Red Velvet Cheesecake Brownies Recipe

Experience the ultimate fusion of rich chocolatey brownies and tangy, creamy cheesecake. This red velvet cheesecake brownies recipe delivers a decadent marbled treat that’s surprisingly simple to make. Perfect for parties or just a special dessert, these brownies are a guaranteed crowd-pleaser.

This is one of those recipes you’ll make again and again.

Gather these simple ingredients for both the brownie and cheesecake layers.

• 1 cup (227 g) butter, salted
• 2 cups (340 g) semisweet chocolate, chopped
• 1 ½ cups (318 g) granulated sugar
• 1 cup (212 g) light brown sugar, packed
• 6 large (300 g) eggs
• 2 tablespoons red liquid food coloring
• 1 tablespoon vanilla extract
• 1 ¾ cups (249 g) all-purpose flour
• ¼ cup (21 g) unsweetened cocoa powder
• ¾ teaspoon salt
• 16 ounces (454 g) cream cheese, softened
• 1 cup (212 g) granulated sugar
• ¼ cup (36 g) all-purpose flour
• 2 large (100 g) eggs
• 1 teaspoon vanilla extract

Customize your red velvet cheesecake brownies with these ingredient tips.

• Chocolate: For the best melting and flavor in the brownie batter, use high-quality chopped chocolate like Guittard or Ghirardelli. Chocolate chips can also work well.
• Food Coloring: This recipe calls for liquid red food coloring. Gel food coloring is more concentrated; you may need less, but results can vary.
• Cream Cheese: Ensure your cream cheese is fully softened to avoid lumps in the cheesecake layer. Full-fat cream cheese provides the best texture.
• Flour: For a gluten-free version, you can try a 1:1 gluten-free baking blend. Ensure it contains xanthan gum for proper structure.
• Dairy-Free: Substitute the butter with a dairy-free butter stick. For the cream cheese, use a reputable dairy-free cream cheese alternative. Melted dairy-free chocolate can also be used.

1. Preheat your oven to 325 degrees F (160 degrees C).
   Line a 9×13-inch metal baking pan with parchment paper or foil. Lightly grease it with cooking spray. Using a metal pan helps ensure even baking.
2. In a microwave-safe bowl, combine the butter and chopped semisweet chocolate. Heat in 1-minute intervals at 50-60% power. Stir between each interval until completely melted. Be careful not to overheat the chocolate.
3. Add the granulated sugar and packed brown sugar to the melted chocolate mixture. Whisk until they are well combined.
4. Add the 6 large eggs one at a time, whisking until each egg is fully incorporated into the batter.
5. Stir in the 2 tablespoons of red liquid food coloring and the 1 tablespoon of vanilla extract. Whisk until the batter has a uniform, vibrant red color.
6. Add the 1 ¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, and ¾ teaspoon salt to the wet ingredients. Stir gently until just combined and no dry streaks remain. If your cocoa powder is lumpy, sift it in.
7. Scoop out 1 cup of the prepared brownie batter and set it aside for later. Spread the remaining brownie batter evenly into the bottom of the prepared baking pan.
8. Now, prepare the cheesecake batter. In a separate medium bowl, cream together the 16 ounces softened cream cheese and 1 cup granulated sugar until smooth and well combined.
9. Add the ¼ cup all-purpose flour to the cream cheese mixture and mix until just incorporated.
10. Add the 2 large eggs and 1 teaspoon vanilla extract to the cheesecake batter. Mix well, scraping down the sides of the bowl as needed, until the batter is smooth.
11. Carefully spread the cheesecake batter evenly over the brownie batter layer in the pan.
12. Dollop the reserved 1 cup of brownie batter by tablespoonfuls over the cheesecake layer. This creates the marbled effect.
13. Using a wooden skewer, toothpick, or a clean knitting needle, gently swirl the brownie batter dollops into the cheesecake layer. Swirl quickly so the brownie batter doesn’t stiffen too much, making it harder to create distinct swirls.
14. Bake for 45 minutes. The edges of the brownies should be set, and the top should appear shiny. The center might still be slightly jiggly.
15. If another 5-10 minutes of baking is needed, add it, checking frequently. Your oven and pan type can affect baking time. An instant-read thermometer inserted into the center should register 165 degrees F (74 degrees C).
16. Let the red velvet cheesecake brownies cool completely in the pan on a wire rack. This step is crucial for proper setting.
17. Once cooled, refrigerate the brownies for at least 2-4 hours, or preferably overnight, until thoroughly chilled. This chilling time is essential for clean slicing and the best texture.
18. Cut into squares and serve chilled or bring to room temperature for about 15-30 minutes before serving, depending on your preference.

• Overmixing the flour: Overmixing develops gluten, leading to tougher brownies. Stir only until just combined.
• Not softening the cream cheese: Lumpy cream cheese in the cheesecake layer is unappealing. Ensure it’s at room temperature.
• Cutting while warm: Cutting into warm brownies will result in messy, smushed pieces. Be patient and let them chill completely.
• Overcrowding the pan: Using a pan larger than 9×13 will create thin brownies that may overbake quickly.

• White Chocolate Drizzle: Melt white chocolate and drizzle it over the chilled brownies for an extra layer of sweetness and visual appeal.
• Chocolate Chips: Fold a ½ cup of semisweet or white chocolate chips into both the brownie batter and the cheesecake batter before baking.
• Raspberry Swirl: Add a few tablespoons of seedless raspberry jam to the reserved brownie batter before dolloping and swirling for a fruity twist.

• Serve chilled for the cleanest slices and a firmer texture.
• Allow them to come to room temperature for about 15-30 minutes before serving for a softer, fudgier bite.
• Top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special dessert.

Note: Nutritional values are estimates and can vary based on specific ingredients and serving sizes.

Can I make this ahead?

Yes, you can make these brownies a day in advance. In fact, they are best made ahead as they need to chill for several hours before cutting. Store them covered in the refrigerator.

How do I store leftovers?

Store leftover red velvet cheesecake brownies in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage.

These red velvet cheesecake brownies are a true indulgence. The striking contrast of the deep red brownie and the creamy cheesecake creates a visually stunning dessert. You get the best of both worlds in every single bite. Enjoy this decadent treat!

Red Velvet Cheesecake Brownies

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A decadent fusion of rich red velvet brownies and tangy cream cheese. These marbled brownies deliver a moist, fudgy center with a velvety cheesecake swirl—perfect for dessert lovers.

• Author: Clarice
• Prep Time: 30
• Cook Time: 40
• Total Time: 70
• Yield: 16-24 pieces
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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1 cup (227 g) salted butter
2 cups (340 g) semisweet chocolate, chopped
1 1/2 cups (318 g) granulated sugar
1 cup (212 g) light brown sugar, packed
8 large eggs (6 for brownie, 2 for cheesecake)
2 tablespoons red liquid food coloring
2 teaspoons vanilla extract (1 for brownie, 1 for cheesecake)
1 3/4 cups (249 g) all-purpose flour (1 1/4 cups for brownie, 3/4 cup for cheesecake)
1/4 cup (21 g) unsweetened cocoa powder
3/4 teaspoon salt
16 ounces (454 g) cream cheese, softened
1 cup (212 g) granulated sugar (cheesecake)
1/4 cup (36 g) all-purpose flour (cheesecake)

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Instructions

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking pan and line with parchment paper.
2. For brownie layer: Melt butter and chocolate using double boiler or microwave. Whisk in granulated and brown sugars. Add eggs, red food coloring, and 1 tsp vanilla until smooth. Sift in 1 1/4 cups flour, cocoa powder, and salt. Fold gently to avoid overmixing.
3. For cheesecake layer: In a bowl, beat cream cheese until smooth. Add granulated sugar, 3/4 cup flour, 2 eggs, and remaining 1 tsp vanilla. Mix until homogeneous.
4. Pour half the brownie batter into the pan. Transfer spoonfuls of cheesecake batter on top. Spoon the remaining brownie batter over, then use a knife to marble both layers.
5. Bake for 35–40 minutes or until the edges are firm. Cool completely in the pan, then refrigerate for 1–2 hours before cutting into 16–24 squares.

Notes

For best results, use room-temperature eggs and cream cheese. Store leftovers in an airtight container in the refrigerator for up to 5 days. Add 1/2 cup chopped nuts or chocolate chunks for extra texture.