What the heck is this?
It’s like your favorite brownie and your go-to cheesecake had a deliciously dramatic baby. These red velvet cheesecake brownies are rich, gooey, and swirled with tangy cream cheese that cuts through the fudgy goodness just right. They’re festive enough for Valentine’s Day, but let’s be honest—you’ll want these year-round. No boxed mixes here, just simple ingredients and a swirl game strong enough to impress your pickiest dessert snob friend.
Why You’ll Love This Recipe
– That crackly brownie top + creamy cheesecake swirl? Yes, please.
– Rich chocolate and tangy cheesecake in every bite
– Gorgeous enough for parties, easy enough for a Tuesday
– No special tools or skills needed—just a whisk and some swirl confidence
– Freezes like a dream (if you can resist eating them all)
The Good Stuff You’ll Need
For the Red Velvet Brownie Layer:
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tbsp red food coloring
– 1 tsp vanilla extract
– 1/2 tsp white vinegar
– 2 large eggs
– 3/4 cup all-purpose flour
– Pinch of salt
For the Cheesecake Swirl:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 egg yolk
– 1/2 tsp vanilla extract
Let’s Do This
Step 1: Prep Game
Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting later. Lightly grease it too—brownies don’t like to stick around.
Step 2: Make the Brownie Batter
In a medium bowl, whisk together melted butter, sugar, cocoa, red food coloring, vanilla, and vinegar. Add eggs one at a time, beating well. Stir in flour and salt just until combined. Reserve 1/4 cup of this batter for swirling. Pour the rest into the prepared pan and smooth it out.
Step 3: Cheesecake Time
In a separate bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla until smooth. Dollop it over the brownie batter in the pan.
Step 4: Swirl and Bake
Drop spoonfuls of the reserved brownie batter on top of the cheesecake. Use a butter knife to swirl the layers together—don’t overdo it, a few confident figure-eights will do. Bake for 28–32 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
Step 5: Chill (Literally)
Let the brownies cool completely in the pan. Then refrigerate for at least 1 hour before slicing for clean, fudgy squares with that signature swirl.
Serving Suggestions
– Serve chilled or at room temp with a glass of cold milk
– A little dollop of whipped cream never hurt anyone
– Great with coffee or as a fancy little dessert bite after dinner
Switch It Up
– Make it a triple threat: add chocolate chips to the brownie batter
– Use strawberry extract instead of vanilla in the cheesecake for a fruity twist
– Want it even more dramatic? Add a drizzle of melted white chocolate on top after baking
Make-Ahead Tips
– These brownies keep well in the fridge for up to 5 days
– Freeze individually wrapped squares for up to 2 months
– Swirl and bake ahead, chill overnight for the cleanest slices
Questions People Actually Ask
Q: Can I use natural food coloring instead of red dye?
A: Yes! Beet powder or natural food coloring works, but the color might be less vibrant. Still delish though.
Q: Can I double the recipe?
A: Totally. Use a 9×13-inch pan and add 5–10 minutes to the baking time.
Q: Do I have to chill them before cutting?
A: Technically, no—but it makes slicing way easier and helps the cheesecake set up for that perfect texture.
Red Velvet Cheesecake Brownies: The Fudgy, Fancy Treat You Deserve
- Total Time: 45 minutes
- Yield: 4–6 servings
Description
It’s like your favorite brownie and your go-to cheesecake had a deliciously dramatic baby. These red velvet cheesecake brownies are rich, gooey, and swirled with tangy cream cheese that cuts through the fudgy goodness just right. They’re festive enough for Valentine’s Day, but let’s be honest—you’ll want these year-round. No boxed mixes here, just simple ingredients and a swirl game strong enough to impress your pickiest dessert snob friend.
Ingredients
For the Red Velvet Brownie Layer:
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tbsp red food coloring
– 1 tsp vanilla extract
– 1/2 tsp white vinegar
– 2 large eggs
– 3/4 cup all-purpose flour
– Pinch of salt
For the Cheesecake Swirl:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 egg yolk
– 1/2 tsp vanilla extract
Instructions
Step 1: Prep Game
Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting later. Lightly grease it too—brownies don’t like to stick around.
Step 2: Make the Brownie Batter
In a medium bowl, whisk together melted butter, sugar, cocoa, red food coloring, vanilla, and vinegar. Add eggs one at a time, beating well. Stir in flour and salt just until combined. Reserve 1/4 cup of this batter for swirling. Pour the rest into the prepared pan and smooth it out.
Step 3: Cheesecake Time
In a separate bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla until smooth. Dollop it over the brownie batter in the pan.
Step 4: Swirl and Bake
Drop spoonfuls of the reserved brownie batter on top of the cheesecake. Use a butter knife to swirl the layers together—don’t overdo it, a few confident figure-eights will do. Bake for 28–32 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
Step 5: Chill (Literally)
Let the brownies cool completely in the pan. Then refrigerate for at least 1 hour before slicing for clean, fudgy squares with that signature swirl.
Notes
– Serve chilled or at room temp with a glass of cold milk
– A little dollop of whipped cream never hurt anyone
– Great with coffee or as a fancy little dessert bite after dinner
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 210 kcal
- Protein: 3g