Red Velvet Cheesecake Brownies – A rich and cakey red velvet brownie base, topped by an amazing creamy cheesecake layer, then more brownie batter swirled into the cheesecake. These will definitely be your new favorite dessert!
We love our cheesecake brownies, but adding a delicious red velvet factor is AMAZING too! If you love brownies, you will also want to check out out OREO brownies and buckeye brownies.
Red Velvet + Cream Cheese + BROWNIES
It’s like someone combined all of your favorite desserts into one amazing treat!
These red velvet cheesecake brownies are so delicious and indulgent, and will definitely be your new favorite dessert. They start with a rich and cakey red velvet brownie base, topped by an amazing creamy cheesecake layer, then more brownie batter swirled into the cheesecake.
Not only are they beautiful, but they are so delicious and are sure to become a family favorite!
How to make Red Velvet Brownies
The brownie layer is simple and quick to make, and mixes up into this gorgeous, rich, velvety smooth batter. To make that layer, mix the butter and sugar in a bowl or stand mixer until combined. Add the eggs, vanilla, food coloring, and vinegar, and mix to combine.
Add the cocoa powder, flour, baking soda, and salt, and mix until combined. Spread the batter in the prepared pan, reserving ½ cup of batter.
Spread the batter evenly in your baking dish, and then it’s time to make the cheesecake layer.
Cheesecake Layer
The cheesecake layer is simple and sweet (only four ingredients!) and takes just a minute to make.
In a medium bowl, beat the cream cheese with the sugar until combined. Add the egg and vanilla, and be sure to whip it until it is smooth and creamy! Spread the cheesecake mixture over the brownie batter.
Scoop the remaining brownie batter into a ziplock bag and cut a small piece off the corner of the bag. Pipe the brownie batter in lines across the top of the cheesecake layer. Drag a toothpick through the lines to create a swirl patter.
Bake 30-35 minutes, or until a toothpick inserted into the brownies comes out clean. Let cool before serving.
Recipe Tips + FAQ
It’s important to let them cool down so the cheesecake layer can set up, even though it’s definitely a challenge to wait. 🙂 Once they’ve cooled, it’s time to dig in!
Why is vinegar used? If you’re like me you might be wondering, “Why is white vinegar an ingredient in these delicious brownies?” First, the vinegar helps the baking soda work more effectively. Second, the vinegar helps enhance the red food coloring, which, in older times, was derived from beets.
How to store: These brownies can only be stored, covered, at room temperature for about 3 days. You can also keep them for up to a week when stored in an airtight container in the fridge. To freeze them you’ll want to wrap the entire block, or individual slices, with plastic wrap then again with aluminum foil. Label and freeze for up to 3 months.
Can I double the recipe? If you want thicker larger batch simply double the recipe. Bake it in a 9×13 pan for about 45 minutes, or until a toothpick comes out clean.
I’m warning you, though, make sure you have people to share them with, because you’ll want to eat the whole pan. They’re so addicting and delicious, and sure to be your new favorite dessert!
for more red velvet recipes, check out:
Red Velvet Cheesecake Brownies Recipe
Ingredients
Brownie
Instructions
- Preheat the oven to 350. Line a 9 x 9 square baking dish with parchment or spray with cooking spray, and set aside.
- In a large bowl or the bowl of a stand mixer, mix the butter and sugar until combined. Add the eggs, vanilla, food coloring, and vinegar, and mix to combine. Add the cocoa powder, flour, baking soda, and salt, and mix until combined. Spread the batter in the prepared pan, reserving ½ cup of batter.
- In a medium bowl, beat the cream cheese with the sugar until combined. Add the egg and vanilla, and mix until smooth. Spread the cheesecake mixture over the brownie batter.
- Scoop the remaining brownie batter into a ziplock bag and cut a small piece off the corner of the bag. Pipe the brownie batter in lines across the top of the cheesecake layer. Drag a toothpick through the lines to create a swirl patter.
- Bake 30-35 minutes, or until a toothpick inserted into the brownies comes out clean. Let cool before serving.
Thanks for the recipe. This red velvet cheesecake brownies gotta in my menu this weekend
You are welcome! Thank you for stopping by..let me know what you think 🙂
yum, great recipe and even better treat, red velvet always works, thank you
Red velvet & cheesecake are my favorite!! I love the creamy swirl throughout! I have to make these for Valentine’s! My family loves them!
These look and taste heavenly! Red Velvet is a favorite of mine! Such a simple recipe to follow too!
The perfect red velvet brownie. I love the swirls of cheesecake running Through thE brownie. Perfect for Valentines!
My family loves these brownies! They are rich & creamy & so yummy!
I DONT REALLY LOVE CHEESECAKE BUT I LOVE CREAM CHEESE IN OTHER DESSERTS AND THESE BROWNIES ARE DELICIOUS.
Mine was tErribly undercooked. I did it exactly as stAted. Ive never had issues with brownies before so im very disAppOinted ?
I am so sorry they were under-baked. Thank you for trying them!
Do you use unsalTed butter? All pURpose flour?
I like to use unsalted butter when baking & yes, all purpose 🙂 Enjoy!
Amazing recipe, thank you! 🙂
You are welcome!! I am glad you think so 🙂 Thank you so much!
Hi. Your recipe is superb. May i ask if what else could be a good substitute for butter? Can i use an oil for it? Thanks in advance ?
I haven’t tried substituting the butter, but oil will work. Though, I am not sure if they would be equal measurements, so I would google that.
Thank you for sharing this recipe. Would it work if I had a brownie baking mix, added the 1 tsp white vinegar and red food coloring to it and made the rest as is?
Glad to share 🙂 I have not personally tried using a pre-made brownie mix, but it may work 🙂
I haven’t tried them yet but they look absoloutely divine! I just wanted to ask what kind of cocoa powder you are using?
I love the Ghiradelli cocoa powder, but any brand would work great! I haven’t tried it using the Dutch Process Cocoa, so not sure how that would change the flavor, but that should still work too.
Were undercooked at the recommended cooking time. I tried to cook them a little longer but that didn’t help.
hello, this recipe is fantastic!
From Rondônia / Brazil greetings.
Thank you!! I really appreciate it!
Do u have to keep them in the fridge after u bake them? With them having cheesecake in them I’m not sure.
You can leave them at room temperature for a couple of days, but they will last longer if stored in the fridge (up to a week). Just keep in airtight containers either way you choose to store the brownies.