Red Velvet Cheesecake Brownies

These red velvet cheesecake brownies combine everything I love about two classic desserts – the deep cocoa flavor and soft texture of red velvet cake, plus rich, tangy cheesecake swirled right through. They’re easier to make than a full cheesecake but more interesting than plain brownies.

The cream cheese mixture adds moisture that keeps them fresh for days, and the striking red and white swirls make them look fancy without much effort. They’re perfect for holidays or potlucks since you can cut them small to feed a crowd.

I like them best slightly chilled from the fridge, when the cheesecake part gets extra creamy and the chocolate flavor really comes through.

What you need for Red Velvet Cheesecake Brownies

How to Make Red Velvet Cheesecake Brownies

Let me walk you through making these beautiful layered brownies.

1. Start by preheating your oven to 350°F. Line an 8×8 inch pan with parchment paper, leaving some overhang on the sides – this will make it much easier to lift out the brownies later.

2. For the brownie layer, melt the butter and chopped chocolate together in a microwave-safe bowl. Do this in 30-second bursts, stirring between each until just melted – usually takes about 1-1.5 minutes total. The mixture should be smooth and glossy, not too hot. If it’s steaming, let it cool for a few minutes.

3. Whisk the sugar into the chocolate mixture until well combined – it’ll look a bit grainy, and that’s okay. Add the eggs one at a time, whisking well after each. You want the mixture to become smooth and shiny. Stir in the vanilla extract and red food coloring until the batter is evenly colored – scrape the bottom of the bowl well, as the color can hide patches.

4. Sift together the flour, cocoa powder, and salt – this prevents any cocoa lumps that would create bitter spots in your brownies. Fold these dry ingredients into your red batter just until no flour streaks remain. The batter will be thick and almost pudding-like.

5. Spread the brownie batter into your prepared pan, smoothing it into an even layer. Give the pan a few gentle taps on the counter to remove any air bubbles.

6. For the cheesecake layer, make sure your cream cheese is properly softened – if you press it, your finger should easily leave an indent. Beat it with the sugar until smooth and creamy, about 2 minutes. You shouldn’t see any lumps at all. Add the egg and vanilla, beating until just combined – don’t overbeat once the egg is in or your cheesecake can become puffy.

7. Pour the cheesecake mixture over the brownie batter. To create a marbled effect, use a butter knife to gently swirl the two layers together – just a few figure-8 patterns will do. Don’t over-swirl or you’ll lose the distinct layers.

8. Bake for 30-35 minutes, until the edges are set but the center still has a slight wobble when you gently shake the pan. A toothpick inserted into the brownie layer should come out with a few moist crumbs, not completely clean (that would mean they’re overbaked).

9. Let the brownies cool completely in the pan – this takes about 2 hours at room temperature. The cheesecake needs this time to set properly. Once cooled, lift them out using the parchment overhang and cut in squares with a sharp knife, wiping the blade clean between cuts for the neatest edges.