Dense, fudgy, and dramatically swirled, these brownies bring two beloved desserts into one pan. This Red Velvet Cheesecake Brownies recipe combines a rich cocoa foundation with a tangy, creamy cheesecake topping that looks as striking as it tastes. I love making these for family gatherings because the marbled top always impresses, even though the process is surprisingly messy and fun.
Why You'll Love This
The contrast between the deep red chocolate base and the bright white swirl makes these bars a visual showstopper. Unlike a standard cake, these Red Velvet Cream Cheese Brownies offer a dense, chewy texture that satisfies serious chocolate cravings. The slight tang from the cheesecake layer cuts through the sweetness of the brownie perfectly. They bake together in one pan, saving you the effort of making two separate desserts while delivering the best of both worlds.
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What Goes Into This Recipe
You'll need basic pantry staples plus a block of cream cheese to create this scratch-made treat. This Red Velvet Brownies Recipe relies on Dutch-process cocoa for that signature mild chocolate flavor and red food coloring for the classic hue.
Scroll to the recipe card for ingredients and step-by-step directions.
Main Ingredients
- Dutch Process Cocoa Powder: Provides a mellow chocolate flavor and darkens the red color.
- Red Food Coloring: Essential for achieving the signature vibrant red velvet look.
- Cream Cheese: Must be brick-style and room temperature for a smooth swirl.
- Unsalted Butter: Melted butter ensures a chewy, fudgy texture rather than a cakey one.
- Eggs: Used in both layers to provide structure and richness.
- Vanilla Extract: Rounds out the flavors in both the brownie and cheesecake parts.
Optional Extras
For a bit of crunch, you can fold white chocolate chips into the red batter before baking. Some people turn these into Red Velvet Cheesecake Bars by pressing a crushed Oreo crust into the bottom of the pan first.
How to Make Red Velvet Cheesecake Brownies (Step-by-Step)
Creating the marble effect is easier than it looks and is the most fun part of the process.
Mix the Brownie Base
Whisk the melted butter and sugar until glossy, then vigorously beat in the eggs, vanilla, and food coloring. Stir in the flour, cocoa, and salt until the batter is smooth, thick, and has no dry streaks remaining.
Prepare the Cheesecake Filling
In a separate bowl, whisk the room-temperature cream cheese, sugar, and egg until completely smooth. The mixture should be creamy and free of lumps to ensure an attractive Red Velvet Brownies With Cream Cheese finish.
Swirl the Batters
Spread the red batter into the prepared pan, then drop large dollops of the cream cheese mixture on top. Use a butter knife to gently drag through the dollops, creating wide, artistic swirls without mixing the colors fully together.
How do I get a clean swirl? Use a lifting motion with your knife and stop swirling before the colors turn pink and muddy.
Bake and Cool
Bake for 30 to 35 minutes until the edges are set and a tester comes out clean. Allow the pan to cool completely on a wire rack so the cheesecake portion sets firm enough to slice cleanly.
Aliana's Top Tip
The secret to perfect Red Velvet Cheesecake Brownies is strictly using room-temperature ingredients for the cheesecake layer.
Use parchment → easy removal → protects the edges
Soft cream cheese → blends easily → prevents lumpy white swirls
Beat eggs well → adds air → creates a crackly brownie top
Don't over-swirl → keeps colors distinct → looks professional
Cool completely → sets the cheese → Red Velvet Cheesecake Squares slice cleanly
Follow Aliana on Pinterest →Make It Your Own
If you love extra texture, try sprinkling chocolate shavings over the top right after pulling them from the oven. You can also adapt this concept into Red Velvet Oreo Cheesecake bars by adding a layer of crushed cookies between the brownie and cheesecake swirl. For a holiday twist, use green food coloring in the cheesecake layer for a festive look.
Storage & Reheating
Because of the cream cheese, these brownies should be stored in an airtight container in the refrigerator for up to 5 days. These Red Velvet Bars taste delicious cold, which enhances their fudgy density. You can also freeze them for up to 3 months; just thaw them in the fridge overnight before serving.
Serving Suggestions
These bars are rich enough to stand alone, but a drizzle of chocolate sauce takes them over the top. Serve them alongside Red Velvet Ideas Desserts platters with fresh strawberries to balance the richness. They are particularly popular at Christmas or Valentine's Day due to their vibrant red color.
Common Questions
Can I use liquid food coloring?
Yes, liquid works fine, though gel paste provides a more intense color without adding extra liquid to the batter.
Why did my cream cheese layer crack?
This can happen if the eggs in the cheesecake mixture were over-beaten, incorporating too much air. Whisk just until smooth to keep the Red Velvet Cheesecake Bar Recipe texture creamy.
Do these need to be refrigerated?
Yes, for safety and texture, any dessert with a cheesecake layer should be kept in the fridge.
Can I double the recipe?
Absolutely, just bake it in a 9x13-inch pan and add a few minutes to the baking time, checking frequently for doneness.
More Recipes You'll Love
Dessert If you enjoyed these Red Velvet Cheesecake Brownies, you might also like these festive treats.
Whipped this up already? Show it off on Pinterest @AlianaRecipes - your version might inspire someone!
Red Velvet Cheesecake Brownies
Ingredients
Equipment
Method
- Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper. This ensures you can lift the entire brownie block out for clean slicing later.
- Whisk melted butter and 1 cup sugar in a medium bowl until glossy, then add 2 eggs and whisk vigorously for 2 minutes. This aeration creates the desirable crackly surface on the brownie portion.
- Stir in vanilla and red food coloring, then fold in flour, cocoa powder, and salt until just combined. The batter should look smooth with no visible streaks of white flour remaining.
- Spread the red batter into the pan, then whisk cream cheese, 1 egg, and ⅓ cup sugar in a separate bowl until smooth. The cheesecake mixture must be lump-free to swirl correctly.
- Drop dollops of cream cheese mixture over the red batter and use a butter knife to create large swirls. Do not over-mix, or the distinct colors will become muddy.
- Bake for 30-35 minutes until a knife inserted in the center comes out clean. Let the brownies cool completely in the pan to set the cheesecake layer before slicing.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Red Velvet Cheesecake Brownies:
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