Red Velvet Cheesecake Brownies

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These Red Velvet Cheesecake Brownies pair a dense, fudgy red velvet brownie with a silky, tangy cheesecake swirl. The cheesecake is gently marbled through the brownie, creating an attractive pattern and a balanced contrast of flavors. They make a wonderful treat for Valentine’s Day, special occasions, or anytime you want a festive, indulgent dessert with a rich red hue.

These are truly fudgy Red Velvet Cheesecake Brownies: a dense chocolatey base flavored like classic red velvet and a creamy cheesecake swirl that cuts through the richness. The brownies keep a deep red color and a moist texture while the cheesecake adds brightness and a smooth mouthfeel. They are a perfect shareable dessert for family gatherings, date nights, or holiday celebrations.

If you enjoy brownies, explore other variations such as red velvet brownies, cheesecake chocolate brownies, or espresso brownies for different flavor profiles and textures.

WHY THIS RECIPE WORKS

• Perfectly fudgy texture: The recipe yields a dense, moist brownie with a soft, gooey center.
• Creamy cheesecake layer: A tangy cream cheese filling is swirled through the batter for contrast in flavor and texture.
• Festive and versatile: The deep red color and creamy swirl make these ideal for Valentine’s Day or any special occasion.

INGREDIENT NOTES

A few ingredient details help ensure the best texture and flavor. For the full ingredient list and amounts, see the recipe card below.

• Eggs: Bring to room temperature before mixing for better incorporation and texture.
• Dark chocolate: Use a semi-sweet or dark chocolate that isn’t overly bitter (around 54–70% cacao) for a balanced chocolate flavor.
• Cornstarch: Adding cornstarch tenderizes the crumb and contributes to a fudgy bite.
• Cocoa powder: Dutch-process cocoa delivers a deep, smooth chocolate taste; use a high-quality brand if available.
• Vegetable oil: Neutral oils like canola or sunflower keep the brownies moist and tender.
• Red gel food coloring: Gel food color gives stronger, more vivid color without adding liquid. Use a concentrated red gel for the brightest result.
• Cream cheese: Use full-fat cream cheese at room temperature for a smooth, stable cheesecake filling. Brick-style cream cheese is recommended where available.

STEP BY STEP INSTRUCTIONS

Below is an overview of how to make these Red Velvet Cheesecake Brownies. You will need an electric mixer, two large mixing bowls, a whisk, and a rubber spatula. The complete recipe and exact measurements appear in the recipe card further down.

Before you start: Preheat the oven to 160ºC (325ºF) for a conventional oven. Line a 20 x 20 cm square baking pan with parchment paper and set aside.

STEP 1 — Cheesecake filling: Whisk together the cornstarch and granulated sugar, then add the room-temperature cream cheese. Beat until smooth with a hand whisk or electric mixer, then mix in the egg and vanilla until fully combined. Set the filling aside while you prepare the brownie batter.

STEP 2 — Brownie base: Melt the dark chocolate and transfer it to a large bowl. Stir in the cocoa powder until smooth. Sift together the flour, cornstarch, and salt in a separate bowl and set aside.

STEP 3 — Combine wet ingredients: Add the vegetable oil, granulated sugar, white vinegar, vanilla extract, and red gel coloring to the melted chocolate mixture. Whisk to combine, then add the eggs and beat on medium-high for 1–2 minutes until glossy and aerated.

STEP 4 — Finish batter: Fold the dry ingredients into the wet mixture on low speed or gently with a spatula until just combined. Avoid over-mixing to keep the brownies tender.

STEP 5 — Assemble: Pour most of the brownie batter into the prepared pan, reserving 4–5 teaspoons for topping. Smooth the layer, then add spoonfuls of the cheesecake filling across the top. Drop the remaining brownie batter over the cheesecake and use a toothpick or butter knife to swirl the two batters into a marbled pattern.

STEP 6 — Bake and chill: Bake for 50–55 minutes, or until the cheesecake has set and the brownie is no longer raw in the center. Cool on a wire rack for 30 minutes, then refrigerate for at least 1 hour to set fully before slicing and serving.

EXPERT BAKING TIPS

• Weigh your ingredients: Measuring by grams is the most accurate and consistent method for baking; a kitchen scale helps achieve reliable results.
• Don’t overmix: Once the ingredients are combined, finish with a few gentle folds using a spatula to avoid developing too much gluten, which can make brownies tough.
• Choose the right pan: A light-colored aluminum pan heats more gently and gives a softer edge, while dark pans absorb more heat and can produce a firmer crust. Line the pan with parchment for easy removal.

FAQ

HOW TO STORE

Store the brownies in an airtight container in the refrigerator, wrapped tightly with plastic wrap or foil. To keep edges from drying, wait to cut them until just before serving. Best enjoyed within 2–3 days for optimal freshness.

Other Brownie Recipes To Try

If you tried this recipe and liked it, please leave a star review and tag @juliemarieeats on Instagram. Pin recipe ideas to your boards for future baking inspiration.

Red Velvet Cheesecake Brownie

A fudgy red velvet brownie layered with a creamy, tangy cheesecake swirl. Rich, moist, and beautifully marbled—ideal for special occasions or a decadent dessert.

Prep Time
30 mins

Cook Time
53 mins

Total Time
1 hr 23 mins

Course Dessert

Cuisine American

Servings
16 slices

Calories
250 kcal

Equipment

• 20×20 cm baking pan
• Hand mixer (or stand mixer)

Ingredients

CHEESECAKE FILLING

• 50 g granulated sugar
• 1 teaspoon cornstarch
• 200 g full-fat cream cheese, room temperature
• 1 teaspoon vanilla extract
• 1 large egg, room temperature

RED VELVET BROWNIES

• 95 g all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon salt
• 75 g dark chocolate (e.g., 70%)
• 15 g cocoa powder
• 250 g granulated sugar
• 110 g vegetable oil (e.g., canola)
• 2 teaspoons red paste food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature

Instructions

CHEESECAKE FILLING

• Preheat oven to 160ºC / 325ºF and line a 20×20 cm square pan with parchment paper.
• Whisk the cornstarch and sugar together, add the cream cheese, and beat until smooth. Mix in the egg and vanilla until combined. Set aside.

RED VELVET BROWNIE

• Sift together flour, cornstarch, and salt; set aside.
• Melt the chocolate and stir in the cocoa powder until smooth.
• Add sugar, oil, vinegar, vanilla, and red coloring to the chocolate mixture and whisk to combine.
• Beat in the eggs for 1–2 minutes on high speed until blended and glossy.
• Fold the dry ingredients into the batter until just combined.
• Pour most of the batter into the pan, reserve a few teaspoons. Add dollops of cheesecake and the remaining brownie batter, then swirl to marble.
• Bake 50–55 minutes. Cool on a wire rack 30 minutes, then chill at least 1 hour before slicing.

Nutrition

Calories: 250kcal
Carbohydrates: 27g
Protein: 3g
Fat: 14g
Saturated Fat: 5g
Sugar: 21g

Keyword brownie, cheesecake, red velvet

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