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.

Red Velvet Cheesecake Brownies

Section: Indulgent Desserts for Sweet Endings

These red velvet cheesecake brownies are a dreamy mashup of rich cocoa brownies, tangy cheesecake, and red velvet cake. The moist red velvet base is beautifully contrasted by swirls of creamy cheesecake, creating a dessert that’s as pretty as it is delicious. With simple steps like layering, swirling, and baking, these bars come together easily and look impressive. Perfect for festive gifting or romantic celebrations, they’re a crowd-pleasing treat you’ll want to make again and again.

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Recipe Author Maria

Updated as of Thu, 26 Jun 2025 22:23:50 GMT

A stack of red velvet cheesecake brownies. | foodbymary.com

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.

A slice of red velvet cheesecake brownies. | foodbymary.com

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.

A close up of a red velvet cheesecake brownies. | foodbymary.com

Frequently Asked 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.

Red Velvet Cheesecake Brownies

Fudgy red velvet brownies with sweet cheesecake swirls, ideal for festive occasions.

Prep Time

20 minutes

Cooking Time

35 minutes

Overall Time

55 minutes

Recipe Author: Maria

Dish Category: Desserts

Recipe Difficulty: Medium Effort

Cuisine: American

Serves: 16 Serving Size (16 brownie squares)

Dietary Options: Vegetarian

What You’ll Need to Cook

→ Dry Ingredients

Ingredient 01 1 cup all-purpose flour

Ingredient 02 2 tablespoons Dutch process cocoa powder

Ingredient 03 1/4 teaspoon salt

→ Wet Ingredients

Ingredient 04 115 grams unsalted butter, melted

Ingredient 05 1 cup granulated sugar

Ingredient 06 2 large eggs

Ingredient 07 1 teaspoon vanilla extract

Ingredient 08 1 tablespoon red gel food coloring

→ Cheesecake Filling

Ingredient 09 225 grams cream cheese, softened

Ingredient 10 1 large egg

Ingredient 11 1/3 cup granulated sugar

Ingredient 12 1 teaspoon vanilla extract

Steps to Prepare

Step 01

In a large bowl, sift together flour, cocoa powder, and salt. Set aside.

Step 02

In a separate bowl, whisk melted butter and granulated sugar. Add eggs one at a time, then vanilla extract and red food coloring. Combine well.

Step 03

Add dry ingredients to wet mixture and stir until fully incorporated.

Step 04

Beat cream cheese and egg until smooth. Add sugar and vanilla extract, mixing until creamy.

Step 05

Pour two-thirds of brownie batter into an 8×8-inch parchment-lined baking pan. Spread evenly. Add cheesecake filling on top, then drop remaining brownie batter in dollops over cheesecake.

Step 06

Using a toothpick or knife, gently swirl the cheesecake and brownie batters together to create a marbled effect.

Step 07

Bake in a preheated oven at 175°C (350°F) for 30 to 35 minutes until a toothpick inserted comes out with moist crumbs.

Step 08

Remove from oven and let cool completely before slicing. For cleaner cuts, chill knife or dip in cold water between slices.

Extra Cooking Tips

Use a non-stick metal pan for even baking; glass pans may cause uneven cooking.
For festive variations, add green food coloring to the cheesecake batter or cut into holiday shapes with cookie cutters.
Mix-ins like chopped pecans, chocolate chips, or crushed peppermints can be added to the batter for extra texture.

Must-Have Tools

8×8-inch non-stick baking pan
Mixing bowls
Whisk or electric mixer
Parchment paper
Toothpick or knife for swirling

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.

Contains dairy, eggs, and gluten

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.

Calories Count: 320
Fats: 18 grams
Carbs: 38 grams
Proteins: 5 grams