Irresistible Red Velvet Cheesecake Brownies

The first time you bite into these Red Velvet Cheesecake Brownies, you’ll get why everyone loves them. Holiday baking is all about little moments that feel special, and this recipe does exactly that. Think of soft, rich red velvet mixed with smooth, tangy cheesecake… all in one perfect bite. They’re great for cookie swaps, family gatherings, or even a quiet night at home with a hot cocoa.
And the best part? You don’t need to be an expert baker to make them; they’re simple, fun, and seriously delicious.
I actually discovered these Red Velvet Cheesecake Brownies at a holiday potluck. Everyone kept talking about how amazing they were, and I knew I had to try making them myself. After a few tweaks, I ended up with this version, and now it’s one of my go-to holiday desserts. I hope it becomes a favorite in your home, too!

If you loved this Red Velvet Cheesecake Brownies , you might also enjoy exploring a few other favorites on the blog. Try my Cherry Chip Cake Recipe.

Why You’ll Love This Red Velvet Cheesecake Brownies Recipe

Visual Appeal: These Red Velvet Cheesecake Brownies are a feast for the eyes with their striking red and white layers. Perfect for any occasion that calls for a bit of festivity.
Flavor Profile: The combination of rich cocoa and creamy cheesecake creates a harmonious balance that will tantalize your taste buds.
Ease of Preparation: Despite their impressive appearance, these Red Velvet Cheesecake Brownies are surprisingly simple to make, requiring only basic baking skills and tools.
Crowd-Pleasing Factor: Whether you’re serving a large gathering or a small family dinner, these Red Velvet Cheesecake Brownies are sure to delight everyone at the table.

Ingredients for Red Velvet Cheesecake Brownies

Quality ingredients are the key to any great recipe. For these Red Velvet Cheesecake Brownies, choose fresh and high-quality components to ensure the best flavor and texture.

For the Brownie Layer:
- 1 cup (120g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract

How to Make Red Velvet Cheesecake Brownies

Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, making sure the edges extend beyond the sides. This will help you lift the brownies out effortlessly later.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside for now.

In a large bowl, mix the melted butter and sugar until well blended and slightly thick. Add the eggs and vanilla extract, stirring until the mixture becomes smooth.

Add the red food coloring and mix until the color is fully even. Gently fold the dry ingredients into the wet mixture, stopping as soon as everything is combined. Overmixing can make the brownies dense, so keep it light.

Pour about 75% of the batter into your prepared pan and spread it out evenly. Set the remaining batter aside.

In a separate bowl, beat the cream cheese and sugar together until creamy. Add the egg and vanilla, and mix until fully incorporated.

Spread this cheesecake layer over the brownie base, smoothing the surface with a spatula.

Add small spoonfuls of the reserved brownie batter on top of the cheesecake layer. Using a knife or skewer, swirl the two mixtures together to create a marbled design.

Bake for 30–35 minutes, or until the edges are firm and a toothpick inserted in the middle comes out clean or with a few moist crumbs.

Let the brownies cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper and place them onto a cutting board.

Cut into squares, wiping your knife between cuts for neat results. Serve at room temperature and enjoy every bite!

Expert Tips for Perfect Red Velvet Cheesecake Brownies

Tip 1: Start with Warm Ingredients
Let your eggs and cream cheese lose their chill before you begin. When they’re soft and room temp, everything blends like a dream.
Tip 2: Mix with a Light Hand
Once the wet and dry ingredients meet, stop as soon as the batter looks combined. The less you fuss with it, the fudgier your brownies will be.
Tip 3: Pick a Cocoa That Shines
A good cocoa powder transforms the flavor. Choose one with a deep, rich aroma, and you’ll taste the difference in every bite.
Tip 4: Patience Pays Off
Resist the urge to slice too soon. Let the brownies cool completely so the layers settle, and you get clean, perfect squares.

Creative Variations and Substitutions

Chocolate Chip Boost
If you want extra chocolate in every bite, fold ½ cup (90 g) of semisweet chocolate chips into the batter. It’s a small addition that makes the brownies irresistibly rich.
Nutty Crunch
For a little texture, mix in ½ cup (60 g) of chopped walnuts or pecans—the added crunch pairs perfectly with the soft brownie base.
Gluten-Free Swap
Use a 1:1 gluten-free flour blend in place of regular flour. Just double-check that the rest of your ingredients are gluten-free to keep the recipe safe for everyone.
Vegan Twist
Go plant-based by using vegan butter and vegan cream cheese, and replace each egg with a flax egg (1 tbsp flax meal + 2.5 tbsp water). The result stays creamy, rich, and totally dairy-free.

How to Store and Freeze Red Velvet Cheesecake Brownies

Room Temperature: Store brownies in an airtight container at room temperature for up to 3 days. Ensure they are kept in a cool, dry place away from direct sunlight.
Refrigerator: For longer storage, place the brownies in an airtight container and refrigerate for up to 7 days. This is a great option for maintaining the freshness of the cheesecake layer.
Freezer: To freeze, wrap each brownie in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: If you prefer warm brownies, reheat in the oven at 300°F (150°C) for 5-10 minutes or microwave for about 20 seconds. Be cautious not to overheat, as this can dry them out.

Frequently Asked Questions About Red Velvet Cheesecake Brownies

What makes these brownies “red velvet”?

It’s all about the subtle cocoa flavor paired with that bold, velvety red hue. Traditional red velvet relies on buttermilk and vinegar, but here the red coloring steps in to deliver the classic look while keeping the flavor smooth and slightly chocolatey.

Can I swap liquid food coloring for gel?

Yes! Gel food coloring works great; remember it’s stronger. Start with a tiny dab and build up the color slowly until you hit your perfect shade of red.

How do I keep the cheesecake layer nice and smooth?

Make sure your cream cheese is fully softened before mixing. Beat it well, add the egg gently, and bake just until set. Letting the brownies cool gradually helps keep cracks away.

What’s the secret to cutting perfect squares?

A clean knife. Every. Single. Time.

Wipe the blade between cuts, and you’ll get those picture-perfect layers without smearing.

Can I make these without dairy?

Definitely, use plant-based butter and dairy-free cream cheese, and you’ll still get a creamy swirl and rich brownie base ideal for vegan or lactose-free lifestyles.

Ready to Bake These Red Velvet Cheesecake Brownies?

These Red Velvet Cheesecake Brownies are the perfect blend of flavors and textures, making them a standout treat for any occasion. With their vibrant colors and irresistible taste, they’re sure to become a favorite in your home.

Don’t wait any longer grab your apron and start baking these delightful brownies today. Share your creation with us on social media using the hashtag #RedVelvetBrownies, and let us know how they turned out!

Would you try adding a twist to this classic recipe? Let us know your creative ideas in the comments below. Happy baking!

Table of Contents