Unbelievably Vegan Chocolate Peppermint Brownie Cheesecake

thebananadiaries.com

Alana M

subheading: Brownie Base:

½ cup ( 113 g) vegan butter or coconut oil, melted and hot

6 ounces high quality vegan dark chocolate

½ cup ( 50 g) Dutch Processed French Cocoa Powder

⅓ cup ( 80 mL) aquafaba*, room temperature

¾ cup ( 150 g) granulated sugar

½ cup ( 100 g) light brown sugar

2 tbsp ground flaxseed mixed with ½ cup coffee (decaf if needed- you can sub water), room temperature*

1 tsp vanilla extract

¼ tsp sea salt

1 ⅔ cup ( 200 g) all-purpose flour or gluten free 1:1 baking flour

Additional ½ cup ( 80 g) high quality vegan dark chocolate

subheading: Chocolate Peppermint Cheesecake batter:

32 ounces ( 454 g) vegan cream cheese, room temperature

½ cup ( 120 g) unsweetened vegan dairy free yogurt (such as Forager Project), room temperature

1 cups ( 240 mL) heavy vegan cream or cashew cream, room temperature

1 cup ( 200 g) organic granulated sugar or coconut sugar

7 tbsp ( 70 g) arrowroot starch or cornstarch

1 tsp vanilla extract

10 ounces vegan chocolate, melted and cooled to room temperature

⅓ cup ( 35 g) cocoa powder

½ tsp peppermint extract

3 to 4 cups boiling water

subheading: Topping:

Reserved brownies

1 batch vegan ganache

Vegan peppermint candies

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