Red Velvet Cheesecake Brownies are a fudgy red velvet brownie with a creamy cheesecake swirled in. They're rich, indulgent, and so chewy.
Red velvet cheesecake brownies are so easy to make, but come across as such a pretty dessert with the swirls of color and texture.
I love pairing cheesecake with other flavors such as these oreo cheesecake brownies, or my slutty cheesecake bars for an easy, crowd pleasing dessert.
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WHY YOU WILL LOVE THESE
RED VELVET BROWNIE- A rich and fudgy brownie bottom with no mixer required.
CHEESECAKE- A creamy vanilla cheesecake.
EASY TO MAKE- Even though these bars are two different layers, they are both so easy and quick to make.
INGREDIENT NOTES
- Butter: Melted and cooled.
- Red Coloring: I used liquid, if you use gel you will need less.
- Flour: It is best to weigh your flour if you can, if not, make sure to lightly spoon it into your measuring cup.
- Cream Cheese: Full-fat is best, but low fat would work as well.
STEP BY STEP INSTRUCTIONS
STEP ONE: Start by melting the butter in a microwave safe bowl. Once cooled, add sugar and whisk until combined. Add eggs, vanilla and red food coloring and whisk again.
STEP TWO: Whisk in salt, cocoa powder and flour. Pour batter into the bottom of the pan. Set aside.
STEP THREE: Place cream cheese and sugar in a mixing bowl and beat them together on medium/low. You can use a stand or hand mixer. Add vanilla and salt and beat in. Make sure it is completely smooth. Mix in the egg on low.
STEP FOUR: Scoop dollops of cheesecake mixture on top of brownie batter and swirl with a knife. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out pretty clean. Remove from the oven and set on the counter to get to room temperature.
STEP FIVE: When completely cooled, cover the cheesecake and place in the fridge for at least 2 hours to set up. Cut and serve.
EXPERT BAKING TIPS
Be careful not to over swirl the cheesecake or you won't be able to see the swirls, it will all start to bleed together.
Not all cocoa powders and food coloring is the same, so your brownies might turn out brighter, lighter, darker or more brown. I used regular cocoa powder and food coloring.
It's fine if your cheesecake layer isn't completely smooth. The small bumps will work themselves out as it bakes.
FAQ
Yes, to allow the right consistency for the cheesecake layer you must chill these before cutting into them and eating.
Yes, this recipe will double perfectly in a 9x13 baking pan. You'll also need to add about 5-7 minutes onto your baking time.
Yes, they will be brown, but will have the exact same taste.
STORING AND FREEZING
Store red velvet cheesecake brownies in an airtight container if possible, or with saran wrap along the top to keep maximum freshness. They will stay fresh for for up to 5 days kept in the fridge.
FREEZING
Brownies will freeze well for up to 3 months. Wrap tightly and store in a large freezer bag or container. Thaw overnight in the refrigerator.
OTHER POPULAR RECIPES
Looking for other recipes like this? Try these:
Small Batch Oatmeal Chocolate Chip Cookies
Chocolate Covered Pretzel Rods
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Red Velvet Cheesecake Brownies
Ingredients
Red Velvet Brownies
- ½ cup butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs room temp
- 1 tablespoon red food coloring use 1 teaspoon if using the gel.
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 3 tablespoon cocoa powder
- ¾ cup all-purpose flour
Cheesecake
- 8 oz cream cheese room temp
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- pinch of salt
- 1 large egg room temp
Instructions
- Preheat oven to 350 F. Line a 8×8 pan with parchment paper and spray.
- Start by melting the butter in a microwave safe bowl. Once cooled, add sugar and whisk until combined. Add eggs, vanilla and red food coloring and whisk again.
- Whisk in salt, cocoa powder and flour. Pour batter into the bottom of the pan. Set aside.
- Place cream cheese and sugar in a mixing bowl and beat them together on medium/low. You can use a stand or hand mixer. Add vanilla and salt and beat in. Make sure it is completely smooth. Mix in the egg on low.
- Scoop dollops of cheesecake mixture on top of brownie batter and swirl with a knife. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out pretty clean. Remove from the oven and set on the counter to get to room temperature.
- When completely cooled, cover the cheesecake and place in the fridge for at least 2 hours to set up. Cut and serve.
Dana Marchant
Tasty! I made these and it was much easier than expected. They look so professional when you pull them from the oven. Perfect for a Valentine treat or if you want to up your brownie game.
Maci Hall
Could you make this recipe using coconut oil instead of butter??
brooke
I haven't tried it, but I think it would be fine. Let me know if you do!