Two dessert favorites join forces in a top-rated recipe for swirled Red Velvet Cheesecake Brownies.

The best Red Velvet Cheesecake Brownies sliced into perfect squares

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!

A clear bowl containing red velvet brownie batter

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.

A hand beater in a clear bowl containing cheesecake mixture

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.

Dollops of batter ready to be swirled into cheesecake layer

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.

A top-down view of a parchment paper-lined baking pan with swirled cheesecake brownie batter

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.

A top-down view of baked red velvet brownies in a parchment paper-lined pan

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.

A close-up view of Red Velvet Cheesecake Brownies

Looking for more brownie inspiration? Check out my favorite recipes below:

Sliced cheesecake-swirled brownies

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Dessert

Red Velvet Cheesecake Brownies

Two dessert favorites join forces for the ultimate Red Velvet Cheesecake Brownies.
4.46 from 11 votes
The best Red Velvet Cheesecake Brownies sliced into perfect squares
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 12 servings

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 350ºF.
  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe adapted from Sunny Anderson.


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Nutrition

Calories: 192kcal, Carbohydrates: 26g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 61mg, Sodium: 41mg, Potassium: 50mg, Sugar: 19g, Vitamin A: 295IU, Calcium: 12mg, Iron: 0.8mg

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Comments

  1. 5 stars
    Didn’t last a day they were so good. Finished the last two myself. I will definitely be using this recipe again. Incredible.

    1. That should work, Destiny! I haven’t used that size pan with this recipe so I’m not sure what the bake time would be. I’d recommend checking the brownies frequently while they’re in the oven. Let me know how they turn out! :)

    1. Hi Esther! I haven’t tried freezing these brownies so I’m not sure what the texture would be like once defrosted.

  2. 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

    1. Hi Diah! A whole egg should work (I’ve never tried it) but I wanted to keep the cheesecake mixture pretty classic :) Let me know if you give it a shot!

  3. 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

  4. 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.

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