Dessert

Red Velvet Cheesecake Brownies Pressure Cooker Recipe

BySarah Summers January 11, 2026January 11, 2026

Introduction

Indulge in the rich and decadent combination of classic red velvet and creamy cheesecake with these Red Velvet Cheesecake Brownies made in a pressure cooker. This easy recipe yields moist, fudgy brownies with a beautiful marbled cheesecake swirl that’s perfect for any occasion.

The image shows two square pieces of layered red velvet cake stacked on a white scalloped plate resting on a white marbled surface. Each piece has three layers: the bottom dark red layer is dense and moist with a rich texture, the middle layer is a thick layer of smooth, creamy white frosting with visible swirls of deep red cake mixed in, and the top layer is a thin sprinkling of fine, bright red cake crumbs covering the frosting. Some crumbs are scattered on the plate around the cake. The background is softly blurred, showing more cake pieces and a white cake stand. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tablespoons unsalted butter, melted, plus more for greasing pan
1 cup sugar
¼ cup unsweetened cocoa powder
½ teaspoon vanilla extract (for brownie mix)
1 tablespoon red food coloring
⅛ teaspoon salt
½ teaspoon white vinegar
2 eggs
¾ cup all-purpose flour
8 oz. cream cheese, softened
3 tablespoons sugar (for cheesecake mixture)
½ teaspoon vanilla extract (for cheesecake mixture)
1 egg yolk

Instructions

Step 1: Grease an 8×8-inch baking pan with melted butter and line it with parchment paper.
Step 2: In a bowl, mix melted butter, sugar, cocoa powder, vanilla extract, red food coloring, salt, and vinegar until well combined.
Step 3: Add eggs one at a time, beating well after each addition. Fold in the flour just until combined. Reserve ¼ cup of batter for later.
Step 4: Pour the remaining batter into the prepared pan and spread evenly.
Step 5: In a separate bowl, beat cream cheese until smooth. Add sugar, vanilla extract, and egg yolk; mix until creamy.
Step 6: Spoon dollops of the cheesecake mixture over the brownie batter and spread gently.
Step 7: Drop the reserved brownie batter onto the cheesecake layer and swirl with a knife to create a marbled effect.
Step 8: Place the pan inside a pressure cooker with about 1 inch of water or broth beneath. Seal and cook on the pressure setting for 30 minutes.
Step 9: Use quick release to let the steam escape, then carefully open the cooker.
Step 10: Allow the brownies to cool completely before slicing and serving.

Tips & Variations

For a deeper flavor, try using Dutch-processed cocoa powder instead of natural cocoa.
Swap red food coloring with beet juice for a natural alternative.
Ensure the cream cheese is at room temperature before mixing to avoid lumps in the cheesecake layer.
Add white chocolate chips to the brownie batter for extra sweetness.
Use a toothpick or skewer for swirling the batter to achieve a finer marble effect.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Before serving, allow them to come to room temperature or warm slightly in the microwave for about 10 seconds. You can also freeze them for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows two square pieces of cake stacked on a white plate with a slightly wavy edge. Each piece has two layers: a dark, moist chocolate layer at the bottom, and a thick, creamy white layer on top that is slightly speckled with red crumbs. The top surface of the cake is covered with crushed red crumbs, which also scatter around the plate. The background is a white marbled texture with a blurred view of other cake pieces and a white decorative item. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these brownies in a regular oven instead of a pressure cooker?

Yes, you can bake the brownies in a preheated oven at 350°F (175°C) for about 30–35 minutes or until a toothpick inserted near the center comes out with moist crumbs. Keep an eye on the baking time as ovens may vary.

What if I don’t have red food coloring?

If you prefer to avoid artificial coloring, you can use natural alternatives like beet juice or powdered freeze-dried strawberries to add a subtle red tint. Keep in mind the color may be less vibrant than traditional food coloring.