Red Velvet Cheesecake Brownies (Printable)

Decadent brownies with red velvet base and creamy cheesecake swirls—ideal for celebrations and indulgent treats.

# 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

# Step-by-Step:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess to hang over edges for convenient removal.
02 - In a large mixing bowl, whisk melted butter with sugar until smooth. Incorporate eggs, vanilla extract, and red food coloring; blend until fully combined.
03 - Sift flour, cocoa powder, and salt into the wet mixture. Fold gently until just combined, avoiding overmixing.
04 - Set aside 1/4 cup red velvet batter for swirling. Spread remaining batter evenly across the prepared pan.
05 - Beat softened cream cheese in a medium bowl until smooth. Add sugar, egg, and vanilla extract; beat until creamy and lump-free.
06 - Pour cheesecake mixture over red velvet base and spread evenly to cover entire surface.
07 - Dollop reserved red velvet batter across the cheesecake surface using a spoon. Draw a knife or skewer through the batters to create decorative swirl patterns.
08 - Bake for 35 minutes until the center is just set. A toothpick inserted should emerge with a few moist crumbs.
09 - Cool completely in pan on a wire rack. Refrigerate for minimum 2 hours before cutting into squares.

# Expert Advice:

01 -
  • The contrast between fudgy brownie and creamy cheesecake creates a texture that feels luxurious without being fussy.
  • They look impressive with those red velvet swirls, but the technique is forgiving enough for a weeknight baking session.
  • You get two beloved desserts in one bite, and they keep beautifully in the fridge for days of sneaking squares.
02 -
  • Room temperature cream cheese is non-negotiable; I once tried beating cold cream cheese and ended up with cheesecake layer full of tiny lumps that never smoothed out.
  • Don't skip the chilling step even if you're impatient; warm brownies will squish and smear when you try to cut them, and you'll lose those pretty layers.
03 -
  • Use a hot, dry knife to cut the brownies; wipe it clean between each slice for sharp, bakery-style edges.
  • If your cheesecake layer cracks slightly during baking, don't worry; it happens, and it won't affect the taste or texture at all.
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