This festive Vegan Chocolate Peppermint Brownie Cheesecake is the ultimate holiday dessert. It features a rich, intensely fudgy brownie bottom, layered with a creamy, smooth chocolate peppermint cheesecake filling that’s generously studded with delicious bite-sized brownie pieces. The entire masterpiece is then finished with a glossy vegan ganache and a scattering of crunchy crushed peppermint candies, creating a truly irresistible treat. Completely dairy-free and egg-free, this plant-based cheesecake delivers unbelievable flavor and texture, making it the perfect showstopper for your Christmas table!

For the Fudgy Brownie Base & Bites:

• 1/2 cup (113 g) vegan butter or coconut oil, melted and hot
• 6 ounces high quality vegan dark chocolate, chopped
• 1/2 cup (50 g) Dutch Processed French Cocoa Powder
• 1/3 cup (80 mL) aquafaba* (chickpea brine), at room temperature
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 tbsp ground flaxseed mixed with 1/2 cup coffee (decaf if needed, or sub water), at room temperature*
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 2/3 cup (200 g) all-purpose flour or gluten-free 1:1 baking flour
• Additional 1/2 cup (80 g) high quality vegan dark chocolate chips or chunks

For the Chocolate Peppermint Cheesecake Filling:

• 32 ounces (454 g) vegan cream cheese, softened to room temperature
• 1/2 cup (120 g) unsweetened vegan dairy-free yogurt (such as Forager Project), at room temperature
• 1 cup (240 mL) heavy vegan cream or cashew cream, at room temperature
• 1 cup (200 g) organic granulated sugar or coconut sugar
• 7 tbsp (70 g) arrowroot starch or cornstarch
• 1 tsp vanilla extract
• 10 ounces vegan chocolate, melted and cooled to room temperature
• 1/3 cup (35 g) cocoa powder
• 1/2 tsp peppermint extract (use precisely, it’s potent!)
• 3-4 cups boiling water (for the water bath)

For the Topping:

• The reserved brownie bites
• 1 batch of vegan chocolate ganache
• Vegan peppermint candies, crushed

Instructions

1. Prepare Your Workspace: Begin by setting up your baking area. We’ll start with preparing the fudgy brownie base and bites, then move on to the creamy cheesecake filling. Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on both the bottom and sides to prevent sticking and ensure easy release. Also, line a 9-inch loaf pan with parchment paper for the brownie bites.
2. Craft the Brownie Batter:
   1. Make the Rich Fudge Sauce: In a microwave-safe bowl, gently heat the vegan butter until it’s completely melted and hot. Add the high-quality vegan dark chocolate to the hot butter and whisk continuously until the chocolate is fully melted and smooth, creating a luscious sauce. Next, stir in the Dutch Processed French cocoa powder, whisking until perfectly combined and free of lumps. Set this rich fudge sauce aside to cool slightly.
   2. Dissolve the Sugars: In a separate, large mixing bowl, combine the aquafaba, light brown sugar, granulated sugar, the flaxseed mixture (ground flaxseed mixed with coffee/water), vanilla extract, and sea salt. Using a hand mixer, beat these ingredients together vigorously. Continue mixing until the sugars have completely dissolved into the liquids; you should not feel any granules when you rub the mixture between your fingers. This step is crucial for a smooth brownie texture.
   3. Finish the Batter: Carefully pour the prepared fudge sauce into the large bowl with the sugar mixture. Cream these together until they are thoroughly mixed and beautifully combined, creating a uniform, glossy batter. Next, gently fold in the all-purpose flour (or gluten-free flour blend), mixing just until the flour is fully incorporated into the wet ingredients. Be careful not to overmix, as this can lead to a tough brownie. Finally, set the hand mixer aside and gently fold in the additional vegan chocolate chips or chunks, ensuring they are evenly distributed throughout the fudgy batter.
3. Divide and Bake the Brownie Components: Once the brownie batter is ready, divide it. Pour approximately half of the rich batter into the prepared 9-inch springform pan, spreading it evenly to form a sturdy base for the cheesecake. Pour the remaining half of the batter into the prepared 9-inch loaf pan, which will yield our delicious brownie bites. Place both pans into the preheated oven to bake. The brownie in the springform pan will typically bake in about 28-30 minutes, forming a firm base. The brownie loaf will require a slightly longer baking time, usually 35-37 minutes, to cook through completely. Keep your oven preheated after removing the brownie base, as you’ll need it for the cheesecake.
4. Cool and Slice the Brownie Bites: Carefully remove the springform pan (with its brownie base) from the oven and set it aside to cool on a wire rack. Remove the loaf pan from the oven and allow the brownie loaf to cool in its pan for about 5 minutes. This brief cooling period helps it firm up. Then, gently remove the brownie loaf from the pan and transfer it to a cutting board. Using a clean, sharp kitchen knife, slice the loaf into small, uniform 1-inch bite-sized brownie squares. These will be used both inside the cheesecake and as a delightful topping. Set the brownie bites aside.
5. Prepare the Decadent Cheesecake Batter: While the brownies cool, begin preparing for the cheesecake. Place a sturdy baking sheet onto the bottom rack of your oven; this will serve as the base for your water bath. Start boiling water for the water bath. In a large food processor, combine the softened vegan cream cheese, dairy-free yogurt, heavy vegan cream, granulated sugar, arrowroot starch (or cornstarch), vanilla extract, the melted and cooled vegan chocolate, cocoa powder, and the precisely measured peppermint extract. Blend these ingredients until the mixture is completely incorporated, incredibly smooth, and luxuriously creamy. Stop the food processor a few times to scrape down the sides, ensuring everything is fully blended for a perfectly uniform batter.
6. Assemble the Brownie Cheesecake: Take half of the previously chopped bite-sized brownie pieces and gently fold them into the prepared chocolate peppermint cheesecake batter. Mix until the brownie pieces are evenly distributed throughout the creamy filling; remember, you’ll save the remaining brownie bites for the irresistible topping! Carefully pour this magnificent cheesecake batter over the baked brownie base in the springform pan, spreading it out evenly.
7. Create the Water Bath: With your cheesecake assembled and ready, carefully pour the boiling water onto the cookie sheet placed on the bottom rack of your oven. Be cautious to avoid splashing. Once the water is in place, gently close the oven door, creating a humid environment crucial for baking a crack-free cheesecake.
8. Bake the Cheesecake to Perfection: Now that your water bath is ready, carefully place the springform pan containing the cheesecake onto the middle oven rack (it should be above the water bath, not directly in it). Bake for approximately 65 minutes. At this point, the edges of the cheesecake should appear set, while the very center might still have a slight, delicate wiggle. This is perfectly normal and indicates it’s baked just right.
9. Cool Gradually in the Oven: Once the baking time is complete, turn OFF the oven completely. Immediately crack the oven door open slightly, allowing a small gap for air circulation. Leave the cheesecake in the oven to cool down slowly for an additional 1 hour. This slow cooling process is essential for preventing temperature shock, which can lead to cracks on the cheesecake’s surface.
10. Chill for Optimal Setting: After the oven cooling period, remove the cheesecake from the oven. Carefully cover the cheesecake (you can use plastic wrap or foil, being careful not to touch the surface) and transfer it to the refrigerator. Allow it to chill and set completely for a minimum of 4 hours, or ideally, overnight. This extended chilling time is vital for achieving that perfect, firm cheesecake texture and allowing the flavors to fully develop.
11. Prepare for Serving: When you are ready to serve your spectacular Vegan Chocolate Peppermint Brownie Cheesecake, carefully release and remove the walls of the springform pan. This step reveals the beautiful, smooth sides of your cheesecake. Then, generously top the cheesecake with your prepared vegan ganache, arranging it attractively. Scatter the reserved brownie bites and a festive amount of crushed vegan peppermint candies over the ganache for an irresistible finish.
12. Slice and Savor! Serve this magnificent cheesecake chilled and prepare for applause! To ensure neat slices, use a warm, sharp knife, cleaning it between each cut. Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days, though it’s unlikely to last that long!

Gluten-Free Alternative: To create a completely gluten-free vegan cheesecake, simply swap in King Arthur Measure for Measure gluten-free flour for the all-purpose flour in the brownie base. This blend works exceptionally well and won’t compromise the fudgy texture of your brownies.

Aquafaba Substitute: If you don’t have aquafaba (the liquid from a can of chickpeas) on hand, or prefer an alternative, you can easily substitute it with 1/3 cup of unsweetened soy milk, almond milk, or oat milk. Ensure whichever plant-based milk you choose is at room temperature for best results in the brownie batter.

Flaxseed Egg Substitute: The flaxseed mixture provides essential binding for the brownies. If you prefer a different option, you can swap the 2 tablespoons of ground flaxseed mixed with 1/2 cup coffee (or water) for 1/2 cup (120 g) of unsweetened dairy-free yogurt at room temperature. This will provide a similar moisture and binding effect for the brownie portion of the recipe.