Skip to content
Pumpkin Cheesecake Brownies

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

  1. Prepare the cookies as the package says and spread into a lined loaf pan to make a brownie.
  2. Then blend together all cheesecake layer ingredients.
  3. Spread carefully over the brownie layer.
  4. 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!).
  5. Use a toothpick to check to see if the brownie layer is done.
  6. Remove and allow to cool.
  7. Drizzle with some salted caramel almond butter & enjoy!
Previous article Revolutionise Your Morning Brew with Before You Speak Coffee