These Gingerbread Cheesecake Brownies are the perfect holiday treat—moist, fudgy, and packed with a hint of gingerbread cheesecake flavor. With just 8 simple ingredients and a baking time of 40-50 minutes, you can enjoy a deliciously healthy dessert that’s sure to impress!
Ingredients
Sweet Potato
- Why It’s Used: Acts as a natural binder and sweetener, giving the brownie a moist texture.
- Benefits: Packed with beta-carotene (vitamin A), fiber, and antioxidants.
- Substitute: Mashed pumpkin or banana, though they may slightly alter the flavor.
Cocoa
- Why It’s Used: Adds a rich, chocolatey flavor.
- Benefits: High in antioxidants and magnesium, which support heart health and reduce inflammation.
- Substitute: Carob powder, but note that it adds a slightly different flavor.
Rye flour
- Why It’s Used: Provides structure to the brownie.
- Benefits: Rye is rich in fiber and minerals, while buckwheat is naturally gluten-free and a source of antioxidants.
- Substitute: Buckwheat flour, oat flour, almond flour, or spelt flour, but adjust the amount since they absorb liquids differently.
Maple Syrup
- Why It’s Used: Sweetens the brownies naturally
- Benefits: Maple syrup contains trace minerals like zinc and manganese, while coconut sugar has a lower glycemic index than white sugar
- Substitute: Coconut sugar or honey (if not vegan).
Coconut Sour Cream
- Why It’s Used: Makes the gingerbread cream topping creamy and tangy.
- Benefits: A dairy-free alternative, rich in healthy fats.
- Substitute: Cashew cream or plant-based yogurt for a similar texture.
Lemon Juice
- Why It’s Used: Adds tanginess to balance the sweetness.
- Benefits: High in vitamin C, supports immunity.
- Substitute: Lime juice.
Coconut Sugar
- Why It’s Used: Sweetens the cream naturally and complements the gingerbread spices.
- Benefits: Provides a more caramel-like flavor compared to regular sugar.
- Substitute: Maple syrup.
Gingerbread Spice Mix
- Why It’s Used: Adds the warm, festive flavors of ginger, cinnamon, and cloves.
- Benefits: Ginger aids digestion, cinnamon supports blood sugar regulation, and cloves have antioxidant properties.
- Substitute: Make your own blend with ground ginger, cinnamon, nutmeg, and cloves.
Optional Add-Ins
- Chopped nuts: To add crunch and healthy fats.
- Dark chocolate chips: To make it extra chocolatey.
- Orange zest: To enhance the festive flavor.
- Vanilla extract: To deepen the flavor profile.
- Sea salt flakes: To balance the sweetness and add a gourmet touch.
More Healthy & Vegan Christmas Desserts
- Gingerbread Trifle Dessert
- Nutella Christmas Tree
- Gluten-Free Soft Gingerbread Cake
- Christmas Truffles
- Cinnamon Swirl Banana Bread
- Christmas Banana Oat Bread
- 3-Ingredient Gluten-Free Gingerbread Cookies
- Gingerbread Trifle Cake
- Buckwheat Gingerbread Cookies
- Gingerbread Caramel Cake
- Chocolate Gingerbread Cookie Cake
Gingerbread Cheesecake Brownies (vegan)
Moist, fudgy, and irresistibly delicious brownies with a hint of gingerbread cheesecake. So good, you won't believe they're healthy!
Servings: 6 people
Ingredients
Brownie
- 1 cup sweet potato
- 3/4 cup cacao
- 3/4 cup rye flour (see notes)
- 5 tbsp maple syrup or coconut sugar
Gingerbread custard cream
- 1 cup coconut sour cream (see notes)
- 1 tbsp lemon juice
- 5 tbsp coconut sugar
- 1 tsp gingerbread spice mix
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the sweet potato in half and place it cut-side down on a baking sheet.
- Bake for 40–50 minutes, or until soft and tender. Let it cool, then peel or scoop out the flesh. Set aside 1 cup for the recipe.
- Reduce the oven temperature to 350°F (175°C). Line a baking pan with parchment paper or lightly grease it.
Brownie
- In a food processor, combine the sweet potato, cacao powder, rye or flour, and maple syrup. Blend until a smooth, thick batter forms. (or mix in a bowl)
- Adjust sweetness if desired.
- Spread the batter evenly into the prepared baking pan.
Gingerbread Custard Cream
- In a separate bowl, whisk together the coconut sour cream, lemon juice, coconut sugar, and gingerbread spice.
- Mix until smooth and creamy.
- Dot the gingerbread custard cream over the brownie base. Use a spatula or knife to gently swirl the custard into the brownie base for a marbled effect.
Bake
- Bake in the preheated oven for 20-25 minutes, or until the brownie edges are firm and the custard layer is set.
- Be careful not to overbake; the center should remain slightly soft.
Serve
- Let the brownie cool completely in the pan before slicing into squares or bars.
- For the best texture and flavor, serve the next day or refrigerate for at least an hour before serving.
Notes
Rye flour: Feel free to use other options like buckwheat, oat, or almond flour. Keep in mind that gluten-free flours might require less, so add them gradually.
Coconut sour cream: I used Planton, but you can substitute it with cashew cream. To make it, soak 1 cup of cashews in hot water for 10 minutes, then blend with 3/4 cup water, 4 tablespoons of maple syrup, and 1/2 teaspoon of vanilla powder.
Non Alcoholic Mulled Wine
Warm & cozy non alcoholic mulled wine for wintertime. Only 5 ingredients needed, it's vegan, gluten free, and lactose free. Enjoy with kids.
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