Red Velvet Cheesecake Brownies (Printable)

Fudgy red velvet brownies with creamy cheesecake swirls—perfect for indulgent occasions and celebrations.

# What You'll Need:

→ Red Velvet Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, at 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

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing edges to overhang for convenient removal.
02 - In a large mixing bowl, whisk melted butter and granulated sugar until smooth. Incorporate eggs, vanilla extract, and red food coloring; blend until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined, avoiding overmixing to maintain brownie texture.
04 - Set aside 1/4 cup red velvet batter for swirling. Spread remaining batter evenly across the prepared baking pan.
05 - In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract; beat until creamy and completely lump-free.
06 - Pour cheesecake mixture over red velvet batter in the pan and spread evenly to cover entire surface.
07 - Dollop reserved red velvet batter by spoonfuls over the cheesecake layer. Use a knife or skewer to create decorative swirls throughout.
08 - Bake for 35 minutes, or until center is just set and a toothpick inserted in the center emerges with a few moist crumbs.
09 - Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into squares.

# Top Tips:

01 -
  • The fudgy brownie base stays moist for days and actually improves after a night in the fridge.
  • Cheesecake swirls make every square look bakery perfect without any special skills required.
  • One pan, two batters, and you end up with something that feels way fancier than the effort you put in.
02 -
  • Cold cream cheese will leave you with cheesecake lumps no amount of mixing can fix, so let it sit out for an hour before you start.
  • Overbaking turns these from fudgy to dry, so pull them when they still look slightly underdone in the very center.
  • Chilling isn't optional, it's what makes the cheesecake layer firm enough to cut clean edges instead of a gooey mess.
03 -
  • Use a hot, dry knife to cut the brownies, wiping it clean between each slice so the cheesecake doesn't drag.
  • If your cheesecake layer cracks while baking, it means your oven was too hot or you overmixed the batter, but honestly it'll still taste perfect.
  • Line your pan with enough parchment overhang that you can lift the whole block out before cutting, it makes cleanup almost nonexistent.
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