If you love red velvet and cheesecake, then you're in for a real treat! These Red Velvet Cheesecake Brownies bring together the best of both worlds—rich, fudgy red velvet brownies topped with a smooth, creamy cheesecake layer. Every bite is a perfect balance of chocolatey decadence and velvety sweetness. Whether you're baking for a special occasion, a holiday, or just because you're craving something indulgent, these Red Velvet Cheesecake Brownies are sure to impress. They're not just delicious—they're downright irresistible! So, if you're looking for the ultimate dessert to wow your family and friends, these Red Velvet Cheesecake Brownies are
Why You'll Love These Red Velvet Cheesecake Brownies?
There's something magical about the combination of Red Velvet Cheesecake Brownies. The deep cocoa flavor of the red velvet brownie layer pairs perfectly with the tangy sweetness of the cheesecake topping. These brownies are particularly popular during Valentine's Day and Christmas, but they're a showstopping dessert any time of year. The marbled effect created by swirling the two layers together doesn't just look beautiful – it ensures you get the perfect mix of flavors in every bite.
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Ingredients
The Red Velvet Brownie Layer:
- 1½ cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup unsalted butter, melted
- 2 large eggs, room temperature
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 tablespoon white vinegar
The Cheesecake Layer:
- ¼ cup sour cream
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
Preparing the Pan
- Preheat your oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Lightly spray the parchment paper with non-stick cooking spray.
Making the Red Velvet Layer
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, red food coloring, and vinegar until fully incorporated.
- In a separate bowl, sift together the flour, cocoa powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Don't overmix.
Creating the Cheesecake Layer
- Beat the softened cream cheese until smooth and creamy using an electric mixer.
- Add sugar and beat until well combined.
- Mix in the eggs one at a time, scraping down the sides of the bowl as needed.
- Stir in the vanilla extract and sour cream until smooth.
Assembly and Baking
- Pour the red velvet batter into the prepared pan, spreading it evenly.
- Carefully pour the cheesecake mixture over the red velvet layer.
- Use a knife to create swirls by gently running it through both layers in a figure-eight pattern.
- Bake for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let cool completely in the pan, then refrigerate for at least 2 hours before cutting.
- Preparing the Pan :Line a 9x13-inch pan with parchment and spray with non-stick spray.
- Making the Red Velvet Layer :Mix butter, sugar, eggs, vanilla, red food coloring, and vinegar. Fold in flour, cocoa, and salt.
- Creating the Cheesecake Layer : Beat cream cheese, sugar, eggs, vanilla, and sour cream until smooth.
- Assembly and Baking : Layer red velvet and cheesecake, swirl, bake, cool, and chill before slicing.
Equipment For Red Velvet Cheesecake Brownies
- 9x13-inch baking pan
- Parchment paper
- Electric mixer (stand or hand-held)
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Knife for swirling
Expert Tips for Perfect Results
- Bring all refrigerated ingredients to room temperature before starting. This ensures smooth, clump-free batters.
- Don't overmix the brownie batter once you add the dry ingredients, as this can lead to tough brownies.
- For the best marbling effect, make sure both batters are similar consistencies.
- Use full-fat cream cheese for the richest, creamiest cheesecake layer.
Variations
- Make it gluten-free by using a 1:1 gluten-free flour blend
- Add crushed Oreos between the layers for extra texture
- Swap out regular cocoa powder for dark cocoa powder for a deeper chocolate flavor
- Use natural food coloring made from beet powder for a dye-free version
Storage
- Counter: Store in an airtight container for up to 2 days
- Refrigerator: Keep fresh for up to 1 week
- Freezer: Wrap individual pieces well and freeze for up to 3 months
Top Tip
The key to achieving the perfect texture is not overbaking. The brownies should still be slightly jiggly in the center when you remove them from the oven – they'll continue to set as they cool. A slightly underbaked cheesecake brownie is better than an overbaked one!
FAQ
What makes red velvet cheesecake brownies different from regular brownies?
Red velvet cheesecake brownies combine mild cocoa flavor with tangy cream cheese, featuring a distinctive red color from food coloring. Unlike regular brownies, they have two layers - a fudgy red velvet base and a creamy cheesecake topping, creating a unique taste and texture combination.
How does red velvet compare to regular chocolate in brownies?
Red velvet has a milder chocolate taste compared to traditional chocolate brownies, using just 2-3 tablespoons of cocoa powder. The signature flavor comes from the combination of vanilla, slight cocoa, and buttermilk or vinegar, which creates a subtle tang that pairs perfectly with the cheesecake layer.
Are red velvet cheesecake brownies rich in flavor?
Red velvet cheesecake brownies are incredibly rich in flavor. The red velvet base provides a subtle chocolate taste, while the cheesecake topping adds a luxurious, creamy texture. The combination creates a decadent dessert that's less intense than traditional chocolate brownies but equally satisfying.
What gives red velvet cheesecake brownies their texture?
Red velvet cheesecake brownies get their unique texture from two distinct layers. The bottom layer stays fudgy thanks to the perfect ratio of flour to fat, while the top cheesecake layer remains creamy due to the combination of cream cheese, eggs, and sugar. Together, they create an irresistible contrast in every bite.
Delicious,and Easy: Your Go-To Red Velvet Cheesecake Brownies
These Red Velvet Cheesecake Brownies are the ultimate dessert mashup, bringing together rich, fudgy brownies and a lusciously creamy cheesecake layer. Their vibrant red color makes them a showstopper for special occasions, but trust me—they’re just as perfect for an everyday treat when you’re craving something extra special. One bite, and you'll be hooked!
Give this recipe a try, and don’t forget to share your delicious Red Velvet Cheesecake Brownies in the comments below—I’d love to hear how they turned out!
If you loved our recent Red Velvet Cheesecake Brownies, you’ll definitely want to try some of our other delicious recipes! For a no-fuss, creamy treat, check out our No-Bake Cherry Cheesecake Recipe, perfect for when you need a quick yet impressive dessert. If you enjoy light and airy sweets, our Mini Pavlova Recipe is a must-try, featuring crisp meringue with a soft center topped with fresh fruit. For bread lovers, our Dutch Oven Bread Recipe delivers a perfectly crusty, homemade loaf with minimal effort. And if you're a fan of unique flavors, our Matcha Brownies Recipe combines the earthy richness of matcha with fudgy chocolate goodness. There's something for everyone—give them a try!
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Pairing
These are my favorite dishes to serve with Red Velvet Cheesecake Brownies
Red Velvet Cheesecake Brownies
Equipment
- 1 9x13 inch baking pan Lined with parchment paper
- 1 Electric mixer Stand or hand-held
- 2 Large mixing bowls One for brownie batter, one for cheesecake batter
- 1 Measuring cups/spoons For accuracy
- 1 Rubber spatula For folding ingredients
- 1 Knife For swirling the layers
Ingredients
Red Velvet Brownie Layer
- 1½ cups all-purpose flour sifted
- 1½ cups granulated sugar
- ¾ cup unsalted butter melted
- 2 large eggs room temperature
- 2 tablespoon unsweetened cocoa powder
- 1 tablespoon red food coloring liquid or gel
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon white vinegar enhances red velvet flavor
Cheesecake Layer
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream for creaminess
Instructions
- Preheat oven to 350°F (175°C).
- Line a 9x13-inch pan with parchment paper and spray with non-stick spray.
- In a large bowl, whisk melted butter and sugar until combined.
- Add eggs, one at a time, mixing after each addition.
- Stir in vanilla, red food coloring, and vinegar.
- Sift together flour, cocoa, and salt in another bowl.
- Fold dry ingredients into wet mixture until just combined.
- Beat cream cheese until smooth.
- Add sugar and mix until combined.
- Add eggs, one at a time, scraping sides as needed.
- Stir in vanilla and sour cream until smooth.
- Spread red velvet batter evenly into the pan.
- Pour cheesecake mixture on top and swirl with a knife.
- Bake for 35-40 minutes until a toothpick comes out with moist crumbs.
- Cool in the pan, then refrigerate for at least 2 hours before slicing.
Notes
- All refrigerated ingredients should be at room temperature
- Don't overmix the brownie batter
- Brownies are done when toothpick has few moist crumbs
- Store in refrigerator up to 1 week
- Can be frozen up to 3 months
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