- serves 8
- prep time 10-15 mins
- cooking time 20-25 mins
Ingredients
| BROWNIE LAYER: | |
|---|---|
| 1 | Package / Macro Mike Triple Chocolate Cookie Mix |
| PUMPKIN LAYER: | |
|---|---|
| 3/4cup | Vegan cream cheese |
| 1/4cup | Coconut yogurt |
| 1tsp | Vanilla |
| 3tbsp | Pumpkin purée |
| 1 1/2 tsp | Pumpkin spice |
| 1tsp | Lemon juice |
| 1/4cup | Coconut sugar (or sweetener of choice) |
| 3tbsp | Maple syrup |
Created by: @danishealthyeats
Oh my goodness look at all this goodness!! Two layers of plant based delicious-ness right there for you to take a big bite out of. These Pumpkin Puree Cheezecake Brownies are actually made with our Triple Chocolate Chunk Cookie Mix with a layer of droolworthy pumpkin puree, vegan cream cheese, and coconut yogurt. Enjoy!
Macros
PER SERVING
- protein 7.2g
- fat 9.8g
- carbs 29.7g
- calories 234
Steps
- Prepare the cookies as the package says and spread into a lined loaf pan to make a brownie.
- Then blend together all cheesecake layer ingredients.
- Spread carefully over the brownie layer.
- Bake at 180 degrees Celsius for 20-25 mins (time definitely varies based on ovens - so just be sure to keep your eye on it!).
- Use a toothpick to check to see if the brownie layer is done.
- Remove and allow to cool.
- Drizzle with some salted caramel almond butter & enjoy!