Red Velvet Cheesecake Brownies

Look, I know what you're thinking – another brownie recipe? But hear me out! These red velvet cheesecake brownies are completely different from anything I've made before, and I'm kind of obsessed with them.

I first tried making these last February when Emily asked if we could make "fancy brownies" for her school's Valentine's party (she's 12 now and suddenly everything needs to be "fancy"). I wasn't sure how they'd turn out, but wow – they were gone in like 10 minutes! The moms were actually asking me for the recipe, and one of them told me these were better than the ones from that expensive bakery downtown. Score!

What really makes these special is that swirl of tangy cream cheese cutting through the rich, fudgy red velvet base. It's not too sweet, not too heavy – just this perfect balance that makes you want another piece (and then maybe just one more). If you're a fan of rich, decadent desserts, you might also want to check out my Fudgy S'mores Brownies for another crowd-pleasing option.

Jump to:

• Why You Will Love These Red Velvet Cheesecake Brownies
• Ingredients For Red Velvet Cheesecake Brownies
• How To Make Red Velvet Cheesecake Brownies
• Storage & Reheating
• Tips For Making The Best Red Velvet Cheesecake Brownies
• Red Velvet Cheesecake Brownies FAQs
• Recipes You May Like
• Final Thoughts
• Red Velvet Cheesecake Brownies

Why You Will Love These Red Velvet Cheesecake Brownies

• Super simple to make – No fancy techniques or equipment needed. Just two bowls and about 15 minutes of prep time!
• That stunning color – The deep red color makes these perfect for Valentine's Day, Christmas, or any time you want to impress someone
• Fudgy texture – These aren't cake-like brownies. They're dense, chewy, and incredibly moist (I know some people hate that word, but it's just accurate here!)
• Cheesecake swirl – The tangy cream cheese layer adds this amazing contrast that keeps every bite interesting
• Make ahead friendly – These actually taste better the next day after the flavors have had time to hang out together
• Feeds a crowd – One batch makes 16 good-sized brownies, perfect for parties or potlucks

Ingredients For Red Velvet Cheesecake Brownies

For the red velvet brownie layer:

• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 ½ teaspoons red food coloring
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• ¾ cup all-purpose flour
• 3 Tablespoons Dutch process cocoa powder

For the cream cheese swirl:

• 8 ounces cream cheese, at room temperature (this is important!)
• 1 large egg, at room temperature
• ⅓ cup granulated sugar

A couple of notes on ingredients – I use Dutch process cocoa powder because it gives these red velvet brownies with cream cheese a deeper, richer chocolate flavor without being too intense. Regular cocoa powder works too, but the color won't be quite as vibrant. And please, please make sure your cream cheese is actually soft before you start. I learned this the hard way when I tried to rush it once and ended up with lumpy cream cheese (not cute).

How To Make Red Velvet Cheesecake Brownies

Preparing The Pan

1. Preheat your oven to 350°F. Don't skip the preheating – starting with a hot oven helps create that gorgeous crackly top.
2. Line an 8x8 inch pan with parchment paper on all sides. I like to leave some overhang so I can easily lift the brownies out later. Trust me, this makes cutting them so much cleaner!

Making The Red Velvet Brownie Batter

3. In a medium bowl, whisk together the melted butter and granulated sugar until it looks glossy and smooth. This takes about 30 seconds of good whisking.
4. Add the eggs and whisk vigorously for about 2 minutes. Your arm might get tired, but this step is what creates that beautiful crackly top we all want! The mixture should look slightly foamy and lighter in color.
5. Stir in the vanilla extract and red food coloring until everything is evenly combined. The batter should be this gorgeous deep red color now.
6. Add the flour, cocoa powder, and salt. Mix just until you don't see any white streaks of flour anymore. Don't overmix – we want fudgy brownies, not tough ones!
7. Pour the batter into your prepared pan and spread it into an even layer with a spatula.

Creating The Cheesecake Swirl

8. In a separate bowl, whisk together the softened cream cheese, egg, and sugar until completely smooth and creamy. This takes about a minute of whisking. No lumps allowed here!
9. Drop large dollops of the cream cheese mixture all over the top of the red velvet brownie batter. I usually do about 6-8 dollops spread evenly across the surface.
10. Take a butter knife and make big, swooping swirls through both layers. Don't overthink this part – messy swirls look beautiful! I like to make figure-eight motions across the pan.

Baking

11. Bake for 30 to 35 minutes. You'll know they're done when a knife inserted into the center comes out with just a few moist crumbs. The top should look set and not jiggly.
12. Let the brownies cool completely in the pan before cutting. I know it's hard to wait (Emily always hovers around the kitchen when these are cooling), but warm cheesecake brownies are nearly impossible to cut cleanly.

Pro tip: For the cleanest cuts, refrigerate the brownies for an hour before slicing. Wipe your knife clean between each cut!

Storage & Reheating

Because these cheesecake swirl brownies have that cream cheese layer, you need to store them in the refrigerator. Put them in an airtight container and they'll keep for up to 5 days.

Honestly? I think they taste best cold straight from the fridge. The texture gets even more fudgy and the flavors have time to develop. But if you prefer them at room temperature, just let them sit out for about 20 minutes before eating.

You can also freeze these for up to 3 months! I like to wrap individual brownies in plastic wrap, then put them all in a freezer bag. When you want one, just thaw it in the fridge overnight. Perfect for when you need a last-minute dessert or when the brownie craving hits!

Tips For Making The Best Red Velvet Cheesecake Brownies

• Room temperature ingredients are key – Both the eggs and cream cheese need to be at room temperature. Cold ingredients won't mix properly and you'll end up with a lumpy cheesecake layer (been there, done that, wasn't great).
• Don't skip the whisking step – When you whisk the eggs with the butter and sugar for 2 minutes, you're incorporating air that creates that signature crackly brownie top. It's worth the arm workout!
• Use good quality food coloring – Cheap food coloring can give these a weird artificial taste. I use gel food coloring because you need less of it and the color is more vibrant.
• Check for doneness early – Ovens vary, so start checking at 30 minutes. You want the brownies just set in the middle, not dry. They'll continue cooking a bit as they cool.
• Make your swirls bold – Don't be shy with the swirling! Big, dramatic swirls look way prettier than timid little ones.
• Cut with a hot knife – Run your knife under hot water, dry it off, then cut. This gives you those bakery-perfect clean edges.

Want to get really fancy? I sometimes dust these with powdered sugar before serving, or drizzle them with white chocolate. Not necessary, but it makes them look extra special!

Red Velvet Cheesecake Brownies FAQs

Recipes You May Like

• Christmas Red Velvet Cheesecake Cupcakes – If you're into the red velvet and cheesecake combo, you need to try these cupcakes! They're basically these brownies in cupcake form.
• Pumpkin Cheesecake Brownies – Another amazing cheesecake brownie variation that's perfect for fall. The pumpkin flavor is incredible with the chocolate.
• Fudgy S'mores Brownies – These have that same fudgy texture but with marshmallow and graham cracker mixed in. Total crowd-pleaser!

Final Thoughts

These red velvet cheesecake brownies have become one of my most-requested recipes. I've made them for birthday parties, potlucks, Valentine's Day, and just random Tuesday nights when we needed something special. They look fancy enough to impress people, but they're honestly so easy to make.

The combination of that fudgy red velvet brownie base with the tangy cream cheese swirl is just unbeatable. Every single time I make these, someone asks for the recipe. And now you have it!

Go ahead and make these for your next gathering (or just for yourself – no judgment here). Don't forget to save this recipe to Pinterest so you can find it later when that brownie craving hits!