Two dessert favorites join forces in a top-rated recipe for swirled Red Velvet Cheesecake Brownies.
It’s not officially February in my mind until I roll out the red velvet desserts. From Red Velvet Cinnamon Rolls to Red Velvet Cake Mix Cookies, nothing says “Valentine’s Day” like a confection that’s the color of love.
I’ve rolled two (or possible even three) desserts into one beloved sweet that swirls fudgy red velvet brownies with tangy cheesecake filling. The result is a brownie beloved by many, with all the 5-star reviews to prove it!
How to Make Cheesecake Brownies
Everywhere red velvet goes, cream cheese frosting is sure to follow. I’ve swapped the traditional frosting for a tangy cheesecake filling that’s luscious, creamy and not too sweet. It also provides the perfect contrasting color to deep-red velvet brownie batter.
How to Swirl Cheesecake Brownies
There is definitely a technique to swirling the two batters together so that you get the perfect marbled effect with a little bit of brownie and a little bit of cheesecake in every single bite.
Start by topping a portion of the brownie batter with the cheesecake filling, then add dollops of the remaining brownie batter on top. Finally, use a toothpick or skewer (anything with a thin, sharp point) to swirl the two batters together.
It’s easy to go overboard during the swirling phase, but try to stop yourself when you get somewhere like the above, which is a good blend of the two batters without overdoing it.
All that’s left to do is pop these beauties into the oven and then sustain the long wait time of letting them cool completely before slicing them into squares and digging in.
Looking for more brownie inspiration? Check out my favorite recipes below:
- Chocolate-Covered Strawberry Brownies
- Chocolate Chip Cookie Brownies (Brookies)
- Samoas Coconut Caramel Brownies
- Chocolate Chip Brownie Cookies
- Quick and Easy Skillet Brownie
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Ingredients
For the red velvet brownies:
- 8 tablespoons unsalted butter, melted, plus more for greasing pan
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 Tablespoon red food coloring
- 1/8 teaspoon salt
- 1/2 teaspoon white vinegar
- 2 eggs
- 3/4 cup all-purpose flour
For the cheesecake filling:
- 1 (8-oz.) package cream cheese, softened
- 3 Tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Preheat the oven to 350ยบF.
- Line an 8×8-inch baking pan with parchment paper and grease it with butter.
- In a large bowl, combine the melted 8 tablespoons butter with the sugar, cocoa powder, vanilla, food coloring and salt, stirring to combine. Then stir in the white vinegar.
- Whisk together the eggs in a small bowl, and then stir them into the brownie batter. Fold in the flour, just until combined, then pour the batter into the prepared pan, reserving ¼ cup of the batter for the topping.
- In the bowl of a stand mixer (or using a handheld electric mixer), blend together the cream cheese, sugar, vanilla and egg yolk until well combined. Spread the cream cheese mixture in an even layer over the brownie batter then top the cream cheese with dollops of the remaining brownie batter. Using a sharp knife or toothpick, swirl the cream cheese together with the dollops of brownie batter.
- Bake the brownies for 30 minutes. Remove them from the oven and let them cool completely before lifting the parchment out of the pan then slicing and serving.
Kelly’s Notes:
- Brownies often taste better the second day after they’re baked, so feel free to make the brownies in advance and store them in an airtight container.
- โ ย Did you make this recipe? Don't forget to give it a star rating below!
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Recipe adapted from Sunny Anderson.
Recipe was easy to make. I did not include the food coloring. However, the cooking time was not sufficient. I even added another 15 minutes and it was still liquid-y in the center. Unfortunate. Maybe the brownie layer needs to cook and get set first?
Hi Roni! So glad you enjoyed the recipe. What type of pan did you bake them in?
Super easy to make and delicious. I brought them into work and everyone loved them. I’m baking another batch this weekend for my husband.
I’m so glad you enjoyed the recipe, Lisa!
Iโm baking these as I type. I doubled the recipe for 24 servings and used a 9×13 pan. Should I have used a larger pan or is the 9×13 okay?
Hopefully the pan size worked out!
Hi! Iโm curious if you think I should make any adjustments if cooking with gluten free flour. Even if youโre unfamiliar, you probably know more than I do! :) last time I tried a similar recipe I remember burning the top of the cream cheese because gluten free sometimes takes longer to bake. Maybe lower temp and for longer? Thank you!
Hi Katelyn! I haven’t tried this recipe with GF flour so I’m not sure what subs would need to be made. Sorry!
Can you use a red velvet cake mix instead on making that part from scratch?
I haven’t tried that but it *should* work! Let me know if you give it a shot, Sandi!
Made two batches to pass out for Valentineโs Day. They were a huge hit! I added chopped pieces of Theo brand sea salt dark chocolate and raspberry dark chocolate bar chunks into the batterโฆ next level
YUM! I’m so thrilled you enjoyed the recipe, Sarah!
Made these twice in 2 weeks. Delicious and beautiful looking brownies. You HAVE to try them!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Jen!
Great recipe
I’m so glad you enjoyed it, Erica!
How do you store these? In fridge because of the cream cheese?
Hi Jessica! Yes, Iโd recommend storing them in the fridge just to be safe. :)
I baked them about 10 minutes longer. They were delicious, but the texture was a little โdifferentโ- not really cake-like; almost a bit mushy.
Hi Connie! Did you confirm your oven temp?
Trying for the first time for Thanksgiving. Canโt wait. Any tips for making them?
Hi Alexis! I share my tips and tricks for perfect brownies in the post above! :)
Didn’t last a day they were so good. Finished the last two myself. I will definitely be using this recipe again. Incredible.
Woohoo! I’m so thrilled you enjoyed the recipe, Thomas!
Can u make this is a 9×13 pan if I double the recipe
That should work, Destiny! I havenโt used that size pan with this recipe so Iโm not sure what the bake time would be. Iโd recommend checking the brownies frequently while theyโre in the oven. Let me know how they turn out! :)
Hi! Was wondering if this cake freezes well?
Hi Esther! I havenโt tried freezing these brownies so Iโm not sure what the texture would be like once defrosted.
Hi, can I add the 1 whole egg (egg white and yolk) for the cheesecake filling? If yes, is there any negative effect? Thank you
Hi Diah! A whole egg should work (Iโve never tried it) but I wanted to keep the cheesecake mixture pretty classic :) Let me know if you give it a shot!
Hi, I made the cheesecake layer using whole egg, it turns good thanks, Kelly
Excellent!
This is a great recipe, have made it so many times that my page is dotted with red food colouring. (Canadian way of spelling colored)
Thank you
I’m so happy you’ve been enjoying the recipe, Barbra!
Amazing try it
Why is white vinegar needed? Will anything drastic happen if I leave it out? White vinegar is not something I would use in my kitchen.
I’m planning on baking your brownies for our volunteers helping out at Tuesday’s election but some people might be put off by the red food coloring. Can I leave it out without affecting the taste?
Much obliged for your response. Thank you.
Sure thing! The vinegar reacts with the cocoa powder to enhance the red flavor.