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By Nourishing Amy

Strawberry Chocolate Cheesecake Brownies

timerPrep Time: 20 minutes

groupsServes: 16 People

Rich, fudgy and delicious vegan chocolate brownies topped with a quick strawberry cheesecake layer, swirls of strawberry jam and a thick dark chocolate top. Make these brownies with Pink Himalayan Salted Chocolate for a delicious edible gift.


For the Brownies

2 Divine Dark Pink Himalayan Salted Chocolate bars, set aside ¼ of one of the bars

¼ cup vegan butter, cubed

¼ cup runny, smooth almond butter or tahini

½ cup plant-based milk

1⅔ cup sugar

1 tsp vanilla essence

1¼ cup plain or GF plain flour

2 tbsp chocolate protein powder

½ cup cocoa powder

A pinch of salt

For the Strawberry Cheesecake*

¼ cup dairy-free cream cheese

1¼ cup dairy-free thick yogurt e.g. coconut yogurt

⅓ cup strawberry protein powder

1 tbsp freeze-dried strawberry powder

½ tbsp plant-based milk, as needed


For the Chocolate Top

3 tbsp strawberry jam

1¾ Divine Dark Pink Himalayan Salted Chocolate bar

1 tbsp coconut oil

Freeze-dried strawberry powder

Fresh strawberries, halved

*For the Buttercream

½ cup vegan butter, softened

½ cup + 3 tbsp icing sugar

2 tbsp strawberry jam (smooth)

2 tbsp aquafaba or plant-based milk

1 tbsp freeze-dried strawberry powder, optional


Step 1

Preheat the oven to 350F and line an 8-inch square pan with parchment paper.

Step 2

For the wet brownie mix: chop 1¾ of the chocolate bars very small and add to a heat-proof bowl with the butter, almond butter/tahini, milk and sugar. Microwave or warm over a bain-marie until smooth and glossy (you should not be able to feel any sugar grains).

Step 3

For the rest of the brownies: sift the flour, protein powder and cocoa powder into a large bowl and add the salt. Pour in the wet chocolate mix and fold or stir gently to a thick, smooth and delicious brownie batter. Chop the ¼ of the remaining chocolate bar and fold into the batter.

Step 4

To bake: spread the batter into the pan, smooth over the top and place in the oven for 16-17 minutes, until shiny on top and firm to touch (it may seem under-done but this is OK). Cool fully in the pan. You can chill overnight if needed, covered well, at room temperature.

Step 5

For the cheesecake middle: whisk together all the ingredients till smooth, thick and creamy or make the buttercream as directed below.

Step 6

To layer the brownies: spread the cheesecake layer all over the cooled brownies. Spoon on the strawberry jam (if making the protein cheesecake) and drag a knife through to make swirls.

Step 7

For the chocolate top: chop the chocolate small and melt together with the coconut oil. Pour all over the cheesecake layer and spread out evenly (it’s ok if some jam shows). Sprinkle with extra freeze-dried strawberry powder and chill in the fridge for 40 minutes, or until set.

Step 8

To serve: remove from the pan and use a warmed sharp knife to carefully slice the brownies (use the heat of the knife to slice through the chocolate and cheesecake layers rather than pressing down and cracking the top) into 16 squares.

Step 9

Enjoy straight away or keep in the fridge in a sealed container for 3-5 days.

*or you can make a delicious strawberry buttercream (from the Dark Chocolate Raspberry Speckle Cake made last year for Divine Easter)

*or you can make a delicious strawberry buttercream (from the Dark Chocolate Raspberry Speckle Cake made last year for Divine Easter)

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