If you’re someone who craves the deep, chocolatey richness of fudgy brownies and the smooth, creamy texture of cheesecake, then get ready to fall head over heels for this irresistible combo: Red Velvet Cheesecake Brownies — completely eggless and absolutely divine! This dessert is the perfect harmony of flavor and texture, with a vibrant red velvet base and swirls of tangy cheesecake in every bite. Bake these brownies for a special occasion or just to treat yourself—they’ll impress every time, and you won’t even need eggs.
This delightful Red Velvet Cheesecake Brownie dessert combines two classic favorites into one stunning treat. The base is a luscious, chewy red velvet brownie with just the right amount of cocoa for that deep, chocolatey flavor and a hint of that signature red velvet tang. Swirled into the top is a smooth and creamy cheesecake layer that bakes into the brownies beautifully, adding a sweet and slightly tangy contrast that perfectly balances the richness of the base.
What makes this recipe truly special is that it’s made without eggs—perfect for those who are vegan, allergic, or simply prefer to avoid eggs in their diet. I created this recipe with my own family in mind, since we don’t use eggs in our cooking. I tested this recipe many times (with lots of delicious taste tests) and finally created a version that’s just as indulgent and satisfying as the classic.
Whether you’re baking for a special occasion, a festive gathering, or just want to treat yourself to something decadent on a cozy weekend, these red velvet cheesecake brownies are sure to be a hit. They’re visually stunning, easy to slice, and even easier to devour. One bite, and you’ll understand why these are a favorite in my home.
About This Red Velvet Cheesecake Brownies
If brownies, red velvet, and cheesecake are your favorites, get ready for a dessert that brings them all together in the most delicious way. These Red Velvet Cheesecake Brownies bring together the rich flavors of red velvet, creamy cheesecake, and fudgy brownies into one unforgettable dessert. They’re fudgy, creamy, tangy, and beautifully swirled—all without using eggs!
Perfect for Valentine’s Day, the holiday season, or just a regular day when your sweet tooth strikes, these brownies are festive enough for special occasions yet simple enough to whip up anytime. The rich red velvet base brings that signature cocoa flavor and a pop of color, while the cheesecake layer adds a smooth, tangy contrast that melts in your mouth.
Sometimes it’s hard to decide between desserts—should you go for a classic brownie, a slice of red velvet cake, or a creamy cheesecake? Why choose when you can enjoy all three in one delicious bite? That’s exactly what inspired this recipe. It’s easy to make, eye-catching, and always a crowd-pleaser.
Not only do these brownies look stunning with their red and white swirls, but they also taste absolutely amazing. They’re incredibly moist, indulgent, and full of flavor, with a perfect touch of sweetness in every bite. I’ve made them eggless so everyone in my family can enjoy, and trust me—they don’t miss a thing!
After tasting these red velvet cheesecake brownies, plain brownies may never satisfy you the same way again. They’re a fun twist on a classic, and I’m sure they’ll become one of your new favorites too.
Ingredient Notes For Red Velvet Cheesecake Brownies
- All-Purpose Flour (Maida): I usually go for unbleached flour because it hasn’t been chemically treated, which makes it feel like a better, more natural choice. It also offers a slightly richer taste. But don’t worry—if bleached flour is what you have, it will work just fine in this recipe.
- Unsalted Butter: I always prefer unsalted butter in baking since it lets me manage the salt content more precisely. If you’re using salted butter, simply leave out the added salt in the recipe.
- Vanilla: For flavor, I lean toward pure vanilla extract because it adds a deep, authentic aroma. Vanilla bean paste is another great option if you want an even richer vanilla flavor.
- Vinegar: I used apple cider vinegar in this version, but white vinegar works just as well. You can also substitute with fresh lemon juice—it does the same job and adds a gentle citrus note. I often use this method in my eggless red velvet cupcake recipe, too.
- Red Food Coloring: I went with McCormick liquid food color, which gives a vibrant red shade. Gel food colors also work well and tend to be more concentrated, but they can be harder to find at regular grocery stores.
- Cocoa Powder: Be sure to use unsweetened cocoa powder to get that rich, chocolatey flavor without added sweetness.
- Flax seeds: To keep this recipe egg-free, I used a mix of ground flaxseeds and water—you’ll find the exact measurements and instructions in the recipe card below.
- Cornstarch (Cornflour): As this is an eggless recipe, I’ve added cornstarch mixed with water to help bind the cheesecake layer. If you’re using eggs, just swap in 1 egg for this part.
How To Make Red Velvet Cheesecake Brownies?
Preparation: Start by setting your oven to 350°F (180°C) and allowing it to fully heat before baking. It’s important to give your oven at least 10 minutes to reach the right temperature so your brownies bake evenly and come out perfectly fudgy.
While the oven is warming up, prepare your baking pan. Take a 9×9-inch square pan and lightly coat it with a thin layer of cooking oil spray to prevent sticking. Next, cut a piece of parchment paper slightly larger than the pan and place it inside, pressing it gently to fit snugly along the bottom and sides. This will make it much easier to lift the brownies out once they’re baked. Finally, spray the parchment paper lightly with oil as well to ensure a smooth release. Place the prepared pan to the side, keeping it ready for the batter when you’re set to pour it in.
Making Cheesecake Mixture:
1) Begin by placing the softened cream cheese into a mixing bowl. Add the sugar, pure vanilla extract, cornstarch, and water to the bowl as well, gathering all the ingredients for the cheesecake layer in one place.
2) Using either an electric mixer or a sturdy hand whisk, beat the mixture thoroughly. Continue mixing until the texture is completely smooth, creamy, and free of lumps. Once well combined, set this cheesecake batter aside for later use.
Making Red Velvet Brownie Batter:
3) Take another bowl and mix together the all-purpose flour, unsweetened cocoa powder, and a small amount of salt.
4) Use a whisk to thoroughly mix these dry ingredients until they are evenly blended and no clumps remain.
5) In a larger mixing bowl, add the softened butter along with the granulated sugar.
6) Using an electric mixer or a hand whisk, beat the butter and sugar together until the mixture is light, fluffy, and well incorporated. Be sure to scrape down the sides of the bowl periodically to ensure everything is evenly mixed.
7) Then, add the vanilla extract, vinegar, and red food coloring to the mixture.
8) Continue beating the mixture until all the ingredients are fully combined and the color is evenly distributed throughout the batter.
9) Now, add the prepared flax eggs to the bowl.
10) Beat the mixture again until the flax eggs are fully incorporated. Don’t worry if the batter looks a bit curdled at this stage—that’s completely normal. Make sure to regularly scrape down the sides and bottom of the bowl while mixing to ensure all ingredients are fully incorporated.
11) Gradually add the dry flour and cocoa mixture into the wet ingredients.
12) Gently fold or mix just until the flour is fully incorporated and the batter is thick and smooth. Avoid overmixing at this stage to maintain a tender texture in your brownies. Your batter should now be ready to layer with the cheesecake mixture.
Making Red Velvet Cheesecake Brownies Swirls:
13) Distribute the red velvet brownie batter evenly across the greased baking pan lined with parchment paper. Use a spatula to smooth out the surface, ensuring the batter is distributed uniformly across the pan for even baking.
14) Next, spoon generous dollops of the cheesecake mixture over the brownie batter. Try to space them out evenly, covering the entire surface with small mounds of the creamy cheesecake layer.
15) Take a butter knife or a skewer and gently swirl the cheesecake dollops into the brownie batter. Use a light, circular motion to create beautiful marbled patterns—be careful not to overmix, as you want distinct swirls rather than blending the two layers completely.
16) Place the pan in the oven preheated to 350°F (180°C) and bake for 30 to 35 minutes. To check for doneness, insert a toothpick into the center of the brownies—when it comes out clean or with just a few moist crumbs, they’re ready. After baking, let the brownies rest in the pan for approximately 5 minutes to begin cooling. Then, carefully lift the brownies out using the edges of the parchment paper and transfer them to a wire cooling rack. Allow the brownies to cool fully before cutting them into 16 equal pieces for serving.
Tips For Red Velvet Cheesecake Brownies
- If your cocoa powder appears clumpy, sift it into the flour mixture to ensure a smooth and even batter.
- Be careful not to overbake the brownies, as that can dry them out. For a soft, fudgy texture, start checking for doneness around 25 to 27 minutes. Because oven temperatures can differ, be sure to modify the baking time accordingly.
- When creating the swirl effect, gently lift some brownie batter into the cheesecake layer before swirling. This technique creates a striking red and white marbled look. Avoid over-swiping, as excessive swirling can blend the colors into an unattractive pink shade.
- Allow the brownies to cool completely after baking. This cooling period lets the cheesecake layer firm up, making it easier to slice cleanly.
- These brownies actually improve in flavor and texture when made ahead of time. After resting for a day, they become even fudgier, and the cheesecake flavor deepens, just like traditional cheesecake.
