Fugdy, creamy, fruity, and guilt-free.
Who doesn't love brownies? What about cheesecake? These are my two favorite desserts, so when brainstorming one evening the perfect combo was born... strawberry cheesecake brownies! Oh man, these things are so yummy, and if eaten in moderation can be a perfectly healthy dessert! Who doesn't want some sweetness in their life without feeling guilty?
Some great perks about them:
- No refined sugar
- Low sugar altogether
- Uses whole berries and nuts
- 30 minute recipe
If you are looking for a healthy alternative to brownies, these are a must try. I mean come on... strawberry cheesecake brownies folks! So, if you decide to make them, I would love to know what you think. Please leave me a review or click the stars in the recipe box!
- 1/2 cup cashews, quick soaked*
- 2 tbsp maple syrup
- 2 tbsp non-dairy milk, unsweetened
- 1/2 cup vegan chocolate chips
- 1/3 cup maple syrup or coconut nectar
- 3/4 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1¼ cups Bob's Red Mill 1 to 1 Gluten Free Flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cup strawberries, chopped (frozen or fresh)
- ¼ cup chocolate chips
- Preheat the oven to 350ºF and grease an 8 x 8-inch glass baking pan (I like to use vegan butter or a high heat cooking oil like grapeseed).
- Quick soak cashews by boiling water and soaking the cashews in boiled water for at least 10 minutes.
- While the cashews are soaking, melt chocolate chips in a double boiler (or on very low heat on stovetop stirring frequently so that the chocolate does not burn).
- In a large mixing bowl, mix together the maple syrup, applesauce, vanilla, and melted chocolate.
- Add in the flour, cocoa powder, baking powder, baking soda, and salt. Mix very well until a stiff dough forms. Fold in chopped strawberries and chocolate chips.
- Spread the mixture into the greased pan.
- Now prepare the cheesecake topping: Drain the cashews and blend in a food processor with maple syrup and non-dairy milk until smooth and creamy (about 30 seconds).
- Swirl in cheesecake mixture into brownie batter.
- Bake for 15-16 minutes (up to 18 for a more cakey texture).
- Remove them from the oven and let cool completely before serving (1-2 hours). Store in refrigerator.
- The brownies will still appear gooey out of the oven, and this is okay! This will give them a more fudgy texture after baking. If you want a more cakey brownie, you can cook for up to 18 minutes.
- If you want more "cheesecake" in your brownies, and not just the marbled topping, you can double the cashew cheesecake recipe!