Red Velvet Cheesecake Brownies

Save this recipe on:

Red velvet and cheesecake—two beloved desserts on their own—come together in a swirled masterpiece that’s as gorgeous as it is indulgent. I still remember the first time I made these Red Velvet Cheesecake Brownies for a dinner party. They were gone before the main course was even cleared, and everyone kept asking for the recipe. That striking red-and-white marbled top looks like something straight out of a bakery, but the beauty of this dessert is just how easy it is to whip up at home.

What I love about this recipe is the way it combines richness and balance. You get that classic cocoa-kissed red velvet flavor with a slight tang, perfectly complemented by a smooth, creamy cheesecake swirl. It’s like two desserts in one—dense and fudgy with a luscious cheesecake ribbon in every bite. Whether you’re baking for Valentine’s Day, the holidays, or just because, these brownies make any occasion feel a bit more special.

---

Why You’ll Love These Red Velvet Cheesecake Brownies

• Two desserts in one: It’s part brownie, part cheesecake—what’s not to love?
• Eye-catching swirls: These are guaranteed to impress guests (and your Instagram feed).
• Easy to make: No fancy equipment or techniques needed.
• Perfect for any occasion: From holidays to birthdays to lazy Sundays.
• Rich, fudgy texture: They’re everything you want in a brownie, with a velvety twist.

---

What Kind of Cocoa Powder Should I Use for Red Velvet Cheesecake Brownies?

For the deep flavor and color in red velvet, I always recommend using unsweetened natural cocoa powder rather than Dutch-processed. Natural cocoa provides a slightly acidic profile that works well with the vinegar in the batter, helping the red food coloring pop and giving the brownies that signature flavor. If you’re after a deeper chocolate taste, you can use a blend of natural and Dutch-processed, but be careful—it can alter the texture slightly.

I’ve tried this recipe with a few brands, and honestly, even a basic grocery store cocoa powder does the trick beautifully. What matters more is the balance of cocoa, sugar, and cream cheese—each plays a role in how these brownies come together.

---

Options for Substitutions

Even though this recipe feels a little luxurious, it’s actually very adaptable if you’re working with different ingredients or dietary needs:

• Butter: You can use margarine or a dairy-free butter alternative for a lactose-free version. Just be sure to use one with at least 80% fat content for the right texture.
• Red Food Coloring: If you’re sensitive to artificial dyes, beet powder or natural food coloring can be swapped in—just know the hue won’t be as bold.
• Cream Cheese: Dairy-free cream cheese alternatives work well in the swirl. Look for one that’s plain and has a similar texture to full-fat cream cheese.
• Sugar: Coconut sugar or a granulated sugar substitute like monk fruit can be used, but expect slight changes in taste and texture.
• Eggs: A flax egg (1 tbsp flaxseed + 3 tbsp water) can replace each egg to make it egg-free, though the brownies will be slightly more dense.

---

Ingredients for These Red Velvet Cheesecake Brownies

Each ingredient plays a key role in creating the rich texture, vivid color, and delicious flavor of these brownies. Here’s why they matter:

• Butter – Provides richness and helps create that dense, fudgy brownie texture we love.
• Granulated Sugar – Sweetens the brownie base and balances the tanginess of the cream cheese.
• Eggs – Essential for structure and binding both the brownie and cheesecake layers.
• Vanilla Extract – Enhances the overall flavor and gives warmth to both the brownie and cheesecake parts.
• Red Food Coloring – Gives the brownies their signature red hue and makes the swirls visually pop.
• Unsweetened Natural Cocoa Powder – Adds the mild chocolate flavor that defines red velvet.
• All-Purpose Flour – Provides structure without making the brownies too cakey.
• Salt – Just a pinch to balance the sweetness and bring out the flavors.
• White Vinegar – Helps activate the cocoa powder and enhances the red color while giving a subtle tang.
• Cream Cheese – The star of the swirl, adding a creamy, tangy contrast to the brownie layer.
• Powdered Sugar – Blends smoothly into the cream cheese for a velvety swirl without graininess.

---

Step 1: Prepare the Brownie Batter

Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. In a large bowl, melt the butter, then whisk in the granulated sugar until the mixture looks glossy and smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, vinegar, and red food coloring until fully incorporated.

---

Step 2: Add Dry Ingredients

Sift in the cocoa powder, all-purpose flour, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, or you’ll end up with cakier brownies. Reserve about ¼ cup of the batter and set it aside for the swirl topping. Pour the rest of the batter into your prepared pan and smooth it out evenly.

---

Step 3: Make the Cheesecake Swirl

In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar, egg yolk, and a splash of vanilla extract. Beat until creamy and lump-free. Pour the cheesecake mixture over the brownie layer and gently spread it across the surface.

---

Step 4: Create the Swirl

Take the reserved red velvet batter and dollop spoonfuls over the cheesecake layer. Use a knife or toothpick to gently swirl the brownie and cheesecake layers together—don’t overdo it, or you’ll lose that beautiful marbled effect.

---

Step 5: Bake

Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. The center should still jiggle slightly—that’s perfect for that soft, fudgy bite.

---

How Long to Cook the Red Velvet Cheesecake Brownies

These brownies need about 30 to 35 minutes in a preheated 350°F (175°C) oven. Start checking around the 30-minute mark. The edges should look firm and slightly pulled away from the pan, while the center remains a bit soft with a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs—avoid waiting until it’s completely clean, or you risk overbaking them.

Once baked, let the brownies cool completely in the pan on a wire rack. For the cleanest cuts and best flavor, I highly recommend chilling them in the fridge for at least 1 hour before slicing.

---

Tips for Perfect Red Velvet Cheesecake Brownies

• Use room temperature cream cheese and eggs to ensure a smooth, lump-free cheesecake swirl.
• Don’t skip the parchment paper. It makes removing and slicing the brownies much easier.
• Swirl gently. Use a butter knife or skewer to create elegant swirls—don’t overmix, or you’ll blur the layers.
• Chill before slicing. Cold brownies are easier to cut cleanly, and the texture firms up beautifully.
• Avoid overbaking. The center should look set but still slightly soft—this gives you that perfect fudgy bite.
• Use gel food coloring if possible—it delivers more vibrant red color without adding too much liquid.
• Let them rest overnight. Like many desserts, the flavor deepens after a day, and they’re even better the next day.

---

Watch Out for These Mistakes While Cooking

Even a simple recipe like these Red Velvet Cheesecake Brownies has a few traps that can throw things off. Keep these in mind for the best results:

• Using cold cream cheese – This will cause lumps in the cheesecake layer. Let it sit at room temp until soft.
• Overbaking – A dry brownie is a sad brownie. Pull them out when the center still has a little jiggle.
• Skipping the swirl – Just dumping the layers won’t give you that beautiful marbled look. Take the time to swirl thoughtfully.
• Too much food coloring – More isn’t better. Overdoing it can give a bitter taste. Use just enough for a vibrant red.
• Not lining your pan – Brownies can stick! Use parchment paper for easy removal and sharp edges.
• Overmixing the batter – This can make the brownies tough instead of tender and fudgy. Fold gently.

---

What to Serve With Red Velvet Cheesecake Brownies?

1. Fresh Berries

Strawberries or raspberries add a light, tart contrast to the richness of the brownies.

2. Whipped Cream

A dollop of freshly whipped cream adds airy sweetness and looks beautiful on a dessert plate.

3. Vanilla Ice Cream

Classic and indulgent—ice cream melts into the warm brownie for a dream combo.

4. Espresso or Coffee

The bold bitterness of coffee complements the sweetness and richness of the dessert.

5. Glass of Cold Milk

Old-school but perfect. It balances the dense texture and makes each bite even more satisfying.

6. Chocolate Drizzle

A light drizzle of dark chocolate ganache on top takes them to the next level.

7. Cream Liqueur (like Baileys)

Perfect for an adult dessert moment—sip alongside or pour a little over the top.

8. Salted Nuts

A handful of pecans or almonds adds crunch and saltiness, contrasting beautifully with the soft brownie.

---

Storage Instructions

To keep your Red Velvet Cheesecake Brownies fresh and flavorful, store them properly:

• Room Temperature: If you plan to eat them within a day, you can leave the brownies in an airtight container at room temperature.
• Refrigerator: For longer storage (up to 5 days), keep them in the fridge. The cream cheese layer makes refrigeration the safest option. Just bring them to room temperature before serving for the best texture.
• Freezer: These brownies freeze beautifully! Slice them first, then wrap each piece tightly in plastic wrap and store in a freezer-safe bag or container. They’ll last up to 2 months. Thaw in the fridge overnight or on the counter for an hour.

---

Estimated Nutrition (per serving, based on 16 squares)

Please note this is an estimate and can vary depending on brands and substitutions:

• Calories: 220
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 50mg
• Sodium: 120mg
• Carbohydrates: 25g
• Sugar: 18g
• Fiber: 1g
• Protein: 3g

These are rich and indulgent, so a small piece goes a long way. Perfect for satisfying a sweet tooth without overdoing it!

---

Frequently Asked Questions

Can I make these brownies ahead of time?

Yes! These brownies are actually better the next day. Bake them, cool completely, and store them in the fridge overnight. The flavors deepen and the texture sets beautifully.

Do I have to use red food coloring?

Nope! The food coloring is purely for aesthetics. You can leave it out if you prefer a more natural look—or swap it for beet powder for a natural alternative.

Can I double the recipe?

Absolutely. Just bake it in a 9×13-inch pan and increase the baking time by about 8–10 minutes. Keep an eye on the center so you don’t overbake.

How do I get clean cuts without smearing the cheesecake layer?

Use a sharp knife, and wipe it clean between each slice. For best results, chill the brownies first so they’re firm when cutting.

Can I use boxed brownie mix for the base?

Yes, in a pinch! Just make the batter as instructed on the box, then follow the cheesecake swirl steps. It won’t be quite as rich as homemade, but it’ll still taste great.

Is this recipe gluten-free?

Not as written, but you can substitute a 1:1 gluten-free flour blend in place of all-purpose flour. Just be sure all your other ingredients are certified gluten-free.

Why do my brownies sink in the middle?

This usually means they were underbaked or cooled too quickly. Let them bake fully and cool gradually at room temperature to avoid that dip.

Can I use low-fat cream cheese?

You can, but full-fat cream cheese gives a richer, creamier swirl. Low-fat may result in a thinner texture and slightly tangier taste.

---

Conclusion

Red Velvet Cheesecake Brownies are the kind of dessert that looks fancy but is secretly easy to make. That swirl on top always turns heads, and the combo of fudgy brownie with creamy cheesecake is nothing short of addictive. Whether you’re baking for a party, a special someone, or just yourself (no judgment!), this recipe delivers every time. Once you try it, don’t be surprised if it becomes your go-to brownie variation—it’s bold, beautiful, and absolutely irresistible.

---

Print

Save this recipe on: