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    Home » Eggless Recipes

    Red Velvet Cheesecake Brownies (Eggless)

    Published: Feb 10, 2021 · Last Modified: Feb 11, 2021 by Kanan Patel / 3 Comments

    Jump to Recipe Pin Recipe
    Red Velvet Cheesecake Brownies Pin

    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. 

    Top view of red velvet cheesecake swirl brownie pieces on a parchment paper with knife on the side.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🥣 Storage Instructions
    • FAQs
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️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.

    Ingredients used in red velvet brownies includes flour, sugar, cocoa powder, butter, cream cheese, cornstarch, food color, vanilla, vinegar, flax eggs.

    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.

    Collage of 2 steps showing cheesecake ingredients in a bowl and whisked until smooth.

    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.

    Collage of 2 steps showing dry ingredients in a bowl and whisked to mix.

    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.

    Collage of 4 steps showing butter, sugar in a bowl, beating, adding food color and 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.

    Collage of 4 steps showing adding flax eggs, mixed, adding flour mixture, mixed with a spatula.

    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. 

    Collage of 4 steps showing brownie batter in a pan, dollops of cheesecake mixture, making swirls and baked.

    💭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

    How much red food color do I need?

    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. 

    What if I want to 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.

    Stack of red velvet cheesecake brownies in a white plate.

    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

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Top view of red velvet cheesecake swirl brownie pieces on a parchment paper with knife on the side.
    Print Pin Save Saved!

    Red Velvet Cheesecake Brownies (Eggless)

    5 from 3 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    These red velvet cheesecake brownies have a rich and fudgy brownie base with a swirl of tangy, creamy, sweet cheesecake.
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 188kcal
    Servings 16
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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)

    Recommended Products

    9x9 square baking pan
    Square Baking Pan
    hand mixer
    Hand Mixer
    Unsweetened cocoa powder
    Cocoa Powder
    Liquid red food color product image.
    Red Food Color

    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.

    Video

    Nutrition

    Calories: 188kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 84mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Nishita Agrawal

      June 06, 2021 at 9:20 am

      Truly loved the recipe. Eggless red velvet cheesecake brownies recipe was hard to find but thank god I came across your recipe. Also my sister has asked red velvet cheesecake for her birthday so can I keep the brownie base with 1 cup maida proportion and cheesecake layer with 24 oz. Cheese proportion? How will it take and for how much should I bake it? Should I bake it in water bath? Please reply5 stars

      Reply
      • Kanan Patel

        June 09, 2021 at 10:33 am

        I have not tried with the adjustments you mentioned, so I can't comment on baking time or water bath.
        I am not sure it will work with the adjustment as a cheesecake with thick layer of cream cheese.

        Reply
        • Nishita Agrawal

          June 11, 2021 at 2:08 am

          Okay thanks. So what I'll do is bake cheesecake separately on a water bath and brownie layer separately. And them assemble them together and make red velvet cheesecake. We'll try the original recipe for sure too to have amazing red velvet cheesecake brownies.

          Reply

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