Description
This Hot Fudge Sundae Brownie Cheesecake captures the nostalgic magic of a classic ice cream parlor treat while elevating it with wholesome, plant-based ingredients. It offers a chewy, fudgy brownie base topped with a silky cheesecake filling and a rich hot fudge. Perfect for any occasion, this dessert is gluten-free and vegan-friendly.
Ingredients
2 Cups Almond Flour
1/2 Cup Raw Cacao Powder
1/3 Cup Pure Maple Syrup
1/4 Cup Melted Coconut Oil
2.5 Cups Raw Cashews (Soaked)
1/2 Cup Full-Fat Coconut Milk
2 Tbsp Lemon Juice
1 Tsp Vanilla Bean Paste
1 Cup Medjool Dates (Pitted)
1/4 Cup Warm Water
3 Tbsp Cacao Powder
1/4 Cup Roasted Peanuts or Walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper. In a large bowl, whisk together the almond flour and cacao powder, then stir in the maple syrup and melted coconut oil until a thick dough forms. Press this mixture firmly into the bottom of the pan and bake for 12-15 minutes. Set aside to cool completely
- Drain and rinse your soaked cashews. Blend the cashews with the coconut milk, lemon juice, maple syrup, and vanilla bean paste until smooth and creamy. Pour this mixture over the cooled brownie base and smooth the top
- Freeze the cheesecake for at least 4-6 hours, ideally overnight
- Blend the Medjool dates, warm water, and cacao powder until a thick sauce forms. Spread a layer of this sauce over the top of the cheesecake once it's set
- Sprinkle roasted nuts on top and serve
Notes
For a nut-free version, swap almond flour for oat flour and cashews with soaked sunflower seeds.
To achieve a more complex flavor, let the cheesecake meld in the fridge overnight before serving.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 18g
- Sodium: 10mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg