Layered Vegan Cookie and Brownie Chocolate Cheesecake

Layered Vegan Cookie and Brownie Chocolate Cheesecake

This gluten free layered vegan cheesecake is possibly my favourite recipe creation so far. I mean, a cookie biscuit layer, topped with a brownie layer, and then topped further with a raw chocolate vegan cheesecake… and chocolate covered strawberries to take it all that one step further. Despite these desserts being great on their own anyway, combining them into one is what makes this dessert so deliciously indulgent. It’s the perfect creation for Valentine’s Day too!

And even better? If you have any base layer mixture left over, it works brilliantly as a mixture for bliss balls. Just take a tablespoon of the mixture at a time, roll it into a ball and if you like you can then coat them in melted chocolate and sprinkle some desiccated coconut or chopped hazelnuts on top. Yum!

This recipe is surprisingly easy if you follow the steps, but it does take two days to make so you’ll need a little bit of patience. But if you’re prepared to give it the time it needs, this dessert will not disappoint.

As with the base, the brownie layer and cheesecake layers both work brilliantly on their own if you’d rather split this into three separate desserts.

Ready to get baking, mixing and devouring? Let’s go!

Layered Vegan Cookie and Brownie Chocolate Cheesecake - Ally The Earthling Desserts

Ingredients (serves 12):

For the cookie base layer:

1 cup (105g) walnuts

1/2 cup (6 whole, pitted) medjool dates

2 tbsp maple syrup

1/2 cup (52g) gluten-free oats

2 tbsp natural peanut butter

1/2 cup (105g) buckwheat groats

For the brownie layer:

1 tbsp chia seeds, mixed with 4 tbsp water

1  3/8 cups (170g) buckwheat flour

3/4 tsp bicarbonate of soda

1/3 cup (40g) cacao powder

1 1/2 cups (220g) coconut sugar

4 1/2 tbsp unsweetened almond milk

1/2 cup (90g) melted coconut oil

For the cheesecake:

2 cups (450g) raw cashew nuts, soaked in water overnight (at least 12 hours)

1/2 cup (120ml) water

1/4 cup (60ml) maple syrup

2 tbsp coconut sugar

3 1/2 tbsp melted coconut oil

1/2 cup unsweetened almond milk

3/4 cup (90g) your dark chocolate of choice, melted (I used Green & Black's 70%)

4 tbsp cocoa powder

Toppings (optional):

1 punnet of strawberries, washed

1-2 bars of chocolate, melted

Cacao nibs

Buckwheat Groats


1. If you haven’t already, put the cashew nuts for the cheesecake into a large bowl and fill the bowl with water until the nuts are submerged with at least two inches of water above them. Let them soak overnight for at least 12 hours.

2. The next day, start by pre-heating the oven to fan 180C and then line a round tin with foil and grease it with vegan margarine or coconut oil. Alternatively, line the tin with grease-proof paper.

3. Start making the base layer. In a food processor, combine the walnuts, oats and buckwheat groats until very finely ground. The buckwheat groats might mostly stay whole but this is okay. Then add in the medjool dates, followed by the rest of the ingredients. Gradually pour in water as it’s all mixing together, 1 tbsp at a time, pausing in between, until the ingredients are all fully combined and the mixture is coming together into a ball. Once done, remove the mixture from the food processor and evenly press the mixture into the bottom of the tin - it needs to be 1-2 cm thick. Set aside.

4. Next, make the brownie mixture. If you haven't already, combine the chia seeds and water and set aside to make a chia egg, stirring once a minute for 5-10 minutes. Combine all of the dry ingredients, and then mix in the milk, melted oil and chia egg. Once fully combined and there are no lumps (use a manual whisk if needed), tip a 1-2cm layer of the mixture on top of the raw cookie base. Bake extra brownies separately with any remaining mixture!

5. Put the cookie and brownie layers into the oven, and bake them for 10 minutes. Reduce the heat to fan 160C and bake for a further 8 minutes. Once done, remove the tin from the oven and set aside to cool. You can’t finish the rest of this dessert until the bottom two layers have cooled completely, so have patience.

6. When they’re almost cooled, start making the cheesecake layer (it’s vital that you don’t start making this mixture any earlier). Drain the soaked cashew nuts, and then add them to a blender and blitz them for 5 minutes with the water. It might still be quite lumpy or have tiny pieces of cashews in it, so no worries if it isn’t completely smooth. Add in the rest of the ingredients and blend for a further 5 minutes.

7. Use a sieve and/or nut milk bag to strain the mixture through. This will make the cheesecake smooth.

8. If the rest of the dessert has fully cooled down (which if you’ve got the timing right it should have done by now!), pour the smooth cheesecake mixture over the top of the brownie layer. Make mini cheesecakes with any remaining mixture.

9. Place the layered dessert into the fridge to set, making sure it isn’t resting at an angle. Leave for 5 hours or overnight.

10. When you’re ready to decorate it, melt some chocolate and dip whole strawberries into it. Leave them to set on a tray in the fridge, and once solid place them on top of the cheesecake, drizzling any leftover melted chocolate on top.

11. And serve! I hope that you love this dessert just as much as I do, let me know your thoughts over on Instagram and share any photos of your finished cake. Enjoy!

Sending love and light to you all,


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