Updated: Apr 13
Brighten up an out-of-the-box brownie mix with an easy dairy-free cheesecake topping. You'll love these delicious rich, fudgy chocolate base and perfectly swirled cheesecake. The flavor of the dairy-free cream cheese will complement the chocolate and makes it a well-balanced treat.
What you need:
Brownie mix: Use your favorite and make it a good one. I used Foodstirs chocolate lovers organic brownie mix (12.55 oz). I love this mix because it has so much flavor and 25% less sugar.
Dairy-free cream cheese: Of all the cream cheese I've tried, the Violife brand is the best. The texture is spot on, like regular cream cheese. But, of course, feel free to use traditional cream cheese if you do not have a dairy sensitivity.
Sugar Alternative: I used Lakanto's monk fruit white sugar substitute for the cheesecake topping. Feel free to use your favorite sugar here.
Egg: The brownie mix recipe called for two eggs. I used egg whites for the cheesecake toppings to keep the white color, but you can most certainly use one whole egg for this.
Coffee: This is optional, the brownie mix called for water, but we all know coffee enhances the chocolate flavor.
Stand mixer or Handheld mixer: You'll need a mixer to have that smooth texture for the cheesecake. The dairy-free cream cheese took about 4-5 minutes in the stand mixer.
Parchment paper: This is a must to ensure your brownies stay intact, and you won't worry about them sticking to the baking pan. Easy clean-up also.
FYI: You can also let the brownies cool inside the fridge; it will help with the cheesecake to set. I notice that the cheesecake filling with dairy-free cream cheese will soften when left at room temperature for a while (this happened to me while taking pictures). But you can always store leftovers in a covered container for 2-3 days (if they last that long).