Brownies & Bars/ Cheesecakes/ Dessert/ no mixer

Red Velvet Cheesecake Brownies

May 24, 2022

These rich and fudgy red velvet brownies are swirled with creamy cheesecake for an amazing dessert. They are decadent, rich, and so yummy! Plus, the beautiful red color makes them look just as good as they taste!

Red Velvet Brownies

Brownies are a true weakness of mine. They’re pretty much the perfect desert: super chocolatey, fudgy, rich….how could they be bad? Be it caramel brownies, white chocolate chip brownies, or chocolate coconut brownies, leave me alone in a room with a full pan of them and they’ll be gone in about 10 minutes. Guaranteed.

These red velvet cheesecake brownies combine all three flavors of red velvet cake, brownies, and cheesecake in every bite. They’re one of my new favorite brownies!

How to make red velvet cheesecake brownies

The base of these fudgy brownies is a simple red velvet brownie recipe with cheesecake batter swirled in. My favorite brownies use cocoa powder and butter to give them a rich chocolatey flavor. To make them red velvet, I add apple cider vinegar (optional) and red food coloring. I prefer to use gel food coloring since it doesn’t add extra liquid to the batter.

There are three steps to making these brownies:

  • Make the brownie batter
  • Make the cheesecake batter
  • Swirl the two together

Make the brownie batter

  1. Melt together the butter, cocoa powder, and salt. Microwave in 30-second intervals, stirring in between each interval, until the butter has melted and the ingredients are combined.
  2. Add the sugar and whisk until combined.
  3. Add the eggs, vanilla extract, and vinegar. Whisk together until incorporated.
  4. Add 2-3 teaspoons of red gel food coloring until the batter appears red.
  5. Lastly, pour in the flour and fold together using a rubber spatula.
  6. Set aside 1/3 cup of the batter and pour the rest into a prepared pan. Smooth the top.
Red Velvet Cheesecake Brownies

Make the cheesecake batter

  1. Beat cream cheese and sugar together. In a mixer fitted with the paddle attachment or using an electric mixer, beat together the cream cheese and sugar until smooth. Scrape down the sides and bottom as needed with a rubber spatula, making sure everything gets well combined.
  2. Add in the egg and vanilla extract and beat until evenly mixed.

Swirling the batters

  1. Dollop spoonfuls of the cheesecake batter over the pan with the brownie batter, making sure they are evenly distributed. Spoon the reserved ⅓ cup of the brownie batter over the combined red velvet cheesecake bars.
  2. Use a sharp knife and gently swirl the two batters together. This will create a beautiful marble effect for your red velvet swirl cheesecake, ensuring each bite is full of all three flavors.
  3. Bake. Bake the brownies for 25-30 minutes at 350°F/180°C.
Red Velvet Brownies

Tips for making red velvet cheesecake brownies

  • Don’t overmix the brownie batter. This can make them more tough and less fudgy and gooey. Once you add the flour, combine it gently and slowly (I prefer using a rubber spatula to do this).
  • Don’t overbake your brownies: The #1 mistake people make in brownies is overbaking them. Timing is everything — you want a fudgy center that’s still a bit gooey when you take them out of the oven, so start testing for doneness after a out 25 minutes. Your brownies will be done with a toothpick inserted in the middle comes out with a few moist crumbs.
  • Swirl, don’t mix, your batters: You may be tempted to swirl your batters together so much that they end up mixing into one combined batter. Be careful not to over swirl, otherwise you won’t get that beautiful marble appearance. 

Can I leave out the food coloring?

Yes, the food coloring simply makes the brownies red. If you prefer to leave it out, it won’t affect the flavor or texture of the brownies.

Can I freeze red velvet brownies?

Definitely. These brownies freeze very well in a freezer-safe container. They’ll stay fresh for up to 2 months.

Red Velvet Cheesecake Brownies

More of my favorite brownie recipes

5 from 7 votes
Red Velvet Brownies
Red Velvet Brownies
Prep Time: 20 mins
Cook Time: 30 mins
YIELD: 16 bars
 

Decadent, fudgy brownies swirled with cheesecake batter make delicious red velvet brownies! They taste incredible and are so easy to make.


Ingredients
Red Velvet Brownies
  • 1/2 cup (1 stick/115g) unsalted butter, melted
  • 3 tablespoons (20g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup plus 2 tablespoons (175g) granulated sugar
  • 2 large eggs
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon apple cider vinegar (or distilled white vinegar), optional
  • 2-3 teaspoons red food coloring (I use gel)
  • 2/3 cup (95g) all purpose flour
Cream Cheese Layer
  • 8 ounces (225g) full-fat cream cheese, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
Instructions
  1. Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper.
  2. Make the brownie batter: In a large heat-proof bowl, place butter, cocoa powder, and salt. Microwave in 30-second intervals, stirring in between each interval, until melted. Add sugar and whisk until combined. Add the eggs, vanilla extract, and vinegar, and whisk until combined. Add red food coloring, until desired color is reached. Add flour and fold, using a rubber spatula, just until combined. Set aside 1/3 cup of the batter and pour the rest into the prepared pan. Smooth the top.

  3. Make the cheesecake batter: Using a mixer or hand whisk, beat the cream cheese and sugar (on medium speed if using a mixer) until smooth. Scrape the sides and bottom of the bowl as needed. Add egg and vanilla extract and beat until combined. Dollop spoonfuls of the cheesecake mixture over the brownie batter.

  4. Take the reserved 1/3 cup of brownie batter and spoon dollops over the batter. With a knife or a skewer, gently swirl the two batters together, to get a marble effect.
  5. Bake for 25-30 minutes until the cheesecake filling is set, slightly puffed and a toothpick inserted into the center of the brownies comes out with moist crumbs (from the brownie batter), not dry. Let the brownies cool completely and then refrigerate for at least 2 hours until they are firm enough to cut. Once firm, lift them out of the pan using the parchment paper and cut into squares. The brownies taste even better the day after they're made.

  6. Store brownies in the fridge in an airtight container for up to 5 days.

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21 Comments

  • Reply
    Cindy
    February 28, 2020 at 8:34 am

    Easy to make and delicious!!

  • Reply
    Rachel
    May 8, 2020 at 12:17 pm

    I’ve made these brownies at least 5 times over the years, and they are always a hit!! So easy to make, so smooth and creamy, and overall delicious!

  • Reply
    Shakira
    May 18, 2020 at 3:05 pm

    Can this be made as a cupcake?

    • Reply
      Shiran
      June 3, 2020 at 5:09 am

      It can but because it’s fudgy it might stick to the muffin liners.

  • Reply
    Namrata
    June 8, 2020 at 3:55 am

    How.can I substitute eggs?

  • Reply
    Tennet
    August 4, 2020 at 5:26 pm

    I would also like to know how to substitute eggs. Or at least if the egg in the cheesecake batter can be omitted.

    Thank you 🙂

  • Reply
    Kevin Francis Anthony
    August 9, 2020 at 10:53 pm

    Can i make a red velvet cake instead of brownie? O mean changing the brownie part into a cake and topping it up with a cream cheese swirl… No one has done that…. i wonder

    • Reply
      Shiran
      August 10, 2020 at 5:41 am

      I don’t have a recipe for it, but sure, it’s possible 🙂

  • Reply
    kali
    October 8, 2020 at 1:52 am

    can i bake this brownies at 180 degree celcius

  • Reply
    Mandip
    December 11, 2020 at 12:02 am

    have you tried this with chocolate as opposed to powder? more specifically, dark chocolate? it’s my go to when making brownies in general so i was wondering if it would still work with this, with having to colour the mixture red.

  • Reply
    Crissie
    February 14, 2021 at 6:19 pm

    These were incredible! I made these with my 11-year old son today for Valentine’s Day. We followed the directions exactly as written and they were perfect to eat after the 2-hour chill time in the fridge. Fantastic recipe!

  • Reply
    Sulekha
    February 24, 2021 at 11:03 am

    Do I need to switch butter to oil if I want to use this recipe to make cupcakes?

    • Reply
      francis
      January 28, 2022 at 6:57 pm

      No, you can perfectly make cupcakes with butter

  • Reply
    H
    August 1, 2021 at 3:50 pm

    Can this recipe be doubled?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      August 4, 2021 at 3:40 pm

      Absolutely!

  • Reply
    Cupcake Mama Sia
    February 4, 2022 at 1:54 am

    OMG these not only looked amazing with the vibrant colours, but tasted amazing!

  • Reply
    Michelle Henderson
    March 1, 2022 at 7:33 pm

    Made these and they turned out great. Awesome recipe.

  • Reply
    Carrisima
    March 9, 2022 at 3:22 am

    My daughter made this yesterday with a little help from me. The cheesecake was awesome. Love your recipe.

  • Reply
    Kim
    March 28, 2022 at 11:21 am

    Wanting to double this & put it in a 9×13. How long would you bake & would you keep the same temp?

    • Reply
      Talia @ Pretty. Simple. Sweet.
      March 31, 2022 at 3:37 am

      Hi Kim, I would keep the oven temp the same, and check them every few minutes after the baking time the recipe calls for until they are done 🙂

  • Reply
    Mara
    January 29, 2023 at 4:30 am

    Si può sostituire la crema al formaggio con la crema di cioccolato bianco?

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