Dessert

Red Velvet Cheesecake Brownies Recipe

ByAndria Russo November 15, 2025November 15, 2025

Introduction

These Red Velvet Cheesecake Brownies are a delightful combination of fudgy red velvet brownies topped with creamy vanilla cheesecake swirls. Rich, tangy, and beautifully marbled, they’re perfect for any dessert craving or special occasion.

The image shows small round desserts with two layers on a white plate placed on a white marbled surface. The bottom layer is thick, dark brown, and crumbly like chocolate cake or brownie. The top layer is smooth, creamy, and pale yellow, resembling cheesecake or custard. On top of each dessert, there are tiny red beads scattered evenly and a dark red edible flower decoration with three petals placed in the center. Some red beads are also scattered on the plate around the desserts, creating a neat but slightly messy look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Red Velvet Brownie Layer:

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
2 large eggs
3/4 cup all-purpose flour
Pinch of salt

For the Cheesecake Layer:

8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well.
Step 2: In a medium bowl, whisk together melted butter, sugar, cocoa powder, food coloring, vanilla extract, and vinegar. Add eggs one at a time, whisking until smooth. Stir in flour and salt until just combined. Reserve 1/4 cup of batter for swirling and spread the rest evenly into the prepared pan.
Step 3: In another bowl, beat together cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Step 4: Pour the cheesecake mixture over the brownie batter and spread evenly. Dollop the reserved brownie batter on top and use a toothpick or knife to gently swirl it into the cheesecake layer. Avoid over-swelling for beautiful marbling.
Step 5: Bake for 30–35 minutes, until the edges are set and the center is slightly jiggly. Let cool completely in the pan before slicing. Chilling in the refrigerator helps achieve clean cuts.

Tips & Variations

Don’t skip the vinegar; it enhances the red color and adds a subtle tang.
Use room temperature cream cheese to avoid lumps in the cheesecake layer.
Try beet powder as a natural alternative to red food coloring.
Add white chocolate chips or chopped pecans for extra texture.
For a dairy-free version, substitute with vegan butter and dairy-free cream cheese.
Allow brownies to cool completely before slicing to ensure clean, even bars.

Storage

Store brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before serving. These brownies are delicious served chilled or at room temperature.