Red Velvet Cheesecake Brownies
If you love red velvet cake and brownies, listen up! These dairy-free red velvet cheesecake brownies are the only Valentine's Day recipe you need! Think ultra-fudgy red velvet brownies topped with a silky, lightly tangy vanilla cheesecake layer that melts right into every bite! They're rich, chocolatey, and perfectly balanced! 
Made with Native Forest Organic Simple Coconut Milk, these brownies get their irresistibly moist texture and creamy finish without any unnecessary ingredients. Whether you’re baking for a holiday, a dinner party, or just because, this is one dessert everyone will ask for again.
Cheesecake Layer
Ingredients:
226 g (8 oz) cream cheese, at room temperature
90 g (⅓ cup) plain yogurt or sour cream
45 ml (3 tbsp) milk, Native Forest Organic Simple Coconut Milk, stirred at room temp
60 g (¼ cup) cane sugar or castor sugar
16 g (2 tbsp) corn starch
2 tsp vanilla extract
Instructions:
-In a bowl, mix the cream cheese and yogurt until smooth and lump-free.
-Add the milk, sugar, vanilla, and corn starch, then whisk until smooth and creamy. Set
aside.
Red Velvet Brownie Layer
Ingredients
110 g (½ cup / 8 tbsp) butter,
110 g (½ cup + 1 tbsp) sugar, cane or castor
110 g (½ cup, packed) light brown sugar
90 g (⅓ cup) plain yogurt
180 ml (¾ cup) Native Forest Organic Simple Coconut Milk, stirred at room
temp)
1½ tsp white vinegar (mixed into the milk)
½ tsp vanilla extract
200 g (1⅔ cups) all-purpose flour
2 tsp corn starch
½ tsp baking soda
½ tsp baking powder
3 tbsp cocoa powder
1 tsp red food coloring (gel or powder), adjust as needed
Instructions:
-Preheat the oven to 350°F (180°C). Grease & line an 8×8-inch square pan with baking paper.
-Beat butter until creamy, add both sugars and whisk for 2–3 minutes until light and fluffy.
-Scrape down the bowl add half of the milk, mixing until combined.
-In a separate bowl, whisk together dry ingredients and add to the butter mixture.
-Gradually add the remaining milk & vanilla in 3parts, mixing until combined.
-Pour the brownie batter into the prepared pan (saving some for topping with cheesecake mixture) & bake for 26 min, until the top is risen & firm to touch.
-Remove from oven & spread cheesecake mixture evenly over the brownie layer, swirl brownie batter and bake @ 330F for 17-20 minutes.
-Let it cool completely before you portion.
