Fudgy, Creamy, and Irresistible!
If you love red velvet and cheesecake, these Red Velvet Cheesecake Brownies are about to be your new favorite dessert! 🍫🎂 A rich, fudgy red velvet brownie base swirled with smooth, tangy cheesecake—these bars are as delicious as they are stunning.
Why You’ll Love This Recipe:
✔ Fudgy red velvet brownie base – That perfect mix of chocolatey richness and classic red velvet flavor.
✔ Creamy cheesecake swirl – Because everything is better with cheesecake!
✔ Gorgeous swirls – Impress your guests with an eye-catching, bakery-style treat.
The Basics:
- Melted butter – Makes the brownies ultra fudgy.
- Sugar & cocoa powder – The base for that rich red velvet flavor.
- Red food coloring & vinegar – Gives the classic red velvet tang.
- Flour & eggs – Holds it all together.
- Cream cheese & sugar – The key to a smooth, tangy cheesecake layer.
- Vanilla & salt – Balances all the flavors.
Watch Me Make It!
Check out the video below to see how these brownies come together, and don’t forget to tag me when you make them!
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Red Velvet Cheesecake Brownies – Fudgy, Creamy, and Irresistible!
Ingredients
Brownies:
- 1/2 Cup Butter Melted
- 1 Cup Sugar
- 1/4 Cup Unsweetened Cocoa Powder
- 1/4 tsp. Salt
- 1 Tbsp. Red Food Coloring
- 1 tsp. Vanilla Extract
- 1/2 tsp. Distilled White Vinegar
- 2 Eggs
- 3/4 Cup Flour
Cheesecake Fillling:
- 8 oz. Cream Cheese Softened
- 1/4 Cup Sugar
- 1/2 tsp. Vanilla Extract
- 1 Egg
Instructions
- 🔥 Get Set Up – Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang so you can lift the brownies out easily later. Grease the uncovered edges with cooking spray and set aside.
- 🍫 Make the Red Velvet Brownie Batter – In a large bowl, stir together melted butter, sugar, cocoa powder, salt, red food coloring, vanilla, and vinegar until smooth. Add the eggs one at a time, mixing well after each one. Finally, stir in the flour until just combined. Set aside.
- 🧀 Make the Cheesecake Filling – In another bowl, beat together cream cheese, sugar, and vanilla with a hand mixer until smooth. Add the egg and mix again until creamy.
- ✨ Assemble & Swirl – Pour most of the red velvet batter into the prepared pan, reserving about ½ cup for later. Spread the cheesecake batter evenly on top. Then, dollop the remaining red velvet batter over the cheesecake layer. Use a butter knife or toothpick to swirl the two together—don’t overdo it, a few figure-eight swirls will do the trick!
- ⏳ Bake to Perfection – Bake at 350°F for 30 minutes, or until a toothpick inserted in the center comes out with a few moist brownie crumbs or thick cheesecake bits. If it looks too wet, bake for a few more minutes.
- ⏳ Cool & Slice – Let the brownies cool completely before lifting them out of the pan and cutting into squares.
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