Introduction

Red Velvet Cheesecake Brownies combine the rich, chocolatey flavor of red velvet with a creamy cheesecake layer for a decadent treat. These marbled brownies are perfect for special occasions or whenever you crave a luscious dessert with a twist.

A rectangular white plate holds a batch of red velvet cheesecake brownies cut into squares and one long piece. The bottom layer is deep red with a smooth, dense texture. The top layer is creamy white with thick swirls of red velvet batter creating a marbled pattern that spreads across each piece, giving a contrast of rich red and snowy white waves. The white marbled surface under the plate adds brightness and clean simplicity to the setting. 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
1 large egg
1/2 teaspoon vanilla extract

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 sugar until smooth. Add the eggs, 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. Be careful not to overmix.
Step 4: In a separate bowl, beat the softened cream cheese and sugar together until smooth. Add the egg and vanilla extract, beating until the mixture is creamy and free of lumps.
Step 5: Pour about 3/4 of the red velvet brownie batter into the prepared baking pan, spreading it evenly.
Step 6: Carefully pour the cheesecake layer over the brownie layer, spreading it 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 red velvet batter through the cheesecake to create a marbled effect.
Step 8: Bake for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Step 9: Let the brownies cool completely in the pan on a wire rack before removing them. For cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes before slicing.

Tips & Variations

Use full-fat cream cheese for a richer cheesecake layer and smoother texture.
Add a teaspoon of instant coffee powder to the red velvet batter to deepen the chocolate flavor.
For a festive look, sprinkle white chocolate chips on top before baking.
Ensure all ingredients are at room temperature for better mixing and texture.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw in the refrigerator overnight before serving. Reheat briefly in the microwave if you prefer them warm, but they are delicious served chilled as well.

How to Serve

The image shows several square brownies with a creamy, swirled top layer. Each brownie has two visible layers: a thick, dark brown chocolate base with a soft, rich texture, and a lighter, creamy layer on top with bright red swirls creating a marbled pattern. The brownies are placed on a wire cooling rack over a white marbled surface, with one brownie slightly lifted by a woman's hand. The colors contrast well, highlighting the smooth cream layer against the dense chocolate base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different food coloring?

Yes, you can substitute red food coloring with beet juice powder for a natural alternative, though the color may be less vibrant.

How do I prevent the cheesecake layer from cracking?

Make sure not to overbeat the cream cheese mixture, and avoid opening the oven frequently during baking to maintain an even temperature, which helps prevent cracks.

Red Velvet Cheesecake Brownies Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

These Red Velvet Cheesecake Brownies combine the rich, chocolaty flavor of red velvet brownies with a creamy cheesecake layer swirled on top, creating a decadent dessert perfect for any occasion. With a moist and tender texture complemented by the tangy cheesecake, these brownies are sure to impress.

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

Ingredients

Scale

For the 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

For the 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 after baking.
Prepare the Red Velvet Brownie Batter: In a large mixing bowl, whisk the melted butter and sugar together until smooth. Add the eggs, vanilla extract, and red food coloring, stirring until fully combined. Sift in the cocoa powder, flour, and salt, then gently fold the dry ingredients into the wet ones until just blended—avoid overmixing to keep the batter light.
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, beating the mixture until it’s free of lumps and well combined.
Assemble the Brownies: Pour approximately three-quarters of the red velvet brownie batter into the prepared pan, spreading it evenly. Carefully pour the cheesecake mixture over the brownie layer and spread gently to the edges. Drop spoonfuls of the remaining brownie batter over the cheesecake layer, then use a knife or toothpick to swirl both layers together for a beautiful marbled effect.
Bake: Place the pan in the oven and bake for 30-35 minutes, or until the center is mostly set. Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
Cool: Allow the brownies to cool completely in the pan on a wire rack. For cleaner slicing, refrigerate the brownies for at least 30 minutes before cutting.
Serve: Lift the brownies out using the parchment paper overhang, slice into squares, and serve chilled or at room temperature to enjoy the rich, creamy texture.

Notes

Do not overmix the brownie batter to keep the texture tender.
Allow the brownies to cool fully before slicing to prevent crumbling.
Refrigerating the brownies helps achieve cleaner, neater cuts.
Use full-fat cream cheese for the best creamy texture in the cheesecake layer.
You can adjust the amount of red food coloring depending on the desired intensity of the red velvet color.

Keywords: Red Velvet, Cheesecake Brownies, Dessert, Baked Goods, Chocolate, Swirl Brownies