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Gingerbread Cheesecake Brownies

Recipe

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!

Prep
15 min
Cook
30 min
Total
45 min
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

Method

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Slice the sweet potato in half and place it cut-side down on a baking sheet.
  3. 3Bake 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.
  4. 4Reduce the oven temperature to 350°F (175°C). Line a baking pan with parchment paper or lightly grease it.
  5. 5In 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)
  6. 6Adjust sweetness if desired.
  7. 7Spread the batter evenly into the prepared baking pan.
  8. 8In a separate bowl, whisk together the coconut sour cream, lemon juice, coconut sugar, and gingerbread spice.
  9. 9Mix until smooth and creamy.
  10. 10Dot 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.
  11. 11Bake in the preheated oven for 20-25 minutes, or until the brownie edges are firm and the custard layer is set.
  12. 12Be careful not to overbake; the center should remain slightly soft.
  13. 13Let the brownie cool completely in the pan before slicing into squares or bars.
  14. 14For 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.

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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

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