Smooth chocolate cheesecake blankets a rich and fudgy brownie crust, in this absolutely show-stopping chocolate brownie cheesecake recipe.
Velvety Brownie Cheesecake
If your two favorite desserts in the world happen to be brownies and cheesecake like mine are, this decadently dark chocolate brownie cheesecake recipe is pretty much the best dessert you could ever make, because it solves the problem of being forced to choose one over the other.
Now there is no need to choose at all – you can have both.
You may also like: Vegan Cheesecake Recipe – NO cashews!
Basic Chocolate Cheesecake Recipe
This chocolate cheesecake looks fancy, but it’s deceptively simple to make.
And if you’re short on time, you can easily skip the brownie crust for a plain chocolate cheesecake that comes together in just minutes.
I used my go-to vegan brownie recipe for the base, but if you have a favorite brownie recipe, feel free to use it instead.
Just remember to undercook the brownie layer, because you’ll be baking it a second time when you bake the cheesecake.
I bet my Black Bean Brownies recipe would be amazing here.
The flax or cornstarch in the recipe is optional because I accidentally forgot it the second time I made the cheesecake (yes, I make baking mistakes too!), and surprisingly I didn’t notice a difference.
The brownie bottom still held together as if I hadn’t forgotten the binder ingredient – so I marked it as optional.
Also try this popular Keto Cheesecake Recipe
Above – watch the video how to make brownie cheesecake
Because I really love you, I made you a video.
Or maybe I made the video because I wanted an excuse to make this cheesecake again.
I’ll never tell.
The recipe was adapted from my Healthy Cheesecake and this Vegan Chocolate Pie.
Brownie Cheesecake Recipe
Ingredients
- 1 cup + 1 tbsp milk of choice
- 2/3 cup oil
- 1 tbsp pure vanilla extract
- 1 cup spelt or white flour, or packed 3/4 cup Bob’s gf
- 1 cup cocoa powder (I used mostly regular, plus 2 tbsp dutch, to make 1 cup)
- 1/4 tsp + 1/8 tsp salt
- 1/2 tsp baking powder
- 1/2 cup brown sugar or packed coconut sugar
- 1/3 cup regular sugar OR stevia baking blend
- 2 tbsp flaxmeal or cornstarch, optional
- 1/2 cup mini chocolate chips, optional
Instructions
- Whisk together the first 3 ingredients, then set aside. Preheat oven to 350F. Grease a 9-inch springform pan, and set aside. In a large mixing bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down. Bake 12 minutes.For The Cheesecake: 24 oz cream cheese or vegan cream cheese, 2 cups plain yogurt (vegan if desired), 2 1/2 tsp pure vanilla extract, 3/4 cup sugar or maple syrup, honey, or xylitol for sugar-free, 3/4 cup cocoa powder (I used mostly regular, plus 2 tbsp dutch, to make up the full amount)Preheat oven to 350 F. Fill a 9×13 pan about halfway with water and place it on your oven’s lower rack. Bring cream cheese to room temperature. In a blender or food processor, beat all cheesecake ingredients just until smooth. (Don’t overbeat, as this would introduce air bubbles that could burst in the oven and thus cause cracking.) Smooth into the 9-inch springform pan with the baked brownies. Place on the middle rack above the other pan. Bake 30 minutes, and do not open the oven during this time. When the time is up, leave oven door closed and turn off heat. Leave in the closed oven an additional 5 minutes. Then remove—it will look underdone—and let cool 20 minutes before placing the still-underdone cheesecake in the fridge. Chill at least 6 hours, during which time it will firm up. Leftovers covered in the fridge will last around 3-4 days.View Nutrition Facts
Video
Notes
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I am beyond excited about this recipe because I remember you mentioning it in a much older post!
two of my FAVORITE things combined in one? awesome!!
This looks so decadent but when I looked at the ingredients I was surprised at how healthy it was without using too many super obscure or irregular ingredients. I want to try this soon! Thanks for sharing
This is genius! Can’t wait to give it a try for our next special occasion!
xo,
Em
is there any substitutes for the vegan cream cheese and yogurt? Will coconut cream work for the yogurt?
Coconut cream would definitely work for the yogurt!
Why have I not thought of this before?!? Now, it’s making me think about trying a chocolate chip cookie bottom!
This looks incredible! I need this in my life asap!
Paige
Do you think you could substitute Greek yogurt and regular cream cheese for the nondairy ones?
Yes that’s fine
I’m really looking forward to a cheesecake recipe made without store-bought cream cheese, but only from scratch. Preferably not coconut-cream based because, well, that’s not so healthy.
Um, coconut cream isn’t that bad compared to other fats out there. You can look at her cashew based cheesecake recipes.
That looks amazing! I think I know what I’ll be making for Easter 🙂
I noticed that the instructions (especially baking time) in the video are not the same as the text of the recipe… Which one is correct? In the video it seems that it’s not baked after the cheese is added. Can you clarify?
Thanks for your amazing recipes!
Hi Linda, it’s not that they’re different, just that the video stops before that step and says to go to the blog for the full recipe. Sorry for the confusion, and hope that helps clarify! Definitely always go by the recipe instructions in the actual post.
-Jason
I want to sneak in gelatin in this recipe! I think it’ll make it even thicker. Think it’ll work?
You never know unless you try!
Why would you want to put ground cow hoofs (gelatin) in this recipe? Please explain. Thanks
Wow! This is wonderful. I love all your cheesecakes, and can’t wait to try this one.
Hi Katie, I need to ask a couple questions. At what altitude is your baking being done? Would you adjust the baking time for very high altitudes?
The reason I ask is that I made this wonderful Chocolate Brownie Cheesecake last night, all according to directions, but the brownie crust was far from a set condition to take on a thick layer of chocolate cream cheese. I also baked the cheesecake as directed, then let it set overnight. Do you know how difficult it is to not slice into it when it’s chilled?!
This morning I cut a thin slice (I am on an eating plan to lose weight, you know!) and ate it for my breakfast. It was delicious! However, the crust was still in an unbaked pudding-like condition and the center of the cheesecake is also like pudding. So, if my final product is a pudding cheesecake, I’m right on track. But the properly baked potion of the whole was wonderful enough that I would like all of it to be baked and to taste like my outer portion of it.
I live and bake at an altitude of 7220 feet and generally make adjustments for that. Next time I make this delicious chocolate brownie cheesecake, I will definitely bake the brownie layer a few minutes longer and I will also bake the cheesecake a few minutes longer. I’m sure my end product will be exactly what I’m dreaming of!
But many, many thanks for this and other recipes! I have 2 of your cookbooks and love your ideas! Keep Baking and Cooking for all of us!
Oh yes, higher altitude definitely would need changes to be made. Katie is at a low altitude. Unfortunately we don’t know much about high altitude baking, but hopefully it will work well with your changes!
I’m so glad I found this post as some of the recipes I’ve tried from her don’t work in high altitude and some do. It’s been so challenging for me because I live her recipes & have made several. It’s hit or miss. For example, if you don’t do the water bath Bain Marie in high altitude, it will crack. Glad to know her recipes Dont work in high altitude all the time.
Hi! This is unfortunately true for baking in general, not something specific to Katie’s recipes. High altitude is notorious for messing with baked goods due to the lower air pressure.
tHANK YOU FOR THIS QUESTION, AS WE ARE AT A HIGH.. 5,400… HIGH ALTITUDE. i DON’T UNDERSTAND WHY THERE AREN’T NOTES FOR HIGH ALTITUDE AT THE END OF ALL RECIPES, JUST AS THEY ARE ON BOX RECIPES….IT REALLY COSTS A GREAT DEAL OF MONEY THAT GETS FLUSHED DOWN THE TOILET!!
Unfortunately, because Katie runs this blog on her own, she does not have a large full-time testing team like companies who produce packaged products do. Katie does not live at high elevation, so for her to give made-up tips she hasn’t tested on how to modify recipes for higher elevation would be irresponsible (and probably wouldn’t work very well for readers!). Maybe someday she will have a giant team and the ability to do so 🙂
There are all sorts of resources for high altitude baking adjustments online, just Google it. Here is one I found in under 5 seconds.
https://www.allrecipes.com/article/high-altitude-cake-baking/
Honestly, more people should try Google. Thanks for sharing the link!
We are supposed to use 1/2 cup brown sugar AND 1/3 cup unrefined sugar? Video doesn’t show it but directions say to
I think in the video it’s already combined. Yes, you’d use both.
Awesome tips, I agree completely…especially