Dessert

Amazing Red Velvet Cheesecake Brownies in 8 Steps Recipe

BySarah Summers April 16, 2026April 16, 2026

Introduction

These amazing red velvet cheesecake brownies combine the rich, chocolatey flavor of brownies with a creamy, tangy cheesecake swirl. Perfect for dessert lovers looking to impress with a stunning and delicious treat.

This image shows four square brownie pieces on a white plate placed on a white marbled surface. Each brownie has two layers: a thick, dark red bottom layer that looks moist and dense, and a creamy, pale yellow top layer with dark red swirls creating a marbled pattern. The top layer appears smooth and slightly soft, contrasting with the textured base. The pieces are arranged slightly apart but close together, focusing on the front brownie square in clear detail. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, melted
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
4 large eggs
1 cup all-purpose flour
1 teaspoon red food coloring (gel preferred)
8 ounces cream cheese, softened
1/2 cup granulated sugar (for cheesecake layer)
1 large egg (for cheesecake layer)
1/2 teaspoon vanilla extract (for cheesecake layer)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease the paper.
Step 2: In a large bowl, whisk together the melted butter, 1 3/4 cups sugar, cocoa powder, and salt until combined. Stir in 1 teaspoon vanilla extract.
Step 3: Beat in the 4 eggs one at a time until fully incorporated.
Step 4: Mix in the red food coloring until the batter is uniformly red. Gently fold in the flour until just combined; avoid overmixing.
Step 5: Spread the red velvet batter evenly into the prepared pan.
Step 6: In a separate bowl, beat the softened cream cheese with 1/2 cup sugar until smooth. Mix in the remaining egg and 1/2 teaspoon vanilla extract until creamy.
Step 7: Dollop spoonfuls of the cheesecake mixture evenly over the red velvet batter. Use a butter knife to gently swirl the two batters in an S-shape or figure-eight pattern without over-swiping.
Step 8: Bake for 30 to 35 minutes until edges look set and a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack, then lift from the pan using the parchment overhang and cut into squares.

Tips & Variations

Use gel food coloring for the deepest red without adding extra liquid to the batter.
Chill the cooled brownies in the refrigerator for at least one hour before slicing for cleaner cuts.
Serve slightly chilled for a firmer texture and enhanced flavor.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave if desired, or enjoy them chilled for the best texture and flavor.

How to Serve

Four square pieces of dessert sit closely on a white plate placed on a white marbled surface. Each piece has two visible layers: the bottom layer is thick, dark red cake with a moist, crumbly texture, and the top layer is creamy white with smooth swirls of the same dark red color mixed in, creating a marbled effect. The layers are roughly equal in height, and the edges of the squares are slightly uneven, showing the softness of the dessert. The focus is on the nearest piece, highlighting the contrast between the red and white layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

You can, but gel food coloring is preferred because it provides a more vibrant red color without thinning the batter.

How do I know when the brownies are done?

The edges should look set and a toothpick inserted near the center will come out with moist crumbs attached but not wet batter. This ensures a fudgy texture with a creamy cheesecake layer.