If you’re searching for the ultimate showstopper treat, let me introduce you to Red Velvet Cheesecake Brownies. You get the rich, fudgy bite of classic brownies, the luxe tang and creaminess of cheesecake, and that gorgeous deep red hue, all swirled into one irresistible pan. Every bite is fudgy, decadent, and eye-catching – basically, guaranteed to impress at parties, holiday tables, bake sales, or even just your next quiet night in.

Red Velvet Cheesecake Brownies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of pantry staples transform into layers of flavor and color. Each ingredient pulls its weight, helping create the signature look and taste that makes these Red Velvet Cheesecake Brownies so unforgettable.

Unsalted butter: Melted butter gives the brownies a delightfully chewy, glossy crumb and rich flavor.
Granulated sugar: Essential for both the brownie and cheesecake layers, this adds just the right amount of sweetness and lends structure.
Unsweetened cocoa powder: A modest amount brings that subtle, unmistakable chocolate note that balances all the creaminess.
Red food coloring: The vibrant color is all thanks to this – a must for that classic “red velvet” appeal.
Vanilla extract: Adds warmth and rounds out the chocolate and cream cheese flavors.
White vinegar: A splash brightens up the batter, helping the cocoa and food color pop.
Eggs: Vital for binding your layers together and guaranteeing fudgy, moist results.
All-purpose flour: Just enough to give body without making the brownies dry or cakey.
Salt: Enhances every other flavor—don’t skip the pinch!
Cream cheese: The cheesecake layer’s star, for tangy richness and that dreamy swirl.
Egg yolk: Keeps the cheesecake extra creamy and lush.

How to Make Red Velvet Cheesecake Brownies

Step 1: Preheat & Prep

Start by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper (let it overhang for easy lifting later) or grease it generously with nonstick spray. Getting your pan ready ahead of time sets the stage for flawless layers and easy cleanup.

Step 2: Make the Brownie Batter

In a medium mixing bowl, whisk together the melted butter, sugar, cocoa powder, red food coloring, vanilla extract, and vinegar. Add the eggs one at a time, whisking well after each until the mixture is glossy and smooth. Gently fold in the flour and a pinch of salt until there’s no sign of dry spots—be careful not to overmix. Scoop out about 1/4 cup of this velvety batter to reserve for swirling, and spread the rest evenly into your prepared pan. This is where your Red Velvet Cheesecake Brownies start coming to life!

Step 3: Make the Cheesecake Layer

For the best creamy topping, beat the softened cream cheese with sugar, egg yolk, and vanilla extract in a clean bowl until perfectly smooth—no lumps in sight. A hand mixer is quickest, but good old elbow grease and a sturdy whisk work just fine if that’s all you have.

Step 4: Assemble & Swirl

Pour the cheesecake mixture gently over the brownie base and use a spatula to smooth it out for a neat top. Then, dollop the reserved brownie batter over the cheesecake in big spoonfuls. Grab a toothpick or knife and swirl the two layers together, just enough to create pretty marbled ripples—try not to blend entirely so you keep those bold streaks of color.

Step 5: Bake

Bake the pan for 30–35 minutes. You’ll know it’s ready when the edges look set but the center still has the tiniest wobble. This is key for dense, fudgy brownies! Let them cool completely in the pan on a rack. For the cleanest slices, pop them in the fridge for about an hour before cutting—patience pays off here!

How to Serve Red Velvet Cheesecake Brownies

Garnishes

The beauty of Red Velvet Cheesecake Brownies speaks for itself, but a few finishing touches never hurt! Try a light dusting of powdered sugar, a scattering of fresh berries, or a drizzle of melted white chocolate for a festive flair.

Side Dishes

These brownies shine on their own, but they also play well with others. Serve them alongside a scoop of vanilla ice cream, a dollop of whipped cream, or even a bowl of fresh strawberries for a touch of tartness to balance the richness.

Creative Ways to Present

Cut your Red Velvet Cheesecake Brownies into small squares and stack them on a tiered dessert tray for parties, or slice them larger and serve as an elegant plated dessert with a berry sauce. For extra pizzazz, try using a heart-shaped cutter around Valentine’s Day or wrapping individual pieces in parchment and tying with ribbon as homemade gifts.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftovers can be stored in an airtight container in the fridge for up to 5 days. They actually taste even better after a day, as the flavors meld and the texture becomes even fudgier. Just make sure to layer parchment or wax paper between pieces if you’re stacking them to avoid sticking.

Freezing

Red Velvet Cheesecake Brownies freeze beautifully. Cut into squares and wrap tightly in plastic wrap, then pop them into a zipper bag or airtight container. Freeze for up to 2 months. When you’re ready to indulge, just let them thaw in the fridge or at room temperature—no one will ever know they weren’t fresh-baked.

Reheating

If you love your brownies warm, just pop one in the microwave for about 10–15 seconds. This gently softens the cheesecake and brownie for that fresh-from-the-oven experience. (Just go easy, as overheating can cause the cheesecake to separate.)

FAQs

Can I use natural food coloring instead of red dye?

Absolutely! Beet powder or a small amount of beet puree offers beautiful natural redness. The color will be softer and more muted, but you’ll keep things all-natural if that’s your style.

What does the vinegar do in this recipe?

The vinegar heightens the acidity, which reacts with the cocoa and helps enhance the red velvet color. It also adds a subtle tang that sets these brownies apart from your classic chocolate batch.

Can I double the recipe?

Yes, just use a 9×13 inch pan and double all ingredients for a crowd-ready batch of Red Velvet Cheesecake Brownies. Watch your bake time—they may need a few extra minutes, so keep an eye on doneness at the center.

Can I make these brownies gluten-free?

Sure thing! Substitute a 1:1 gluten-free flour blend for the all-purpose flour and be sure your other ingredients are gluten-free. The result will still deliver all the fudgy and creamy glory you expect.

My cheesecake swirl sank—what went wrong?

This sometimes happens if the brownie batter is too thin or if you over-swirl. Next time, make sure the brownie layer isn’t overly runny and use a light hand when swirling for those distinct marbled streaks.

Final Thoughts

I can promise you—once you try Red Velvet Cheesecake Brownies, they’ll become a staple in your baking rotation. They’re as fun to make as they are to eat, and always spark conversation (and cravings). Grab those ingredients, and treat yourself and your loved ones to a batch soon—you absolutely deserve it!

Red Velvet Cheesecake Brownies Recipe

★★★★★

5 from 19 reviews

Author: Ella
Total Time: 50 minutes
Yield: 16 brownies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent combination of red velvet brownies and creamy cheesecake with these Red Velvet Cheesecake Brownies. Perfect for any occasion, these rich and vibrant treats will satisfy your sweet tooth cravings.

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment or grease it.
Make the Brownie Batter: Whisk together melted butter, sugar, cocoa powder, food coloring, vanilla, and vinegar. Add eggs, then stir in flour and salt. Spread batter in pan.
Make the Cheesecake Layer: Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Assemble & Swirl: Pour cheesecake mixture over brownie batter, then dollop reserved batter on top and swirl gently.
Bake: Bake for 30–35 minutes until set. Cool in pan before slicing.