Red Velvet Cheesecake Brownies are a fudgy red velvet brownie topped and swirled with a creamy cheesecake layer. It combines cocoa, vanilla, and cream cheese flavors into a dense dessert popular for holidays such as Valentine's Day.
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This red velvet cheesecake brownie recipe uses melted chocolate, cocoa powder, cream cheese, and red food coloring to create a rich, fudgy brownie with a creamy cheesecake swirl.
It takes about 1 hour to make, and these red velvet cheesecake brownies are perfect for Valentine's Day desserts, holidays, bake sales, or make-ahead treats.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Cream cheese: Creates the smooth cheesecake layer.
- Granulated sugar: Sweetens both brownie batter and filling.
- Cornstarch: Stabilizes the cheesecake filling and improves the brownie texture.
- Eggs: Provide structure and richness.
- Vanilla extract: Adds depth of flavor.
- All-purpose flour: Gives the brownies structure.
- Salt: Balances sweetness.
- Bittersweet chocolate: Provides richness and fudgy texture.
- Unsweetened Cocoa powder: Strengthens the chocolate flavor.
- Avocado oil: Keeps brownies moist and tender. It can be substituted with grapeseed oil, canola oil, or vegetable oil.
- White vinegar: Enhances the red velvet flavor and color.
- Red gel (or paste)food coloring: Gives the signature red velvet appearance.
How to Make Red Velvet Cheesecake Brownies
Note: Full instructions are provided in the recipe card below.
- Cheesecake Filling: Preheat the oven to 325°F (160°C). Line an 8-inch (20 × 20 cm) square pan with parchment paper.
- In a separate bowl, whisk together the cream cheese, sugar, cornstarch, egg, and vanilla extract until smooth and creamy. Set aside while you prepare the brownie batter.
- Red Velvet Brownie: In a bowl, sift together the all-purpose flour and cornstarch. Set aside. Microwave the chocolate in a large bowl at 50% power, stirring occasionally, until melted, about 2 minutes.
- Whisk in the cocoa powder until fully incorporated, then let the mixture cool slightly.
- Add the granulated sugar, avocado oil, white vinegar, vanilla extract, and red food coloring, and mix until the batter looks smooth and glossy.
- Beat in the eggs, mixing on high speed with an electric mixer for about 1-2 minutes until slightly thickened.
- Add the dry ingredients to the batter and mix on low speed just until combined. Pour most of the brownie batter into the prepared pan, reserving about 4 teaspoons for the swirl topping. Spread the batter evenly.
- Spoon the cheesecake filling over the brownie layer and gently spread it. Drop small spoonfuls of the reserved brownie batter on top, then use a toothpick or knife to create a swirl pattern.
- Bake for 50-55 minutes. Allow the brownies to cool in the pan for 30 minutes, then refrigerate for at least 1 hour before slicing and serving.
Hint: Microwave cream cheese in a bowl for 20-30 seconds before mixing to prevent lumps in the cheesecake filling.
Storage, Make Ahead, & Freezing
Storage: Store red velvet cheesecake brownies in an airtight container in the refrigerator for up to 4 days.
Make Ahead: Bake the brownies one day in advance and refrigerate overnight to help the cheesecake layer fully set and make slicing easier.
Freezing: Wrap individual brownie squares tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Camila's Tips & Variations
- Cheesecake filling has lumps: Microwave the cream cheese for 20-30 seconds before mixing until smooth.
- Brownies overbake easily: Remove from the oven when the center is just set to keep them fudgy.
- Swirl disappears during baking: Add small dollops of batter and swirl gently with a knife.
- Color looks dull: Use gel or paste red food coloring for a stronger red velvet color.
- Messy slices: Refrigerate brownies before cutting for clean edges.
Frequently Asked Questions
Why is my cheesecake filling lumpy?
Cold cream cheese causes lumps. Microwave it briefly before mixing.
How do I know when red velvet cheesecake brownies are done?
The center should look set but still soft. If a toothpick shows wet batter, bake a few minutes longer.
Why did my brownies turn out dry?
Overbaking removes moisture. Remove the brownies when the center is just set.
Can I use liquid food coloring instead of gel?
Yes. Gel coloring gives stronger color, but liquid coloring still works.
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Recipe
Red Velvet Cheesecake Brownies
Equipment
- 8-inch (20 × 20 cm) square baking pan
- Toothpick or butter knife
Ingredients
Cheesecake Filling
- 50 g granulated sugar
- 1 teaspoon cornstarch
- 200 g full-fat cream cheese , room temperature
- ½ tablespoon vanilla extract
- 1 large egg , room temperature
Red Velvet Brownies
- 95 g all-purpose flour
- 1 tablespoon cornstarch
- 15 g unsweetened cocoa powder
- 75 g bittersweet chocolate
- 250 g granulated sugar
- ½ teaspoon kosher salt
- 110 g avocado oil or canola oil
- 2 teaspoons red gel food coloring
- 1 teaspoon white vinegar
- ½ tablespoon vanilla extract
- 3 large eggs , room temperature
Instructions
- Cheesecake Filling: Preheat the oven to 325°F (160°C). Line an 8-inch (20 × 20 cm) square pan with parchment paper.
- In a separate bowl, whisk together the cream cheese, sugar, cornstarch, egg, and vanilla extract until smooth and creamy. Set aside while you prepare the brownie batter.
- Red Velvet Brownie: In a bowl, sift together the all-purpose flour and cornstarch. Set aside.
- Microwave the chocolate in a large bowl at 50% power, stirring occasionally, until melted, about 2 minutes. Whisk in the cocoa powder until fully incorporated, then let the mixture cool slightly.
- Add the granulated sugar, avocado oil, white vinegar, vanilla extract, and red food coloring, and mix until the batter looks smooth and glossy.
- Beat in the eggs, mixing on high speed with an electric mixer for about 1-2 minutes until slightly thickened.
- Add the dry ingredients to the batter and mix on low speed just until combined. Pour most of the brownie batter into the prepared pan, reserving about 4 teaspoons for the swirl topping. Spread the batter evenly.
- Spoon the cheesecake filling over the brownie layer and gently spread it. Drop small spoonfuls of the reserved brownie batter on top, then use a toothpick or knife to create a swirl pattern.
- Bake for 50-55 minutes. Allow the brownies to cool in the pan for 30 minutes, then refrigerate for at least 1 hour before slicing and serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
