This is a classic, tangy cheesecake with a decadent brownie crust.

Helen Brown added this recipe
Cuisine: American


  • 1 batch brownie batter
  • 24 oz cream cheese or Tofutti, at room temperature
  • 2 tbsp Ener-G egg powder
  • 3 tbsp NuNaturals More Fiber Baking Blend
  • 1/3 cup coconut milk (best if from a carton, not a can)
  • 1/4 cup Agave syrup
  • 1/2 lemon, squeezed (2-3 Tbsp. lemon juice)


Step 1

Prepare brownie batter and pour into prepared (greased, foil wrapped) 9-inch spring-form pan. Smooth into even layer, spreading up sides for a higher crust edge if desired. Bake at 350°F for 20 minutes; remove to cool.

Step 2

In food processor, pulse cream cheese. While blending, add powders, milk, agave, and lemon juice until just incorporated. Pour over cooled brownie crust, smooth into an even layer, and bake at 350°F for 45 to 55 minutes.

Step 3

Once firm and set, turn off oven, open door, and leave cheesecake inside. Cool completely, cover, and refrigerate, preferably overnight.

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