Name: Red Velvet Cheesecake Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: For the red velvet brownie layer:; 1/2 cup unsalted butter; 1 cup granulated sugar; 1/4 cup cocoa powder; 1 tbsp red food coloring; 1 tsp white vinegar; 1 tsp vanilla extract; 2 large eggs; 3/4 cup all-purpose flour; 1/4 tsp salt; For the cheesecake swirl:; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg; 1/2 tsp vanilla extract

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Red Velvet Cheesecake Brownies are a stunning and decadent treat that combines the rich flavor of red velvet with the creamy tang of a cheesecake swirl. I love how these bars are both visually striking and delicious, with a fudgy texture that melts in my mouth. Whether I’m baking them for holidays, special occasions, or just because I’m craving something indulgent, they always deliver.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect fusion of two classic desserts—brownies and cheesecake. The red velvet base is soft and chewy with hints of cocoa, while the cheesecake swirl adds a luscious creaminess. They’re easy to make, look beautiful straight from the oven, and slice up into perfect little squares for parties, gifts, or a sweet ending to dinner. Red Velvet Cheesecake Brownies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the red velvet brownie layer:

Unsalted butter
Granulated sugar
Cocoa powder
Red food coloring
White vinegar
Vanilla extract
Eggs
All-purpose flour
Salt

For the cheesecake swirl:

Cream cheese (softened)
Granulated sugar
Egg
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
In a saucepan or microwave, I melt the butter and stir in the sugar, cocoa powder, red food coloring, vinegar, and vanilla.
Once slightly cooled, I whisk in the eggs one at a time, then fold in the flour and salt until just combined.
I pour most of the red velvet batter into the pan, reserving a little for the top.
In a separate bowl, I beat the softened cream cheese with sugar, egg, and vanilla until smooth and creamy.
I dollop the cheesecake mixture over the red velvet base and spoon the reserved brownie batter on top.
Using a knife, I swirl the layers gently to create a marbled pattern.
I bake for about 30–35 minutes, or until the center is set and a toothpick comes out with moist crumbs.
I let the brownies cool completely before slicing for clean, beautiful layers.

Servings and timing

This recipe makes about 12 brownies (depending on how I slice them).
Prep time: 15 minutes
Bake time: 35 minutes
Cool time: 1 hour
Total time: About 1 hour 50 minutes

Variations

I sometimes add white chocolate chips or dark chocolate chunks to the red velvet layer for extra richness.
For a festive twist, I use heart-shaped cookie cutters around Valentine’s Day.
I swap the food coloring for beetroot powder when I want a more natural red hue.
When I crave something tangier, I add a tablespoon of sour cream to the cheesecake layer.
I’ve also made them gluten-free using a 1:1 gluten-free flour blend, and they turned out great.

storage/reheating

I store the brownies in an airtight container in the fridge for up to 5 days.
They taste great chilled, but I sometimes let them come to room temperature or warm them for a few seconds in the microwave for that soft, fudgy bite. I don’t recommend freezing them with the cheesecake layer, as the texture can change. Red Velvet Cheesecake Brownies

FAQs

Can I make these without red food coloring?

Yes, I can skip the food coloring, though they won’t have the traditional red velvet look. Beet powder is a great natural alternative if I still want some color.

Why do I need vinegar in the batter?

Vinegar reacts with the cocoa powder and helps enhance the red color. It also tenderizes the batter slightly, making the brownies moist and soft.

Can I double the recipe?

Definitely. I double the ingredients and use a 9×13-inch pan, adjusting the bake time slightly—usually around 40–45 minutes.

How do I know when the brownies are done?

I check for set edges and a center that no longer jiggles. A toothpick should come out with a few moist crumbs but no raw batter.

Can I freeze the brownies?

I prefer not to freeze them because the cheesecake swirl can become watery after thawing. If I must, I wrap them well and freeze for up to a month, then thaw in the fridge.

Conclusion

Red Velvet Cheesecake Brownies are a beautiful, indulgent treat that’s always worth the effort. I love the combination of tangy cream cheese and rich, cocoa-kissed red velvet. They’re the kind of dessert that makes a statement on the table and disappears quickly once I serve them. Whether it’s for a special occasion or a sweet craving, these brownies always hit the spot.

Red Velvet Cheesecake Brownies

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Yield: 12 brownies
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

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Description

Red Velvet Cheesecake Brownies are a rich and visually stunning dessert that combines fudgy red velvet brownie layers with a creamy cheesecake swirl. Perfect for holidays, parties, or indulgent snacking, these bars are both easy to make and guaranteed to impress.

Ingredients

For the red velvet brownie layer:
1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup cocoa powder
1 tbsp red food coloring
1 tsp white vinegar
1 tsp vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/4 tsp salt
For the cheesecake swirl:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a saucepan or microwave-safe bowl, melt butter. Stir in sugar, cocoa powder, red food coloring, vinegar, and vanilla extract until smooth.
Let cool slightly, then whisk in eggs one at a time.
Fold in flour and salt until just combined. Do not overmix.
Pour most of the red velvet batter into the prepared pan, reserving a few tablespoons for the top.
In a separate bowl, beat softened cream cheese with sugar, egg, and vanilla until smooth and creamy.
Dollop the cheesecake mixture over the brownie batter in the pan. Spoon the reserved brownie batter over the top.
Use a knife or skewer to gently swirl the layers to create a marbled effect.
Bake for 30–35 minutes, or until the edges are set and a toothpick comes out with moist crumbs.
Cool completely in the pan before slicing for clean layers.