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Brownie Bottom Raspberry Cheesecake (Vegan & Paleo)

Brownie Bottom Raspberry Cheesecake

You’ll soon discover that this dairy-free and gluten-free brownie bottom raspberry cheesecake is a real crowd-pleaser.

Ingredients

Scale

For the Brownie (Vegan-version)—See Notes below for Paleo Version

  • 1/2 cup non-dairy butter, melted
  • 1/2 cup granulated sugar of choice
  • 2 flax eggs (2 Tbsp flaxseed meal + 6 Tbsp water)
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup raw cocoa powder
  • 3/4 cup almond flour

For the Cheesecake (made 3 batches of this in different shades of pink)

  • 2 cup raw cashews, soaked
  • 1/3 cup coconut cream
  • 2 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • ½ tsp vanilla essence
  • 2 tsp pitaya powder
  • 1/3 cup frozen raspberries

For the Raspberry Jelly

  • 2 cups of fresh or frozen raspberries
  • 1 tsp agar agar (or gelatine)
  • 1 tsp maple syrup
  • 1 tsp fresh lemon juice

Instructions

  1. For the Vegan brownie base, preheat oven to 175°C (350°F) and line a 20cm (8”) round baking tin with baking paper.
  2. Prepare flax eggs in a small bowl and let rest for 5 minutes.
  3. Once flax eggs are ready, add all brownie ingredients to a large mixing bowl and whisk to combine.
  4. Pour batter into lined baking dish and bake on the middle rack for 25 minutes, or until toothpick comes out clean. The center of the cake should feel firm and lightly springy to the touch.
  5. Remove brownie base from oven and let rest to cool completely before you add the cheesecake layer. Don’t remove from baking dish.
  6. For the cheesecake, combine all cheesecake ingredients (except frozen raspberries and pitaya powder) in a high-speed blender and process until smooth and creamy.
  7. Divide mixture into three bowls and add different amounts of pitaya powder to each bowl. Whisk to combine. (Optional for marble effect)
  8. Pour cheesecake mixture on top of the brownie base. Alternate between different shades of pink (if using) for marble affect.
  9. Stir in frozen raspberries and smooth top with a silicon spatula.
  10. Cover and place in freezer for 4-6 hours or overnight.
  11. For the raspberry jelly, heat the frozen raspberries, maple syrup and lemon juice in a small pot over medium heat until raspberries start to break down.
  12. Once broken down, add agar to the pot, stir well and let soak for approx. 10 minutes. Then gently bring to the boil and let simmer for approx. 5 minutes, stirring constantly.
  13. Once cheesecake is fully frozen, pour raspberry jelly on top. It should set almost immediately.
  14. Remove pan once jelly is fully set and enjoy!

Notes

For the Brownie (Paleo version)

  • 1 3/4 cup almond flour
  • 1/3 cup raw cacao powder
  • ½ tsp baking soda
  • 3 organic eggs
  • ¼ cup maple syrup
  • 1/3 c coconut oil or ghee
  • Pinch of sea salt
  • 2 tsp vanilla essence
  • 1 tsp apple cider vinegar

Method:

  1. For the Paleo brownie base, preheat oven to 163°C (323°F) and line a 20cm (8”) round baking tin with baking paper.
  2. In a large bowl, whisk together almond flour, cacao powder, and sea salt. Set aside.
  3. Separate your egg whites from the yolks. In a second bowl, whisk together your egg yolks, coconut oil, maple syrup, vanilla and apple cider vinegar. Add the wet ingredients to your dry ingredients and whisk until well combined.
  4. Using a hand mixer or stand mixer, beat the egg whites until soft peaks form.
  5. Whisk the baking soda into the batter, and then carefully fold the egg whites in using a rubber spatula.
  6. Pour batter into lined baking dish and bake on the middle rack for 25 minutes, or until toothpick comes out clean. The center of the cake should feel firm and lightly springy to the touch.
  7. Remove brownie base from oven and let rest to cool completely before you add the cheesecake layer. Don’t remove from baking dish.
  8. For the cheesecake, combine all cheesecake ingredients (except frozen raspberries and pitaya powder) in a high-speed blender and process until smooth and creamy.
  9. Divide mixture into three bowls and add different amounts of pitaya powder to each bowl. Whisk to combine. (Optional for marble effect)
  10. Pour cheesecake mixture on top of the brownie base. Alternate between different shades of pink (if using) for marble affect.
  11. Stir in frozen raspberries and smooth top with a silicon spatula.
  12. Cover and place in freezer for 4-6 hours or overnight.
  13. For the raspberry jelly, heat the frozen raspberries, maple syrup and lemon juice in a small pot over medium heat until raspberries start to break down.
  14. Once broken down, add agar agar to the pot, stir well and let soak for approx. 10 minutes. Then gently bring to the boil and let simmer for approx. 5 minutes, stirring constantly.
  15. Once cheesecake is fully frozen, pour raspberry jelly on top. It should set almost immediately.
  16. Remove pan once jelly is fully set and enjoy!

Find it online: https://www.wildblend.co/brownie-bottom-raspberry-cheesecake/

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