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5 from 2 votes

Raw Cheesecake Brownie Cups

No-bake recipe that incorporates two of my fave desserts, and chocolate!
Prep Time10 minutes
Freeze Time40 minutes
Total Time50 minutes
Course: Breakfast, Dessert, Snack
Keyword: brownies, cheesecake, gluten-free, low sugar, no-bake, plant-based, raw brownie, raw cheesecake, vegan
Servings: 8 cups
Calories: 235kcal

Equipment

  • food processor (See recipe notes if you don't have a food processor)

Ingredients

Brownie layer

  • 1/2 cup soft medjool dates, chopped (80 g) see recipe notes for how to sub these with maple syrup
  • 2 tbsp nut/seed butter (32 g)
  • 1 cup oats (80 g)
  • 2 tbsp cocoa powder (12 g)
  • About 1/4 cup nut milk (60 g)

Cheesecake layer

  • 1/2 cup (dairy-free) cream cheese (120 g) I used @kitehillfoods dairy-free ricotta, see recipe notes below for how to sub cashews
  • 1/4 cup almond flour (28 g)
  • 2 tbsp maple syrup (42 g)
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 cup berries, warmed (35 g) I used the microwave, about 20 sec

Chocolate layer

  • 1/2 cup chocolate chips (90 g)
  • 2 tsp coconut oil (10 g)

Instructions

  • Grease a regular muffin pan, I used silicone liners.
  • If your dates aren't soft, soak them in hot water for 30 minutes and drain. In a food processor, blend dates, nut butter, oats, cocoa powder, pinch of salt until meal like.
  • Transfer to a bowl, add enough nut milk, 1 tbsp at a time, to turn it into a bar dough. Press into muffin pan.
  • Mix cheese, almond flour, maple syrup, lemon juice, vanilla until smooth. Stir in warmed berries without over-mixing, pour into pan. Freeze 10-20 minutes until set.
  • Microwave chocolate with coconut oil 30 sec at a time until melted, and pour on the cups.
  • Freeze to set 10-20 minutes until all is set and enjoy!

Notes

  1. If you don't have a food processor and/or don't want to deal with medjool dates, sub 1/4 cup maple syrup + 2 tbsp oat or almond flour for the dates, use quick oats instead of rolled oats, and stir everything together.
  2. You can use cashews instead of the dairy-free cheese in this recipe. Soak 1 cup raw cashews (120 g) in hot water at least 1 hour, ideally overnight, drain and blend with 1/4 cup or so nut milk (or soaking water) and a pinch of salt until smooth. This will make about 1 cup dairy-free cheese substitute. You can freeze whatever you don't use for later.
  3. If your medjool dates aren't the soft, soak them in hot water for 30 minutes and completely drain before using them.
  4. I would keep these cups frozen but they will hold their shape in the refrigerator as well, depending on the consistency of your cheese product.

Nutrition

Serving: 1 cup | Calories: 235kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 166mg | Fiber: 4g | Sugar: 17g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg