Raspberry Cheesecake Brownies


Raspberry Cheesecake Brownies

  • Prep Time 30m
  • Cook Time 45m
  • Servings 15


  •  200 g vegan dark chocolate
  •  280 g vegan butter
  •  170 g plain white flour
  •  320 g + 2 Tbsp caster sugar
  •  40 g brown sugar
  •  1/4 tsp bicarbonate of soda
  •  3 Tbsp cocoa powder
  •  1/2 tsp ground sea salt
  •  225 ml soya milk
  •  1 1/2 tsp vanilla extract
  •  225 g vegan cream cheese
  •  1 squeeze fresh lemon juice
  •  150 g fresh raspberries


  • Preheat the oven to 180ºC degrees. Grease an 8-inch square pan and line with greaseproof paper.
  • Melt the chocolate and the vegan butter in a bowl over a pan of simmering water (or in a double boiler), stirring frequently.
  • Sift the flour, 320 grams of the caster sugar, the brown sugar, the bicarbonate of soda, the cocoa powder, and the salt into another large bowl. In a separate bowl or jug, mix together 100 ml of the soya milk and 1 teaspoonful of the vanilla extract.
  • In another bowl, beat together the vegan cream cheese, the remaining soya milk, the remaining vanilla, the remaining caster sugar, and the lemon juice.
  • Pour the chocolate mixture into the centre of the dry ingredients, mixing until thoroughly combined. Add the soya milk mixture, stirring until smooth.
  • Pour into the pan and dot with spoonfuls of the cream-cheese mixture. Create swirls using a knife and sprinkle with the raspberries. Bake for 40 to 45 minutes, until just firm.
  • Let cool before cutting. Can be stored in the fridge for up to five days.

Recipe Adapted From Vegan Lass