Red Velvet Cheesecake Brownies with Swirls of Creamy Perfection

A Decadent Twist on Two Classics

If you’ve ever struggled to choose between red velvet cake and rich, fudgy brownies—this recipe is the answer. Red velvet cheesecake brownies combine everything you love about both desserts into one indulgent, marbled treat. Each bite is soft and chewy, swirled with tangy cream cheese, and finished with that signature red hue that makes red velvet so iconic.

They’re festive enough for holidays and romantic enough for Valentine’s Day, but honestly? You’ll want to make them all year round.

Why You’ll Love These Brownies

The base is a dense, cocoa-forward red velvet brownie—soft, slightly chewy, and beautifully vibrant. On top, a layer of sweetened cream cheese is swirled into the batter, creating a marbled design that looks stunning and tastes even better.

These brownies bake up with crisp edges and a soft center, making them the perfect combo of creamy and fudgy. They slice cleanly and store well, making them perfect for gifting or stacking on dessert trays.

Red Velvet Brownie Layer

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red gel food coloring
1 teaspoon white vinegar
⅓ cup unsweetened cocoa powder
¾ cup all-purpose flour
¼ teaspoon salt

Cheesecake Swirl

8 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease the edges.

In a medium bowl, whisk together the melted butter and sugar until glossy. Add the eggs, vanilla, food coloring, and vinegar. Stir until smooth and vibrant. Sift in the cocoa powder, flour, and salt, and mix just until combined. Do not overmix. Set aside ¼ cup of the red velvet batter to use for the swirl.

In another bowl, beat the cream cheese until smooth. Add the sugar, egg yolk, and vanilla, and mix until creamy.

Pour the red velvet brownie batter into the prepared pan and smooth the surface. Gently spoon the cheesecake mixture on top in large dollops. Drop small spoonfuls of the reserved brownie batter over the cream cheese, then use a knife or skewer to create swirls.

Bake for 28–32 minutes, or until the center is just set and the edges are slightly pulling away from the pan. Cool completely in the pan, then transfer to the fridge for 1–2 hours before slicing for clean edges and a firm texture.

Tips for Perfect Swirls

Use gel food coloring for a deeper red without making the batter too wet. Be gentle when swirling—don’t overdo it or the layers will blend instead of creating that marbled look. For cleaner slices, chill the brownies before cutting with a sharp, damp knife.

You can double the recipe and bake in a 9×13-inch pan if you’re feeding a crowd. Store leftovers in the fridge for up to 5 days.

Final Thoughts

Red velvet cheesecake brownies are eye-catching, creamy, rich, and totally addictive. They strike the perfect balance between tart cream cheese and deep cocoa, and the texture is everything you want in a brownie—dense, swirled, and soft with just the right bite.