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IRRESISTIBLE Vegan Red Velvet Cheesecake Brownies that are actually HEALTHY! Flourless, gluten-free, and packed with protein | They make the perfect quick holiday dessert recipe!

Vegan Red Velvet Cheesecake Brownies

IRRESISTIBLE Red Velvet Cheesecake Brownies that are actually good for you! Vegan, gluten-free, and full of protein. You won't be able to eat just one! 

Course Dessert
Cuisine Gluten-free, Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 brownies
Author Carrots and Flowers

Ingredients

Red Velvet Layer

  • Cooking Spray
  • 2 15oz cans chickpeas rinsed and drained
  • 1 cup cashew butter
  • 1 cup + 2 tbsp pure maple syrup or agave nectar
  • 2 teaspoons vanilla
  • 2 tsp white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup cocoa powder
  • 1/4 cup beetroot powder or 2 tbsp natural red food dye
  • 1/2 teaspoon baking soda

Cream Cheese Layer

  • 2/3 cup chopped macadamia nuts optional
  • 8 ounces vegancream cheese softened
  • 1/4 cup 1/4 sugar
  • 1/2 cup soaked cashews

Instructions

  1. Soak the cashews for two hours or overnight, or boil for 10 minutes to soften, then drain. Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick cooking spray.
  2. In a food processor, add all red velvet ingredients except for the macadamia nuts and process until batter is smooth. Stir in the nuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
  3. Rinse your food processor, then add the cream cheese, sugar, and cashews to it. Process until smooth. Gently spread the cream cheese layer on top of the red velvet batter in the pan. Dollop the remaining brownie
  4. Add 2 tbsp maple syrup to the reserved red velvet batter to thin it out, then dollop the remaining batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

Recipe Notes

*Brownies will keep in a closed container in the fridge for up to 5 days.

*The beetroot powder smells kind of strong in the batter. When they bake, you will not be able to taste or smell it!

*Macadamia nuts may be swapped for walnuts or pecans, or omitted entirely.