Chocolate Cheesecake Brownies Dairy Free Recipes

Steps:

• Crumble tofu into a sieve lined with several layers of paper towels; add soy yogurt.
• Cover sieve with plastic wrap and place over a bowl to drain overnight, or for up to two days (the longer this drains, the thicker and creamier your filling will be).
• Preheat oven to 350F.
• In a small bowl with an electric beater, beat the drained tofu/yogurt with other filling ingredients until smooth and creamy (or blend ingredients in a blender); set aside.
• In a large bowl sift together the flour, sugar, cocoa powder, soda, and salt; whisk dry ingredients until well blended.
• Whisk in water, oil, applesauce, vinegar, and vanilla just until batter is blended.
• Lightly spray a 9 x 13" baking pan with cooking oil.
• Pour chocolate mixture into pan and spread evenly.
• Spoon large dropfuls of the filling mixture in 12 even spoonfuls across the batter (you should have three rows of four dropfuls of filling).
• Take the flat side of a butter knife and gently pull it through the batter and filling to make a marble pattern.
• Bake for 18-22 minutes, until a toothpick inserted in a brownie portion comes out with moist crumbs.
• Cool on rack.
• I would recommend allowing these to cool completely before serving; I think they have the best texture that way!
• They're also fantastic topped with vanilla soy ice cream and drizzled with chocolate syrup!

Steps:

• HEAT oven to 350 degrees F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan.
• BAKE 35 minutes or until set.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
• REDUCE oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired.

Steps:

• In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust. Place pan on a baking sheet. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. , Garnish with whipped topping and pecans if desired. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
• In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
• Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread.
• Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.