These red velvet brownies are rich, fudgy, and topped with a gorgeous marbled cream cheese layer. Fudgy yet vibrant, the moist brownie base pairs perfectly with the creamy cheesecake swirl. These red velvet cheesecake brownies are perfect for sharing with family or serving on special occasions like Valentine’s Day.
Why You Will Love This Recipe
Aesthetic Swirls – The red velvet and white cheesecake create a stunning marbled effect
Sweet & Slightly Tangy – The cheesecake layer adds a tangy contrast that elevates the classic red velvet flavor.
Pairs with Everything – Coffee, milk, or a scoop of ice cream
Decadently Rich – Enjoy the perfect balance of fudgy brownie and creamy cheesecake in every bite.
What is Red Velvet?
Red velvet is not like a regular chocolate cake. It uses less cocoa powder, so the chocolate flavor is not overpowering. Vinegar helps create a moist crumb and adds a subtle tang. The iconic red color comes from food coloring.
Ingredients
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp gel red food coloring
- 1 tsp white vinegar
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1/2 tsp salt
Cheesecake Layer Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- ½ tsp vanilla extract
Click on the images for the direct link to the ingredients/tools I used:
Red Velvet Cheesecake Brownie Instructions
In a bowl, whisk together the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, then whisk again until fully combined. Set aside.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Set aside.
In another bowl, whisk together the melted butter and sugar. Add the eggs, vanilla extract, vinegar, and red food coloring. Mix until smooth.
Gently fold in the dry ingredients until just combined.
Line a baking pan with parchment paper. Pour most of the red velvet batter into the pan, reserving a small amount for the top.
Spoon the cheesecake mixture over the batter in several sections. Fill the empty spaces with the remaining red velvet batter.
Using a butter knife, gently swirl the batters together in figure-8 motions to create a marbled effect.
Bake in a preheated oven at 350°Ffor 35–40 minutes, or until the center is set with a slight jiggle.
Let cool completely before slicing for clean layers. Enjoy!
Red Velvet Brownie Baking Tips
- Use room temperature ingredients – Butter, eggs, and cream cheese should be at room temperature for a smoother batter.
- Do not overmix – Overmixing will make the brownies dense.
- Check doneness – Insert a toothpick into the brownie layer. If it comes out with a few moist crumbs, it’s ready.
- Cool completely – Let the brownies cool fully for clean, neat cuts.
- Chill for cleaner slices – For even neater pieces, refrigerate for 30 minutes before cutting.
Red Velvet Cheesecake Brownie Storage Tips
Room Temperature or Refrigerator – Store the brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freezer – Wrap each brownie individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months.
Red Velvet Cream Cheese Brownie
Ingredients
- 1 stick unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp gel red food coloring
- 1 tsp white vinegar
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1/2 tsp salt
- Cheesecake Layer Ingredients
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg room temperature
- ½ tsp vanilla extract
Instructions
- In a bowl, whisk together the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, then whisk again until fully combined. Set aside.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In another bowl, whisk together the melted butter and sugar. Add the eggs, vanilla extract, vinegar, and red food coloring. Mix until smooth.
- Gently fold in the dry ingredients until just combined.
- Line a baking pan with parchment paper. Pour most of the red velvet batter into the pan, reserving a small amount for the top.
- Spoon the cheesecake mixture over the batter in several sections. Fill the empty spaces with the remaining red velvet batter.
- Using a butter knife, gently swirl the batters together in figure-8 motions to create a marbled effect.
- Bake in a preheated oven at 350°Ffor 35–40 minutes, or until the center is set with a slight jiggle.
- Let cool completely before slicing for clean layers. Enjoy!
If you enjoyed this Red Velvet Cream Cheese Brownie recipe, you might also like my S’mores brownies recipe.
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