Tiramisu Cheesecake Brownies. Glutenfree Vegan Nutfree Recipe
These Tiramisu Cheesecake Brownies are 3 desserts in one. always a hit! Free of dairy, egg, gluten, yeast, nut. Makes a medium loaf ( 8 by 4.5 inch). Double the recipe for a 8 by 8 inch brownie pan.
Servings: 4
Ingredients
Brownie:
Dry
- 1/2 cup oat flour I grind my own old fashioned Oats
- 1/4 cup Almond flour or cashew flour or light/medium GF flour
- 2 Tbsp cocoa powder
- 1/4 tsp baking powder
Wet
- 1 Tbsp flaxmeal
- 2 Tbsp non dairy milk
- 1/4 cup maple syrup
- 1.5 Oz 70% Dark Chocolate Theo bar - 1.5 oz - 42 gms or 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 Sugar 2 Tbsp for less sweeter
- 1/4 cup vegan chocolate chips optional
Cheesecake:
- 8 oz firm tofu I used Nasoya Organic firm
- 2 Tbsp coconut flour or 1 Tbsp cornstarch
- 2 Tbsp oil
- 3 Tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon juice or more as needed
- 1/3 tsp salt
for later
- cocoa powder for dusting
Instructions
Brownie:
- Line a ceramic or glass 9 by 5 loaf pan with parchment. 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 and mix 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 even it out. (For flavor variation Add 2 tsp espresso to the batter for a coffee flavor or add a few drops run extract) Reserve a Tablespoon of the batter to make swirls on top(optional).
Cheesecake:
- Lightly squeeze the Tofu to remove excess water and add to blender. Blend all the cheesecake ingredients in a blender until smooth. Taste and adjust/add lemon juice and salt to preferred tang/cream cheesy taste. Drop the blended batter onto brownie batter. Spread evenly with a spatula. (To make soy-free cheesecake layer, use my cashew filling from my tiramisu sheet cake, half of the recipe, blend and pour on top and bake)
- 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. ( optional)
- 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 / 180ºc for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden. Sprinkle sweetened cocoa powder on top. Cool completely and slice. Refrigerate for half an hour before slicing for best results.
- store refrigerated for upto 4 days. Let it sit for a few mins outside the fridge before serving so that the brownie layer soften a bit.
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 cup chocolate chips to the batter. Add more oat flour if needed , too the brownie with chocolate chips, 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. Nutritional values based on one serving
To make just the Glutenfree brownies, double the recipe, add 1/4 cup chocolate chips to the batter. Add more oat flour if needed , too the brownie with chocolate chips, 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. Nutritional values based on one serving
Nutrition
Calories: 551kcal | Carbohydrates: 67g | Protein: 10g | Fat: 28g | Saturated Fat: 8g | Sodium: 328mg | Potassium: 388mg | Fiber: 8g | Sugar: 43g | Vitamin C: 1.5mg | Calcium: 103mg | Iron: 4.1mg