Egg-Free Cheesecake Brownies Recipe Highlights
When you can’t decide which dessert to make, make both! Eggless Cheesecake Brownies allow you to enjoy the best of both worlds in one delectable bite. We love homemade brownies. We love cheesecake. Combine the two together, and we are in heaven. Eggless Cheesecake Brownies make my family extremely happy, and I’m sure they will do the same for yours! Eggless Cheesecake Brownies are incredibly fudgy and rich with a thick layer of delicious cheesecake and plenty of chocolatey goodness. The slight tanginess of the cheesecake layer truly compliments that yummy chocolate flavor and makes for an über decadent but balanced bite. The brownie part of this recipe is adapted from my favorite eggless brownie recipe, which all of you love. They are rich and delicious! If you’re looking for a new dessert to try, these fabulous Eggless Cheesecake Brownies are worthy of any special occasion!
Ingredients You’ll Need
Here’s what you’ll need for Eggless Cheesecake Brownies. For the full recipe, scroll down!
Ingredients Notes & Substitutions
For the Brownie Layer:
Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Sugar: Regular white granulated sugar o caster sugar. Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. Yogurt: I recommend using the full-fat versions. Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Unsweetened Natural Cocoa Powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. Baking Powder & Baking Soda: Make sure they’re not expired or too old. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
For the Cheesecake Layer:
Cornstarch: You can substitute for potato starch 1:1. Cream Cheese: Make sure you use the full-fat version that comes in blocks. Sugar: Regular white granulated sugar o caster sugar. Sour Cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions. Sweetened Condensed Milk: I recommend using the full-fat versions. Lemon Juice: Freshly squeezed is best! Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Heavy Cream: make sure it has at least 35% of fat content.
Step By Step Recipe Photo Tutorial
For the detailed recipe instructions, scroll down to the recipe card!
1- Make the Brownie Layer:
First, you’ll microwave the butter, sugar, and oil in 30-second increments, whisking in between, until the mixture looks glossy and the butter is completely melted. Next, mix in the yogurt and vanilla extract. Add in the dry ingredients and mix them just until incorporated—Reserve 1/4 cup of the batter at this point. You’ll need it to swirl into the cheesecake layer.
2- Make the Cheesecake Layer:
Combine the water and cornstarch and stir them until they are combined. Make sure to scrape the bottom. Cornstarch likes to gather and lump in the bottom of a bowl of liquid. In a separate bowl, beat your room temperature cream cheese with the mixer until it’s no longer lumpy. Add in the sugar and sour cream and continue mixing. Gradually add the sweetened condensed milk and continue to beat the mixture until the batter is nice and creamy. Last, add in the rest of the ingredients, including the cornstarch mixture, and beat it all on high for a few minutes.
3- Assemble the Eggless Cheesecake Brownies:
Preheat the oven to 350º F (180º C). Line a square baking pan (8 x 8 inches | 20 x 20 cm) with parchment paper and lightly spray with baking spray. The parchment paper should extend above the walls of the baking pan to allow easy removal at the end. Set aside. Spread the brownie batter in the prepared baking pan. Then pour the cheesecake layer on top. Take the brownie batter you set aside and drop small dollops over the cheesecake layer then use a skewer or knife and swirl the dollops into the cream cheese layer. Bake for 35 – 40 minutes, or until the brownies begin to pull away from the edges of the pan. Allow to cool COMPLETELY before cutting and serving; the cheesecake layer must be cold before cutting into squares.
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Measure the ingredients correctly. I highly recommend using a kitchen scale. Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature. Don’t overmix either of the batters. Mix them just until you’ve evenly distributed the ingredients throughout the batter. Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will all affect baking time, so keep an eye on things. Allow the brownies to cool completely before attempting to cut. For a very clean cut, refrigerate the brownies for several hours, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting), and wipe the knife clean between cuts. When lining the baking pan, the parchment paper should extend above the walls of the baking pan to allow easy removal at the end.
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in April 2021, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
