Pumpkin Cheesecake Brownies
Created by: @danishealthyeats
Oh my goodness look at all this goodness!! Two layers of plant based delicious-ness right there for you to take a big bite out of. These Pumpkin Puree Cheezecake Brownies are actually made with our Triple Chocolate Chunk Cookie Mix with a layer of droolworthy pumpkin puree, vegan cream cheese, and coconut yogurt. Enjoy!
INGREDIENTS
BROWNIE LAYER:
1 Package / Macro Mike Triple Chocolate Cookie Mix
PUMPKIN LAYER:
- 3/4cup Vegan cream cheese
- 1/4cup Coconut yogurt
- 1tsp Vanilla
- 3tbsp Pumpkin purée
- 1 1/2 tsp Pumpkin spice
- 1tsp Lemon juice
- 1/4cup Coconut sugar (or sweetener of choice)
- 3tbsp Maple syrup
MACROS
PER SERVING
- PROTEIN7.2g
- FAT9.8g
- CARBS29.7g
- CALORIES234
STEPS
- Prepare the cookies as the package says and spread into a lined loaf pan to make a brownie.
- Then blend together all cheesecake layer ingredients.
- Spread carefully over the brownie layer.
- Bake at 180 degrees Celsius for 20-25 mins (time definitely varies based on ovens - so just be sure to keep your eye on it!).
- Use a toothpick to check to see if the brownie layer is done.
- Remove and allow to cool.
- Drizzle with some salted caramel almond butter & enjoy!
