Red velvet brownie batter and tangy cream cheese swirls together in these easy, outstandingly delicious and decadent red velvet cheesecake brownies.
(Originally published 4/1/13 and updated for content on 2/8/24)
If you like this recipe, check out my Condensed Milk Brownies next!
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This is a fun recipe to make! Obviously Valentine’s Day comes to mind when gazing at the vibrant red color of these fudgy red velvet cheesecake brownies. And certainly my love language (one of them) is cooking and baking for others. But please don’t save these only for a holiday. Bake them just because!
More favorite desserts
Ingredients for red velvet cream cheese brownies
- Butter – A whole stick of melted butter makes these brownies so fudgy and rich!
- Bittersweet Chocolate – There’s not a lot of chocolate in the brownie layer so you want the intense flavor from bittersweet chocolate. A baking bar is preferred. But if you have bittersweet chocolate chips on hand (Ghirardelli brand is always my choice) you can use 1/3 cup of them.
- Granulated Sugar – A cup of sugar is used to sweeten the red velvet brownie base. And a 1/3 cup sugar is used to make the creamy cheesecake batter.
- Eggs – My recipe calls for three large eggs, two in the brownies and one in the cheesecake.
- Red Food Coloring – If you can find liquid food coloring, use two teaspoons. I was only able to find this gel food coloring set. And I used the whole tube of red food coloring. You can certainly make these cream cheese swirled brownies without the food coloring. It will not affect the taste.
- Vanilla Extract – Clear vanilla extract would be a good choice here, to keep the cheesecake swirl looking more white in color. To contrast with the red.
- Flour – Use all-purpose flour.
- Salt – Helps to balance out all the sweet flavors.
- Cream Cheese – I tested this recipe with full fat cream cheese.
Instructions
Preheat the oven to 350 degrees F. In a microwave safe bowl, melt together the butter and chocolate. Then combine all the brownie ingredients in a large bowl and whisk them together until smooth. Pour all of the brownie batter in the prepared pan. Leave about 1/3 cup batter to help with the swirling.
Use a hand mixer to make quick work of whipping together the cream cheese, remaining egg, sugar and vanilla. You can also use a whisk if you don’t have a hand mixer. Spoon the cream cheese mixture over the brownie batter.
My favorite part is putting small dollops of the remaining brownie batter on top of the cream cheese layer. Then gently swirling the layers together. I like using a metal chopstick. You could also use a butter knife or even a toothpick.
Ovens vary, so bake the brownies for 35 – 40 minutes, or until the center is just puffed but still a little jiggly in the center. The brownies will fully set up as they cool.
Pro tips
To loosen up the leftover brownie batter for swirling, microwave it for 10 or 15 seconds. My kitchen was cold when baking these brownies. My batter started to harden a bit before I got the swirling part. So I microwaved it. Good as new!
I like making a parchment paper “sling” in my pan. It helps to lift out the baked brownies for even cutting. But you don’t have to use parchment paper. Just grease the pan or baking dish well. And then cut and serve the brownies from the baking dish once they are cooled to room temperature.
Storage directions
Store the fudgy red velvet brownies in an airtight container. They will keep on the counter for one day. For up to three days store then in your refrigerator. I personally really like these cold from the fridge the next day!
Serving suggestions
Set these beautiful brownies out on a dessert table, especially for a wedding shower. Red is the color of love after all! Or for Valentine’s Day you could really go all out with a red theme. Serve these brownies as dessert with my Reverse Seared Pork Chops with Cherry Pan Sauce and Spinach Strawberry Salad.
Kitchen Tools
- 8×8 baking dish I use for baking brownies and cakes
- Small offset spatula for helping to spread the brownie batter and cheesecake mixture evenly into the baking dish
- Whisk I use for mixing both the red velvet batter and the cheesecake topping
- You can use a butter knife, but I really like these metal chopsticks for making the swirl pattern in the brownies
- Use a small cookie scoop to drop the remaining brownie batter on top of the cream cheese layer to help make the swirls
Red Velvet Cheesecake Brownies
Equipment
- 1 8x8 Pan
Ingredients
for the red velvet brownies
- 8 tbsp unsalted butter softened
- 2 oz bittersweet chocolate chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tube gel red food coloring
- 2/3 cup all-purpose flour
- 1/2 tsp salt
for the cream cheese swirl
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
for the red velvet brownies
- Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper sheets and lightly grease. In a microwave safe bowl or glass measuring cup, melt the stick of butter together with the chocolate. Stir with a fork until very smooth. Set aside to cool for a few minutes.
- In a large bowl, whisk together one cup sugar, two large eggs, one teaspoon of vanilla and red food coloring. Add the slightly cooled butter and chocolate mixture to the sugar and egg mixture and whisk vigorously until combined. Add the flour and salt and stir until everything is just combined with no streaks of flour remaining.
- Pour all of the brownie batter except for about 1/3 cup into prepared pan and smooth the top with an offset spatula.
for the cream cheese swirl
- In a medium bowl, beat the softened cream cheese, remaining 1/3 cup of sugar, remaining egg and 1/2 teaspoon of vanilla with a hand mixer on medium speed until smooth. Spoon the cream cheese mixture over the brownie layer and smooth the top with an offset spatula.
- Use a small cookie scoop to drop about nine small dollops of the remaining brownie mixture on top of the cream cheese layer. Use a butter knife or a metal chop stick to gently make swirls in the two layers, red and white.
- Bake the brownies for 35-40 minutes until the center of the brownies is just set but still jiggle slightly. Allow the brownies to cool completely before slicing and serving.
Notes
Nutrition
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cedes says
is t tspoon or tablespoon?
foodtasticmom says
In all my recipes, lowercase t refers to teaspoon and capital T refers to tablespoon. I grew up with that, so it’s obvious to me, but I don’t think it’s obvious to everyone. Should address that in a questions post. Thanks for asking!
Nicole says
Can these be made in cupcake liners?
foodtasticmom says
Great question Nicole. I think they could. I have made a crustless version of my white chocolate raspberry cheesecakes before (https://www.foodtasticmom.com/2013/08/30/mini-white-chocolate-double-raspberry-cheesecakes/) and they turned out well. Definitely use FOIL liners. I think I sprayed them with cooking spray lightly too, before I filled them. I’d say about 1/4 cup of the red velvet brownie batter per liner, then top with about a tablespoon of the cheesecake mixture. I wouldn’t worry about trying to swirl it around in each liner. Let me know how they turn out!
quinnsyah says
i love it..good receipe
Tavo says
Your Red Velvet Cheesecake Brownies were a decadent treat that exceeded my expectations. The rich, velvety texture of the brownie layer paired perfectly with the creamy cheesecake swirls, creating a harmonious blend of flavors. Each bite was pure indulgence, leaving me craving more long after they were gone. Thanks for sharing this irresistible recipe!
foodtasticmom says
You are very welcome. Thank you for the fantastic review!
Gianne says
The combination of rich, fudgy brownie and creamy cheesecake is a match made in dessert heaven. The red velvet flavor adds a fun and festive twist. So delicious!
foodtasticmom says
Thank you!!
MacKenzie says
My daughter and I made these last Sunday and they turned out perfect I love the chocolate cream cheese combo. We plan on making them for teachers gifts next week.
foodtasticmom says
Oh this is awesome! Love that you baked these together for her teachers. Thank you for sharing!
Cathleen says
These brownies are perfect for Valentine’s Day! I am making it for sure this week, thanks so much for sharing 🙂
foodtasticmom says
You’re welcome. Enjoy!
Lima Ekram says
What a stunning dessert! I cant wait to try it for Valentine’s Day!!
foodtasticmom says
Enjoy!!