Vegan Peanut Butter Cheesecake Brownies

If you love brownies, cheesecake, peanut butter and cookies, then YOU NEED THIS RECIPE IN YOUR LIFE. Because it combines all in one delicious slice… A rich chocolate brownie base, a creamy vanilla cheesecake swirled with peanut butter, topped with chocolate chunks AND chocolate cookies – seriously, what more could you want in a mouthful?! Even better, these bad boys are vegan friendly, dairy-free and gluten-free so most of you can enjoy 😉


For the brownie base – 

  • 150g oats (I used Mornflake)
  • 40g cacao or cocoa powder (I used Bioglan)
  • 100g coconut sugar (I used Cocofina)
  • 2 scoops vegan chocolate or vanilla protein powder (I used Free Soul)
  • 1 teaspoon baking powder
  • ½ teaspoon bicarb of soda
  • 1 large banana
  • 200ml almond milk
  • 1 teaspoon apple cider vinegar (I used Loving Foods)
  • 2 flax eggs
  • 1 teaspoon vanilla extract

For the peanut butter topping – 

  • 250g dairy-free soft cheese (I used Nush)
  • 4 tablespoons maple syrup
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 2 tablespoons smooth peanut butter (I used Pic’s)
  • 2 tablespoons almond milk
  • 2 x Gato Peanut Butter Cookies, broken up into pieces
  • 70g bar dark chocolate, broken up into pieces (I used OhSo)

For the peanut butter drizzle –

  • 2 tablespoons smooth peanut butter
  • 2 tablespoons maple syrup
  • 1 tablespoon almond milk

Get making!

  1. First make the brownie: Preheat the oven to 180C and grease and line a 9x9in baking tin. Blend the oats first to form a flour, then add the remaining ingredients and blend to form a batter (I use my Ninja Kitchen).
  2. Spoon ¾ of the mixture into the tin and smooth out evenly. Bake for 10 minutes.
  3. Next blend the soft cheese, syrup, coconut flour, vanilla, peanut butter and milk until smooth. Remove the brownie from the oven and spoon this over. Add the remaining brownie mixture on top in spoonfuls then use a knife to swirl around.
  4. Scatter over the broken up chocolate and cookies and push down gently. Return to the oven, reduce the heat to 170C and bake for a further 20 minutes until the topping is firm. 
  5. Allow to cool completely. Whisk together the peanut butter, maple syrup and milk and drizzle over. Place in the fridge for an hour then remove from the tin and cut into 9-12 pieces. Enjoy!