Dessert

Red Velvet Cheesecake Brownies Recipe

ByLana Polati December 30, 2025December 30, 2025

Introduction

These Red Velvet Cheesecake Brownies combine the rich flavor of classic red velvet with a creamy cheesecake swirl for a decadent treat. Perfect for special occasions or whenever you crave a luscious dessert that’s both fudgy and smooth.

A stack of four square layered brownies sits on a white marbled surface, each piece showing five distinct layers: a dark chocolate base, a creamy beige cheesecake layer with a smooth texture, a bright red raspberry swirl that looks slightly glossy, followed by another cheesecake layer, and topped with a thin, marbled chocolate and cheesecake pattern. The edges are clean and the layers are evenly thick. The background is softly blurred to keep focus on the brownies. 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 grease an 8×8-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
Step 2: Melt the butter completely in a medium saucepan or microwave-safe bowl. Stir in the sugar and cocoa powder until smooth. Add the red food coloring, vanilla extract, and vinegar, then beat in the eggs one at a time until fully incorporated. Fold in the flour and salt gently until the batter is smooth.
Step 3: In a separate bowl, beat the softened cream cheese and 1/4 cup sugar until smooth. Add the egg and 1/2 teaspoon vanilla extract, beating until fully combined and lump-free.
Step 4: Pour about three-quarters of the brownie batter into the prepared pan to form the base layer. Spread the cheesecake mixture evenly over this layer.
Step 5: Drop spoonfuls of the remaining brownie batter on top of the cheesecake layer. Use a knife or toothpick to gently swirl the batter through the cheesecake to create a marbled effect.
Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Avoid overbaking to keep the brownies fudgy.
Step 7: Let the brownies cool completely in the pan on a wire rack. Chill in the refrigerator for at least 30 minutes before slicing.
Step 8: Serve as is, or topped with whipped cream or chocolate sauce for extra indulgence.

Tips & Variations

Use full-fat cream cheese for the richest cheesecake layer and best texture.
Adjust the red food coloring to your desired shade; gel coloring works well for vivid color without thinning the batter.
To add a crunch, sprinkle chopped pecans or walnuts on top before baking.
For a dairy-free version, substitute coconut cream cheese and vegan butter, though texture will slightly differ.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months. Thaw refrigerated brownies at room temperature and warm slightly before serving if desired.

How to Serve

A stack of four square dessert bars is shown on a white marbled surface. Each bar has four layers: the bottom layer is dark brown and dense, the second layer is dark chocolate with a rich, fudgy texture, the third layer is cream-colored with swirls of deep red from a berry filling, and the top layer has a marbled pattern combining the cream and dark brown chocolate. The bars are thick and have clean, sharp edges, with the berry swirls adding a bright contrast to the chocolate layers. The focus is on the front stack, with a blurred background showing more bars on the same surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular red velvet cake mix instead of making the batter from scratch?

Yes, you can use red velvet cake mix to simplify the process, but the texture might be lighter and less fudgy compared to this recipe made from scratch.

How do I prevent the cheesecake layer from cracking?

Beat the cream cheese mixture until smooth and avoid overmixing after adding the egg. Also, swirling the batter gently without overdoing it helps maintain a nice marbled pattern without cracking.