These Red Velvet Cheesecake Brownies are made with fudgy red velvet brownies with a deep hint of chocolate flavor and swirled with creamy vanilla cheesecake! They taste as good as they look! You’ll love them!

Happy Fri-yay! How’s everyone’s weekend going? I am enjoying my morning with these leftover Red Velvet Cheesecake Brownies and a cup of tea right now, oh these are the best way to start the weekend!

If you love brownies and red velvet cake, be prepared to fall in love with these brownies! I mean, fudgy red velvet brownies with a thick ribbon of luscious cheesecake?! Oh so good! These red velvet cheesecake brownies are the perfect combo of chocolate, vanilla, and tangy cream cheese! Also, their deep red color makes them a visually stunning dessert that’s perfect for any special celebration!

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

Recipe Card >

WHY YOU’LL LOVE THESE RED VELVET CHEESECAKE BROWNIES

These are perfect for Valentine’s Day or any other holiday or event you might have coming up!
Fudgy and creamy! The texture is amazing!
The perfect combo of chocolate, vanilla, and tangy cream cheese.
I promise you, these are worth every calorie!
They’re an irresistible treat that’s so easy to make!

INGREDIENTS NEEDED & NOTES

Cream cheese – Make sure you use the original block (full-fat) cream cheese, not cream cheese spread.

Heavy cream – This will do the job of loosening the cream cheese and making it creamy. You’ll need heavy cream with 35% – 40% milk fat.

Butter – You’ll melt the butter, so it doesn’t matter if it’s room temperature or not. This recipe uses unsalted butter, but if you prefer salted butter, it works too. I suggest skipping the salt if you’re using salted butter to avoid your cheesecake brownies too salty.

Egg – Make sure you’re using large eggs, egg size matters! Also, make sure that your eggs are at room temperature.

Sugar – This recipe uses two types of sugar, granulated sugar and light brown sugar.

Vanilla – To enhance and balance the flavor.

Salt – This will do the job of balancing out the flavor.

Flour – No need for fancy flour, you’ll only need all-purpose flour to make these cheesecake brownies.

Cocoa – Make sure you’re using unsweetened cocoa. I use natural cocoa powder for this recipe, but dutch process cocoa works too

Food coloring – I use gel food coloring, but regular food coloring works too!

BAKING TOOLS & EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

8-inch baking pan
Electric mixer
Whisk
Mixing bowls
Saucepan
Rubber spatula
Parchment paper

STEP-BY-STEP INSTRUCTIONS TO MAKE RED VELVET CHEESECAKE BROWNIES

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Preheat the Oven and Prepare the Baking Pan

Preheat the oven to 350F. Line a 8-inch baking pan with parchment paper, let the excess hang over the sides to form a sling so you can easily lift the brownies.

STEP 2 – Make the Cheesecake Batter

Make sure your cream cheese is soft at room temperature.
In a medium bowl or the bowl of your stand mixer, beat the room temperature cream cheese and sugar on medium-low speed until soft. Add in the egg, vanilla extract, and heavy cream, then mix just until combined. Don’t overwork the mixture. Set aside.

STEP 3 – Make the Red Velvet Brownie Batter

In a medium mixing bowl, combine and whisk together all-purpose flour, unsweetened cocoa, and salt. Set aside.

In a different mixing bowl, combine granulated sugar, brown sugar, and eggs. Whisk the sugar and eggs until foamy for about 2-3 minutes. Then, add the melted butter, vanilla extract, and red gel food coloring. Continue to whisk until well combined.

Add the dry ingredients (flour, cocoa, and salt mixture) and mix together just until everything is combined and no more flour is visible.

STEP 4 – Assemble and Bake

Reserve about 1/4 cup of the red velvet brownie batter, then pour the red velvet brownie batter into the prepared baking pan and spread it into an even layer. Spread the cheesecake batter on top of the red velvet brownie batter, then drop the reserved red velvet brownie batter in large dollops on top of the cheesecake batter. Use a butter knife to make big swirls.

Bake at 350F for about 25 minutes or until the edge is set and the top appears to be glossy and slightly puffed.

Then, allow the cheesecake brownie to cool in the pan on a wire rack for about 1 hour, then slice it into 9 huge brownies or 16 smaller ones! Enjoy!

TIPS FOR MAKING THE BEST RED VELVET CHEESECAKE BROWNIES

Beat the eggs and sugar well for 2-3 minutes, to bring more air into the batter.
Don’t over-mix the batter. When adding in the dry ingredients, only mix or fold the mixture until no more flour is visible.
Slightly underbake the cheesecake brownie! The key to fudgy brownies is slightly underbaking it! Remember the brownies will continue to cook as they cool so it’s okay if they’re a little gooey in the middle when you take them out!
Allow your cheesecake brownies to cool in the baking dish on a wire rack for about 1 hour before serving.
When measuring the flour, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the batter dry. 1 cup flour = 125 grams.
Use a kitchen scale. Baking with a kitchen scale is so much more accurate than cup measurements.

HERE’S HOW TO SERVE AND STORE THE LEFTOVERS

I highly recommend enjoying these Red Velvet Cheesecake Brownies fresh from the oven, or at least on the same day you bake them. It has the best texture and flavor on the day that they are baked.

If you have leftovers or you want to keep these cheesecake brownies for later, place them in an airtight container and store it in the fridge for up to 5 days.

You can also freeze these cheesecake brownies! Wrap each brownie square with plastic wrap, then place them in a freezer-safe container or a zip-top bag. They will last for up to 2 months in the freezer.

Red Velvet Cheesecake Brownies

Yield: 9-16 servings

These Red Velvet Cheesecake Brownies are made with rich red velvet brownies with a deep hint of chocolate flavor and layered with creamy vanilla cheesecake! They taste as good as they look! You'll love them!

Ingredients

Cheesecake

340g (12oz) cream cheese
50g (1/4 cup) granulated sugar
1 large egg
1 tablespoon heavy cream
1 teaspoon vanilla extract

Red Velvet Brownie

150g (3/4 cup) granulated sugar
55g (1/4 cup) light brown sugar
2 large eggs
113g (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon red gel food coloring
1/4 teaspoon salt
102g (3/4 cup + 1 tablespoon, spoon and level method) all-purpose flour
3 tablespoons unsweetened natural cocoa powder

Instructions

STEP 1 – Preheat the Oven and Prepare the Baking Dish

Preheat the oven to 350F. Line a 8-inch baking pan with parchment paper, let the excess hang over the sides to form a sling so you can easily lift the brownies.

STEP 2 – Make the Cheesecake Batter

Make sure your cream cheese is soft at room temperature.
In a medium bowl or the bowl of your stand mixer, beat the room-temperature cream cheese and sugar on medium-low speed until soft. Add in the egg, vanilla extract, and heavy cream, then mix just until combined. Don’t overwork the mixture. Set aside.

STEP 3 – Make the Red Velvet Brownie Batter