Dessert

Tasty Red Velvet Cheesecake Brownies Recipe

ByLana Polati February 24, 2026February 24, 2026

Introduction

Choosing between brownies and cheesecake can be tough, but why not enjoy both at once? These tasty red velvet cheesecake brownies combine a rich, fudgy red velvet base with a smooth, creamy cheesecake layer for a delightful dessert experience. Perfect for celebrations or any time you want an indulgent treat.

The image shows a close-up of a dessert square with two clear layers. The bottom layer is thick and dark brown with a moist, soft texture like brownie. The top layer is creamy and off-white, with a smooth texture and red swirls creating a marbled pattern on the surface. The dessert piece is placed on a white marbled background with other similar squares blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the brownie layer:

0.4 lb unsalted butter
1.3 cups sugar
2 tsp vanilla extract
4 eggs (room temperature, about 70°F)
1 cup all-purpose flour
2 tbsp cocoa powder
1/2 tsp salt
Red food coloring
1/4 tsp espresso powder

For the cheesecake topping:

11 oz full-fat cream cheese (room temperature)
0.45 cup sugar
2 tbsp cornstarch
2 tsp vanilla extract
3.4 oz heavy cream
2 oz white chocolate (melted and cooled)
1/4 tsp lemon zest

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper, leaving some overhang for easy removal. Melt the butter in a small saucepan over low heat and set aside to cool slightly. In a large bowl, whisk together the melted butter, sugar, and vanilla for about 1 minute until combined.
Step 2: Add the eggs one at a time to the butter mixture, whisking until fully incorporated. Add red food coloring to reach a rich red color, adjusting to your preference.
Step 3: In a separate bowl, whisk the flour, cocoa powder, espresso powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Reserve about 1/3 cup of batter in a small bowl for swirling later, then pour the remaining batter into your prepared pan.
Step 4: To make the cheesecake layer, beat the softened cream cheese with sugar and cornstarch for about 2 minutes until smooth and creamy. Add vanilla extract and mix for 30 seconds more. Fold in the cream, then stir in the melted white chocolate and lemon zest until fully combined.
Step 5: Pour the cheesecake mixture evenly over the brownie batter in the pan. Drop spoonfuls of the reserved red velvet batter over the cheesecake layer in a decorative pattern. Use a thin knife or toothpick to gently swirl the batters, creating a marbled effect without overmixing.
Step 6: Bake in the preheated oven for 60 to 70 minutes, until the cheesecake is set but still slightly jiggly in the center when gently shaken. Remove from oven and let cool at room temperature for 30 minutes.
Step 7: Transfer the pan to the refrigerator and chill for at least 1 hour or preferably overnight to set completely. Cut into squares using a hot, wet knife, wiping it clean between slices for neat edges.

Tips & Variations

Use full-fat brick-style cream cheese at room temperature for the best texture; avoid spreadable tub cream cheese.
Substitute margarine or coconut oil for butter, noting coconut oil may add a slight coconut flavor.
For natural coloring, replace red food coloring with 2-3 tablespoons of beet juice or beet powder.
Leave out white chocolate or swap it with milk chocolate for a flavor twist.
Try sour cream instead of heavy cream in the cheesecake layer for a tangier taste.
Check for doneness starting at 55 minutes to avoid overbaking and drying out the brownies.
Let the brownies chill fully before slicing to ensure clean, neat squares.

Storage

Store leftovers covered tightly in the refrigerator for up to 5 days. These brownies taste even better the next day as the flavors meld. You can also freeze individual squares wrapped in plastic wrap inside a freezer bag for up to 3 months. Thaw overnight in the fridge or for a couple of hours at room temperature before serving. There’s no need to reheat—enjoy them cold or at room temperature.

How to Serve

The image shows a close-up view of a square dessert bar with two distinct layers. The bottom layer is thick, dark brown, and moist-looking with a dense texture. The top layer is creamy white with swirls of bright red blended throughout in a marble pattern. The edges of the dessert are clean and sharp, and other pieces of the same dessert are blurred softly in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of cream cheese should I use?

Use full-fat brick-style cream cheese for the best texture and stability in the cheesecake layer. Avoid spreadable cream cheese from tubs, as it is too soft and can make the layer runny. Ensure it is fully softened to room temperature before mixing.

Can I substitute the red food coloring?

Yes, natural alternatives like beet juice or beet powder work well. You’ll need about 2-3 tablespoons of beet juice, but the color will be less bright than artificial food coloring. This is a great option if you prefer to avoid artificial dyes.