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Red Velvet Cheesecake Brownies Recipies

Red Velvet Cheesecake Brownies Recipies

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.


For the Cheesecake Mix:

  • 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

For the Brownies:

  • 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

To Add On:

  • 50g dark chocolate (truffles, chips or a chopped up bar), plus extra
  • 12 raspberries, plus extra to serve
  • Sprinkles, to serve


  1. Preheat the oven to 160Fan/180ºC and line an 8-inch square tin (ideally loose-bottomed) with parchment paper.
  2. Make the cheesecake mix: whisk together the ingredients till really smooth, then add the food gel to your desired colour.
  3. Make the brownies: whisk together the yoghurt, tahini, applesauce, sugar, syrup, coconut oil and chai seeds till smooth. Sift in the flour, protein powder, cocoa powder and bicarbonate of soda and add the salt. Whisk and then stir to a thick, smooth batter. Fold in the chopped chocolate.
  4. Into the tin: spoon ¾ of the brownie mix and make an even layer. Spoon over the cheesecake mixture and swirl it roughly on top. Now spoon over the remaining brownie batter and swirl it all together. Sprinkle with extra chocolate chips, if desired and press in the raspberries.
  5. Bake the brownies: in the middle of the oven for 40 minutes, till the edges are cooked through but the middle will feel very jiggly (this is because of the cheesecake filling).
  6. Allow the brownies to cool fully: after 30 minutes, if using a loose-bottomed tin, carefully remove the brownies on the tin or otherwise, leave in the tin to cool fully. The cheesecake layer will set as it cools and the tops of the brownies will soften.
  7. To serve: use a warmed, sharp knife to slice the brownies into 12 (around the raspberries) and serve with extra raspberries and sprinkles, if you like. Enjoy straight away.
  8. To store: keep the brownies in a sealed container in the fridge for 2-3 days or in the freeze for 1 month and allow to defrost before eating.

Recipe by nourishing.amy

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