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These fudgy red velvet cheesecake brownies are a combination of three of your favorite desserts: red velvet cake, cheesecake and brownies. Sweet and creamy cheesecake is swirled into moist red velvet brownies creating a stunning dessert perfect for Christmas or Valentine’s Day!
If you love red velvet desserts, make sure to try my impressive layered red velvet cake, easy red velvet crinkle cookies and decadent red velvet cupcakes.
Key Ingredients
- Red food coloring: essential for signature red velvet color
- Flour: all-purpose preferred to avoid cakey texture
- Cocoa powder: Dutch process for deeper chocolate flavor
- Unsalted butter: adjust salt if using salted butter
- Sugar: granulated for cheesecake filling
- Cream cheese: full-fat recommended for creaminess
How to Make Red Velvet Cheesecake Brownies
- Prepare dry ingredients:
- Combine flour, cocoa powder, and salt in a large bowl. Set aside.
- Mix wet ingredients:
- Whisk melted butter and sugar in another bowl. Add eggs one at a time. Stir in vanilla and red food coloring.
- Combine batter:
- Mix dry ingredients into wet mixture until smooth.
- Make cheesecake filling:
- Beat cream cheese and egg until smooth. Add sugar and vanilla, beat until creamy.
- Assemble:
- Pour two-thirds of brownie batter into parchment-lined 8×8 pan. Spread evenly. Spoon cheesecake mixture on top. Drop remaining batter over cheesecake.
- Create swirls:
- Use toothpick or knife to swirl batters for marbled effect.
- Bake:
- Preheat oven to 175°C (350°F). Bake 30-35 minutes until toothpick comes out with moist crumbs.
- Cool and serve:
- Cool completely before slicing. Chill knife or dip in cold water for cleaner cuts.
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Chef’s Tips and Variations
Use festive cookie cutters for holiday shapes. Prefer non-stick metal pan for even baking. Add green food coloring to cheesecake for Christmas colors. Incorporate mix-ins like pecans or chocolate chips. Bang pan on counter to settle cheesecake layer. Freeze knife before slicing for clean cuts.
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Common Recipe Questions
- → Can I use liquid food coloring instead of gel?
Yes, but you’ll need to use 2 to 3 times more liquid food coloring to achieve the same vibrant red hue as gel.
- → What kind of cocoa powder works best?
Dutch process cocoa powder gives a deeper chocolate flavor and darker color, but unsweetened cocoa powder also works well.
- → Can I use low-fat cream cheese?
Yes, low-fat cream cheese is fine, though full-fat will yield a creamier texture in the cheesecake swirl.
- → How do I make clean cuts when slicing?
Use a chilled or plastic knife, wiping between cuts. Freezing the knife or dipping it in cold water helps prevent sticking.
- → Are there mix-ins I can add?
Yes, try folding in chocolate chips, chopped pecans, or crushed peppermints for added flavor and texture. You can also sprinkle them on top before baking.
- → What pan should I use for baking?
An 8×8-inch non-stick metal pan is best for even baking. Glass pans may overcook the edges while leaving the center underdone.