Red Velvet Cheesecake Brownies
These fudgy red velvet cheesecake brownies are incredibly quick and easy to assemble! The brownie batter and cheesecake topping are each mixed together in one bowl, and the pretty swirl on top is simple to make with just a butter knife or toothpick.
Classic cheesecake brownies meet red velvet cake in this simple yet delicious recipe! To make it, I scaled down my favorite red velvet brownie recipe and swirled it with an easy 4-ingredient cheesecake batter.
The resulting brownies are thick and fudgy, with neither the brownie nor cheesecake layer stealing the show. You can taste the flavors of both the rich red velvet and tangy cheesecake, which I absolutely love.
These brownies would be such a fun treat for Valentine’s Day, but they’re also easy enough to make when you need an impressive last-minute dessert!
Recipe Video
Ingredient Notes
Cream Cheese
Make sure to pick up a block of foil-wrapped cream cheese and avoid using anything labeled as “whipped” or “light”. That includes anything in a plastic tub too! If you don’t use full-fat, brick-style cream cheese, the cheesecake layer will be too soft.
Cocoa Powder
I recommend using natural cocoa powder, not Dutch process. While Dutch process would technically work, it’s darker and it will make the brownies look more brown versus red. (I have a whole post that explains the difference between the two types of cocoa powder, if you’re confused!)
Red Food Coloring
I prefer using liquid red food coloring to give the brownie layer its signature color. Be sure to use a high-quality brand too, my personal favorite is McCormick.
Tips For Perfect Brownies
- Line your pan. These are very moist, fudgy brownies, and lining the pan will make it much easier to remove them. You can line your pan with either parchment paper or foil, just make sure to spray it with some nonstick cooking spray too so nothing sticks.
- Use room temperature cream cheese and eggs. If your ingredients are too cold, you’ll likely end up with a lumpy brownie batter and a cracked cheesecake layer. If you’re short on time, you can place your eggs in a bowl of warm water for 5 to 10 minutes to warm them up. You can also do the same thing with your unopened package of cream cheese (or refer to my post on how to soften cream cheese quickly).
- Don’t over mix the egg in the cheesecake layer. This can incorporate more air into the cheesecake, causing it to puff up then sink in the oven or even crack. I highly recommend setting your mixer to low speed when mixing in the eggs.
- Don’t over bake! It’s difficult to tell when these brownies are done baking since they’re pretty fudgy. You can test their doneness by sticking a toothpick into the middle of the pan. If it comes out mostly clean (a few moist crumbs are okay!), then your brownies are done.
How To Create The Swirl On Top
You don’t have to swirl the cheesecake layer into the brownie batter, but I love to add it because I feel like it makes them prettier.
To create the swirl, scoop all but ¼ cup of the brownie batter into your parchment-lined pan and pour the cheesecake mixture over the top. Spoon the reserved ¼ cup of brownie batter over the cheesecake layer, then just drag a butter knife or toothpick through it to swirl it in!
Can I Double This Recipe?
Yes! You can double the ingredients and bake in a 9×13-inch pan. Keep in mind that you may need to increase the baking time slightly.
What’s The Best Type Of Pan To Use?
I HIGHLY recommend using a light colored metal pan when baking these brownies. It will conduct heat much better and create those chewy edges that everyone loves while keeping the center super fudgy. I personally love this USA pan!
You can use a darker pan, just keep in mind that it will absorb more heat and will cause the edges to cook faster.
I can’t wait to hear what you think of these brownies! Don’t forget to leave a comment below telling me what you thought, and whether you’ll ever go back to plain red velvet brownies after trying these cheesecake-swirled ones!
Red Velvet Cheesecake Brownie Recipe
Ingredients
Cheesecake Layer
- 8 ounces brick-style cream cheese softened (1 block; 226 grams)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon pure vanilla extract
- 1 large egg at room temperature
Red Velvet Brownie Layer
- ½ cup unsalted butter melted and slightly cooled (1 stick; 113 grams)
- ⅔ cup granulated sugar (135 grams)
- ⅓ cup packed light brown sugar (70 grams)
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons liquid red food coloring (10 ml; I used McCormick)
- 1 ½ teaspoons pure vanilla extract
- ¾ cup all-purpose flour spooned & leveled (95 grams)
- 3 tablespoons unsweetened natural cocoa powder (17 grams; avoid Dutch process)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal. Spray well with nonstick cooking spray and set aside.
- To make the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Mix in the sugar and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the egg on low speed until just combined. Stop and scrape around the bottom and sides of the bowl to make sure everything is thoroughly mixed together. Set aside.8 ounces brick-style cream cheese,¼ cup granulated sugar,½ teaspoon pure vanilla extract,1 large egg
- To make the red velvet brownie layer: In a separate large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar together until well combined. Then, whisk in the egg, egg yolk, red food coloring, and vanilla extract until fully combined.½ cup unsalted butter,⅔ cup granulated sugar,⅓ cup packed light brown sugar,1 large egg,1 large egg yolk,2 teaspoons liquid red food coloring,1 ½ teaspoons pure vanilla extract
- Sift in the flour, cocoa powder, and salt and continue whisking until just combined.¾ cup all-purpose flour,3 tablespoons unsweetened natural cocoa powder,¼ teaspoon salt
- To assemble and bake: Pour most of the red velvet brownie batter into the prepared baking pan (reserve about ¼ cup) and spread it around into one even layer.
- Carefully pour the cheesecake layer on top (or drop large spoonfuls of it all over the top) and spread it out some. Spoon the remaining ¼ cup of brownie batter over the top of the cheesecake layer, then use a knife to gently swirl them together.
- Bake for 27 to 30 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan on a wire cooling rack. Once cooled, lift the brownies out of the pan using the overhang from the foil or parchment paper, slice into pieces, then serve and enjoy!
