Tiramisu Cheesecake Brownies. Glutenfree Vegan Nutfree Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
551 kcal
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Course
Dessert
Tiramisu Cheesecake Brownies. Glutenfree Vegan Nutfree Recipe
Description
The Tiramisu Cheesecake Brownies feature a dense, moist brownie layer made from oat and almond flours, cocoa powder, and melted dark chocolate, bound with flaxseed and sweetened with maple syrup and sugar. The addition of instant coffee lends a subtle bitterness that nods to classic tiramisu flavors. On top, a creamy, smooth cheesecake layer is crafted from blended firm tofu with coconut flour, sugar, and lemon juice to provide tanginess and a slight chew. Dusting with cocoa powder after baking completes the dessert.
The overall texture contrasts the firm yet tender brownie base with the silky tofu cheesecake topping, creating a layered dessert that holds together well and slices cleanly. The recipe uses vegan and gluten-free ingredients, suitable for those avoiding nuts and animal products.
This dessert can be served as a sophisticated treat at gatherings or as a comforting everyday sweet, with a flavor profile reminiscent of traditional tiramisu but reimagined for dietary needs.
A tip from the notes suggests adding rum extract for an additional twist and mentions variations like doubling the brownie recipe alone for a simpler version. The recipe also provides guidance on baking times and flour substitutions for varied textures.
Ingredients
Brownie:
Dry
- 1/2 cup oat flour I grind my own old fashioned Oats
- 1/4 cup almond flour or cashew flour or light/medium GF flour
- 2 Tbsp cocoa powder
- 1/4 tsp baking powder
Wet
- 1 Tbsp flaxseed meal
- 2 Tbsp non-dairy milk
- 1/4 cup maple syrup
- 1.5 Oz dark chocolate 1/3 cup dark chocolate chunks or vegan chocolate chips, 70%, 1.5 oz/42 gms
- 1 tsp vanilla extract
- 1 tsp instant coffee omit for regular brownie or if you plan to soak them with prepared coffee later
- 1/8 tsp salt
- 2 Tbsp neutral cooking oil generic cooking oil
- 1/4 cup sugar 2 Tbsp for less sweeter
- 1/4 cup chocolate chips optional, vegan
Cheesecake:
- 8 oz tofu I used Nasoya Organic firm, firm
- 2 Tbsp coconut flour or 1 Tbsp cornstarch
- 2 Tbsp neutral cooking oil generic cooking oil
- 3 Tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon juice or more as needed
- 1/3 tsp salt
for later
- cocoa powder for dusting
Instructions
Brownie:
- Line a ceramic or glass 9 by 5 loaf pan with parchment. In a bowl, add all the dry ingredients under Brownie and mix well. Heat non dairy milk and maple syrup until hot (in pan or microwave). Whisk in the dark chocolate and flax seed meal and mix until the chocolate melts. Add the rest of the ingredients and mix well. Add the wet mixture into dry and mix to combine. Mix in 1/4 cup chocolate chips into the batter. Drop the batter onto prepared parchment lined pan. Spread it using a spatula to even it out. (For flavor variation Add 2 tsp espresso to the batter for a coffee flavor or add a few drops run extract) Reserve a Tablespoon of the batter to make swirls on top(optional).
Cheesecake:
- Lightly squeeze the Tofu to remove excess water and add to blender. Blend all the cheesecake ingredients in a blender until smooth. Taste and adjust/add lemon juice and salt to preferred tang/cream cheesy taste. Drop the blended batter onto brownie batter. Spread evenly with a spatula. (To make soy-free cheesecake layer, use my cashew filling from my tiramisu sheet cake, half of the recipe, blend and pour on top and bake)
- If making swirls on top, add 2 tsps non dairy milk to the reserved brownie batter (the batter is quite thick). Mix well and drop spoon fulls on top. Swirl the brownie batter into the cheesecake batter with a knife. ( optional)
- If using a regular metal pan, place the pan on a baking sheet during baking so the bottom of the brownie does not get hard/overbaked.
- Bake at preheated 350 degrees F / 180ºc for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden. Sprinkle sweetened cocoa powder on top. Cool completely and slice. Refrigerate for half an hour before slicing for best results.
- store refrigerated for upto 4 days. Let it sit for a few mins outside the fridge before serving so that the brownie layer soften a bit.
Notes
- You can add rum extract to either the brownie or cheesecake batter to enhance the tiramisu flavor profile.
- To make just the gluten-free brownies, double the brownie batter and add extra chocolate chips, adjusting oat flour if needed and bake 30-35 minutes until nearly clean when tested.
- Consider using spelt flour instead of oat flour for a different texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 67g | 22% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Sodium | 328mg | 14% |
| Potassium | 388mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 43g | 86% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 103mg | 10% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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