Red Velvet Cheesecake Brownies. Nothing else needs to be said. Okay, never mind. You know, I always have a lot to say. I’m in love with these red velvet cheesecake brownies. I have to hide them from myself. They’re “that” good. Well, I’m not hiding them from myself. But, I am storing them in my freezer. I knew that I wasn’t going to eat these right away, so they’re storing away!
A lot of people don’t like red velvet. They say that the food coloring turns them off. I was eating these red velvet cheesecake brownies wondering how anyone could ever complain. In my recipe, I didn’t taste the food coloring. I taste chocolate and cream cheese. And that’s what you’re supposed to taste in the first place. So, I’m guessing the brand of food coloring that people use give off an odd taste. I’m not sure, but these red velvet cheesecake brownies are the best. Nothing weird tasting here.
How to make red velvet cheesecake brownies vegan:
Begin by actually making good brownies! Unless you’re going for a really deep and rich chocolate brownie, use the sugar. If you’re watching your sugar intake, use monk fruit sugar instead of white sugar. Or sweeten it with date or coconut sugar. Unfortunately, I’m all out of monk fruit sugar, so I used my white sugar.
For these red velvet cheesecake brownies, I used Enjoy Life’s Mini Chocolate Chips in the mixture. I love chocolate in general, so this doesn’t matter to me. Dark, white, or milk – I’m a chocolate fanatic! A lot of the cheesecake brownie recipes that I have came across online do not even mention adding chocolate chips to the brownies. This step is a must. When the chocolate chips melt inside the brownies while baking, this makes them more chocolatey. This is a must because you’re not using a lot of cocoa powder!
Next, don’t overcomplicate the cheesecake mixture! The cheesecake mix that I used here is just cream cheese, sugar, 1 vegan egg replacer, some vanilla extract, and a little coconut cream. You don’t need to add lemon juice or sour cream. That (in my humble opinion) doesn’t taste good and adds nothing to the flavor profile here.
In conclusion, use whatever food coloring you enjoy. If you want to make these red velvet cheesecake brownies “clean”, then use organic and natural food coloring. Unfortunately, I don’t have any “clean” food coloring right now; so I used what I had in the house. Although, I do think looking back that I should have blended some raspberries with some milk and used it in this recipe instead. Ooh guys, that sounds so good. I have to make that eventually.
Want more recipes?
- Baked Snowflake Funnel Cake
- Salted Caramel Linzer Cookies
- Vanilla Pine Forest Cake
- Honey Date Snowball Cookies
For The Brownies
For The Brownie Mixture:
- Preheat your oven to 350 degrees F. Spray the pan with baker’s spray and set aside.
- Start prepping all of your vegan egg replacers. 2 egg replacers in one bowl for the brownies and one egg replacer in another bowl for the cheesecake. During this time, microwave the butter until melted.
- In a large bowl, add the melted butter, sugar, vanilla extract, cocoa powder, and food coloring. Mix this mixture together and then add the 2 egg replacers.
- Add the flour into this bowl with some more food coloring and then mix. Continue to add more food coloring if it is not red enough for you. Lightly fold in the enjoy life chocolate chips using a spatula.
- Using a spatula, spread and flatten the brownie mixture into your pan. Set aside.
For The Cheesecake:
- To the bowl of a stand mixer, add the cream cheese, sugar, egg replacer, vanilla, coconut cream, and arrow root starch. Beat the mixture on the medium level (level 3) and mix until there are no lumps in the mixture.
- Spread this mixture on top of the cheesecake spatula using the same spatula you used for the brownies. Using a toothpick, dip the toothpick into the food coloring and create swirls on top of the cheesecake layer.
- Bake in the oven for 20 minutes and allow to cool for an hour before serving.
- Store any left overs in the freezer. Thaw at room temperature to serve.
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