Introduction

Red Velvet Cheesecake Brownies combine the rich, chocolatey goodness of red velvet brownies with a smooth, creamy cheesecake layer. This dessert is as beautiful as it is delicious, featuring a stunning swirl pattern that’s sure to impress your friends and family.

The image shows a close-up of a small dessert with two layers: a bottom layer of dark, moist chocolate cake with a rough texture, and a smooth, creamy white cheesecake layer on top. On the very top, there is a generous pile of small, shiny, deep red fruit pieces, possibly berries, along with some red crumbs scattered around the fruit and on the surface below. The dessert is placed on a white surface with a marbled texture, and in the background, a few more desserts are visible but out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar (for brownie layer)
1/4 cup unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
2 large eggs
3/4 cup all-purpose flour
Pinch of salt
8 oz cream cheese, softened
1/3 cup granulated sugar (for cheesecake layer)
1 egg yolk
1/2 teaspoon vanilla extract (for cheesecake layer)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well.
Step 2: In a medium bowl, whisk together melted butter, 1 cup sugar, cocoa powder, red food coloring, vanilla extract, and white vinegar. Add eggs one at a time, whisking until smooth. Stir in flour and salt until just combined. Reserve 1/4 cup of batter for swirling and spread the remaining batter evenly into the prepared pan.
Step 3: In another bowl, beat together softened cream cheese, 1/3 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
Step 4: Pour the cheesecake mixture over the brownie batter, spreading it evenly. Dollop the reserved brownie batter in small spoonfuls over the cheesecake layer. Use a toothpick or knife to gently swirl the two batters together, creating a marbled effect without overmixing.
Step 5: Bake for 30 to 35 minutes, or until the edges are set and the center is slightly jiggly. Allow the brownies to cool completely in the pan before slicing. For clean cuts, chill in the refrigerator.

Tips & Variations

For a dairy-free option, substitute vegan butter and dairy-free cream cheese.
Use beet powder instead of red food coloring for natural coloring.
Increase cocoa powder by 1–2 tablespoons for a richer chocolate flavor.
Add white chocolate chips or chopped pecans to the batter for extra texture.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Reheat softly at room temperature or enjoy chilled for the best texture and flavor. These brownies also freeze well—wrap tightly and freeze for up to 2 months, thawing overnight in the fridge before serving.

How to Serve

The image shows a close-up of a small dessert with two layers on a white plate over a white marbled texture. The bottom layer is a dark brown, soft-looking cake, while the top layer is a smooth, creamy pale yellow. On top of the creamy layer, there are small, bright red round sprinkles scattered all around, with a dark red, flower-shaped edible decoration placed in the center. Around the plate, some red sprinkles are scattered as well. The background has more similar desserts softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

Using an 8×8 inch pan is ideal for the thickness and baking time. If you use a different size, adjust the baking time accordingly—smaller pans may need a bit longer, and larger pans will bake faster.

What if I don’t have red food coloring?

You can substitute red food coloring with natural alternatives like beet powder or omit it entirely, although the vibrant red color characteristic of red velvet will be less pronounced.

Red Velvet Cheesecake Brownies Recipe

Print Recipe

★★★★★

4.7 from 744 reviews

Delight in these luscious Red Velvet Cheesecake Brownies that combine a moist, cocoa-infused red velvet brownie base with a smooth, tangy cheesecake swirl. This irresistible dessert features beautiful marbling and a perfect balance of flavors, making it an ideal treat for special occasions or everyday indulgence.

Author: Tara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Red Velvet Brownie Layer

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
2 large eggs
3/4 cup all-purpose flour
Pinch of salt

Cheesecake Layer

8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well to prevent sticking.
Make the Brownie Batter: In a medium bowl, whisk together melted butter, sugar, cocoa powder, red food coloring, vanilla extract, and white vinegar until combined. Add the eggs one at a time, whisking thoroughly after each addition to create a smooth batter. Gently stir in the all-purpose flour and a pinch of salt until just combined. Reserve 1/4 cup of this batter for swirling, then spread the remaining batter evenly into the prepared baking pan.
Make the Cheesecake Layer: In a separate bowl, beat together softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy with no lumps.
Assemble & Swirl: Pour the cheesecake mixture evenly over the brownie layer in the pan. Dollop the reserved 1/4 cup of brownie batter on top of the cheesecake layer in small spoonfuls. Using a toothpick or knife, gently swirl the brownie batter into the cheesecake layer to create a marbled effect, being careful not to overmix to preserve distinct swirls.
Bake: Bake the assembled brownies in the preheated oven for 30 to 35 minutes, or until the edges are set and firm but the center remains slightly jiggly when the pan is gently shaken. Remove from the oven and allow the brownies to cool completely in the pan. For cleaner slices, chill them in the refrigerator before cutting into squares.

Notes

For a dairy-free variation, substitute vegan butter and dairy-free cream cheese.
Use beet powder as a natural alternative to red food coloring for a more natural approach.
To intensify the chocolate flavor, add 1 to 2 extra tablespoons of cocoa powder into the brownie batter.
Optional add-ins: Stir in white chocolate chips or chopped pecans into the brownie batter before baking for added texture and flavor.
Ensure not to over-swirl the cheesecake and brownie batters to keep the attractive marbled appearance.
Cooling completely and chilling before slicing will help achieve clean brownie squares.

Keywords: red velvet cheesecake brownies, marbled cheesecake brownies, red velvet brownies, cheesecake swirl brownies, dessert brownies