Red Velvet Cheesecake Brownies

The Ultimate Red Velvet Cheesecake Brownies Recipe

If you’re a fan of red velvet and cheesecake, why not combine the two into one irresistible dessert? Red Velvet Cheesecake Brownies are the perfect mix of fudgy, chocolatey goodness with a rich, creamy cheesecake swirl. Whether you’re baking for a special occasion or just treating yourself, this recipe is sure to impress!

Why You’ll Love This Recipe

• Decadent & Moist – These brownies strike the perfect balance between dense, chewy, and creamy.
• Easy to Make – No fancy equipment required, just a few mixing bowls and an oven.
• Beautiful Swirls – The cheesecake layer creates an eye-catching marbled effect that makes them look as good as they taste!

Troubleshooting Tips

• Cheesecake layer too runny? Use full-fat cream cheese, avoid overbeating, and slightly chill before using.
• Want extra fudgy brownies? Slightly underbake and refrigerate for a few hours before cutting.
• Clean cuts? Chill the brownies and use a hot knife for neat slices.

Enjoy Your Red Velvet Cheesecake Brownies!

These brownies are perfect for parties, holidays, or even just a cozy night in. Try them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat! 🍰❤️

Red Velvet Cheesecake Brownies

Recipe by CheffoodiecastCuisine: AmericanDifficulty: Easy

Serving

8

Prep time

10

minutes

Cooking time

35

minutes

How to Make Red Velvet Cheesecake Brownies

Ingredients: (For a 10×10-inch Pan)

• For the Red Velvet Brownies:

• 170g unsalted butter, melted

• 180g granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 teaspoon red food color gel

• 2 teaspoons white vinegar

• 140g plain flour

• 20g unsweetened cocoa powder

• 
  
  For the Cheesecake Swirl:

• 280g cream cheese, softened (full-fat recommended)

• 50g granulated sugar

• 1 egg yolk

• 1 teaspoon vanilla extract

Directions

• In a mixing bowl mix sugar, melted butter and vanilla
• Mix in eggs and white vinegar
• Add plain flour, red food coloring and unsweetened cocoa powder
• In a separate bowl, mix cream cheese, sugar, vanilla and egg yolk until smooth
• Pour most of the red velvet batter into a prepared pan, reserving about ⅓ cup (80g) for swirling.
• Spread the cheesecake mixture on top evenly
• Drop spoonful of the reserved brownie batter over the cheesecake layer and swirl with a knife or toothpick
• Bake in a preheated oven at 175°C for 32-38 minutes.
• Ready. Let cool completely before cutting the heart shape.
• ENJOY Dessert!

Recipe Video