Red Velvet Cheesecake Brownies bring together the bold charm of red velvet and the silky richness of cheesecake in one unforgettable dessert.
Perfectly marbled, these bars are a show-stopping treat.
Each bite delivers a soft, cocoa-infused base swirled with creamy cheesecake, offering the best of both worlds in texture and taste.
These brownies are ideal for special occasions or indulgent everyday moments.
What You’ll Need for These Red Velvet Cheesecake Brownies
Unsalted butter – Adds richness and moisture to the red velvet layer, making each bite fudgy and tender.
Cocoa powder – Gives the brownies their classic chocolatey base while letting the red hue shine.
Red food coloring – The signature color of red velvet, adding a dramatic and appetizing finish.
Sugar – Sweetens both the brownie and cheesecake layers, tying everything together.
Eggs & egg yolk – One for structure in the brownie layer and the yolk for that silky-smooth cheesecake swirl.
Cream cheese – The heart of the cheesecake layer, bringing tang and creaminess to balance the chocolate.
All-purpose flour – Just enough to create structure without sacrificing the soft, brownie-like texture.
White vinegar & vanilla extract – Classic red velvet flavorings that enhance both taste and texture.
Salt – A pinch brings balance and sharpens every sweet bite.
How to Make These Red Velvet Cheesecake Brownies
Start by preparing your pan and preheating the oven.
Then, whip up the red velvet base by mixing melted butter, sugar, cocoa, and coloring before folding in eggs and flour. Set aside a little of the batter for the final swirl.
In another bowl, blend the cheesecake ingredients until smooth and spread over the brownie layer.
Dot the top with reserved red velvet batter and swirl with a knife for a marbled finish. Bake until just set, cool completely, and slice to reveal the dreamy layers.
Tips & Twists for the Perfect Swirl
To get clean, distinct swirls, use a toothpick or butter knife and drag lightly through the batter less is more.
Avoid overmixing or the layers will blend too much. For deeper flavor, make the brownies a day ahead and let them chill overnight.
You can also add a festive twist by substituting the red food coloring with green for St. Patrick’s Day, or blue for a summer picnic.
A sprinkle of white chocolate chips or crushed Oreo cookies in the cream cheese layer offers extra indulgence.
How to Store Red Velvet Cheesecake Brownies
Once cooled, keep these brownies in an airtight container in the fridge. The cheesecake layer makes refrigeration essential.
They’ll stay fresh and flavorful for up to 4 days.
For longer storage, freeze individually wrapped squares in freezer bags. Thaw in the fridge overnight and serve chilled or at room temperature for the perfect bite every time.
Red Velvet Cheesecake Brownies Recipe
Ingredients
For the red velvet brownies:
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon white vinegar
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 1 cup sugar
- 1 tablespoon red food coloring
- 8 tablespoons unsalted butter melted, plus more for greasing
- 2 eggs
- 1/2 teaspoon vanilla extract
For the cheesecake filling:
- 1 large egg yolk
- 3 tablespoons sugar
- 1 8-ounce package cream cheese, softened
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Prepare an 8×8-inch baking pan by lining it with parchment paper and greasing it lightly with butter.
- In a large mixing bowl, combine the melted butter with sugar, cocoa powder, vanilla extract, red food coloring, and salt, stirring until the mixture is cohesive. Blend in the vinegar.
- Beat the eggs separately, then incorporate them into the batter. Gently fold in the flour, mixing only until no streaks remain. Pour the batter into the prepared pan, reserving ¼ cup to use later for the swirl topping.
- Using a mixer, blend the cream cheese with the sugar, egg yolk, and vanilla extract until smooth and creamy. Spread this mixture evenly over the brownie batter in the pan. Drop spoonfuls of the reserved brownie batter over the cheesecake layer. With a knife or toothpick, swirl the batters together to create a marbled effect.
- Bake for 30 minutes or until the center is just set. Allow the brownies to cool completely in the pan before lifting out the parchment and slicing into squares.