Are you in the mood for something decadently delicious, visually stunning, and surprisingly easy to make? Red Velvet Cheesecake Brownies are more than just a treat – they are a memorable dessert experience! Imagine a rich, fudgy brownie base swirled with creamy cheesecake with a vibrant red velvet color.

Red velvet cheesecake brownies.

It is a textural adventure in every bite, with the satisfying chew of the brownie giving way to the smooth, creamy cheesecake. They look gourmet and fancy, but they are great for any event!

Why You’ll Love This Recipe

  • These red velvet cheesecake brownies are stunning!
  • With their bright red color contrasted against a creamy cheesecake swirl, these brownies are destined to stand out.
  • The combination of slightly acidic red velvet, rich chocolate, and tangy cheesecake creates a delicious flavor.
  • Whether it’s Valentine’s Day, Christmas, or just a random Tuesday, these brownies work well.
  • This recipe is gluten free and nut free.
  • Surprisingly simple, this recipe doesn’t require any complicated techniques, making it accessible to bakers of all levels.
  • Check out these Red Velvet Cupcakes or these Red Velvet Cookies for other fun dessert recipes!

Ingredients & Substitutes

These are the main ingredients and substitutions for these red velvet cheesecake brownies. Scroll down to the recipe card for the full ingredients list and instructions.

Use unsalted melted butter for the brownies. If you only have salted butter, omit the pinch of sea salt.

Granulated sugar helps sweeten the brownies. For a refined sugar free option, use coconut sugar or try these Paleo Brownies.

Eggs help bind these brownies together. If you are egg free or vegan, make these Vegan Brownies!

Red food coloring makes these bars red. If you prefer, you can omit it.

A little vanilla extract adds a cozy flavor.

Use either gluten free flour or regular all purpose flour. Since I am gluten free, I always use gluten free flour.

Cocoa powder adds a delicious chocolate flavor.

Add in a pinch of sea salt to the brownie batter.

For the cheesecake swirl, combine sugar, an egg, and room temperature cream cheese. Do not use cold cream cheese.

Ingredients for red velvet cheesecake brownies.

Taste & Texture

Red Velvet Cheesecake Brownies have a unique and delicious flavor.

The brownie layer is moist and dense with a hint of chocolate, while the cheesecake layer adds a smooth, creamy contrast.

When combined, they offer a slightly tangy, sweet flavor that is incredibly satisfying. The chewy edges and soft center create an irresistible texture combination that makes it hard to stop at just one!

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit.  Line an 8 inch square pan with parchment paper.

Step 2

In a large mixing, add the melted butter and granulated sugar.  Whisk for 1 minute until frothy.

Whisk with creamy butter mixture.

Step 3

Then, add in the eggs, red food coloring, and vanilla.  Whisk vigorously for 2 minutes.

Creamy pink mixture.

Step 4

Add in the gluten free flour, cocoa powder, and sea salt.  Stir to combine.

Red velvet batter.

Step 5

Transfer the batter to the prepared pan.  Smooth into an even layer.

Rich red batter.

Step 6

Then, make the cheesecake swirl.  In a bowl, combine the sugar, egg, and room temperature cream cheese.  Use a hand mixer to cream together.

White creamy mixture.

Step 7

Use a spoon to drop the cheesecake swirl mixture on top of the brownie layer.  Drop in dollops.  Then, use a knife to swirl together.

Cheesecake swirl batter.

Step 8

Next, bake for 25 to 27 minutes, or until a toothpick inserted comes out with only moist crumbs.

Swirled bars.

Step 9

Lastly, remove from the oven.  Allow the red velvet cheesecake bars to fully cool before slicing and serving.

Sliced cheesecake bars.

Expert Tips for Success

Follow these tips and tricks to make the best red velvet cheesecake brownies.

Quality Ingredients: Use high-quality cocoa powder and pure vanilla extract for the best flavor.

Red Hue: Achieve the perfect red velvet color by using gel food coloring, which is more vibrant and won’t thin out the batter.

Swirling Technique: Use a knife or a toothpick to swirl the cheesecake and brownie layers together.

Cool Completely: Let the red velvet cheesecake brownies cool completely in the pan before cutting to ensure clean slices.

Flavor Variations & Add-Ins

Consider these flavor variations for your red velvet cheesecake brownies.

  • Chocolate Chips: Add a handful of white, milk, or dark chocolate chips for an extra chocolatey bite.
  • Nutty Twist: Stir in chopped walnuts or pecans to the brownie batter for added texture.
  • Fruity Flair: Swirl in raspberry or strawberry preserves into the cheesecake mixture for a sweet flavor.
  • Orange Zest: Add a teaspoon of orange zest to the cheesecake mixture for a subtle citrus note.
Red velvet bars.

How to Serve & Store

Serve these brownies slightly chilled for the best taste and texture. They pair well with a cold glass of milk or a cup of coffee.

For storage, keep them in an airtight container in the refrigerator for up to 5 days. If you want to savor them longer, they freeze beautifully.

Wrap individual brownies in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight when ready to enjoy again.

Frequently Asked Questions (FAQs)

Can I use a different type of cheese?

You can substitute the cream cheese with mascarpone cheese for a slightly different flavor and texture.

My brownies turned out dry. What went wrong?

This could be due to overbaking. Keep an eye on your red velvet cheesecake brownies towards the end of the baking time.

How can I tell if my brownies are done?

A toothpick inserted into the center should come out with a few moist crumbs.

Close up of red velvet cheesecake bars.

Equipment Needed

Pyrex 3 Glass Mixing Bowls: I use these mixing bowls every time I make these red velvet cheesecake brownies.

Pre-Cut Parchment Paper Sheets: Parchment paper is helpful for easy clean up and easy removal.

Check out all of my kitchen favorites!

You May Also Enjoy

If you make this red velvet cheesecake brownie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Sweet Addison's cookies
Red velvet cheesecake brownies.

Get the Recipe: Red Velvet Cheesecake Brownies

Indulge in the rich, velvety goodness of these Red Velvet Cheesecake Brownies! A perfect blend of moist red velvet brownies and creamy cheesecake swirls, these decadent treats are sure to become a favorite. Ideal for any occasion, holiday, and party!
5 from 2 votes

Ingredients

Brownies

Cheesecake Swirl

  • cup granulated sugar
  • 1 egg
  • 8 ounces cream cheese, room temperature

Instructions 

  • First, preheat the oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
  • In a large mixing, add the melted butter and granulated sugar. Whisk for 1 minute until frothy.
  • Then, add in the eggs, red food coloring, and vanilla. Whisk vigorously for 2 minutes.
  • Add in the gluten free flour, cocoa powder, and sea salt. Stir to combine.
  • Transfer the batter to the prepared pan. Smooth into an even layer.
  • Then, make the cheesecake swirl. In a bowl, combine the sugar, egg, and room temperature cream cheese. Use a hand mixer to cream together.
  • Use a spoon to drop the cheesecake swirl mixture on top of the brownie layer. Drop in dollops. Then, use a knife to swirl together.
  • Next, bake for 25 to 27 minutes, or until a toothpick inserted comes out with only moist crumbs.
  • Finally, remove from the oven. Allow the red velvet cheesecake bars to fully cool before slicing and serving.

Notes

  • The red food coloring is entirely optional.  If omitted, the brownies will appear brown like normal brownies.
  • If you are not gluten free, feel free to use regular flour.
  • Be sure to use room temperature cream cheese.  It is much easier to cream together.
  • Allow the bars to fully cool before slicing into.
  • Store in the fridge for up to 5 days.
  • Check out all of my kitchen favorites!
Calories: 310kcal, Carbohydrates: 39g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 107mg, Sodium: 102mg, Potassium: 94mg, Fiber: 2g, Sugar: 31g, Vitamin A: 733IU, Calcium: 45mg, Iron: 1mg

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