Red Velvet Cheesecake Brownies – Fudgy, Creamy, and Decadent
If you love the bold flavor and gorgeous color of red velvet and the rich creaminess of cheesecake, these Red Velvet Cheesecake Brownies are the best of both worlds — in one glorious dessert. 🍰❤️
Each bite delivers the fudgy decadence of a brownie, the tangy sweetness of cream cheese, and the signature red velvet charm that’s as stunning as it is satisfying. Swirled into beautiful marbled layers, these brownies are perfect for Valentine’s Day, Christmas trays, birthdays, or anytime you're craving something show-stopping and indulgent.
Love elegant yet easy desserts? Don’t miss these Cheesecake Swirl Brownies or Red Velvet Cupcakes with Cream Cheese Frosting.
Equipment
- 8x8 or 9x9-inch baking pan
- Mixing bowls (2 – one for brownie batter, one for cheesecake)
- Electric mixer or whisk
- Spatula – for mixing and swirling
- Measuring cups & spoons
- Parchment paper – for lining the pan
- Toothpick or knife – for swirling the batters
Ingredients
For the Red Velvet Brownie Layer:
- ½ cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 1 tbsp red food coloring
- ¾ cup all-purpose flour
- 1 tbsp unsweetened cocoa powder
- ¼ tsp salt
For the Cheesecake Swirl:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
Step 1: Prep the Pan
- Preheat oven to 350°F (175°C).
- Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
Step 2: Make the Red Velvet Brownie Base
- In a large bowl, whisk together melted butter and 1 cup sugar.
- Beat in 2 eggs, vanilla, and red food coloring until fully combined.
- Add flour, cocoa powder, and salt. Mix until smooth and no dry streaks remain.
- Reserve about ¼ cup of the batter for swirling. Pour the rest into the prepared pan and spread evenly.
Step 3: Prepare Cheesecake Layer
- In another bowl, beat cream cheese until smooth.
- Add ¼ cup sugar, 1 egg, and ½ tsp vanilla. Beat until creamy and lump-free.
Step 4: Assemble & Swirl
- Pour the cheesecake mixture over the brownie batter in the pan.
- Dollop the reserved red velvet batter over the cheesecake in small spoonfuls.
- Use a knife or skewer to gently swirl the layers into a marbled pattern.
Step 5: Bake
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
- Let cool completely in the pan, then lift out and slice.
Notes
🔁 Variations
1. Red Velvet Oreo Cheesecake Brownies
Stir crushed Oreos into the cheesecake layer or press them into the top before baking. 2. Nutty Swirl Brownies
Add ½ cup chopped pecans or walnuts to the red velvet batter for crunch. 3. Gluten-Free Version
Substitute the all-purpose flour with a 1:1 gluten-free baking mix. 4. Mini Cheesecake Brownie Bites
Bake in a mini muffin tin for bite-sized treats. Reduce bake time to 18–20 minutes. 5. Extra Chocolatey
Stir ½ cup chocolate chips into the brownie batter for gooey richness. 🧊 Storage & Reheating
Refrigerator:
Store in an airtight container in the fridge for up to 5 days. Freezer:
Freeze individual brownies (wrapped tightly) for up to 2 months. Thaw in the fridge overnight or microwave gently for a quick indulgence. Reheating:
Serve cold, room temperature, or slightly warmed for a gooier bite. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use a boxed red velvet mix?
Yes, but the texture will differ slightly. This recipe gives a denser, fudgier brownie. 2. Why do I need red food coloring?
It gives that signature red velvet color — you can reduce or omit for a more natural look. 3. What kind of cocoa powder should I use?
Use unsweetened natural cocoa powder for a subtle chocolate undertone. 4. Can I use low-fat cream cheese?
Yes, but full-fat cream cheese will give the richest, creamiest results. 5. Do these need to be refrigerated?
Yes, because of the cheesecake layer, store leftovers in the refrigerator. 6. Can I double the recipe?
Yes! Use a 9x13-inch pan and add 5–10 minutes to the baking time. 7. Can I make these ahead of time?
Absolutely. These brownies taste even better the next day after chilling. 8. How do I get clean cuts?
Chill brownies first, and use a sharp knife wiped clean between cuts. 9. Can I turn this into a layer cake?
Not ideal — this batter is designed for brownies. For layer cakes, use a red velvet cake recipe. 10. What toppings go well with these brownies?
Try a drizzle of white chocolate, cream cheese glaze, or a dusting of powdered sugar. ✅ Conclusion
These Red Velvet Cheesecake Brownies are the ultimate crowd-pleaser — beautiful to look at and even better to eat. With their bold red hue, rich chocolatey base, and luscious cream cheese swirl, they’re the kind of dessert that makes a statement on any table. Perfect for Valentine’s Day, Christmas, or when you just need a red velvet fix, this is the recipe to keep in your back pocket. Looking for more swirled sweets? Brownie Bottom Cheesecake Marble Cake Loaf Strawberry Cheesecake Bars
1. Red Velvet Oreo Cheesecake Brownies
Stir crushed Oreos into the cheesecake layer or press them into the top before baking. 2. Nutty Swirl Brownies
Add ½ cup chopped pecans or walnuts to the red velvet batter for crunch. 3. Gluten-Free Version
Substitute the all-purpose flour with a 1:1 gluten-free baking mix. 4. Mini Cheesecake Brownie Bites
Bake in a mini muffin tin for bite-sized treats. Reduce bake time to 18–20 minutes. 5. Extra Chocolatey
Stir ½ cup chocolate chips into the brownie batter for gooey richness. 🧊 Storage & Reheating
Refrigerator:
Store in an airtight container in the fridge for up to 5 days. Freezer:
Freeze individual brownies (wrapped tightly) for up to 2 months. Thaw in the fridge overnight or microwave gently for a quick indulgence. Reheating:
Serve cold, room temperature, or slightly warmed for a gooier bite. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use a boxed red velvet mix?
Yes, but the texture will differ slightly. This recipe gives a denser, fudgier brownie. 2. Why do I need red food coloring?
It gives that signature red velvet color — you can reduce or omit for a more natural look. 3. What kind of cocoa powder should I use?
Use unsweetened natural cocoa powder for a subtle chocolate undertone. 4. Can I use low-fat cream cheese?
Yes, but full-fat cream cheese will give the richest, creamiest results. 5. Do these need to be refrigerated?
Yes, because of the cheesecake layer, store leftovers in the refrigerator. 6. Can I double the recipe?
Yes! Use a 9x13-inch pan and add 5–10 minutes to the baking time. 7. Can I make these ahead of time?
Absolutely. These brownies taste even better the next day after chilling. 8. How do I get clean cuts?
Chill brownies first, and use a sharp knife wiped clean between cuts. 9. Can I turn this into a layer cake?
Not ideal — this batter is designed for brownies. For layer cakes, use a red velvet cake recipe. 10. What toppings go well with these brownies?
Try a drizzle of white chocolate, cream cheese glaze, or a dusting of powdered sugar. ✅ Conclusion
These Red Velvet Cheesecake Brownies are the ultimate crowd-pleaser — beautiful to look at and even better to eat. With their bold red hue, rich chocolatey base, and luscious cream cheese swirl, they’re the kind of dessert that makes a statement on any table. Perfect for Valentine’s Day, Christmas, or when you just need a red velvet fix, this is the recipe to keep in your back pocket. Looking for more swirled sweets? Brownie Bottom Cheesecake Marble Cake Loaf Strawberry Cheesecake Bars