Created on October 8th, 2025 at 12:42 pm
Red Velvet Cheesecake Brownies blend two beloved desserts into one delicious treat. They feature a rich red velvet brownie layered with a smooth cheesecake. This dessert looks stunning and tastes even better. Perfect for gatherings or a sweet treat at home!
Why You’ll Love This
These brownies are easy to make and always a crowd-pleaser. Their unique flavors and beautiful marbled appearance make them special. You’ll love the combination of creamy cheesecake and moist brownie. Plus, they are great for sharing or enjoying on your own.
Recipe Time
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Baking pan (8×8-inch)
- Parchment paper
- Toothpick or knife
How to Make It
Start by preheating your oven. Then, prepare the brownie batter and the cheesecake layer separately. Pour the brownie mix into the pan, add the cheesecake, and swirl to combine. Finally, bake until set and cool before serving.
Ingredients
For the Red Velvet Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Directions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. -
Prepare the Red Velvet Brownie Batter:
In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring. Stir until well combined. Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. -
Make the Cheesecake Layer:
In a separate bowl, beat the softened cream cheese and sugar together until smooth. Add the egg and vanilla extract, beating until creamy and free of lumps. -
Assemble the Brownies:
Pour about 3/4 of the red velvet brownie batter into the prepared baking pan, spreading it evenly. Carefully pour the cheesecake layer over the brownie layer, spreading it gently to the edges. Drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer. Use a knife or toothpick to swirl the red velvet batter through the cheesecake to create a marbled effect. -
Bake:
Bake for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). -
Cool:
Let the brownies cool completely in the pan on a wire rack before removing them. For cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes before slicing. -
Serve:
Slice the brownies into squares and serve them as is, or with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.
How to Serve This Recipe
These brownies are delicious on their own, but you can add whipped cream or ice cream for a treat. They are also great for parties or as a picnic dessert.
How to Store This Recipe
Store any leftover brownies in an airtight container in the fridge. They will stay fresh for about 5-7 days. You can also freeze them for up to 3 months.
Tips for Success
- Make sure the cream cheese is softened for easy mixing.
- Don’t overmix the brownie batter to keep it light and moist.
- Chill the brownies before cutting for cleaner slices.
- Experiment with different flavored toppings, like caramel or nuts.
Variation
This recipe stands out on its own, but you can add chocolate chips to the brownie batter for extra richness.
FAQs
Can I make these brownies ahead of time?
Yes, you can prepare and bake them a day or two before serving.
Do I have to use red food coloring?
While it gives the brownies their signature look, you can leave it out if you prefer a chocolate cheesecake brownie.
Can I substitute the cream cheese?
You can use mascarpone cheese or Greek yogurt, although the taste will differ slightly.
