If you’re searching for the best red velvet cheesecake brownies recipe, you’ve officially found it.
These brownies are ultra-fudgy, rich, and swirled with creamy cheesecake, giving you that classic red velvet flavor with an irresistible twist.
Perfect for holidays, parties, or whenever a chocolate craving hits.
This easy homemade red velvet cheesecake brownies recipe uses simple pantry ingredients and comes together in under an hour—no mixer required.
Why You’ll Love These Red Velvet Cheesecake Brownies
- Super fudgy brownie texture
- Tangy, creamy cheesecake swirl
- Classic red velvet flavor
- Perfect for dessert, bake sales, and holidays
- Made from scratch with simple ingredients
Ingredients
Red Velvet Brownie Batter
- Cooking spray
- 3/4 cup (1 1/2 sticks) unsalted butter
- 4 oz. semisweet chocolate chips
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 tsp red food coloring
- 1 cup (120 g) all-purpose flour
- 3 Tbsp unsweetened cocoa powder
- 1 tsp kosher salt
Cheesecake Swirl
- 1 large egg
- 1 (8-oz) package cream cheese, softened
- 1/4 cup (50 g) granulated sugar
How to Make Red Velvet Cheesecake Brownies
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C).
Lightly coat an 8×8-inch baking pan with cooking spray and line with parchment paper, leaving overhang for easy removal.
Step 2: Melt Butter and Chocolate
In a microwave-safe bowl, melt the butter and semisweet chocolate chips in 30-second intervals, stirring between each, until smooth and glossy.
Let cool slightly.
Step 3: Make the Red Velvet Batter
Whisk in the granulated sugar and brown sugar until fully combined.
Add eggs, vanilla extract, and red food coloring, mixing until smooth and vibrant red.
Gently fold in the flour, cocoa powder, and salt until just combined. Do not overmix—this keeps the brownies fudgy.
Step 4: Make the Cheesecake Mixture
In a separate bowl, beat together the cream cheese, sugar, and egg until smooth and creamy.
Step 5: Assemble the Brownies
Pour about ¾ of the red velvet brownie batter into the prepared pan and spread evenly.
Spoon the cheesecake mixture over the batter, then dollop the remaining brownie batter on top.
Use a knife or skewer to gently swirl the layers together.
Step 6: Bake
Bake for 30–35 minutes, or until the edges are set and the center has a slight jiggle.
A toothpick inserted should come out with moist crumbs, not wet batter.
Step 7: Cool & Slice
Let the brownies cool completely before slicing for clean, bakery-style squares.
Tips for the Best Red Velvet Cheesecake Brownies
- Use room-temperature cream cheese for a smooth swirl
- Don’t overbake—slightly underdone equals fudgier brownies
- Chill before slicing for perfect layers
Storage & Freezing
- Store in an airtight container in the fridge for up to 5 days
- Freeze individual slices for up to 2 months
