Plant-Based Cream Cheeze Brownies | Deliciously Dairy-Free

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Dairy-Free Cream Cheeze Brownies


  • 1/2 Cup Cacao Powder
  • 1 Cup medjool dates
  • 1/2 Cup Non-dairy milk
  • 1/2 Cup Nut Butter, (We used almond butter)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp Vanilla Extract
  • 1/2 Cup Daiya Plain Cream Cheese Style Spread
  • 1 tbsp Cornstarch
  • 1/2 tsp coconut sugar
  • 1/8 tsp Vanilla Extract


Preheat the oven to 350F

Blend the pitted dates, nondairy milk and almond butter in a blender until smooth

Add cacao powder, baking soda, vanilla and salt to mixture and blend until combined

Pour batter into a lined muffin tin or greased square baking pan and set aside

Whisk together the cream cheese style spread, coconut sugar, cornstarch and vanilla

Add dollops of the cream cheeze swirl to the top of the brownie batter

Lightly swirl surface with a toothpick

Bake for 20-25 minutes at 350F

Top with your favorite dairy-free ice cream. Enjoy!

Tips for cooking with Daiya

45 min
Total Time
20 min
Prep Time
25 min
Cook Time

Free of these allergens

Tree Nuts

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