Red Velvet Cheesecake Brownies

These Red Velvet Cheesecake Brownies are rich, fudgy, and incredibly indulgent. I love how the deep red brownie base pairs perfectly with a luscious layer of tangy cheesecake swirled on top. They’re eye-catching, decadent, and always a hit whenever I bring them to a gathering or bake them for a special treat.

Why You’ll Love This Recipe

I love how these brownies combine the best of both worlds—classic red velvet flavor and creamy cheesecake. The contrast between the chocolatey base and the smooth swirl on top is not only beautiful but absolutely delicious. They’re also easy to slice, store well, and taste even better the next day.

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, melted

• Granulated sugar

• Cocoa powder

• Red food coloring

• Eggs

• Vanilla extract

• All-purpose flour

• Salt

• White vinegar or lemon juice (for that signature red velvet tang)

For the cheesecake swirl:

• Cream cheese, softened

• Granulated sugar

• Egg

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. I mix melted butter, sugar, cocoa powder, red food coloring, eggs, vanilla, and vinegar in a bowl until smooth.

3. I fold in flour and salt just until combined, being careful not to overmix.

4. I pour most of the batter into the prepared pan, reserving a few spoonfuls for swirling later.

5. In another bowl, I beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.

6. I pour the cheesecake mixture over the brownie batter and gently spread it into an even layer.

7. I drop small spoonfuls of the reserved brownie batter on top and use a knife to swirl it through the cheesecake layer.

8. I bake for 30–35 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.

9. I let the brownies cool completely before slicing into squares.

Servings and timing

This recipe makes 9 to 12 brownies and takes about 1 hour total (20 minutes prep, 30–35 minutes baking, plus cooling).

Variations

• I sometimes add white chocolate chips to the brownie layer for extra sweetness.

• I use a heart-shaped cutter for festive occasions like Valentine’s Day.

• For extra tang, I swirl in a little sour cream with the cream cheese filling.

• I dust the cooled brownies with powdered sugar or drizzle melted chocolate over the top.

Storage/Reheating

I store the brownies in an airtight container in the fridge for up to 5 days. I like them chilled, but I also let them sit at room temperature for 10 minutes before serving for a softer bite. They also freeze well—just wrap tightly and thaw overnight in the fridge before enjoying.

FAQs

Can I use natural red food coloring?

Yes, I’ve used beet powder or natural liquid coloring, but the red may be more muted. It still tastes amazing.

Do I have to use vinegar in the batter?

Yes, I include a small amount of vinegar to activate the cocoa and enhance the red velvet flavor—it gives that subtle tang.

Can I make these in a larger pan?

Yes, I double the recipe for a 9×13-inch pan and bake a few minutes longer, checking doneness with a toothpick.

How do I get clean brownie slices?

I use a sharp knife wiped clean between cuts. Chilling the brownies first also helps get neat edges.

Can I make this without food coloring?

Absolutely. I skip the color for a “chocolate cheesecake brownie” version that’s just as delicious.

Conclusion

These Red Velvet Cheesecake Brownies are rich, velvety, and just the right amount of indulgent. I love the mix of textures and flavors, and they always disappear fast when I share them. Whether I’m baking for a party or just a quiet night in, these are a guaranteed treat.

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