There’s something undeniably indulgent about a dessert that combines two classics into one—especially when it looks as stunning as it tastes. These Red Velvet Cheesecake Brownies are rich, gooey, and beautifully marbled, marrying the chocolatey depth of red velvet with the creamy tang of cheesecake. They’re bold, festive, and downright irresistible.
Whether you’re celebrating a holiday, planning a romantic dinner, or just craving something sweet, this dessert delivers on flavor, texture, and visual wow-factor. And the best part? It’s surprisingly easy to make at home, with simple ingredients and step-by-step instructions.
Why You’ll Love These Red Velvet Cheesecake Brownies
- Perfectly layered texture: Fudgy brownie base, creamy cheesecake swirl.
- Great for any occasion: Valentine’s Day, Christmas, birthdays, or just because.
- Beautiful presentation: Marbled tops and vibrant red hue are always a showstopper.
- Simple ingredients: Pantry staples come together for a stunning result.
- Customizable: Add nuts, chocolate chips, or a drizzle of ganache if you like.
Ingredients
For the Red Velvet Brownies:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon salt
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides for easy lifting later. Lightly grease the paper.
2. Make the Red Velvet Brownie Batter
In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs, vanilla extract, and red food coloring, mixing until fully incorporated.
Sift the cocoa powder, flour, and salt directly into the bowl. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix—you want a rich, tender crumb, not cakey brownies.
3. Prepare the Cheesecake Swirl
In a separate bowl, beat the softened cream cheese and sugar together until smooth and lump-free. Add the egg and vanilla extract, and beat until creamy and fully blended.
4. Assemble the Brownies
Pour about ¾ of the red velvet brownie batter into the prepared pan and smooth it into an even layer.
Gently spread the cheesecake mixture on top, being careful not to mix the two layers too much. Dot the top with spoonfuls of the remaining brownie batter. Use a knife or toothpick to gently swirl the brownie batter into the cheesecake layer, creating a marbled effect.
5. Bake
Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs (not wet batter). Don’t overbake—these brownies should stay moist and fudgy.
6. Cool
Let the brownies cool completely in the pan on a wire rack. For cleaner cuts and more distinct layers, chill in the fridge for at least 30 minutes before slicing.
7. Slice and Serve
Use the parchment paper to lift the brownies from the pan. Slice into six generous squares. Serve plain or with a dollop of whipped cream, a dusting of powdered sugar, or a drizzle of chocolate sauce.
Tips for Perfect Red Velvet Cheesecake Brownies
- Room temperature cream cheese is key for a smooth cheesecake layer.
- Use gel food coloring if you want a more vibrant red with less liquid.
- Don’t skip the chilling step—it firms up the layers and makes slicing cleaner.
- Use a sharp knife dipped in hot water for neat, bakery-style cuts.
Variations
Want to mix it up?
- Add chocolate chips to the brownie batter for extra richness.
- Top with fresh raspberries or strawberries for a fruity contrast.
- Make it festive with holiday sprinkles or a drizzle of white chocolate.
- Use a heart-shaped cutter for Valentine’s Day treats.
Serving Ideas
These brownies pair wonderfully with:
- A scoop of vanilla ice cream
- Fresh berries
- A strong cup of coffee or espresso
- A glass of red wine or dessert liqueur
They’re perfect for dessert platters, potlucks, tea parties, or midnight snacks.
Storage & Make-Ahead Tips
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap individual brownies tightly and freeze for up to 2 months.
- Make ahead: Bake a day ahead and chill overnight for best flavor and texture.
A Treat for Every Season
Though they look like they were made for Valentine’s Day, these Red Velvet Cheesecake Brownies are a hit all year round. The rich chocolate base and creamy swirl feel right at home in winter, while the vibrant red and tangy flavor make them a bright surprise in summer.
From holidays to everyday indulgence, they’re a dessert you’ll turn to again and again.
Final Thoughts
These Red Velvet Cheesecake Brownies are everything you want in a dessert: rich, creamy, chocolatey, and beautiful. They strike the perfect balance between sweet and tangy, soft and chewy. Best of all, they’re easy to make with ingredients you probably already have at home.
If you’re looking for a dessert that looks like it came from a bakery but takes minimal effort, this is the recipe for you.
Share Your Swirl!
Did you bake these Red Velvet Cheesecake Brownies? We’d love to see them! Tag your creations with #VelvetBrownieSwirl on social media and show off those beautiful marbled layers.
Red Velvet Cheesecake Brownies
Ingredients
For the Red Velvet Brownies:
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- ¾ cup all-purpose flour
- ¼ teaspoon salt
For the Cheesecake Layer:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides for easy lifting later. Lightly grease the paper.
Make the Red Velvet Brownie Batter
- In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs, vanilla extract, and red food coloring, mixing until fully incorporated.
- Sift the cocoa powder, flour, and salt directly into the bowl. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix—you want a rich, tender crumb, not cakey brownies.
Prepare the Cheesecake Swirl
- In a separate bowl, beat the softened cream cheese and sugar together until smooth and lump-free. Add the egg and vanilla extract, and beat until creamy and fully blended.
Assemble the Brownies
- Pour about ¾ of the red velvet brownie batter into the prepared pan and smooth it into an even layer.
- Gently spread the cheesecake mixture on top, being careful not to mix the two layers too much. Dot the top with spoonfuls of the remaining brownie batter. Use a knife or toothpick to gently swirl the brownie batter into the cheesecake layer, creating a marbled effect.
Bake
- Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs (not wet batter). Don’t overbake—these brownies should stay moist and fudgy.
Cool
- Let the brownies cool completely in the pan on a wire rack. For cleaner cuts and more distinct layers, chill in the fridge for at least 30 minutes before slicing.
Slice and Serve
- Use the parchment paper to lift the brownies from the pan. Slice into six generous squares. Serve plain or with a dollop of whipped cream, a dusting of powdered sugar, or a drizzle of chocolate sauce.
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