Hey brownie lovers, this recipe is for you. These red velvet cheesecake brownies have a rich and fudgy brownie base with a swirl of tangy, creamy, sweet cheesecake. Because my family doesn’t eat eggs, I have made these without eggs.
❤️About This Recipe
These red velvet brownies are perfect for Valentine’s day or the Christmas season or anytime you’re craving for it.
Sometimes you’re craving multiple desserts like red velvet, cheesecake, brownies. Why not combine all and make these super easy red velvet cheesecake brownies.
Really you just can’t go wrong with these brownies! You just get simple classic flavors and a fun new take on brownies.
Not only do these look beautiful, but also taste superb. I’m sure it will become your new favorite.
🧾Ingredient Notes
You’ll need basic baking ingredients to make these super easy & eggless red velvet cheesecake brownies.
All purpose flour (Maida): I try to use unbleached flour as it’s not chemically treated so it seems a smarter option and it tastes better. But if you have bleached flour on hand, it will work too.
Unsalted Butter: I always prefer to use unsalted as I like to control the salt in the recipe. If you’re using salted then skip the salt in the recipe.
Vanilla: I prefer to use pure vanilla extract. Another option is vanilla bean paste.
Vinegar: I have used apple cider vinegar. You can use just plain white vinegar just like my eggless red velvet cupcakes. Another option is to use freshly squeezed lemon juice.
Red food color: I have used McCormick liquid food color here. The gel food color works as well, but it’s not easily available in grocery stores, so I have used liquid.
Cocoa powder: Use unsweetened cocoa powder. Dutch-processed or not, it doesn’t matter.
Flax eggs: It is the combination of ground flaxseeds and water. Detailed instructions are given in the recipe card below. If you’re eating eggs then you can use 2 large eggs.
Cornstarch (or Corn flour): Because this is the eggless version, I have used cornstarch and water as a binding agent to replace the egg in the cheesecake batter. If using eggs, you can use 1 egg instead.
👩🍳Step By Step Photo Instructions
Prep: Preheat the oven to 350°F (180°C) for at least 10 minutes.
Also, lightly grease the 9x9 inch square baking pan with cooking oil spray, then line with parchment paper and spray again. Keep it aside.
Making Cheesecake Mixture:
1) Take softened cream cheese, sugar, vanilla, cornstarch and water in a bowl.
2) Using a mixer or hand whisk start beating until it becomes smooth and creamy. Keep it aside.
Making Red Velvet Brownie Batter:
3) Take all purpose flour, cocoa powder and salt in a bowl.
4) Whisk it until everything is incorporated well.
5) In another large bowl, take softened butter and sugar.
6) Using a mixer or hand whisk start beating until combined. Scrap the sides of the bowl as needed.
7) Now add vanilla, vinegar and red food color.
8) Beat it again until mixed.
9) Now add flax eggs.
10) Start beating again until combined. Scrap the sides and bottom of the bowl as needed. It may look curdled but that’s fine.
11) Add dry flour mixture.
12) Mix until combined. Do not overbeat/mix. You will have a thick batter ready.
Making Red Velvet Cheesecake Brownies With Swirls:
13) Spread the red velvet brownie batter in a prepared pan evenly.
14) Add dollops of cheesecake mixture.
15) Using a butter knife, start making swirls. Make swirls and not mix.
16) Bake into the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool down in a pan for 5 minutes, then lift the parchment paper and remove it to a cooling rack. Once cools down completely then cut into 16 equal pieces.
💭Expert Tips
Sift the cocoa powder into the flour mixture, if it looks lumpy.
Don’t overbake the brownies otherwise it becomes dry. To get a nice fudgy texture start checking at around 25-27 minutes and see how much more time is needed. Every oven is different so time may vary.
Swirl, don’t mix: While swirling, I like to bring some brownie batter up into the cheesecake layer and then swirl. It gives a nice combined red and white visual effect. If you over swirl, you’ll end up with pink-ish looking batter/design, it doesn’t look as pretty as red-white.
Cool-down completely: Let the baked brownies cool down completely, so the cheesecake layer has a chance to set. Then you make pieces, so you get nice, clean cuts.
Make ahead of time: It tastes even better after resting for a day. Brownies get fudgier and you know that cheesecake tastes best after a day and that same applies here too.
🥣 Storage Instructions
Store the brownies in an airtight container.
- Room temperature: It stays fresh for 2 days.
- Refrigerator: It stays good for up to 5 days. As the days pass, it starts to dry out.
FAQs
It depends on what brand of food color you’re using. Also depends on what type you’re using - liquid or gel. So adjust it accordingly. I have used a tablespoon of McCormick liquid red food color. This is not the recipe where you’ll need just a couple of drops, you’ll need a good amount.
Add 2 large eggs in the batter instead of flax eggs.
Add 1 large egg in the cream cheese mixture instead of cornstarch and water.
Check Out Other Brownies
- Eggless Brownies (cake-like)
- Eggless chocolate brownies (fudgy, gooey)
- No-bake brownies
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Red Velvet Cheesecake Brownies (Eggless)
Ingredients
For Cheesecake Mixture:
- 8 oz (226 grams) Cream cheese Softened at room temperature
- ¼ cup (50 grams) White granulated sugar
- 1 Tablespoon (7.5 grams) Corn flour (corn starch)
- 1 teaspoon (5ml) Pure vanilla extract
- 2 tablespoons (30ml) Water
For Brownie:
- 1 cup (125 grams) All purpose flour (Maida)
- 2 tablespoons (12 grams) Unsweetened cocoa powder
- ¼ teaspoon Salt
- ½ cup (1 stick or 113 grams) Unsalted butter Softened at room temperature
- ¾ cup (150 grams) White granulated sugar
- 1 teaspoon (5ml) Pure vanilla extract
- 1 teaspoon (5ml) Vinegar (Apple cider or White distilled)
- 1 tablespoon (15ml) Liquid red food color
- 2 Flax eggs (2 tablespoons ground flaxseeds mixed with 5 tablespoons water, rest for 5 mins)
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Instructions
- Prep: Preheat the oven to 350°F (180°C) for at least 10 minutes. Also, lightly grease the 9x9 inch square baking pan with cooking oil spray, then line with parchment paper and spray again. Keep it aside.
- Making Cheesecake Mixture: Take softened cream cheese, sugar, vanilla, cornstarch and water in a bowl. Using a mixer or hand whisk start beating until it becomes smooth and creamy. Keep it aside.
- Making Red Velvet Brownie Batter: Take all purpose flour, cocoa powder and salt in a bowl. Whisk it until everything is incorporated well.
- In another large bowl, take softened butter and sugar. Using a mixer or hand whisk start beating until combined. Scrap the sides of the bowl as needed.
- Now add vanilla, vinegar and red food color. Beat it again until mixed.
- Now add flax eggs. Start beating again until combined. Scrap the sides and bottom of the bowl as needed. It may look curdled but that’s fine.
- Add dry flour mixture. Mix until combined. Do not overbeat/mix. You will have a thick batter ready.
- Making Red Velvet Cheesecake Brownies With Swirls: Spread the red velvet brownie batter in a prepared pan evenly.
- Add dollops of cheesecake mixture. Using a butter knife, start making swirls. Make swirls and not mix.
- Bake into the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool down in a pan for 5 minutes, then lift the parchment paper and remove it to a cooling rack. Once cools down completely then cut into 16 equal pieces.
Notes
- Sift the cocoa powder into the flour mixture, if it looks lumpy.
- Don’t overbake the brownies otherwise it becomes dry. To get a nice fudgy texture start checking at around 25-27 minutes and see how much more time is needed. Every oven is different so time may vary.
- Swirl, don’t mix: While swirling, I like to bring some brownie batter up into the cheesecake layer and then swirl. It gives a nice combined red and white visual effect. If you over swirl, you’ll end up with pink-ish looking batter/design, it doesn’t look as pretty as red-white.
- Cool-down completely: Let the baked brownies cool down completely, so the cheesecake layer has a chance to set. Then you make pieces, so you get nice, clean cuts.
- Make ahead of time: It tastes even better after resting for a day. Brownies get fudgier and you know that cheesecake tastes best after a day and that same applies here too.
- Storage: It stays good for 2 days at room temperature and up to 5 days in the refrigerator in an airtight container.
- Use eggs in this recipe? Add 2 large eggs in the batter instead of flax eggs. Add 1 large egg in the cream cheese mixture instead of cornstarch and water.
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