Red Velvet Cheesecake Brownies Recipe

If you're looking for the ultimate chocolate-meets-cheesecake dessert, these Red Velvet Cheesecake Brownies are about to blow your mind! Seriously, the first time I made these, Emily took one bite and said "Mom, these are dangerous." She wasn't wrong – these brownies disappeared faster than anything I've ever made.

I'll be honest, I was a little intimidated by the whole cream cheese swirl thing at first. Would it be too complicated? Would it even work? But once I actually made them, I realized how ridiculously easy they are. The swirl happens almost by itself, and the result looks like something from a fancy bakery.

If you're into brownies (and who isn't?), you might also want to check out my Fudgy S'mores Brownies – they're another family favorite that always gets requested!

Jump to:

• Why You'll Love This Red Velvet Cheesecake Brownies Recipe
• Ingredients For Red Velvet Cheesecake Brownies
• How To Make Red Velvet Cheesecake Brownies
• Storage And Serving Suggestions
• My Best Tips For Perfect Results
• Variations To Try With These Brownies
• Red Velvet Cheesecake Brownies Faqs
• Recipes You May Like
• Final Thoughts On This Recipe
• Butter Cookies

Why You'll Love This Red Velvet Cheesecake Brownies Recipe

Let me tell you why these red velvet brownies need to be on your baking list ASAP:

• Two desserts in one – Rich brownie base with creamy cheesecake topping
• Ready in just 50 minutes – From mixing bowl to cooling rack
• Gorgeous presentation – That cream cheese swirl looks so fancy
• Perfect texture combo – Fudgy brownies meet smooth cheesecake
• Not overly sweet – The tanginess from cream cheese balances everything perfectly
• Makes great gifts – Package these up and watch people's faces light up

Ingredients For Red Velvet Cheesecake Brownies

Here's everything you need to make these amazing red velvet cheesecake brownies:

For The Red Velvet Brownies:

• 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)
• 1 Large Egg (at room temperature)
• ⅓ cup Granulated Sugar

The room temperature thing matters here! Cold cream cheese won't mix smoothly, and cold eggs won't emulsify properly. I usually set mine on the counter about an hour before baking.

How To Make Red Velvet Cheesecake Brownies

Making these cheesecake brownies is way easier than you'd think. Let me walk you through it!

Preparing The Red Velvet Brownie Base

1. Preheat your oven to 350°F and line an 8x8 inch pan on all sides with parchment paper. I like to let the parchment hang over the edges – makes lifting the brownies out super easy later.
2. In a medium bowl, combine the melted butter and granulated sugar. Whisk these together until the mixture looks glossy and smooth. It should take about a minute.
3. Add the eggs and whisk vigorously for about 2 minutes. This step is what gives you that beautiful crackly top! The mixture should look slightly foamy and emulsified. Don't skip this step – it's important!
4. Add the vanilla extract and red food coloring. Stir everything together until the color is evenly distributed throughout. The batter should be a gorgeous deep red color.
5. Add the flour, cocoa powder, and salt all at once. Mix until everything is just combined and you can't see any streaks of flour. Don't overmix here – we want fudgy brownies, not cakey ones!
6. Pour the batter into your prepared pan and spread it into an even layer with a spatula. Make sure you get it into all the corners.

Creating The Cream Cheese Swirl

7. Combine all the cream cheese ingredients in a mixing bowl. Use your whisk and beat everything together until it's completely smooth and creamy. There shouldn't be any lumps – I learned this the hard way when I tried to rush it once!
8. Drop the cream cheese mixture in large dollops on top of the red velvet brownie batter. I usually do about 6-8 big spoonfuls scattered across the surface.
9. Use a butter knife to make big swirls through both layers. Don't overthink this part – just drag your knife through the cream cheese and brownie batter in swooping motions. It'll look beautiful no matter what!

Baking And Cooling

10. Bake for 30 to 35 minutes or until a knife inserted into the middle comes out clean. Start checking at 30 minutes because every oven is different. The edges should look set and the center should be just barely jiggly.
11. Allow to cool completely before slicing. This is HARD because they smell amazing, but warm brownies will be too soft to cut cleanly. I usually let mine cool for at least an hour.

Once they're cool, you can cut them into 9 huge brownies or 16 smaller ones, depending on what you're going for!

Storage And Serving Suggestions

Store your red velvet cheesecake brownies in an airtight container in the refrigerator for up to 5 days. The cream cheese layer needs to be kept cold, so don't leave these out on the counter like regular brownies.

You can serve them cold straight from the fridge (my preference) or let them sit at room temperature for about 15 minutes before serving. Both ways are delicious!

Want to freeze them? Wrap individual brownies tightly in plastic wrap, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before eating.

My Best Tips For Perfect Results

Here are all the tricks I've learned from making these red velvet brownies more times than I can count:

• Room temperature ingredients are crucial – Cold cream cheese will be lumpy and won't swirl nicely. Trust me on this one!
• Don't skip the whisking step – That 2 minutes of whisking the eggs creates that signature crackly brownie top. It's worth the arm workout.
• Use gel food coloring if you can – It gives a more vibrant red color without adding extra liquid to your batter. Liquid food coloring works too, just might be slightly less intense.
• Line your pan well – Those parchment paper overhangs make lifting the whole batch out so much easier for clean cutting.
• Let them cool completely – I know, I know. But seriously, these need time to set up properly or they'll be a mess when you try to cut them.
• Use an 8x8 pan, not a 9x9 – The smaller pan gives you thicker brownies with the perfect brownie-to-cheesecake ratio. A 9x9 will work but they'll be thinner.

What's your biggest baking challenge? Mine used to be waiting for things to cool – still working on that patience thing!

Variations To Try With These Brownies

These red velvet cheesecake brownies are perfect as-is, but here are some fun twists:

Add chocolate chips: Fold ½ cup of white chocolate chips into the red velvet batter before baking. So good!

Make them festive: Add a few drops of peppermint extract to the cream cheese layer for a holiday twist.

Double the cheesecake: Love cheesecake? Make 1.5x the cream cheese mixture for an extra thick swirl.

Try different pans: Use a 9x13 pan and double the recipe for a crowd. They'll be thinner but still delicious.

Add a ganache topping: Drizzle melted chocolate over the cooled brownies for extra decadence. Because why not?

Red Velvet Cheesecake Brownies Faqs

Recipes You May Like

If you're obsessed with these red velvet cheesecake brownies, you'll definitely want to try these other treats:

• Christmas Red Velvet Cheesecake Cupcakes – Same amazing flavor combo in cupcake form! Perfect for parties.
• Fudgy S'mores Brownies – Another brownie recipe that disappears in minutes at our house.
• Spiderweb Brownies – A fun decorated brownie that kids (and adults) go crazy for.

Final Thoughts On This Recipe

These red velvet cheesecake brownies have seriously become one of my most-requested recipes. I've made them for birthday parties, Valentine's Day, Christmas gatherings, and random Tuesday nights when we just wanted something special.

The thing I love most? They look incredibly impressive but are actually pretty forgiving. Even if your cream cheese swirl isn't perfect (mine rarely is), they still turn out beautifully. The combination of fudgy red velvet brownie with tangy cream cheese is just perfection.

Last month, I brought these to a potluck and three different people asked for the recipe before the night was over. One friend even texted me the next day saying she'd already made them and her husband declared them the best brownies he'd ever had. That's the kind of response these get!

So go ahead and make these for your next gathering, or just make them for yourself because you deserve something delicious. Either way, I guarantee you won't regret it!

Don't forget to save this recipe to Pinterest so you can find it when that brownie craving hits!