Vegan Brownie Cheesecake on sticks

these cuties will dazzle your guests

Baking trends pop up regularly on the web that amaze us but that we hardly ever try. Whether too complicated, too many special ingredients or simply time-consuming – they remain nice pictures. But the latest trend, cheesecake on a stick, is a guarantee for baking pleasure with a low level of difficulty. Our vegan brownie variant is very easy to make and looks simply scrumptious. Go wild and get creative with your favourite ingredients.


For an 8 inch loose base / push up cake tin (10 – 12 Cheesecake Sticks)

For the brownie base

  • 4 tbsp ground flaxseed
  • 8 tbsp water
  • 140 g dairy-free butter / margarine
  • 300 g caster sugar
  • 120 g cocoa powder
  • 1 tsp baking powder
  • 200 g self-raising flour

For the filling

  • 250 g cashew nuts*
  • 200 g iChoc Classic Chocolate
  • 500 g dairy-free cream cheese
  • 100 g coconut cream**

For the coatings & decoration

  • 500 g iChoc Classic Chocolate
  • 400 g iChoc White Vanilla Chocolate
  • 5 tbsp cookie butter
  • 5 caramel biscuits
  • 1 tsp coconut oil (optional)
  • some iChoc Chocolate squares


  • 12 skewers / wooden sticks

How to make it

1. For the brownie base, preheat oven to 180 °C fan, and line the 8 inch cake tin with grease-proof paper. Also line a small tin with grease proof paper. Any size tin will do. This is just to make a small brownie slab, which you’ll be breaking up and pressing into the cheesecake filling.

2. Make the flax eggs – add ground flaxseed into a small bowl and add in the water. Stir to combine then set aside to thicken. This will take around 10 minutes.

3. In a large mixing bowl, add in the dairy-free butter or margarine, sugar and flax eggs. Whisk to combine until light in colour.

4. Add in cocoa powder, baking powder and flour. Mix until a thick brownie batter.

5. Press 3/4 of the batter into the 8 inch cake tin, making sure to get it as flat as possible. Smooth out using the back of a spoon or off-set spatula. Alternatively, use your hands. As the brownie batter is sticky, dip your fingertips in cocoa powder before pressing it down.

6. Press the other 1/4 into the smaller tin. Place both tins into the middle of the oven and bake for 20 – 25 minutes. You will know the brownies have baked when you put a knife or skewer down the centre and it comes out clean. Allow the brownies to cool fully in the tin.

7. For the cheesecake filling, melt the chocolate in a bain-marie.

8. Drain and wash the cashew nuts and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream and melted chocolate. Whizz up on high speed for around 5 minutes until smooth. You might need to stop the mixer and scrape down the sides a few times to make sure everything is incorporated. Add some more coconut cream if needed.

9. Pour the cheesecake filling over the base and level out with an off-set spatula or spoon.

10. Break up and press chunks of the brownie into the cheesecake filling.
Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4 – 6 hours or overnight.

11. Once the cheesecake has set, lift it out of the tin. Cut into 8 – 12 even slices, wiping down your knife after each slice. Insert a skewer / wooden stick about half way into the cheesecake. Repeat for all of the cheesecake slices. Place the slices onto a lined baking tray, making sure they aren’t touching each other and freeze for 1 hour.

12. For the decoration, line a baking tray with grease-proof paper. Set aside.

13. Melt the white chocolate in a bain-marie. Repeat in a separate bowl for the vegan “milk” chocolate. You might want to add a teaspoon of coconut oil to help loosen the chocolate for dunking.

14. Pour each melted chocolate into separate heat proof glasses. Take one of the chilled cheesecake slices, hold the stick and carefully dunk it into the chocolate. Allow any excess chocolate to drip back into the bowl. Place on the lined baking tray. Repeat for all of the slices.

15. Add the cookie butter spread into a saucepan and heat on low until melted. This will take around 30 seconds. Use a spoon to drizzle over the cheesecakes. Immediately sprinkle over the toppings, crumbled up biscuits, iChoc chocolate squares, leftover brownie chunks etc. This part is super fun as you can decorate them however you fancy.

Tip: As this cheesecake contains cream cheese, it’s best stored in a sealed container in the fridge. Best enjoyed within 4 days of making.

*Cashew nuts: The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts. This makes them softer, which creates a grain-free and smooth cheesecake filling.
**Coconut cream: Chill a can of full-fat coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream that’s left.

Our gratitude goes out to fabulous Holly Jade (The little blog of vegan) for these gorgeous Cheesecake Sticks!

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