Name: Red Velvet Cheesecake Brownies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16
Ingredients: 1/2 cup butter (melted); 1 cup sugar; 2 eggs; 1 tsp vanilla; 2 tsp red food coloring; 1 tsp white vinegar; 1/4 cup cocoa powder; 3/4 cup flour; 1/2 tsp baking soda; 1/2 tsp salt; 8 oz cream cheese (softened); 1/4 cup sugar; 1 egg; 1/2 tsp vanilla

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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: