For every brookie enthusiast out there—those who cherish the iconic fusion of chewy cookies and rich brownies—prepare to meet your new obsession: the ultimate Small Batch Vegan Brookie Basque Cheesecake. This culinary marvel combines the best of all dessert worlds into one irresistible treat. Imagine a luscious, fudge-like vegan brownie forming the perfect base, crowned with an incredibly ultra-creamy, egg-free cookie dough Basque “cheesecake” layer. It’s a dream come true for brownie and cookie lovers alike, meticulously crafted without any eggs or dairy, making it an unbelievably delicious vegan delight!
The Best of All Worlds: Cookie Dough, Brownies, and Cheesecake in One Decadent Vegan Treat
Following the phenomenal success of our small batch vegan brownie Basque cheesecake, which captivated so many of you on Instagram, we knew we had to push the boundaries of plant-based indulgence even further. Drawing inspiration from our absolute favorite small batch brookies and that revolutionary brownie Basque cheesecake, we proudly present this exquisite Brookie Basque Cheesecake. Crafted in a convenient small batch, this dessert is generously loaded with pockets of rich cookie dough and fudgy brownie in every single bite, all elegantly enveloped in the silkiest, dairy-free cheesecake you could ever imagine.
What truly sets this recipe apart is its completely vegan nature. Despite being free from eggs and dairy, its taste and texture are so authentic and luxurious that you’d genuinely never guess it’s plant-based. Having dedicated six years to perfecting vegan baking after working in a professional bakery, I can confidently say that this recipe is a testament to how incredible vegan desserts can be. Prepare to be amazed by a cheesecake experience that defies expectations and delights the senses, proving that indulgent treats can absolutely be enjoyed by everyone, regardless of dietary preferences.
Unveiling the Magic: What Makes This Brookie Basque Cheesecake So Special?
This recipe isn’t just a dessert; it’s a celebration of textures and flavors. Each component plays a crucial role in creating a harmonious, unforgettable experience. Let’s explore what makes this small batch vegan brookie Basque cheesecake truly stand out:
The Fudgy Vegan Brownie Base
Our foundation is a dense, intensely chocolatey vegan brownie. Unlike typical cakey brownies, this base is designed to be exceptionally fudgy, providing a moist and rich counterpoint to the creamy cheesecake above. Made with high-quality cocoa and vegan chocolate, it delivers a deep, satisfying chocolate flavor that forms the perfect anchor for the entire dessert. This isn’t just any brownie; it’s a carefully crafted layer that melts in your mouth, setting the stage for the indulgence to come.
Creamy Cookie Dough Basque “Cheesecake” Layer
Imagine your favorite edible cookie dough, elevated and transformed into a silky smooth, baked cheesecake. That’s precisely what you get with our top layer. Utilizing a blend of rich vegan cream cheese and dairy-free yogurt, this “cheesecake” achieves an unparalleled creaminess without a trace of dairy. The addition of heat-treated flour ensures the cookie dough is safe to consume, while mini chocolate chips are generously folded in, ensuring a burst of chocolate in every spoonful. The “Basque” element refers to the signature intentionally burnt exterior, which creates a delightful caramelized flavor and a beautifully rustic appearance, contrasting perfectly with the velvety interior.
The Irresistible Brookie Combination
The genius of a “brookie” lies in its ability to satisfy both your cookie and brownie cravings simultaneously. In this cheesecake, the cookie dough isn’t just mixed into the cheesecake; it’s layered within, offering distinct pockets of chewy, sweet dough that perfectly complement the creamy texture and rich brownie base. This creates a multi-dimensional dessert that keeps you coming back for more, ensuring every bite is a delightful surprise.
Why Small Batch? Perfectly Portioned Indulgence
Opting for a small batch recipe means you can enjoy a decadent homemade treat without the commitment of a full-sized dessert. It’s ideal for smaller households, intimate gatherings, or simply when you crave something special without an abundance of leftovers. This approach allows for freshness and minimizes waste, making gourmet baking accessible and enjoyable for everyone. Plus, baking in a loaf pan provides perfectly sized bars that are easy to slice and serve.
Unbelievably Vegan: Indulgence Without Compromise
For those new to vegan baking, this recipe is a revelation. It proves that removing animal products doesn’t mean sacrificing flavor, texture, or satisfaction. By carefully selecting plant-based alternatives like vegan butter, cream cheese, and yogurt, we achieve a dessert that rivals its traditional counterparts in every way. It’s a testament to the versatility and deliciousness of plant-based ingredients, allowing everyone to enjoy this extraordinary dessert.
Step-by-Step Overview: Crafting Your Vegan Brookie Basque Cheesecake
For comprehensive written instructions and precise ingredient measurements, please refer to the detailed recipe card located at the bottom of this post. You can also utilize the “jump to recipe” button at the top for quick access. This section provides a brief, visual-driven overview of the key steps to help you confidently navigate the recipe.
Key Tips for Perfecting Your Vegan Brookie Basque Cheesecake
Achieving bakery-quality results with this unique cheesecake is easier than you think, especially with a few expert tips. Pay attention to these details to ensure your brookie Basque cheesecake turns out absolutely perfect:
- Embrace Room Temperature Ingredients: This is a golden rule for both the brownie and cheesecake batters. Allowing all ingredients to come to room temperature ensures they blend together seamlessly and consistently. For the brownie batter, this means it will pour smoothly rather than being clumpy. For the cheesecake, it guarantees an incredibly silky, lump-free texture. Planning ahead to let your vegan butter, cream cheese, and dairy-free yogurt sit out for an hour or two can make a huge difference in the final product’s consistency and smoothness.
- Mastering the Burnt Basque Top: The signature “burnt” top of a Basque cheesecake is crucial for its unique flavor and visual appeal. If your cheesecake isn’t browning sufficiently by the end of its baking time, use your oven’s broil setting. Broiling for just one to two minutes, while keeping a vigilant eye on it, can achieve that perfect caramelized crust. Remember, ovens vary, so watch it closely to prevent actual burning. This quick blast of heat delivers the characteristic flavor notes that make Basque cheesecake so distinctive.
- Don’t Skip the Flour and Starch: In vegan baking, where eggs are absent, flour and starches (like cornstarch or arrowroot starch) are vital binders. They act as essential setting agents for our cheesecake, providing the necessary structure and preventing it from being too loose or runny. These ingredients contribute to the creamy yet firm texture that makes this cheesecake so delightful. Ensure you measure them accurately.
- Extra Brownie Bites for Garnish (Optional but Highly Recommended!): For an extra touch of decadence and visual appeal, consider adding more brownie bites on top. If you’re feeling ambitious, you can prepare a second small batch of our small batch brown butter vegan brownies. Save a few for a quick snack, then cut the rest into small, bite-sized pieces to scatter over your finished cheesecake. This adds an additional layer of fudgy texture and makes for a truly stunning presentation that will impress any dessert connoisseur.
- The Importance of Chilling: While it’s tempting to dive into your cheesecake immediately after it cools from the oven, proper chilling is non-negotiable for Basque cheesecakes. A minimum of 4 hours, or ideally overnight, in the refrigerator allows the cheesecake to fully set, firm up, and develop its optimal creamy texture. This patience is rewarded with perfectly structured slices and an intensified flavor profile.
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Print Recipe
Small Batch Vegan Brookie Basque Cheesecake Bars – No Eggs, No Dairy!
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- Author: Britt Berlin
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 bars
- Category: Cheesecake, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Plant-Based, Dairy-Free, Egg-Free
Description
Experience the ultimate dessert fusion with these Small Batch Vegan Brookie Basque Cheesecake Bars! Featuring a rich, fudgy vegan brownie base and an irresistibly creamy, egg-free cookie dough Basque “cheesecake” topping, this recipe is a dream for anyone seeking a dairy-free, plant-based indulgence. Its signature burnt top adds a unique depth of flavor, making every bite a delightful blend of chewy, creamy, and chocolaty goodness.
Ingredients
For the Edible Cookie Dough:
- 1 cup (125 g) heat-treated all-purpose flour or gluten-free 1:1 baking flour, sifted and spoon & leveled*
- 6 tbsp (85 g) unsalted vegan butter, melted and cooled to room temperature
- 1/4 cup (50 g) organic granulated sugar
- 1/3 cup (75 g) light brown sugar
- 3 tbsp (45 g) dairy-free yogurt or unsweetened applesauce, room temperature
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup (85 g) mini vegan chocolate chips
For the Fudgy Brownie Crust:
- 1/4 cup (57 g) vegan butter or coconut oil, melted
- 1/4 cup (25 g) high-quality Dutch-processed cocoa powder*
- 3 ounces vegan chocolate, chopped
- 1/8 cup (40 mL) dairy-free milk, room temperature*
- 1/3 cup (75 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/4 cup (50 g) dairy-free yogurt
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 cup (100 g) all-purpose flour or gluten-free 1:1 baking flour
- 1/4 cup (40 g) additional vegan chocolate chips, for folding in
For the Creamy Basque Cheesecake Layer:
- 16 ounces (450 g) vegan cream cheese, softened to room temperature
- 1/2 cup (120 g) dairy-free yogurt, room temperature
- 3/4 cup (180 mL) vegan heavy cream, room temperature
- 3/4 cup (150 g) organic granulated sugar
- 5 tbsp (60 g) cornstarch or arrowroot starch
- 1 tbsp (12 g) all-purpose flour
- 1/2 cup vegan mini chocolate chips
For Toppings (Optional but Recommended):
- 1/2 batch vegan chocolate ganache
- Additional small portions of cookie dough and baked brownie bites, if desired
Instructions
- Preparation is Key: Begin by preheating your oven to 400°F (200°C). Carefully line a 9×5 inch loaf pan with parchment paper, ensuring it overhangs on the sides to easily lift the cheesecake out later. Note that if your loaf pan is narrower, you might need a slightly longer baking time. Familiarize yourself with all the instructions and gather your ingredients. We’ll be preparing the cookie dough, then the brownie batter, and finally the cheesecake batter.
- Craft the Edible Cookie Dough: In a medium bowl, whisk together the melted and cooled vegan butter, organic granulated sugar, light brown sugar, room temperature dairy-free yogurt (or applesauce), vanilla extract, and sea salt until well combined and smooth. Switch to a silicone spatula and gently fold in the heat-treated all-purpose flour until just combined, being careful not to overmix. Finally, stir in the mini vegan chocolate chips until they are evenly distributed. Take approximately one-third of this delicious cookie dough and press it firmly into the bottom of your parchment-lined loaf pan. Place both the remaining cookie dough and the loaf pan into the refrigerator to chill while you prepare the brownie layer.
- Prepare the Velvety Fudge Sauce: Melt the vegan butter in a microwave-safe bowl until it’s hot. Pour this hot melted butter over the chopped 3 ounces of vegan chocolate in a separate heat-safe bowl. Let it sit undisturbed for about 2 minutes to allow the chocolate to melt from the residual heat. Then, stir thoroughly until the chocolate is completely melted and smoothly incorporated into the butter. Add the high-quality Dutch-processed cocoa powder and stir until it’s fully dissolved, creating a rich, glossy fudge sauce. Set this aside to cool slightly.
- Dissolve Sugars for Brownie Base: In another medium bowl, use a hand mixer to cream together the room temperature dairy-free milk, granulated sugar, brown sugar, dairy-free yogurt, vanilla extract, and sea salt. Mix on medium speed until the sugars are almost entirely dissolved. To check, pinch a small amount of batter between your fingers; you should feel very few, if any, small sugar granules. This ensures a smooth brownie texture.
- Complete the Brownie Batter: Pour the slightly cooled chocolate fudge sauce into the sugar mixture. Using your hand mixer on low speed, mix until the chocolate is fully combined with the wet ingredients. Then, gradually add in the all-purpose flour. Mix on the lowest speed only until the flour is just integrated into the chocolate brownie batter. Be careful not to overmix, as this can lead to a tough brownie.
- Integrate Remaining Chocolate & Assemble Brownie Layer: Gently fold in the additional vegan chocolate chips using a silicone spatula, ensuring they are evenly distributed throughout the fudgy batter. Retrieve the chilled cookie dough from the refrigerator, lifting it out of the loaf pan while keeping the parchment paper in place within the pan. Pour the prepared brownie batter into the empty parchment-lined loaf pan, spreading it evenly to the edges. Carefully place the chilled, molded cookie dough (from step 2) on top of the brownie batter layer. Set this assembled base aside.
- Form Cookie Dough Balls for Layering: Using a teaspoon-sized scoop, portion out the remaining cookie dough onto a baking sheet lined with parchment paper or a plate. Roll each dollop into a neat ball. Place this plate or baking sheet back into the refrigerator to keep the cookie dough firm while you prepare the creamy cheesecake batter.
- Prepare the Silky Basque Cheesecake Batter: In a food processor, combine all the cheesecake ingredients except for the vegan mini chocolate chips. Blend until the mixture is completely smooth and free of any lumps. Once blended, carefully remove the blade from the food processor. Now, gently fold in the vegan mini chocolate chips by hand with a spatula, distributing them throughout the creamy batter.
- Layer and Assemble the Cheesecake: Take the brownie base with the pressed cookie dough layer out of the fridge. Pour approximately half of the cheesecake batter evenly over the cookie dough and brownie layers, spreading it gently to the edges of the pan. Evenly sprinkle about one-third of your chilled cookie dough balls (from step 7) over this cheesecake layer. Carefully pour the remaining half of the cheesecake batter on top. Finally, press another third of the cookie dough balls into this top cheesecake layer. Reserve the last third of the cookie dough for decorating your exquisite cheesecake after it has baked and cooled.
- Bake to Burnt Perfection: Carefully transfer the assembled cheesecake pan into your preheated 400°F (200°C) oven. Bake for approximately 24 minutes. After this time, switch your oven to the broil setting (high heat). Broil the cheesecake for an additional 1-2 minutes, watching it very closely, until the top begins to achieve that signature “burnt”, caramelized appearance. This is where the Basque magic happens! Once the top is beautifully browned, immediately remove the cheesecake from the oven.
- Cool and Chill Thoroughly: Allow the cheesecake to cool at room temperature for 20-30 minutes. This gradual cooling prevents cracking. After this initial cooling, cover the loaf pan loosely with plastic wrap and transfer it to the refrigerator. It’s crucial to chill the cheesecake for a minimum of 4 hours, or ideally overnight, to allow it to fully set and achieve its perfect creamy texture and structure. Patience is key for the best results!
- Slice, Garnish, and Serve with Joy: Once thoroughly chilled and ready to be enjoyed, carefully lift the cheesecake out of the loaf pan using the parchment paper overhangs. Drizzle generously with vegan chocolate ganache, and for an extra flourish, adorn it with the reserved cookie dough balls and any additional baked brownie bites, if desired. Slice into thick, indulgent bars and serve. Store any leftover Brookie Basque Cheesecake Bars in an airtight container in the refrigerator for up to 5 days, though they rarely last that long!
Notes
Gluten-Free Option: For a superb gluten-free version of this recipe, I highly recommend using King Arthur Measure for Measure gluten-free flour blend. Ensure all other ingredients are certified gluten-free as well.
Heat-Treated Flour: When using flour in raw preparations like edible cookie dough, it’s essential to heat-treat it to eliminate potential bacteria. You can do this by microwaving the flour in a microwave-safe bowl for 1-2 minutes, stirring every 30 seconds, until it reaches 160°F (71°C), or by baking it on a baking sheet at 300°F (150°C) for 5-7 minutes. Allow it to cool completely before using.
Dutch-Processed Cocoa Powder: Using Dutch-processed cocoa powder will give your brownies a darker color and a milder, less acidic chocolate flavor compared to natural cocoa. It enhances the fudginess and depth of chocolate in the brownie layer.
