Red Velvet Cheesecake Brownies (Printer Friendly)

Fudgy brownies with red velvet base and creamy cheesecake swirls—perfect for festive celebrations.

# What You Need:

→ Red Velvet Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs, at room temperature
04 - 1 teaspoon vanilla extract
05 - 1 tablespoon red food coloring, liquid or gel
06 - 1/4 teaspoon salt
07 - 1/2 cup all-purpose flour
08 - 2 tablespoons unsweetened cocoa powder

→ Cheesecake Layer

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing edges to overhang for easy removal.
02 - In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring; mix until fully incorporated.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined, avoiding overmixing.
04 - Reserve 1/4 cup of red velvet batter. Spread remaining batter evenly across the prepared pan.
05 - Beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract; beat until creamy and lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread evenly to cover.
07 - Dollop reserved red velvet batter over cheesecake in spoonfuls. Use a knife or skewer to create decorative swirls.
08 - Bake for 35 minutes until center is just set and a toothpick inserted emerges with few moist crumbs.
09 - Cool completely in pan on a wire rack. Refrigerate for at least 2 hours before cutting into 16 squares.

# Expert Tips:

01 -
  • The fudgy brownie pairs with tangy cheesecake in a way that feels like luxury without hours of work.
  • That deep red color makes every occasion feel a little more festive and special.
  • You can make them ahead and they actually taste better after chilling overnight.
  • They slice cleanly and look impressive on any dessert table.
02 -
  • Overmixing the brownie batter will make them tough instead of fudgy, fold just until combined.
  • Cold cream cheese will leave lumps in your cheesecake layer no matter how long you beat it, let it sit out for at least an hour.
  • Cutting them cold from the fridge gives you clean edges, but letting them sit for 10 minutes before serving brings out the flavor.
03 -
  • Wipe your knife clean between each cut for the sharpest edges and most photogenic squares.
  • If your cheesecake layer cracks while baking, don't panic—it happens when the oven runs hot, and it won't affect the taste at all.
  • Let the brownies come to room temperature for about 10 minutes before serving so the cheesecake softens just enough to be creamy on your tongue.
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