1-Preheat oven and prep pan: This guide walks you through each part, from prepping the pan to chilling the final treat. Start by preheating your oven to 350°F and getting an 8-inch or 9-inch springform pan ready that’s key for a smooth release later. Don’t forget to soak those cashews ahead of time for a creamy filling that’s worth the wait.

2-Coat and line the pan: First, coat the sides of your pan with coconut oil and line it with parchment paper, then give that a light brush of oil too.

3-Make the brownie layer: For the brownie layer, mix 3/4 cup coconut sugar, 3/4 cup almond flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt in a bowl. In a food processor, blend 2 1/2 cups rinsed chickpeas until smooth, add 1/4 cup maple syrup, 3/4 cup dairy-free yogurt, and 1/4 cup almond butter, then combine with the dry mix and fold in 1/2 cup dairy-free chocolate chips.

4-Pour brownie batter: Pour that batter into your pan and smooth it out.

5-Prepare cheesecake layer: Now, for the cheesecake layer, blend the soaked 3/4 cup cashews until creamy, then add 3/4 cup coconut cream, 3/4 cup softened vegan cream cheese, 1 tablespoon cornstarch, 1/2 cup maple syrup, 1 tablespoon melted coconut oil, and 1 tablespoon lemon juice. Blend until super smooth and fold in another 1/2 cup dairy-free chocolate chips.

6-Build and bake dessert: Pour the cheesecake mixture over the brownie base and sprinkle more chocolate chips on top. Bake for 40-60 minutes, covering with foil if it browns too fast. The center should jiggle like firm jello when it’s done, so keep an eye on it. Let it cool fully, then chill for hours or overnight to set properly.