Dessert

Red Velvet Cheesecake Brownies Recipe

ByThomas Greene October 13, 2025October 13, 2025

Introduction

Red Velvet Cheesecake Brownies combine the rich, moist texture of red velvet with a smooth, creamy cheesecake layer swirled throughout. This decadent treat is perfect for those who want the best of both worlds in a single, indulgent dessert.

A square slice of dessert with three distinct layers sits on a white plate on a white marbled surface. The bottom layer is dark brown and dense, like a brownie base. The middle layer is thick and creamy white, smooth in texture. The top layer is a crumbly, bright red cake layer. On top of this red layer is a thin white frosting with red drizzle forming wavy lines. In the background, there is a blurred view of a white cup with a woman's hand holding it. Red flower petals are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 tablespoon cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: In a large mixing bowl, whisk together the melted butter and 1 cup sugar until smooth. Add the 2 eggs, 1 teaspoon vanilla extract, and red food coloring. Stir until well combined.
Step 3: Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Step 4: In a separate bowl, beat the softened cream cheese and 1/4 cup sugar together until smooth. Add the egg and 1/2 teaspoon vanilla extract, beating until creamy and free of lumps.
Step 5: Pour about 3/4 of the red velvet brownie batter into the prepared pan, spreading evenly.
Step 6: Carefully pour the cheesecake mixture over the brownie layer, spreading gently to the edges.
Step 7: Drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer. Use a knife or toothpick to swirl the batter through the cheesecake for a marbled effect.
Step 8: Bake for 30-35 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
Step 9: Let the brownies cool completely in the pan on a wire rack. For cleaner cuts, chill in the refrigerator for at least 30 minutes before slicing.
Step 10: Slice into squares and serve as is, or add whipped cream or chocolate sauce for extra indulgence.

Tips & Variations

Use full-fat cream cheese for a richer cheesecake layer and better texture.
To intensify the red velvet flavor, add a teaspoon of vinegar and a half teaspoon of baking soda to the brownie batter.
For a nutty twist, sprinkle chopped pecans or walnuts on top before baking.
Try substituting the red food coloring with beet juice powder for a natural color alternative.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the fridge. Reheat slightly in a microwave or enjoy chilled for the best texture.

How to Serve

A close-up of a three-layer square dessert on a white plate set on a white marbled surface, with a spoon resting beside it. The bottom layer is dense and dark brown, resembling a brownie base with a moist texture. The middle layer is thick, smooth, and creamy white, appearing like a rich cheesecake filling. The top layer is bright red and crumbly, resembling red velvet cake crumbs with a creamy white frosting drizzled in a swirled pattern and a thin red sauce drizzled on top. Red petals are scattered around the plate on the white marbled surface. In the background, a blurred glass cup with a light-colored drink and a woman's hand holding a red petal is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boxed red velvet mix instead of making the batter from scratch?

Yes, you can substitute boxed red velvet brownie mix for the homemade batter. Simply prepare the mix according to package instructions, then proceed with layering and swirling the cheesecake mixture as directed.

How do I prevent the cheesecake layer from cracking?

Make sure to beat the cream cheese mixture well to remove lumps and avoid overbaking the brownies. Baking until just set and allowing them to cool gradually will help keep the cheesecake layer smooth and crack-free.