. :/ my children were super happy with that!! I brought them all back with me. So delicious! I may double the coffee next time!

    • says

      Their loss! People need to open their minds. If they tried them they would have been blown away, I’m sure. I would choose these over store bought turnovers for sure!

      Richa, these are just amazing….everything you do looks amazing

  3. says

    These were fantastic. I took them to have after a post race dinner, and no one would try them bc they’re vegan, and chose to eat store bought cherry filled turnovers left over from breakfast.. :/ my children were super happy with that!! I brought them all back with me. So delicious! I may double the coffee next time!

    • says

      I used a regular metal bread pan 8.5 by 4.5 inch (medium size) and placed it on a baking sheet to reduce the heat hitting the bottom. on center rack

  4. says

    I love you! Congrats on the feature. Richa — you were my foodie pen pal aaages ago, and I keep coming back here for recipes because I have a ton of food allergies, and I love Indian food, but most of my allergies are things commonly found in Indian cooking (tomatoes, onions, rice, carrots, peas, potatoes, ginger), and you’ve helped me figure a few things out. Thanks for sharing yet another great recipe (that I can eat!).

  5. Anonymous says

    Can we entirely use all purpose/oat flour. What can be the substitute for maple syrup? Only sugar will make this lil dry.

  6. Anonymous says

    Can you please tell the size of cake pan? Also can I use wheat flour and all purpose flour or oat and wheat flour?

  7. Anonymous says

    What would be the best substitute for flax meal? Flax and chia makes my heart race fast in a bad way. Glad to discover this now, thank you for sharing. Bless you.

  8. says

    I just made these and they came out GREAT! They look just like the picture. The only thing is that the cheesecake mix was a bit hard to blend in the blender so I just used a fork to beat and combine all the ingredients together instead. They taste amazing and for future I would probably add cashews or try the coffee flavored variation SO healthy and delicious! THANKS A TON Richa. :) Hope this review helped!

    • says

      yay awesome! probably the tofu was too dry. if it ends up miced smooth by hand it will work just fine. sure change it up to your flavor preference! so glad you made it!

  9. says

    I’m sorry if this gets posted twice, I’m new at this!
    Anyway… I have this recipe baking in my oven right now. I really can’t believe how much the batter actually tastes like cheesecake! I’m newly vegan, and I have prepared quite a few of your recipes. They are all amazing and have really helped with the transition. The salted “caramel” pie is absolutely delicious! I look forward to trying more, thanks!

    • says

      Awesome! hope you liked the baked version too! you can make mini cheesecakes with the blended mix :) let chill in the crust and serve!

  10. Alejandro says

    oh this looks SOOO DREAMY! I would love to try these!
    I only have cacao and not cocoa powder, would this also work fine on a 1:1 substitute?
    Also I have cacao nibs…can they be used in place of the dark choc chips? do they even melt? is their taste ok? (Sorry if this sounds all soo novice! I haven’t had the opportunity to bake much in the past and REALLY want to get into it :) )
    Also how firm is you ‘firm’ tofu? we have various types of “firm” available and I’ve been caught out before with the wrong one! haah oops

    • says

      you can use cacao powder. cacao nibs don;t really melt like chocolate so will not work in the recipe. you can just add more cacao powder and an additional 1 Tbsp oil.

      you can use silken, soft firm or regular firm tofu that feels soft to touch and blends smooth really easily. dont use super firm or any other firm that is too hard or crumbly to blend into a smooth mix.


  1. […] Melt in my mouth! I was not going to take this bite photograph, then decided it looked too good to not. Hence, my messy plate also ignore my attempt at pretty cashew cream piping.  This sudden turn of liking dark chocolate is going to be the bane of me this year. Even though I barely eat 1 helping in a day, when I make something, I have weeks when I crave some chocolate every day. And to imagine I would go years without any chocolate before :). mmm. chocolate. A 5 yr old visitor ate one whole slice which was supposed to be shared with her mom. Let’s just say that we had an invisible trampoline in the house for the next 2 hours ;)  More awesome desserts on the blog. Chocolate Chip Pudding Pie with Almond Date Crust. GF SoyFree Pumpkin Mousse Layer Cake with Vanilla Sponge. Current fave Chocolate chip cookie, Date Caramel Brownie Bars. Tiramisu Cheesecake Brownie. GF […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>