Name: Red Velvet Cheesecake Brownies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 100g vegan cream cheese; 3 tbsp caster sugar; ½ tsp cornstarch; 1 tsp vanilla essence; 1 tsp lemon juice; A few drops of vegan red food gel; 120g thick coconut yoghurt; 120g runny smooth tahini (or nut butter); 100g applesauce; 75g coconut sugar; 3 tbsp (45ml) maple syrup; 2 tbsp melted coconut oil; 1 tbsp ground chia seeds; 60g plain or GF plain flour; 40g vegan chocolate protein powder; 40g cocoa powder; ½ tsp bicarbonate of soda; A pinch of salt; 50g dark chocolate (truffles, chips or a chopped up bar), plus extra; 12 raspberries, plus extra to serve; Sprinkles, to serve

desserts

lunch & dinner

breakfast

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

Hey!
I'm Amy

sweets & snacks

Scroll to Recipe

The ultimate vegan Red Velvet Cheesecake Brownies with a rich chocolate fudge brownie base topped with delicious red velvet cheesecake finished with raspberries and chocolate chips. These are wholesome, easy to make and easily gluten-free and nut-free.

If you just love brownies and want to make them a bit more special this time of year (it’s just been Valentine’s Day for those celebrating) then these raspberry chocolate fudge cheesecake brownies are the way to go. They taste like red velvet cheesecake, chocolate brownie and raspberries in every bite and are made from wholesome ingredients, too.

Twelve Red Velvet Cheesecake Brownies on a white backdrop — Red Velvet Cheesecake Brownies

Why will I love these brownies?

These brownies are amazing, they are:

Rich, chocolatey and super fudgy
Taste like red velvet cake and cheesecake in every bite
Made with a simple one-bowl brownie batter and a one-bowl cheesecake mix
Require no fancy ingredients or equipment
Naturally vegan, dairy-free and egg-free
Easily gluten-free and nut-free
Made from wholesome ingredients
Lighter, lower sugar and more fibre-packed than traditional brownies
Delicious for dessert or afternoon snacking

If you already love the sound of these brownies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A square of 12 Red Velvet Cheesecake Brownies — Red Velvet Cheesecake Brownies

Close up of Red Velvet Cheesecake Brownies — Red Velvet Cheesecake Brownies

What ingredients do I need?

The brownie recipe is based on my Gingerbread Fudge Brownie as I love it so much.

Here’s the ingredients for the brownie:

Thick coconut yoghurt: for moisture, richness and fat, the coconut yoghurt makes these brownies really fudgy. Make sure it’s a thick Greek-style yoghurt like Cocos Organic natural or vanilla yoghurt. Runny yoghurt will not produce the same overall texture.
Runny smooth tahini: I love using tahini in brownies as it’s rich, smooth and slightly “nutty” while being nut-free. you can use any other nut or seed butter (like peanut or cashew butter) as long as it’s smooth and runny. If needed, warm up the nut/seed butter in the microwave to make it runnier.
Applesauce: this is for moisture, sweetness and for its natural binding abilities. Make sure it’s 100% apples and you can swap this for mashed banana, if you prefer.
Coconut sugar: for sweetness and overall flavour I choose coconut sugar but white or golden caster sugar will also work.
Maple syrup: for sticky sweetness I love using maple syrup but agave or vegan honey will also work.
Coconut oil: melt the coconut oil to add some richness and melt-in-your-mouth texture to these brownies.
Chia or flaxseeds: without eggs, the chia or flaxseed help to bind the batter. To grind your own chia seeds, add them to a blender and process into a fine flour. You can make up a big batch and store in an airtight container for 2-3 months.
Plain or GF plain flour: to keep the brownies light and fudgy, I use plain flour and if needing to make them gluten-free, use your preferred gluten-free flour blend.
Vegan chocolate protein powder: I love the deluxe chocolate or chocolate hazelnut proteins from Macromike for these brownies. Or use any other chocolate protein and my code AMB-AMY saves you 10%.
Cocoa powder: this is better for brownies over cacao powder as cocoa is more acidic and reacts better with the bicarbonate of soda so creates a better structure.
Bicarbonate of soda and salt: for rise and flavour.
Dark chocolate: chop up your favourite dairy-free dark chocolate bar or use chips or buttons.
Raspberries: for pressing into the top. You could also use fresh strawberries, blueberries or blackberries.

Bitten Red Velvet Cheesecake Brownies close up — Red Velvet Cheesecake Brownies

Two Red Velvet Cheesecake Brownies with a small fork — Red Velvet Cheesecake Brownies

And for the cheesecake mix:

Vegan cream cheese: I love to use NUSH or Violife as they are creamy and smooth.
Caster sugar: for sweetness. I use caster sugar here so as not to affect the overall colour as coconut sugar is much darker, but use your preferred sugar.
Cornstarch: this helps thicken the mix as there is no egg in here.
Vanilla: for flavour.
Lemon juice: for tang like a classic cheesecake.
Red food gel: this is purely for the colour and make sure it’s vegan. You can find a great range of vegan colours and sprinkles on The Baking Time Club and my code AMY20 saves you 20%.

How do I make them?

These are easy to make in a few steps:

Whisk together the cheesecake ingredients: till smooth.
For the brownies, start with all the wet ingredients: and whisk till smooth.
Sift in the dry ingredients: and whisk or stir to a thick, smooth batter.
Fold in the chopped chocolate: and separate into two.
Spread ¾ of the mix into a lined square tin: and smooth over the top.
Spoon over the cheesecake mix: and swirl over the top.
Spoon over the remaining brownie natter: and swirl again.
Add on the raspberries and extra chocolate: and bake for 40 minutes.
Do not be tempted to overbake as they will firm up as they cool: the cheesecake mix is very wet but will firm up thanks to the cornstarch.
Allow to cool fully, ideally overnight: the tops will soften and become really fudgy.
Slice into 12 brownies: and add on extra raspberries and sprinkles, if you like.

A stack of three Red Velvet Cheesecake Brownies — Red Velvet Cheesecake Brownies

A stack of three Red Velvet Cheesecake Brownies with one leaning against them — Red Velvet Cheesecake Brownies

Are they gluten-free and nut-free?

These are naturally nut-free, just check that your yoghurt, protein, cream cheese and chocolate do not contain nuts. To make these brownies gluten-free, use your preferred 1:1 baking flour lend that contains xanthan gum.

How long will they last?

These will keep for 2-3 days in the fridge in a sealed container or in the freeze for up to 1 month. Allow to defrost before eating.

Bitten Red Velvet Cheesecake Brownie learning on other brownies — Red Velvet Cheesecake Brownies

What other brownies and Valentines Day recipes can I make?

For more delicious desserts and snacks, how about my: