Chocolate Brownies and Mint Cheesecake Questa ricetta è disponibile anche in italiano
What could be better than one great dessert? Well since you asked how about two great desserts in one mouth watering combo? That's right, these chocolate brownies with delicious mint cheesecake are 100% vegan, super easy to make and devilishly gorgeous.
I know many people, myself included, are not avid fans of mint and chocolate as a combination but my husband is an enthusiastic devourer of any dessert, chocolate, candy or biscuit that contains this combo.
Considering his love for these flavours I decided to surprise him with this recipe. I put together my dear chocolate brownie recipe, a recipe that has never failed me and that of the silky tofu cheesecake, to which I added peppermint extract (in the UK you can find it in small bottles in the home baking department of the supermarket and probably similar wherever you are or simply online).
I then added to that a few drops of green food colouring (I use a natural store bought one made with spirulina, but feel free to use any of your choice as long as it's SFV).
Voila, this recipe comes to life, so did my usually straight faced two toned husband. He was speechless aside from a few moans of pleasure.
He loved them, totally and completely.
I even shared a couple with the neighbours and they loved them as well, and were amazed that it was 100% vegan which is a good sign since they are not vegan but totally loved these little brownie bites.
What if I don't like the idea of Mint & Chocolate
If you really don't like the mint & chocolate flavour but are attracted by the idea of this dessert but less so by the combination, fear not! It is possible to make vanilla flavoured vegan cheesecake instead of mint.
The decadence and beauty of the final soft luscious bite would still be present. No matter your flavour combination the end result will be a gooey absolutely divine piece of chocolate brownie cheesecake heaven.
Simply replace the mint extract with a teaspoon of vanilla extract (or ½ teaspoon of paste, or the seeds of ½ pod) and omit the dye.
Chocolate Brownies and Mint Cheesecake Recipe
Ingredients:
...for the cheesecake…
225 g Silken Tofu
75 g Icing Sugar (Powdered Sugar)
50 g Vegan Margarine
15 g Tapioca
½ tablespoon Vanilla Extract
1 teaspoon Peppermint Extract
3 to 6 drops Green Food Coloring
50 g Chocolate Chips (optional, vegan)
… for the brownie…
150 g Flour
200 g Sugar
200 g Soy Milk (or any Plant Based Milk, unsweetened)
60 g Vegetable Oil
50 g Cocoa Powder (Unsweetened)
1 teaspoon Soda Bicarbonate
1 teaspoon Vanilla Extract
1 pinch Salt
Method:
1. Preheat the oven (static) to 180 ° C / 355 ° F.
2. Place all the ingredients of the cheesecake minus the chocolate chips into the mixing bowl of a food processor. Blend everything until you get a smooth and creamy consistency, and transfer to a fairly large bowl, trying to clean the blades and walls as best as you can with a spatula.
3. Without washing it, use the same food processor to weight all the ingredients of the brownie, then process again until all is blended as well.
4. Line a 20x20cm (8”x8”) square mould with baking paper.
5. Pour the chocolate brownie mixture over the bottom, setting aside 3 or 4 spoonfuls that we will use to decorate the top of the dessert.
6. Sprinkle half of the chocolate chips on the brownie dough if you decide to use them, if not skip this step.
7. Incorporate the remaining chocolate chips into the minty cheesecake mixture, then spoon it over the brownie mixture, making sure to distribute it fairly evenly with a spatula.
8. Take teaspoons of the chocolate mixture we have left aside and distribute them disorderly on the cheesecake.
9. Insert a wooden toothpick in the centre of each brownie stain and make "swirls" or circular and figure-eight movements.
10. As soon as you are satisfied with the appearance, bake the cake for 45-50 minutes (do the toothpick test after the first 40 minutes).
11. Allow the mint cheesecake brownie to cool completely on a wire rack before portioning and serving.
It is best kept in an airtight container for about 3 days out of the fridge below 15 degrees, otherwise place it in the fridge for up to 5 days.
These are perfect made ahead of time as an after dinner snack for guests or as an option for parties.
Enjoy!
For other vegan desserts also check:
- Raspberry Vegan Trifle
- 2 Ingredients Persimmon Pudding
- Easy Lemon Pound Cake
– Vegan Black Forest Cake
- Cinnamon & Apple Pie
– Easy Vegan Tiramisù
– Deliciously Moist Rhubarb Sponge
– Brioche Swirl Cake
– Heart shaped Mini Cakes
– Carrot Cake with a Twist
– Fudgy Chocolate & Sweet Potato Cake Loaf
– Indulgent Chocolate & Raspberry Mousse
– Best Vegan Sticky Toffee Pudding
– Amaretto & Rhubarb Crumble
– Banoffee Pie
– Chocolate & Almond Fudge
- Chocolate Brownie Cake with Raspberries and Peanut Butter
- Cinnamon and Apple Crust Pie
- Raw Strawberry Tart
-Rhubarb Baked Cheesecake
- Zesty Lemon Cake
- Raspberry & Rhubarb Panna Cotta
- Choccolate Mousse Biscoff Tart
Kathryn
Can you clarify what you mean by tapioca? Is it tapioca flour/starch?
Adriana Z.
It is indeed tapioca starch or flour (which is the same thing, but name changes across the countries).