Vegan Gingerbread Cheesecake Brownies

Vegan Gingerbread Cheesecake Brownies

Made with Native Forest Organic Simple Coconut Milk by @pastrybysaloni

These brownie bars are decadently delicious with a layer of gingerbread spiced cheesecake and topped with gingerbread cookies.

They are a must for Christmas if you love the combination of brownies and cheesecake in one bite!

This recipe is made totally vegan, dairy-free and egg-free with Native Forest Organic Simple Coconut Milk.

Yields:1 (8 x 8 square pan) Prep Time: 40- 45 minutes Cook Time: 1 hour Chilling Time: 5-6 hours Ingredients: For brownie batter:
  • 4/1 oz (120 g) dark chocolate
  • 1/3 cup (80 g) vegan butter
  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup + 1 tbsp (80g) light brown sugar
  • 1/2 cup (120 ml) Native Forest Organic Simple Coconut Milk
  • 2 teaspoons vanilla extract
  • 1 1/4 cup (150 g) all-purpose flour
  • 1/4 tsp baking powder
  • 1/3 cup + 1 tbsp (30 g) cocoa powder
  • 1 tbsp + 1 tsp (10 g) cornstarch
  • 1 teaspoon ground ginger
  • 3 tbsp + 2 tsp (40g) dark chocolate chips
For Cheesecake Batter:
  • 1 1/2 cup (336 g) vegan cream cheese
  • 1/2 cup (120 ml) Native Forest Organic Simple Coconut Milk
  • 1/2 cup (100 g) light brown sugar
  • 3 tbsp (22 g) cornstarch
  • 22 ml lemon juice
  • 1 tbsp unsulphered molasses
  • 1 tbsp ground ginger
For topping:
  • 2 tbsp dark chocolate chips
  • 10-11 gingerbread cookies
  • 1 tbsp unsulphered molasses
Instructions:
  1. Preheat the oven to 335°F and prepare an 8inch square baking pan by lightly greasing the bottom of the pan and the sides with oil and line it with an overhang of baking paper.
  2. In a medium sized bowl combine chocolate & vegan butter. Let it melt in the microwave at 30 seconds bursts and stir in between to make sure it is fully melted and smooth.
  3. In a small bowl combine coconut milk, granulated sugar, and light brown sugar. Place it in the microwave and make it hot at 30 second bursts to ensure the sugar is dissolved. It can take up to 1 minute 30 seconds.
  4. In a small combine all the dry ingredients: all-purpose flour, baking powder, cocoa powder, cornstarch, ground ginger.
  5. Pour milk and sugar mixture into the chocolate mixture and mix until fluffy. Add the dry ingredients and give it a mix with whisk to ensure the brownie batter is smooth. Fold in the chocolate chips and pour the brownie batter into the prepared baking pan. Spread it in an even layer and bake for 30 minutes until it is evenly risen. Prepare the gingerbread cheesecake batter.
  6. In a large mixing bowl combine vegan cream cheese, coconut milk, light brown sugar, corn starch, lemon juice, molasses syrup and ground ginger. Give it a mix with an electric whisk until smooth and fully combined. Pour the cheesecake batter on top of the baked brownie. Spread it in an even layer with an offset spatula.
  7. Add 1 tablespoon of molasses in small drops all over the cheesecake and create a swirl pattern using a toothpick or skewer. Place the baked ginger cookies on the cheesecake batter and chocolate chips.
  8. Place a larger baking tray with hot water on the bottom rack of the oven to create steam 30 minutes prior to baking cheesecake. Place the baking pan in the middle rack of the oven. Bake at 330f for around 30-35 minutes until the edges appear set. Turn the oven off and let the cheesecake cool completely in the oven with the oven door open. Place it the fridge later to cool it completely.
  9. Place the cheesecake on a serving plate, dust some powdered sugar around edges and decorate with gingerbread cookies.
  10. Slice into 9 bars or more if desired and enjoy!