These no bake cheesecake brownies are vegan, gluten free, and made from good for you ingredients! They're made with a fudgy brownie base, layered with ultra creamy cheesecake, and are topped with the most decadent chocolate drizzle!

If you love brownies and you love cheesecake... these no bake cheesecake brownies are an absolute MUST! Chocolate brownies and creamy cheesecake are both my ultimate favourite desserts, it's so hard to pick a favourite! When I came up with this easy dessert recipe that combined both of them together, it was love at first bite.

Forget about baking time—just layer, chill, and enjoy. It’s the perfect way to indulge in one of your favorite desserts without the hassle. Needless to say, this brownie cheesecake recipe has been on repeat in my house since the first time I made it!

If you love this, then you need to check out my other cheesecake recipes like my Vegan Cheesecake Cookie Dough Bars, or no-bake recipes such as No Bake Cookie Dough Cups, and No Bake Salted Caramel Brownies.

Ingredients

Medjool Dates - not regular dates! Medjool dates have a sweet caramel like flavour which is perfect for this recipe! They’re also softer and will blend together well with the rest of your ingredients. Be sure to use soft, gooey medjool dates.
Hazelnuts - add a wonderful nutty flavour to the brownie base
Cocoa Powder - I prefer cocoa powder for the rich, chocolatey taste, but feel free to use cacao powder if you'd like
Almond Milk - a touch of almond milk helps to bind all the brownie ingredients together
Raw Cashews - be sure to soak your cashews in hot water for at least 2 hours up to overnight! This allows them to blend well with the rest of the ingredients and create that creamy cheesecake texture
Lemon Juice - for added flavour
Coconut milk - use full-fat coconut milk (the creamy part from the top of the can).
Maple syrup - adds a lovely natural sweetness
Melted coconut oil - I prefer using unrefined coconut oil so there is no coconut aftertaste
Vanilla extract - be sure to use pure vanilla extract with no added sugars
Salt - helps to bring out all the delicious flavours in this recipe!
Melted Dark chocolate - I love the taste of decadent dark chocolate on top of these bars! Feel free to use any chocolate you have on hand!

See recipe card for quantities.

Instructions

Brownie

Soak dates in hot water 10mins if not soft. Drain & pat dry.
Combine all ingredients in a food processor until it reaches a brownie consistency, scraping down sides as needed.
Press mixture down into a loaf pan lined with 2 flaps of parchment paper.

Cheesecake

Add soaked and drained cashews to a high speed blender or food processor along with all other ingredients. Blend on high until smooth and creamy.
Pour on top of brownie layer and then place entire pan in the freezer 2hrs to set.

Chocolate Drizzle

Microwave dark chocolate bar with coconut oil at 20 second increments until smooth. Drizzle melted chocolate on top of your cheesecake layer.
Lift out with parchment paper, slice into bars and enjoy!

Store in the freezer and let thaw for 10 minutes before devouring!

Substitutions

Hazelnuts: Walnuts can be used as a substitute if preferred
Cocoa Powder: You can also use cacao powder
Almond Milk: Oat milk or soy milk are great alternatives that will keep this recipe dairy free
Maple Syrup: Substitute with agave syrup or honey (if not vegan) for a similar level of sweetness
Melted Coconut Oil: substitute with melted vegan unsalted butter
Dark Chocolate Bar: You can also use dark chocolate chips. Other substitutes include milk chocolate or bittersweet chocolate for different levels of sweetness and chocolate flavour

Equipments

Loaf Pan
Parchment Paper
Food processor
High speed blender
Cutting Knife
Microwaveable bowl

How To Store No Bake Cheesecake Brownies

Store these cheesecake brownies in an airtight container in the freezer. To keep them as a perfect decadent dessert, ensure they stay chilled to maintain their creamy texture. When ready to eat, simply thaw for 10 minutes before enjoying.

3 Top Tips For Success

Create a Firm Brownie Crust: Press the brownie crust mixture firmly into the edges of the pan to ensure a solid base. This will help the brownies hold together better and create a sturdy foundation for the cheesecake filling.
Achieve a Smooth Cheesecake Mixture: Use a food processor or high speed blender to blend the cheesecake mixture until smooth. This ensures a creamy, even layer on top of the brownies, giving you that perfect classic cheesecake texture.
For best results, freeze at least 2 hours or until cheesecake batter is set before removing and slicing into bars.

How do you keep this no-bake cheesecake from sticking to the pan?

Line the pan with parchment paper to ensure the no bake dessert releases easily, keeping the brownie and smooth cheesecake layer intact.

Do I need to soak cashews before blending?

Yes! Soak your cashews for at least 2 hours up to overnight. This allows them to blend together easily and create the best creamy cheesecake texture.

Do I need to store no bake cheesecake brownies in the freezer?

Leftovers can be stored in the freezer for up to 6 months. If frozen, simply thaw 10 minutes at room temperature before enjoying. If preferred, you can also store them in the fridge for up to 5 days.

📖 Recipe

No Bake Cheesecake Brownies

These no bake cheesecake brownies are vegan, gluten free, and made from good for you ingredients! They're made with a fudgy brownie base, layered with ultra creamy cheesecake, and topped with the most decadent chocolate drizzle!

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Dessert

Servings 10 bars