Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies are the kind of dessert that feels just as indulgent as it looks. I love how the deep red hue of the brownie contrasts with the creamy swirls of tangy cheesecake—it’s dramatic, delicious, and totally irresistible. Each bite combines the rich, slightly chocolatey flavor of red velvet with the smooth creaminess of cheesecake, making it a show-stopper for holidays, parties, or just treating myself.

Why You’ll Love This Recipe

I always reach for this recipe when I want something a little more special than a basic brownie. It’s got the fudge-like texture I crave, paired with that slight tang from the cheesecake layer. It’s not only gorgeous to look at, but also super easy to make with pantry staples. The layers bake together beautifully and slice cleanly, so it’s perfect for serving at any gathering or packing up as gifts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the red velvet brownie layer:
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tbsp red food coloring
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt

For the cheesecake swirl:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract

Directions

1. I preheat my oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal.

2. In a large bowl, I whisk together the melted butter and sugar until smooth. Then I add in the eggs, vanilla, and red food coloring.

3. I stir in the cocoa powder, flour, and salt just until combined—being careful not to overmix.

4. I pour most of the red velvet batter into the prepared pan, setting aside about 1/4 cup for the top.

5. In another bowl, I beat together the cream cheese, sugar, egg, and vanilla until smooth and creamy.

6. I spread the cheesecake mixture evenly over the red velvet layer in the pan.

7. I dollop the reserved red velvet batter on top and use a knife to gently swirl it into the cheesecake layer for a marbled effect.

8. I bake for 30–35 minutes, or until the center is set and a toothpick comes out with only a few moist crumbs.

9. Once baked, I let the brownies cool completely before slicing into squares.

Servings and timing

This recipe yields about 9 to 12 brownies, depending on how big I slice them. It takes around 15 minutes to prep and 30–35 minutes to bake, so I can have them ready in under an hour, plus cooling time.

Variations

Sometimes I like to add chocolate chips or chunks into the red velvet batter for extra richness. I’ve also made them with a touch of espresso powder to deepen the chocolate flavor. Around the holidays, I’ll sprinkle crushed peppermint or drizzle white chocolate over the top for a festive twist. For Valentine’s Day, I love cutting them into heart shapes once cooled.

storage/reheating

I store these brownies in an airtight container in the fridge for up to 5 days. They hold up really well chilled and taste amazing cold. If I want to serve them warm, I microwave a square for about 10–15 seconds to soften them just slightly.

FAQs

Can I use boxed brownie mix for the base?

Yes, I’ve used a red velvet boxed mix in a pinch, then just added the cheesecake layer on top. It saves time and still tastes great.

Do I need to refrigerate them?

Yes, because of the cream cheese layer, I always keep them refrigerated. They stay fresh longer that way too.

Can I freeze red velvet cheesecake brownies?

Absolutely. I wrap individual squares tightly and freeze them for up to 2 months. I just thaw them in the fridge or at room temperature when I’m ready to enjoy.

How do I get clean slices?

I let them cool completely (sometimes even chill them), then use a sharp knife wiped clean between each cut. That gives me those perfect, bakery-style squares.

Can I double the recipe?

Definitely. I double all the ingredients and bake them in a 9×13-inch pan. I just add a few extra minutes to the bake time and keep an eye on the center.

Conclusion

Red Velvet Cheesecake Brownies are one of those desserts that never fail to impress. I love making them when I want something rich, creamy, and beautiful to serve. With their striking color and perfect flavor balance, these brownies bring just the right amount of drama to the dessert table—without being complicated. Whether for a special occasion or a weeknight treat, they always hit the sweet spot.