Dessert

Red Velvet Cheesecake Brownies Recipe

ByOlivia Monroe November 9, 2025November 9, 2025

Introduction

These Red Velvet Cheesecake Brownies combine two beloved desserts into one decadent treat. A fudgy red velvet brownie base is topped with creamy vanilla cheesecake, swirled together for a stunning marbled effect. Perfectly rich, tangy, and satisfying, they’re sure to impress at any gathering.

The image shows a small cake with two layers on a white marbled surface. The bottom layer is a rich, dark brown chocolate cake with a soft and crumbly texture. The top layer is a smooth, creamy light yellow cheesecake. On top of the cheesecake layer, there are small, shiny, dark red jelly-like cubes piled in the center with some red crumbs sprinkled around them and scattered on the surface. In the background, similar cakes are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Red Velvet Brownie Layer:

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
2 large eggs
3/4 cup all-purpose flour
Pinch of salt

For the Cheesecake Layer:

8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it well.
Step 2: In a medium bowl, whisk together melted butter, sugar, cocoa powder, red food coloring, vanilla extract, and white vinegar. Add the eggs one at a time, whisking until smooth. Stir in the flour and salt until just combined. Reserve 1/4 cup of the batter for swirling, and spread the remaining batter evenly into the prepared pan.
Step 3: In another bowl, beat together cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Step 4: Pour the cheesecake mixture over the red velvet batter and spread evenly. Dollop spoonfuls of the reserved red velvet batter on top. Using a toothpick or knife, gently swirl the brownie batter into the cheesecake layer to create a marbled effect, being careful not to overmix.
Step 5: Bake for 30–35 minutes, or until the edges are set but the center still jiggles slightly. Let the brownies cool completely in the pan; chilling in the fridge helps with cleaner slices.

Tips & Variations

Don’t skip the vinegar—it enhances the red color and adds a subtle tang.
Use room temperature cream cheese to prevent lumps in the cheesecake layer.
Try dairy-free substitutions like vegan butter and cream cheese for a non-dairy version.
Swap red food coloring for natural beet powder for a natural twist.
Add white chocolate chips or chopped pecans for extra texture.

Storage

Store these brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze tightly wrapped brownies for up to 2 months and thaw overnight in the fridge before serving. They are delicious served chilled or at room temperature.

How to Serve

The image shows a close-up of a small dessert with two layers on a white marbled surface. The bottom layer is dark brown, crumbly cake with a soft texture. The top layer is smooth, creamy, and off-white, covering the cake evenly. On top, there is a pile of small, shiny red cubes with a glossy finish, likely a fruit or jelly topping, along with some red crumbs scattered around and on top of the dessert. In the background, there are several similar desserts slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I double the recipe?

Yes! Double the ingredients and bake in a 9×13 inch pan. You may need to increase the baking time by 5 to 10 minutes—watch for set edges and a slightly jiggly center.

Do I need red food coloring?

Red food coloring gives the classic red velvet appearance, but it’s optional. You can reduce the amount or use natural alternatives like beet powder for a natural red hue.