Tag Archives: cheesecake brownies

Espresso Cheesecake Brownies

Yesterday I received a request from my dad’s coworkers to make a cheesecake. I’m personally not a fan of just plain cheesecake so I decided to spice it up with espresso and an brownies crust. Everybody at his office loved these Espresso Cheesecake Brownies and they were gone within 10 minutes!

Espresso Cheesecake Brownies
Espresso Cheesecake Brownies

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Espresso Cheesecake Brownies

(Serves 16-25)

Brownie:

1 cup (392g) dates

½ cup (126g) walnuts

2 tbsp (40g) cacao powder

 

Cheesecake:

1 cup (308g) cashews

2 tbsp maple syrup

1 tsp vanilla extract

¼ cup water + 1 tsp Nescafe (or use coffee)

Directions

1) Blend all the brownie ingredients until a crumbly dough forms. Press brownie layer in a 8 by 8 inch silicone pan & place in the freezer. If you don’t own a silicone pan then use a regular baking dish and line it with parchment paper.

2) Clean the blender & blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a very very fine meal consistency.)

3) Add the rest of the cheesecake ingredients & blend until a thick paste forms. Spread the cheesecake layer on top of the brownie & drizzle melted chocolate on top. Let the Cheesecake Brownie set in the freezer for at least 4 hours before serving. Enjoy!

 

Raw Vegan Cheesecake Brownies

This recipe is inspired from the Cheesecake Brownie I had at Starbucks last year, except it’s easier & cheaper to make 😃

This Cheesecake Brownies does not require any baking/ cooking! All you need is a blender, container & a freezer!

(I know this is early but you should make this for your love ones on Valentine’s Day!)

Raw Vegan Cheesecake Brownies

Makes 16 slices

Brownie:
1 cup (196g) dates

1/2 cup (63g) walnuts

2 tbsp (20g) cacao powder

Cheesecake:

1 cup (154g) cashews

2 tbsp maple syrup

1 tsp vanilla extract

1/4 cup water

Directions

1) Line a container with parchment paper and set it aside. Blend all the brownie ingredients until a sticky dough forms. Press brownie layer in the container & place in the freezer.

2) Clean the blender & blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a very very fine meal consistency.)

3) Add the rest of the cheesecake ingredients & blend until a thick paste forms. Spread the cheesecake layer on top of the brownie & drizzle melted chocolate on top. Let the Cheesecake Brownie set in the freezer for at least 4 hours before serving. Enjoy!

Make sure you tag #medhacooks when you make this Cheescake Brownie. I love seeing your creations!

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