Name: Red Velvet Cheesecake BrowniesRed Velvet Cheesecake Brownies
Prep time: 10 min
Cook time: PT-488454H49M18S
Total time: 2 h 40 min
Cuisine: American
Ingredients: ½ cup unsalted butter, melted and slightly cooled; 1 cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon red gel food coloring (or 2 teaspoons liquid red food coloring); 1 teaspoon distilled white vinegar; 2 teaspoons vanilla extract; ¾ cup all-purpose flour; ¼ cup unsweetened cocoa powder; ½ teaspoon salt; 1 cup block-style cream cheese, room temperature; 1 large egg, room temperature; ¼ cup granulated sugar; ½ teaspoon vanilla extract

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I made these Red Velvet Cheesecake Brownies to combine the decadence of three desserts—brownies, red velvet, and cheesecake—into one indulgent treat. They’re fudgy, creamy, tangy, and rich, all at once.

Red Velvet Cheesecake BrowniesRed Velvet Cheesecake Brownies

Why You’ll Love This Recipe

I love how this recipe blends textures and flavors in every bite: a dense, chewy red velvet brownie base topped with a smooth, tangy cheesecake swirl. When they bake, the swirl creates a marbled effect that looks as beautiful as it tastes. The contrast between the rich chocolatey base and the creamy cheesecake layer is simply irresistible. It’s the kind of dessert I make when I want something both eye-catching and crowd-pleasing.

Ingredients

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

½ cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon red gel food coloring (or 2 teaspoons liquid red food coloring)
1 teaspoon distilled white vinegar
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt

For the Cream Cheese Swirl:

1 cup block-style cream cheese, room temperature
1 large egg, room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract

Directions

I start by preheating the oven to 350 °F and lining an 8×8-inch baking pan with parchment paper.
In one bowl, I whisk together the flour, cocoa powder, and salt.
In another bowl, I whisk the melted butter and sugar until glossy. Then I add the eggs and whisk until the mixture becomes fluffy. After that, I stir in the food coloring, vinegar, and vanilla extract.
I combine the wet and dry ingredients just until blended, and then set aside ¼ cup of the batter for swirling later.
I pour the remaining batter into the prepared pan and spread it evenly.
For the cheesecake layer, I beat the cream cheese until smooth, then mix in the sugar, vanilla, and egg until creamy.
I spread the cheesecake mixture over the brownie batter in the pan. Then I dollop the reserved brownie batter on top and gently swirl it using a knife or skewer.
I bake the brownies for 28 to 30 minutes, until the center is set. After baking, I let them cool completely before slicing.

Servings and timing

This recipe yields 16 brownies from an 8×8-inch pan. The prep takes about 10 minutes, bake time is 28–30 minutes, and I usually allow about 2 hours for the brownies to cool and set before slicing.

Variations

Sometimes I skip the red coloring if I want a more natural look—it still tastes amazing.
I like adding ½ cup of white chocolate chips or chopped pecans to the brownie batter for a different texture.
For a more intense chocolate flavor, I’ve tried using Dutch-processed cocoa.
When baking for a larger group, I double the recipe and bake it in a 9×13-inch pan with similar bake time.
I’ve even turned them into brownie bites by baking them in a mini muffin tin—perfect for parties.

storage/reheating

I store these in an airtight container in the refrigerator for up to 7 days. If I want to enjoy them later, I wrap individual squares and freeze them for up to 2 months. When I’m ready to eat, I thaw them in the fridge overnight. They’re delicious straight from the fridge or at room temperature.

FAQs

Can I freeze these brownies?

Yes, I often freeze individual slices by wrapping them in plastic wrap and storing them in a sealed container. They thaw beautifully and still taste rich and creamy.

Do I have to use food coloring?

Not at all. I’ve made them without food coloring, and while they lose the iconic red hue, they still taste delicious.

Can I substitute the cream cheese layer with something else?

If I want to skip the cheesecake, I just bake the red velvet brownie base alone. It’s rich and chewy on its own.

What’s the best way to get clean cuts?

I chill the brownies in the fridge and use a sharp knife wiped clean between cuts. This helps get those perfect, bakery-style slices.

Can I make these ahead of time?

Absolutely. I usually bake them a day in advance, let them chill overnight, and slice them the next day. The flavors develop even more after resting.

Conclusion

These Red Velvet Cheesecake Brownies are one of my favorite bakes when I want to impress or treat myself to something extra special. The creamy cheesecake swirled into a rich, chewy brownie creates a dessert that’s both stunning and satisfying. Whether I serve them at a party or keep them in the fridge for a personal treat, they never disappoint.