Red Velvet Cheesecake Brownies (Printable)

Fudgy brownies with red velvet base and creamy cheesecake swirls—ideal for celebrations and indulgent treats.

# What You Need:

→ Red Velvet Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring, liquid or gel
06 - 1/4 teaspoon salt
07 - 1/2 cup all-purpose flour
08 - 2 tablespoons unsweetened cocoa powder

→ Cheesecake Layer

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large bowl, whisk melted butter with sugar until smooth. Add eggs, vanilla extract, and red food coloring; mix until fully incorporated.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined, taking care not to overmix the batter.
04 - Reserve 1/4 cup of red velvet batter in a separate bowl. Spread remaining batter evenly across the prepared pan.
05 - Beat softened cream cheese in a medium bowl until smooth. Add sugar, egg, and vanilla extract; beat until creamy and completely lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread evenly to cover.
07 - Dollop reserved red velvet batter by spoonfuls over the cheesecake layer. Use a knife or skewer to drag through and create decorative swirls.
08 - Bake for 35 minutes until the center is just set. Insert a toothpick; it should emerge with a few moist crumbs. Do not overbake.
09 - Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into 16 squares.

# Expert Advice:

01 -
  • The fudgy red velvet base meets tangy cheesecake in every single bite, no layering luck required.
  • It looks bakery fancy but uses one bowl for each layer and basic pantry ingredients.
  • They slice cleanly after chilling, so you get those perfect Instagram swirls without the mess.
  • Freezes beautifully, which means you can pull off spontaneous dessert magic anytime.
02 -
  • Overmixing the brownie batter once you add flour turns fudgy into cakey, so fold just until the streaks disappear.
  • Cold cream cheese will never smooth out no matter how long you beat it, leaving little white specks in your swirl.
  • Cutting warm brownies creates a gooey mess, patience and chilling time are non-negotiable for clean edges.
03 -
  • Run your knife under hot water and wipe it dry between cuts for the cleanest edges and prettiest swirls.
  • If your cheesecake layer cracks slightly during baking, don't panic, it happens and tastes just as good.
  • Use gel food coloring if you want that deep jewel-toned red without adding extra liquid to the batter.
  • Let the pan come to room temperature before cutting if you want super fudgy texture instead of firm slices.
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