Photography by Meghan Rodgers

Vegan Raspberry Cheesecake Brownie Bars

Why not show your love for your one true love and also for animals this Valentine’s Day with this completely vegan and totally delicious dessert recipe?

by Meghan Rodgers


February 9, 2022

Whether you’re deep in love or just in love with sweet treats, you can celebrate the upcoming love-soaked holiday with these decadent Vegan Raspberry Cheesecake Brownie Bars. 

This egg and dairy-free recipe marries two of the most delicious desserts on the planet — rich, fudgy brownies and tangy raspberry-swirled cheesecake — and no one can even tell they’re both vegan! It’s a show-stopping recipe to bring to family get togethers or potlucks, yet it’s a perfect, romantic treat for two.

We’ll start with a thick brownie base. Then top it with a super simple creamy cheesecake layer. They both bake at the same time so no need to wait for cooling in between! Finally, we’ll top it all with a heavy swirl of tangy raspberry puree. 

Pro Tip: Lightly grease your baking pan (this will hold the parchment paper in place as you spread the layers of ingredients evenly). Then line the baking pan with parchment paper, leaving some excess on the edges as handles for later. This will help you easily remove the Vegan Cheesecake Brownies from the pan once they’re baked. 


Vegan Raspberry Cheesecake Brownie Bars

Proof that the key to any heart is through the stomach. 


Cheesecake Layer

16 ounces vegan cream cheese, softened

1/4 cup sugar

2 tbsp lemon juice

1 tsp cornstarch

1/4 tsp salt

4-6 ounces of raspberries (fresh are best but frozen work well too!)

Brownie Layer

1/2 cup melted vegan butter (hot)

1 1/4 cup sugar

1/3 cup plain non-dairy milk

2 tsp vanilla extract

1 cup all-purpose flour

2/3 cup cocoa powder

3/4 tsp baking powder

1/4 tsp salt



1] Preheat oven to 350ºF. Line an 8x8 baking pan with parchment paper. Set aside. 

Make the Brownie Layer: 

2] In a large bowl, whisk together the hot butter and sugar. Add the milk and vanilla and mix again. 

3] In a separate bowl, mix together the dry ingredients: flour, cocoa powder, baking powder and salt. Add dry ingredient bowl to the wet ingredients and mix until well combined.

4] Pour brownie batter into baking pan and use a spatula to spread evenly. 

Make the Raspberry Cheesecake Layer:

5] Miss all of the cheesecake ingredients together except for the raspberries.

6] To make the raspberry puree, add raspberries to small sauce pan along with 1 tbsp of water. Cook until raspberries break down, adding a teaspoon more water at a time if necessary until smooth but seedy puree forms. Remove from heat and set aside. (Note: You may choose to strain puree through a fine mess sieve for a seedless swirl or leave them in for a bit of authentic texture — either way is delicious and beautiful!) 


7] Gently pour cheesecake mixture on top of brownie layer and use a clean spatula to spread mixture evenly. 

8] Taking your raspberry puree, add dollops all over the top of your cheesecake layer — in no particular pattern or size. Use a wooden skewer or toothpick to gently drag through the raspberry puree and cheesecake, creating a swirl pattern in the batter. 

9] Bake for about 30-35 minutes or until a toothpick or knife comes out from the center clean. 

10] Let cool in pan before removing Vegan Cheesecake Brownies by parchment paper handles and cutting. 

11] Store leftovers in the fridge. 


Meghan Rodgers is a media professional and writer covering travel, food and the environment. Find her writing on the food blog EverybodyCraves and her adventures on Instagram.