Chai Cheesecake Slutty Brownies

Chai Cheesecake Slutty Brownies

Chai Cheesecake Slutty Brownies

Slutty Brownies are traditionally a layer of brownie, a layer of chocolate sandwich cookies (oreos), and a layer of chocolate chip cookie, I love a good slutty brownie but I wanted to put a fun spin on it starting with a layer of brownie, a layer of chocolate sandwich cookies, and a layer of creamy decadent cheesecake infused with warming chai spices to finish it off.

This dessert will blow your family away if you bring it to your holiday dinner! Don’t forget to tag me on Instagram when you make my recipes!

Chai Cheesecake Slutty Brownies

Makes 12 brownies


1 box brownie mix (I used 365 Chocolate Fudge Brownie Mix)

1/3 cup vegetable oil (or however much your brownie mix calls for)

2 follow your heart vegan eggs (or however many your brownie mix calls for)

However much water your brownie mix calls for

½ cup sugar

2 8oz containers vegan cream cheese at room temperature (Note: I tested this recipe with Trader Joe’s oil-based cream cheese, I did not test it with an almond-based one, I don’t know how it would come out)

¼ tsp ginger

¼ tsp nutmeg

½ tsp cardamom

½ tsp cinnamon

2 ½ tsp arrowroot or corn starch

1 cup plain vegan yogurt

½ tsp vanilla

24-27 chocolate sandwich cookies (oreo-style cookies) 


Heat your oven to 350 and arrange 2 racks in your oven, one at the bottom and one on the lower middle

In a large bowl, mix together vegan eggs, water, and vegetable oil according to your brownie mix directions. Add brownie mix and stir until large clumps are gone. Pour into a greased and floured 9 x 13 inch pan and bake for 25 minutes on the middle rack.

While the brownies are baking make the cheesecake layer. In a large bowl cream together the cream cheese, and sugar with a hand mixer until combined. Add the ginger, nutmeg, cardamom, cinnamon, arrowroot, vanilla, and yogurt, mix until combined but do not overmix. Fill another baking pan halfway with water and set aside

When the 25 minutes are up, remove the brownies from the oven.

Carefully (the pan is hot don’t forget!) place the chocolate sandwich cookies in an even layer on top of the brownie layer.

Now pour the cheesecake layer on top, smooth out the top with a spatula, and place back in the oven on the lower-middle rack. Place the baking pan filled with water on the BOTTOM rack.

Bake for 30 minutes.

Remove from the oven, run a knife around the edges of the cake so it doesn’t stick to the pan, let it cool for at least 30 minutes on the counter, then place in the fridge and let it firm up for 4 hours or overnight. 

Note: the cheesecake portion was adapted from the amazing Chocolate Covered Katie’s vegan cheesecake recipe