Red Velvet Cheesecake Brownies

Featured in: Oven & Pan Classics

These decadent brownies combine the rich flavors of red velvet with creamy cheesecake swirls, creating an irresistible dessert perfect for special occasions. The fudgy red velvet base is enhanced with cocoa powder and vibrant red coloring, while the tangy cream cheese layer adds luxurious creaminess. Simple swirling technique creates a stunning marbled effect that's as beautiful as it is delicious.

Updated on Sat, 31 Jan 2026 08:15:00 GMT
Freshly baked Red Velvet Cheesecake Brownies with vibrant red swirls and creamy cheesecake layers cooling on a wire rack. Pin it
Freshly baked Red Velvet Cheesecake Brownies with vibrant red swirls and creamy cheesecake layers cooling on a wire rack. | cozyitri.com

The oven timer buzzed just as snow started falling outside, and I pulled out my first attempt at layered brownies. They were lopsided, the swirl looked more like a blob, but when I cut into them, the contrast between fudgy red velvet and tangy cheesecake made me forget every imperfection. My neighbor tasted one through the fence later that afternoon and asked if I was opening a bakery. I wasn't, but I did make three more batches that winter.

I brought these to a potluck once, still warm in the pan, and watched as people came back for seconds before touching the main course. Someone asked if they were from a bakery, and I just smiled. The truth is, they come together faster than most cakes, but nobody needs to know that. They became my go-to whenever I wanted to look impressive without the stress.

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Ingredients

  • Unsalted butter: Melted butter creates that dense, fudgy texture you want in a brownie, and using unsalted lets you control the saltiness perfectly.
  • Granulated sugar: This sweetens both layers and helps create the shiny, crackly top that makes brownies so irresistible.
  • Eggs: Room temperature eggs blend more smoothly into the batter and give the cheesecake layer its silky consistency.
  • Vanilla extract: A little vanilla in both layers ties the flavors together and makes your kitchen smell like a bakery.
  • Red food coloring: Gel coloring gives you that vibrant red without thinning the batter, though liquid works if that is what you have on hand.
  • All-purpose flour: Just enough to give structure without making the brownies cakey or dry.
  • Unsweetened cocoa powder: This adds the subtle chocolate backbone that makes red velvet taste like more than just colored cake.
  • Cream cheese: Softened cream cheese is non-negotiable for a lump-free cheesecake layer that spreads like a dream.

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Instructions

Get the oven ready:
Preheat to 175°C and line your pan with parchment, letting the edges hang over like little handles. This makes lifting the brownies out so much easier once they are cool.
Mix the red velvet base:
Whisk melted butter and sugar until they look glossy, then stir in eggs, vanilla, and that gorgeous red coloring until the batter turns vivid and smooth.
Fold in the dry ingredients:
Sift flour, cocoa, and salt over the wet mixture, then fold gently just until no streaks remain. Overmixing will make them tough instead of fudgy.
Reserve some batter:
Scoop out a quarter cup of red velvet batter into a small bowl and set it aside. Spread the rest evenly across the bottom of your prepared pan.
Whip up the cheesecake layer:
Beat softened cream cheese until fluffy, then add sugar, egg, and vanilla, mixing until the mixture is silky and there are no lumps hiding in the corners of the bowl.
Layer and swirl:
Pour cheesecake over the red velvet base and smooth it out, then drop spoonfuls of reserved red batter on top and drag a knife through to create those beautiful marbled swirls.
Bake until just set:
Slide the pan into the oven for 35 minutes, watching for the center to look barely jiggly and a toothpick to come out with moist crumbs. Overbaking dries them out fast.
Chill completely:
Let them cool on a rack, then refrigerate for at least two hours. Cold brownies slice cleanly and the cheesecake sets into creamy perfection.
Sliced Red Velvet Cheesecake Brownies reveal fudgy chocolate layers and marbled cream cheese on a rustic wood serving board. Pin it
Sliced Red Velvet Cheesecake Brownies reveal fudgy chocolate layers and marbled cream cheese on a rustic wood serving board. | cozyitri.com

My sister once ate three of these in one sitting during a holiday party and declared them better than our aunt's famous fudge. That started a friendly competition that still comes up every December. I never told her how simple they actually are to make, and I probably never will. Some secrets are worth keeping.

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Storing and Serving

These brownies taste even better the next day after the flavors have had time to settle and deepen in the fridge. I keep mine in an airtight container layered between parchment paper, and they stay moist and fudgy for up to five days. If you are serving them at a party, let them sit at room temperature for about ten minutes so the cheesecake softens just slightly.

Making Them Your Own

I have stirred white chocolate chips into the red velvet batter before, and the pockets of melted chocolate make them even more decadent. A friend of mine swears by adding a handful of chopped pecans for crunch. You can also drizzle melted white chocolate over the top after they chill for a bakery-style finish that takes thirty seconds.

What to Watch For

The biggest mistake I made early on was opening the oven door too often to check on them, which caused the center to sink. Let them bake undisturbed, and trust that slight jiggle in the middle when you pull them out. If your swirls disappear into the cheesecake, your red velvet batter was too thin, so make sure you reserve enough and dollop it confidently on top.

  • Use gel food coloring if you want that intense red without adding extra liquid to the batter.
  • Line your pan well or these will stick, and parchment with overhang is your best friend.
  • A sharp knife wiped clean between cuts gives you those picture-perfect squares everyone will admire.
Decadent Red Velvet Cheesecake Brownies topped with white chocolate shavings and fresh raspberries for a festive dessert presentation. Pin it
Decadent Red Velvet Cheesecake Brownies topped with white chocolate shavings and fresh raspberries for a festive dessert presentation. | cozyitri.com

Every time I pull these out of the fridge and see those red and white swirls, I remember why I keep making them. They are the kind of dessert that turns a regular Tuesday into something worth celebrating.

Recipe Q&A

Can I use natural food coloring instead of artificial red dye?

Yes, you can use natural alternatives like beet powder or natural red food coloring, though the color may be less vibrant. You may need to adjust quantities for desired intensity.

Why do my brownies need to be refrigerated before cutting?

Refrigeration allows the cheesecake layer to set properly and firms up the entire dessert, making it much easier to cut clean, neat squares without crumbling.

Can I freeze these brownies for later?

Absolutely! Wrap individual squares in plastic wrap and store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.

How do I know when the brownies are perfectly baked?

The center should be just set with a slight jiggle, and a toothpick inserted should come out with a few moist crumbs—not wet batter. Avoid overbaking to maintain fudgy texture.

What's the best way to create beautiful swirls?

Dollop the reserved red velvet batter evenly across the cheesecake layer, then use a knife or skewer to gently drag through both layers in figure-eight or circular motions.

Can I make these in a different pan size?

Yes, but adjust baking time accordingly. A 9x13-inch pan will yield thinner brownies that bake in about 25-30 minutes, while a smaller pan requires longer baking.

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Red Velvet Cheesecake Brownies

Fudgy brownies with red velvet and cream cheese swirls—ideal for celebrations and indulgent treats.

Prep Duration
20 min
Time to Cook
35 min
Overall Time
55 min
Created by Liam Carlson


Skill Level Medium

Cuisine American

Portions 16 Number of Servings

Dietary Info Vegetarian-Friendly

Ingredient List

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
06 1/4 teaspoon salt
07 1/2 cup all-purpose flour
08 2 tablespoons unsweetened cocoa powder

Cheesecake Layer

01 8 ounces cream cheese, softened
02 1/4 cup granulated sugar
03 1 large egg
04 1/2 teaspoon vanilla extract

How-To Steps

Step 01

Prepare Baking Pan: Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing edges to overhang for convenient removal after baking.

Step 02

Create Red Velvet Base: In a large mixing bowl, whisk together melted butter and sugar until smooth. Incorporate eggs, vanilla extract, and red food coloring, mixing thoroughly until fully combined.

Step 03

Combine Dry Ingredients: Sift flour, cocoa powder, and salt together. Fold the dry mixture into the wet ingredients using a spatula until just combined, avoiding overmixing.

Step 04

Layer Brownie Batter: Transfer 1/4 cup of red velvet batter to a separate bowl for swirling. Spread the remaining batter evenly across the prepared baking pan.

Step 05

Prepare Cheesecake Mixture: In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract, beating until the mixture is creamy and completely lump-free.

Step 06

Add Cheesecake Layer: Pour the cheesecake mixture over the red velvet batter and spread evenly using a spatula.

Step 07

Create Swirl Pattern: Drop spoonfuls of reserved red velvet batter over the cheesecake layer. Using a knife or skewer, drag through the batter in decorative patterns to create swirls.

Step 08

Bake: Bake for 35 minutes, or until the center is just set and a toothpick inserted into the brownie comes out with a few moist crumbs.

Step 09

Cool and Chill: Allow the brownies to cool completely in the baking pan on a wire rack. Refrigerate for a minimum of 2 hours before cutting into 16 squares.

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Equipment Needed

  • Mixing bowls
  • Electric mixer or hand whisk
  • 8x8-inch baking pan
  • Parchment paper
  • Spatula
  • Knife or skewer
  • Wire cooling rack

Allergy Notice

Inspect every component for allergens. Consult your doctor if you're uncertain.
  • Contains dairy: butter and cream cheese
  • Contains eggs
  • Contains wheat gluten

Nutrition (per portion)

Intended as guidance only. Speak with a healthcare expert for advice.
  • Energy (kcal): 190
  • Fats: 11 g
  • Carbohydrates: 20 g
  • Proteins: 3 g

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