Introduction

These Red Velvet Cheesecake Brownies combine the rich, velvety texture of classic red velvet with a creamy cheesecake layer for an irresistible dessert. The swirled marbled effect makes them as beautiful as they are delicious, perfect for impressing family and friends.

A close-up of a three-layer dessert sits on a white plate on a white marbled surface. The bottom layer is dark brown and looks dense and moist like chocolate cake. The middle layer is thick, creamy, and white, giving a smooth texture that contrasts with the other layers. The top layer is bright red, crumbly, and shredded like red velvet cake, with a white creamy topping swirled with red sauce in a wavy pattern. Around the plate are scattered red rose petals, and a silver spoon rests on the plate near the dessert. In the background, a white cup with a pink object inside is softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: In a large mixing bowl, whisk together the melted butter and 1 cup sugar until smooth. Add the eggs, 1 teaspoon vanilla extract, and red food coloring. Stir until well combined.
Step 3: Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Step 4: In a separate bowl, beat the softened cream cheese and 1/4 cup sugar together until smooth. Add the egg and 1/2 teaspoon vanilla extract, beating until creamy and lump-free.
Step 5: Pour about three-quarters of the red velvet brownie batter into the prepared pan, spreading it evenly.
Step 6: Carefully pour the cheesecake mixture over the brownie layer, spreading gently to the edges.
Step 7: Drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer. Use a knife or toothpick to swirl the batters together, creating a marbled effect.
Step 8: Bake for 30–35 minutes, or until the center is mostly set and a toothpick inserted comes out with a few moist crumbs.
Step 9: Allow brownies to cool completely in the pan on a wire rack. For cleaner slices, chill in the refrigerator for at least 30 minutes before cutting.
Step 10: Slice into squares and serve as is, or with whipped cream or chocolate sauce for extra indulgence.

Tips & Variations

Use full-fat cream cheese for the creamiest cheesecake layer and best texture.
For a more intense red color, add an extra teaspoon of red food coloring.
Try adding white chocolate chips to the red velvet batter for added sweetness and texture.
Swap out the red food coloring for beet juice powder for a natural alternative.
Make mini brownies by baking in a cupcake pan—reduce baking time accordingly.

Storage

Store these brownies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. Reheat gently at room temperature or enjoy cold, as the cheesecake layer is best served chilled or at room temperature.

How to Serve

The image shows a batch of red velvet cheesecake brownies on a dark gray baking tray. The brownies have two visible layers: a rich red velvet base layer with a smooth texture, and a creamy white cheesecake layer swirled on top in a marbled pattern. The swirls create curved shapes mixing both red and white colors on the surface. The brownies are cut into square pieces, some close together and some separated, showing the distinct layers and swirls clearly. The baking tray contrasts with the brownies, highlighting their bright colors. 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?

An 8×8-inch pan is ideal for the right thickness. If using a different size, adjust the baking time accordingly—smaller pans need less time, larger pans may need more.

What if I don’t have red food coloring?

You can substitute with natural alternatives like beet juice powder or omit it for a lighter color; the flavor will remain delicious but the signature red velvet color will be muted.

Red Velvet Cheesecake Brownies Recipe

Print Recipe

★★★★★

4.9 from 51 reviews

These Red Velvet Cheesecake Brownies combine the rich, moist texture of red velvet brownies with a creamy, tangy cheesecake layer swirled on top. Baked together to perfection, they offer a visually stunning marbled effect and a delightful blend of flavors that makes them a perfect treat for any occasion.

Author: Toney
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16 brownies (approximately 2-inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Red Velvet Brownies:

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 tablespoon cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt

Cheesecake Layer:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal, ensuring the brownies come out easily after baking.
Prepare the Red Velvet Brownie Batter: In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring, stirring until the mixture is well combined and vibrant red. Sift in the cocoa powder, flour, and salt, then gently fold the dry ingredients into the wet ingredients until just combined to avoid overmixing.
Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, continuing to beat until the mixture is completely smooth and free of lumps.
Assemble the Brownies: Pour about three-quarters of the red velvet brownie batter into the prepared pan, spreading it evenly. Carefully pour the cheesecake mixture over the brownie layer, smoothing it out gently to the edges. Drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer. Use a knife or toothpick to swirl the batter through the cheesecake to create a beautiful marbled effect.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The brownies are done when the center is set and a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
Cool: Allow the brownies to cool completely in the pan on a wire rack. To make slicing easier and cleaner, chill the brownies in the refrigerator for at least 30 minutes before cutting into squares.
Serve: Slice the brownies into squares and serve. For added indulgence, accompany them with a dollop of whipped cream or drizzle with chocolate sauce.

Notes

Ensure not to overmix the batter to keep the brownies tender.
Using parchment paper with overhang makes removing the brownies from the pan easier.
Chilling the brownies before slicing helps achieve cleaner cuts.
For a richer flavor, use full-fat cream cheese.
Swirling the batter gently ensures the marbled pattern without mixing the layers completely.

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