Description

Indulge in the best of both worlds with these Tasty Red Velvet Cheesecake Brownies, combining a rich, fudgy red velvet brownie base with a smooth and creamy cheesecake topping swirled together to create a stunning marbled dessert. Perfect for special occasions and easy to prepare, these brownies offer decadence and visual appeal without requiring advanced baking skills.

Ingredients

Scale

For the Brownie Layer:

0.4 lb unsalted butter (I like Kerrygold for its rich flavor)
1.3 cups sugar
2 tsp vanilla extract
4 eggs (room temperature, about 70°F)
1 cup all-purpose flour (King Arthur recommended)
2 tbsp cocoa powder
1/2 tsp salt
red food coloring (enough for a rich red color)
1/4 tsp espresso powder

For the Cheesecake Topping:

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

Instructions

Prepare the Pan and Make the Red Velvet Brownie Batter: Preheat your oven to 350°F and line a 9×13 inch baking dish with parchment paper, allowing some overhang for easy removal. Melt the butter over low heat and let cool slightly. In a large bowl, whisk the melted butter, sugar, and vanilla extract until combined. Add eggs one at a time, whisking to fully incorporate. Add red food coloring to achieve a rich red hue. In a separate bowl, whisk flour, cocoa powder, espresso powder, and salt. Gently fold this dry mix into the wet ingredients, careful not to overmix. Reserve about 1/3 cup of batter in a small bowl for swirling, then pour the rest into the prepared pan.
Prepare the Cheesecake Topping: In a medium bowl, beat softened cream cheese with sugar and cornstarch for about 2 minutes until smooth and creamy to stabilize the filling. Add vanilla extract and beat briefly. Pour in heavy cream and fold gently, then stir in melted white chocolate and lemon zest until fully combined.
Assemble and Bake the Brownies: Pour the cheesecake mixture evenly over the brownie batter in the pan. Drop spoonfuls of the reserved red velvet batter on top in a decorative pattern. Use a knife or toothpick to swirl gently creating marbled streaks; avoid overmixing to preserve the pattern. Bake in the preheated oven for 60–70 minutes, until the cheesecake layer is set but still slightly jiggly in the center.
Cool and Chill Before Serving: Remove from oven and cool at room temperature for 30 minutes to prevent cracks. Refrigerate for at least 1 hour, preferably overnight, to set layers fully for clean slices. For best presentation, cut with a hot, wet knife wiping it between cuts.

Notes

Use full-fat brick-style cream cheese at room temperature for best texture and to avoid lumps.
Don’t overbake; check around 55 minutes and stop when cheesecake layer is just set with a slight jiggle.
Avoid over-swizzling the batter to maintain a pretty marbled appearance.
Chilling is essential for clean slicing; cutting warm brownies leads to a messy result.
Butter can be substituted with margarine or coconut oil (may affect flavor).
Red food coloring can be replaced with beet juice or beet powder for a natural alternative.
White chocolate is optional and can be swapped with milk chocolate but adjust flavors accordingly.
Sour cream can substitute heavy cream for a tangier cheesecake layer.
Regular all-purpose flour can replace cornstarch in the cheesecake topping if needed.
Store brownies refrigerated in an airtight container for up to 5 days; freeze individually wrapped for up to 3 months.
Allow brownies to come to room temperature before serving or thaw frozen ones overnight in the fridge.

Prep Time: 30 minutes
Cook Time: 60-70 minutes
Category: Desserts
Method: Baking
Cuisine: American

Keywords: Red Velvet Cheesecake Brownies, Red Velvet Brownies, Cheesecake Brownies, Dessert Recipes, Layered Brownies, Party Desserts, Fudgy Brownies, Cream Cheese Dessert