These red velvet cheesecake brownies are a gorgeous mash-up of fudgy red velvet brownie and creamy vanilla cheesecake. The brownie base is rich, slightly tangy, and beautifully red, while the cheesecake layer bakes up smooth and silky on top. A simple swirl of reserved brownie batter gives them a pretty marbled finish. They’re perfect for holidays, Valentine’s Day, parties, or anytime you want a dessert that looks as impressive as it tastes. Cut them into neat squares and serve them chilled for the best flavor and texture.
Ingredients
For the Red Velvet Brownie Layer:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tablespoon red food coloring
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon white vinegar
- 2 large eggs
- 3/4 cup all-purpose flour
For the Cheesecake Layer:
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- In a large bowl, stir together the melted butter and 1 cup granulated sugar until well combined.
- Add the cocoa powder, red food coloring, 1/2 teaspoon vanilla, salt, and vinegar, and mix until smooth and evenly colored.
- Whisk in the eggs one at a time, then gently fold in the flour just until combined; reserve 1/4 of this batter in a small bowl for swirling.
- Spread the remaining brownie batter evenly into the prepared pan to form the bottom layer.
- In a separate bowl, beat the cream cheese and 1/4 cup sugar with a mixer until smooth and creamy.
- Add the egg and 1/2 teaspoon vanilla to the cream cheese mixture and beat until fully combined and silky.
- Pour and spread the cheesecake mixture evenly over the brownie layer in the pan.
- Dollop spoonfuls of the reserved brownie batter over the cheesecake layer, then drag the tip of a knife or skewer through the dollops to create a swirl pattern.
- Bake for 35–40 minutes, or until the cheesecake layer is set, the edges are lightly browned, and a toothpick inserted near the center comes out mostly clean with a few moist crumbs; cool completely in the pan on a wire rack, then refrigerate for at least 3 hours before lifting out and cutting into squares.
Prep Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 4 hours 5 minutes
Kcal: 260 kcal | Servings: 16
Tips
For the best texture and clean swirls, make sure your cream cheese is fully softened and avoid overmixing the brownie batter once the flour goes in so the base stays fudgy, not cakey.
After chilling and cutting, store the brownies in an airtight container in the refrigerator for up to 4 days; for neat slices, wipe your knife clean between cuts and serve the bars well chilled so the cheesecake layer stays firm.
