red velvet cheesecake brownies

Red Velvet Cheesecake Brownies are a deliciously rich dessert combining the vibrant flavors of red velvet brownies with creamy cheesecake swirls. This recipe delivers a moist, tender brownie base with luscious dollops of cheesecake that create a beautiful marbled pattern and an indulgent texture contrast.

You’ll love these brownies because the cocoa and tangy vinegar bring classic red velvet flavor, while the cream cheese filling adds luscious sweetness and richness. The careful layering and swirling of batters ensure every bite is a perfect blend of chocolate, cream cheese, and vibrant red color. These brownies are ideal for festive occasions or anytime you crave a luxurious treat.

Ingredients

Red Velvet Brownies

• 1 cup white sugar
• ½ cup unsalted butter, melted
• ¼ cup unsweetened cocoa powder
• 1 ounce red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• ¼ teaspoon salt
• 2 large eggs, slightly beaten
• ¾ cup all-purpose flour

Cheesecake Filling

• 8 oz cream cheese, at room temperature
• ¼ cup white sugar
• 1 large egg
• ¼ teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.

2. In a large mixing bowl, whisk together sugar and melted butter. Stir in cocoa, red food coloring, vanilla extract, vinegar, and salt, mixing well to avoid lumps.

3. Add eggs and mix until thoroughly combined.

4. Stir in flour until just combined; set aside about ¼ cup of the batter for swirling.

5. Pour the remaining batter into the prepared baking dish, spreading evenly.

6. Prepare the cheesecake filling by beating cream cheese with sugar on medium speed until light and fluffy.

7. Add egg and vanilla extract to the cream cheese mixture, beating until well blended and mostly smooth.

8. Spoon dollops of the cheesecake batter evenly over the brownie batter in the pan.

9. Drizzle the reserved ¼ cup of brownie batter over the cheesecake dollops.

10. Use a knife or skewer to gently swirl the layers together to create a marbled effect.

11. Bake for 30 to 35 minutes, or until the top is set and edges start pulling away from the pan.

12. Cool completely before cutting into bars. Store any leftovers covered in the refrigerator.

My Best Tips for Success

• Use gel red food coloring for vibrant color without adding excess liquid.

• Don’t overmix the batter once flour is added to keep brownies tender.

• Use room temperature cream cheese for smooth cheesecake filling.

• Gently swirl layers for an attractive marble pattern without blending completely.

• Allow brownies to cool before slicing for clean cuts.

Delicious Variations to Try

• Add chocolate chips or chunks to the brownie batter for extra texture.

• Mix a teaspoon of espresso powder into the batter for depth of flavor.

• Top with cream cheese frosting for double cheesecake flavor.

• Sprinkle with festive colored sugar or edible glitter for holidays.

• Use white chocolate in the cheesecake filling for sweetness.

Frequently Asked Questions

Can I use regular liquid food coloring?

Yes, but gel food coloring provides deeper color with less liquid.

How to store these brownies?

Keep chilled in an airtight container for up to 5 days.

Can the cheesecake filling be made ahead?

Yes, prepare in advance and refrigerate until ready to use.

Are these brownies gluten-free?

No, substitute with gluten-free flour blends if necessary.

Can I freeze these brownies?

Yes, wrap tightly and freeze for up to 3 months; thaw before serving.

Red Velvet Cheesecake Brownies

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• Author: Emma Hart
• Total Time: 45 minutes
• Yield: 16 brownies 1x
• Diet: Vegetarian

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Description

Deliciously rich brownies combining vibrant red velvet flavor with creamy cheesecake swirls, resulting in moist, tender brownies with beautiful marbled patterns and indulgent texture contrast.

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Ingredients

Scale 1x2x3x

Red Velvet Brownies

1 cup white sugar

½ cup unsalted butter, melted

¼ cup unsweetened cocoa powder

1 ounce red food coloring

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

¼ teaspoon salt

2 large eggs, slightly beaten

¾ cup all-purpose flour

Cheesecake Filling

8 oz cream cheese, at room temperature

¼ cup white sugar

1 large egg

¼ teaspoon vanilla extract

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Instructions

1. Preheat oven: Set to 350°F (175°C). Grease or line an 8×8‑inch pan with parchment paper.

2. Prepare brownie batter: In a bowl, whisk sugar and melted butter. Add cocoa, food coloring, vanilla, vinegar, and salt, mixing until smooth.

3. Add wet ingredients: Stir in eggs until fully combined, then fold in flour just until incorporated. Reserve ¼ cup of batter for swirling.

4. Assemble base: Pour remaining batter into the pan, spreading evenly.

5. Make cheesecake layer: Beat cream cheese and sugar until light and fluffy. Add egg and vanilla, mixing until smooth and creamy.

6. Layer & swirl: Drop spoonfuls of cheesecake mixture over brownie batter. Drizzle reserved brownie batter on top, then use a knife to gently swirl into a marbled pattern.

7. Bake: Bake 30–35 minutes, or until the top is set and edges pull away slightly from the pan.

8. Cool & serve: Let cool completely before cutting. Store covered in the refrigerator.

See also  Lemon cream cheese bars​

Notes

Use gel red food coloring for vibrant color without excess liquid.

Avoid overmixing once flour is added to keep brownies tender.

Use room temperature cream cheese for smooth filling.

Swirl batter gently to create attractive marble pattern.

Cool brownies before slicing for clean edges.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Dessert, Bars
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/16 recipe
• Calories: 255
• Sugar: 22 g
• Sodium: 90 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 70 mg

Keywords: red velvet cheesecake brownies, red velvet brownies, cheesecake swirls, festive dessert, chocolate cheesecake brownies