Red Velvet Cheesecake Brownies (Printable)

Fudgy brownies with rich red velvet and creamy cheesecake swirls—perfect for indulgent occasions.

# What You'll Need:

→ 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

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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving 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 combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined; avoid overmixing.
04 - Reserve 1/4 cup of red velvet batter for swirling. Spread remaining batter evenly in prepared pan.
05 - In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla; beat until creamy and lump-free.
06 - Pour cheesecake mixture over red velvet batter and spread evenly across the pan.
07 - Dollop reserved red velvet batter by spoonfuls over cheesecake layer. Use a knife or skewer to create decorative swirls.
08 - Bake for 35 minutes until center is just set and a toothpick inserted comes out with a few moist crumbs.
09 - Cool completely in pan on a wire rack. Refrigerate for at least 2 hours before cutting into squares.

# Expert Tips:

01 -
  • The fudgy red velvet base stays moist for days and never dries out like some brownies do.
  • Swirling the layers looks impressive but takes almost no skill, just a knife and a few seconds.
  • They taste even better cold from the fridge, making them perfect for make ahead gatherings.
  • The tangy cheesecake cuts through the sweetness in a way that keeps you reaching for another piece.
02 -
  • Room temperature ingredients are non negotiable for the cheesecake layer, or you'll end up with lumps no amount of mixing can smooth out.
  • Don't skip the chilling time, because cutting warm brownies turns the cheesecake into a sticky mess and ruins those pretty layers.
  • Use gel food coloring if you can find it, since liquid versions can make the batter too thin and affect the texture.
03 -
  • Use a hot, dry knife to cut the brownies, wiping it clean between each slice for bakery perfect edges.
  • Let the cream cheese sit out for at least an hour before starting so it beats smooth without any grainy bits.
  • If the top starts browning too quickly, tent the pan loosely with foil for the last ten minutes of baking.
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