Dessert

Indulgent Red Velvet Cheesecake Swirl Brownies Recipe

ByOlivia Monroe January 19, 2026January 19, 2026

Introduction

These indulgent Red Velvet Cheesecake Swirl Brownies combine the rich, moist texture of red velvet brownies with creamy, tangy cheesecake swirls. Perfect for dessert lovers seeking a treat that’s both visually stunning and deliciously satisfying.

A stack of three square red velvet brownies with white cream cheese swirls on top sits on a white marbled surface. The brownies have a rich dark red color with creamy white patterns unevenly spread on the top layer. The texture looks soft and slightly crumbly, with the edges of the brownies clean and sharp. In the blurred background, more brownies are visible on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (113 grams) butter
1 cup (200 grams) sugar
2 large eggs
1/4 cup (30 grams) cocoa powder
1 cup (125 grams) all-purpose flour
2 tablespoons red food coloring
8 ounces (226 grams) cream cheese
1/4 cup (50 grams) sugar
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, ensuring the paper covers all sides with a slight overhang for easy removal.
Step 2: In a mixing bowl, combine melted butter, sugar, eggs, vanilla extract, and red food coloring. Whisk thoroughly until the mixture is fully incorporated and vibrant in color.
Step 3: Gradually fold in the cocoa powder, all-purpose flour, and salt. Stir gently until a smooth, rich brownie batter forms, being careful not to overmix.
Step 4: In a separate bowl, beat the cream cheese with sugar, egg yolk, and vanilla extract until smooth and free of lumps, creating a silky cheesecake mixture.
Step 5: Pour and spread the brownie batter evenly into the prepared pan to form a consistent base layer.
Step 6: Drop spoonfuls of the cheesecake mixture evenly onto the brownie batter. Use a knife to swirl the cheesecake into the brownie layer, creating a marbled effect.
Step 7: Bake in the preheated oven for 30-35 minutes, or until the edges are slightly crisp and the center is set but still moist.
Step 8: Remove the pan from the oven and let the brownies cool completely in the pan to firm up, which makes slicing easier and cleaner.
Step 9: Once cooled, lift the brownies out using the parchment paper overhang. Cut into squares and serve.

Tips & Variations

For an extra depth of flavor, add 1/2 teaspoon of instant espresso powder to the brownie batter.
Use gel-based red food coloring for more vibrant color without affecting the batter’s consistency.
Swap cream cheese with mascarpone for a richer, creamier cheesecake swirl.
Sprinkle white chocolate chips on top before baking for a sweet crunch.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm individual pieces in the microwave for 10-15 seconds for a soft, gooey texture.

How to Serve

A stack of four brownies with deep red and dark brown layers is shown. Each brownie has a swirled white cream layer on top, blending smoothly with the red and brown parts. The brownies have a soft, slightly crumbly texture and are neatly stacked on a white marbled surface. The front brownie is in clear focus, while the others are slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan for this recipe?

An 8×8 inch pan is recommended for the proper thickness and baking time. Using a larger pan will make the brownies thinner and may require less baking time, while a smaller pan will make them thicker and need more time. Adjust accordingly and monitor closely.

How do I prevent the cheesecake from cracking on top?

Mix the cheesecake filling until smooth without overbeating to minimize air bubbles. Also, avoid overbaking; the brownies are done when the center is just set but still slightly jiggly.