Flourless Strawberry Cheesecake Brownies {Paleo + Vegan option}

Satisfy your dessert cravings with these healthy Flourless Strawberry Cheesecake Brownies! It combines two amazing sweet treats in one! Gluten-free + vegan option

I know what you’re thinking: Another. Brownie. Recipe. Yes, indeed. Brownies are obviously on the forefront of Rachel and I’s mind all the time. Like these Flourless Avocado Brownies, Paleo Turtle Brownies and Flourless Dark Chocolate Zucchini Brownies.

Today I’ve got a very special brownie recipe for ya….. Strawberry Cheesecake Brownies! They’ve got the same flourless chocolatey brownie bottom like in our other brownie recipes + a pretty pink topping.

I roasted the strawberries to get them sweeter and easier to blend more smoothly. I wasn’t expecting this pink of a color, but I’m definitely not mad about it.

Substitutions for these DELISH Brownies

Maple Syrup: Sub in equal parts of honey or agave!

Cashew Butter: Sub in any nut butter of choice, such as almond butter

Cream Cheese: for a dairy-free option, use the coconut cream from chilled full-fat coconut milk (instructions below)

Storing these Brownies

You can store these brownies in the fridge for up to 2 weeks, or in the freezer for about a month (unfrosted)!

Flourless Strawberry Cheesecake Brownies

• 1 cup cashew butter (or any other nut butter)
• 1/2 cup applesauce
• 1 egg, beaten (sub flax egg for vegan option)
• 1/4 cup pure maple syrup
• 1/4 cup dark cocoa powder

Toppings:

• 1 (8 oz) packet of cream cheese, softened OR Coconut cream from 2 cans of full-fat coconut milk refrigerated overnight
• 1 1/2 cup strawberries
• 3 Tbsp pure maple syrup
• sliced strawberries
• melted dark chocolate for drizzling

1. Preheat oven to 350 degrees. Place strawberries on a cooking sheet lined with parchment paper. Let bake for 30 minutes, or until strawberries are soft and roasted (this step is optional, you can just leave the strawberries raw, but this allows the sweetness of the strawberries to come out for the cheesecake topping). Line an 8×8 pan with parchment paper and set aside.
2. In a separate bowl, add all brownie ingredients and mix together to form a thick batter. Spread in baking pan in an even layer. Bake for 20-25 minutes, or until done. Let cool.
3. Add cream cheese or coconut cream to a food processor. Blend until smooth. Add roasted strawberries and maple syrup. Blend again until topping is smooth. Spread on top of cooled brownie crust. Place in the fridge until the cheesecake topping sets (about 20 minutes). Add sliced strawberries on top and drizzle with melted chocolate, if desired.
4. Slice into 9ish brownies. Enjoy!

Like This Recipe? Pin For Later!

You May Also Like:

---

“He has saved us and called us to a holy life—not because of anything we have done but because of his own purpose and grace. This grace was given us in Christ Jesus before the beginning of time, but it has now been revealed through the appearing of our Savior, Christ Jesus, who has destroyed death and has brought life and immortality to light through the gospel.” -2 Timothy 1:9-11