Vegan Red Velvet Cheesecake Brownies

Posted by in Brownies, Chocolate, Cooking, Sweets, Valentine's Day | 0 comments










Hello & Happy Monday!!







If there is one veggie I’ve grown to know and love over the years, it’s beets! I love the flavor, texture, throwing them in salads, having them in juice, and of course using them to create natural color in recipes! (for whatever reason, I find that they make my skin glow)


While this recipe is one I created years ago, I loved the concept, and found them so festive for Valentine’s Day and figured I would create a tutorial!







What I love about this recipe is, everything! It’s quick, easy, has minimal ingredients, uses coconut sugar, natural sugar from the beets, the beets add color and nutrients, uses whole wheat flour, they are buttery soft, perf for Valentine’s Day, and are non vegan approved!!





If you love red velvet everything, cheesecake, and or brownies.. Then you’ll be all about this recipe for Vegan Red Velvet Cheesecake Brownies!!










Why this recipe rocks:






Made from Beets



Nutrient Dense

Uses coconut palm sugar instead of sugar

Great for entertaining

Great for Valentines Day!




































Recipe tutorial 





Yields 8-10

Vegan Red Velvet Cheesecake Brownies

25 minPrep Time

30 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • 1/2 cup oil
  • 3/4 cup coconut sugar
  • 2/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 tsp baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon white vinegar mixed with 3/4 cup almond milk
  • 1 1/2 cups white whole wheat flour
  • 1 cup beets, boiled, peeled chopped
  • Cream Cheese Filling
  • 1 1/2 packages Follow Your Heart cream cheese
  • 4 Tablespoons agave or sweetener of your choice
  • 1 teaspoon vanilla extract
  • 1 tbsp Follow Your Heart Egg mixed with 4 tbsp iice cold almond milk


  1. Preheat oven to 350ºF. Place coconut sugar, beets, almond milk, oil, lemon juice, and vanilla in a food processor and puree. (add natural dye at this time if you want to enhance the color to be brighter) Place flour, baking powder, and salt into a large mixing bowl. Sift cocoa powder into bowl and whisk to combine. Add beet mixture to dry ingredients and stir until just combined. Do not overmix.
  2. Combine all of the cream cheese filling ingredients and whisk until smooth.
  3. Pour 90% of the batter into a 9x9-inch baking pan sprayed with baking spray. Top with 90% of the cream cheese mixture. Then finally top with the remainder. Swirl if desired! If using the whole wheat flour it may be harder to swirl given the texture) Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Slice and serve!


If you want the vegan cream cheese to be super thick like the images, add 1 tbsp corn starch to the cream cheese mixture and of course use the majority in the filling! The top portion may dry out depending on your oven.















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