When you can’t decide between a rich chocolate brownie and a luscious slice of cheesecake—why not have both? These Red Velvet Cheesecake Brownies are the best of both worlds: a fudgy red velvet base with a hint of cocoa and a beautiful marbled swirl of tangy, creamy cheesecake baked right on top. The result? A stunning, crowd-pleasing dessert bar that looks elegant, tastes indulgent, and is surprisingly simple to make.
About The Recipe
I’ll be honest—these brownies were a happy accident that turned into one of my favorite treats to bake and share. I had a craving for something red velvet (because that flavor just screams comfort) but also wanted something with a creamy, cheesecake-y finish. That’s how this recipe was born.
The red velvet brownie base is thick, chewy, and deeply chocolatey with just the right balance of sweetness and a subtle tang from the cream cheese swirl. What makes these really special is the contrast in texture: the soft, rich brownie layer against the creamy, slightly tart cheesecake makes every bite incredibly satisfying.
And the best part? They’re baked in a simple 8×8 pan—no layering, no complicated steps. Just mix, swirl, bake, and enjoy. Perfect for holidays, Valentine’s Day, potlucks, or even just a midweek dessert when you want something beautiful and delicious without too much fuss.
Reasons You Will Love These Red Velvet Cheesecake Brownies
Two desserts in one – Rich, fudgy red velvet brownies meet creamy cheesecake in the most dreamy mash-up ever.
Striking appearance – That vibrant red swirl topped with marbled cream cheese makes these brownies a total showstopper.
Perfect texture combo – You get the chewiness of a brownie and the silkiness of cheesecake in every bite.
Small batch friendly – Baked in an 8×8-inch pan, this recipe is ideal for a dinner party or just a little indulgence.
Crowd pleaser – Great for Valentine’s Day, holidays, baby showers, or anytime you want to impress with minimal effort.
Easy to make – No stand mixer required. Just a bowl, a whisk, and a spatula are all you need to bring this dessert together.
Equipment Needed
Here’s everything you’ll need before getting started:
8×8-inch baking pan – The ideal size for a perfectly thick brownie layer.
Parchment paper – Makes it easy to lift and slice the brownies cleanly.
Mixing bowls – One for the brownie batter, one for the cheesecake swirl.
Measuring cups & spoons – For accurate ingredients.
Whisk or hand mixer – To blend the cheesecake layer until smooth and creamy.
Rubber spatula – Helpful for folding, spreading, and swirling.
Ingredients
For the Red Velvet Brownie Layer:
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, at room temperature
1½ teaspoons red food coloring
2 teaspoons vanilla extract
½ teaspoon salt
¾ cup all-purpose flour
3 tablespoons Dutch process cocoa powder
For the Cheesecake Swirl:
8 ounces cream cheese, at room temperature
1 large egg, at room temperature
⅓ cup granulated sugar
Ingredient Notes:
Butter – Melted butter gives the brownies that rich, fudgy texture.
Dutch Cocoa Powder – Adds depth and chocolate intensity to the red velvet base.
Red Food Coloring – Classic for that bold red velvet hue. Gel or liquid both work.
Cream Cheese – Full-fat cream cheese at room temperature is key for a smooth, swirlable topping.
Sugar – Sweetens both the brownie and cheesecake layers just enough without overpowering.
How To Make Red Velvet Cheesecake Brownies
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides for easy lifting. Lightly spray the paper with nonstick spray and set aside.
Step 2: Make the Red Velvet Batter
In a mixing bowl, whisk together the melted butter and granulated sugar until glossy and smooth. Add in the eggs and whisk for 1–2 minutes until slightly thick and foamy—this helps create that signature crackly top.
Stir in the vanilla extract and red food coloring until evenly distributed. Add the flour, cocoa powder, and salt, mixing just until no streaks remain. Be careful not to overmix.
Pour the red velvet batter into your prepared pan and spread it evenly with a spatula.
Step 3: Prepare the Cheesecake Swirl
In a separate bowl, combine the cream cheese, egg, and sugar. Whisk or beat until completely smooth and creamy.
Drop large spoonfuls of the cream cheese mixture over the brownie batter. Using a butter knife or skewer, gently swirl the cheesecake through the red velvet layer to create a marbled effect. Don’t overdo it—a few large swirls will give you the prettiest pattern!
Step 4: Bake
Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). Let the brownies cool completely in the pan before lifting out and slicing.
FAQ’s and Troubleshooting
Can I use a boxed red velvet mix instead?
You can, but I highly recommend going the homemade route for the best texture and flavor. Boxed mixes tend to be lighter and more cake-like, while this scratch-made version is dense, fudgy, and rich—just like a brownie should be.
Why isn’t my cheesecake swirl smooth?
Make sure your cream cheese is fully softened to room temperature before mixing. Cold cream cheese can leave lumps in the batter and make swirling difficult.
How do I know when the brownies are done?
Look for set edges and a slightly puffed center. A toothpick inserted should come out with moist crumbs, not wet batter. Be careful not to overbake—they’ll continue to set as they cool.
Can I double this recipe?
Absolutely! Just bake it in a 9×13-inch pan and increase the baking time by about 5–10 minutes, keeping a close eye toward the end.
Decorating & Serving Ideas
Dust with powdered sugar for a simple, elegant finish once fully cooled.
Top with a drizzle of melted white chocolate to highlight the contrast of flavors.
Cut into heart shapes with a cookie cutter for a sweet Valentine’s Day treat.
Serve chilled for a firmer, more cheesecake-like bite—or warm them slightly and serve with vanilla ice cream for dessert decadence.
How To Store
Room Temperature – Store tightly covered for up to 2 days.
Refrigerator – For longer freshness, store in an airtight container in the fridge for up to 5 days.
Freezer – These brownies freeze beautifully! Wrap individual squares in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temp or in the fridge overnight.
And that’s it! These Red Velvet Cheesecake Brownies are everything you love about red velvet and cheesecake—swirled together in one indulgent, eye-catching dessert. Let me know if you’d like a printable version, a small-batch variation, or tips on turning these into cupcakes!
