If you’re a fan of red velvet, cheesecake and brownies, get ready for the ultimate mashup! These Red Velvet Cheesecake Brownies bring the best of all three into one stunning dessert. The rich, fudgy red velvet base is perfectly complemented by a luscious, tangy cheesecake swirl, creating a treat that’s as visually striking as it is delicious!
Why You’ll Love This Recipe
Moist, Soft & Fudgy: These red velvet cheesecake brownies follow a similar method to my popular fudgy chocolate brownie recipe, where the sugar and eggs are whipped together to create a thick, foamy mixture. This technique results in an incredibly soft and slightly airy texture while still keeping the brownies rich and fudgy. I also use a combination of oil and butter to ensure they stay irresistibly moist!
Sweet & Salty: The balance of flavors in these brownies is simply perfect! The sweet red velvet base pairs beautifully with the tangy cheesecake swirl, creating a delightful sweet-and-salty contrast that enhances every bite.
Easy to Make: These brownies come together quickly and are simple to prepare! The only slightly tricky part is layering the red velvet batter with the cream cheese mixture, but even if it doesn’t look perfect, it will still taste amazing!
If you’re a fan of anything red velvet, check out my red velvet cake recipe and red velvet cupcakes with cream cheese frosting!
How to Make Red Velvet Cheesecake Brownies
You can find the full ingredients list for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat oven to 180 °C (350°F) conventional and grease a square 8 x 8-inch baking pan (I use my homemade cake release). Once greased, line with a piece of parchment paper that is long enough so there is some overhang on two opposite edges of the tin. This will make it easier to pull the brownies out once done. Set aside.
Sift together flour, cornstarch, unsweetened cocoa powder and salt. Using a whisk, mix until well combined. Set aside.
In a large mixing bowl combine sugar and eggs. Using an electric mixer (hand mixer or stand mixer are both fine) on a medium speed, whip for 3 minutes. The mixture should be pale and thick once done. Scrape off any batter from the attachments, as the remainder of the red velvet batter will be mixed by hand.
To the egg mixture, add the oil, butter, vanilla extract/essence, white vinegar, and red liquid food coloring (a must if you want a beautiful red color!). Using a rubber spatula, gently fold until well combined and smooth, being careful not to deflate too many air bubbles.
Add the presifted dry ingredients to the batter, and using a spatula, gently fold until just combined. Avoid overmixing.
Pour about ⅔ of the batter into the prepared baking pan and spread out as evenly as you can on the bottom of the pan. Set aside for now and prepare cheesecake batter.
Cream Cheese Swirl: In a medium bowl combine cream cheese, sugar, egg, vanilla and flour. Using a hand or stand mixer on a medium speed, whip until well combined and smooth.
Place dollops of the cream cheese batter over the first brownie layer in the pan. Once all the batter is used, use a spatula to gently spread it out as evenly as possible, without mixing it into the red velvet brownie batter. Ideally, it should fully cover the first layer of red velvet brownie batter.
Place dollops of the remaining red velvet brownie batter over the cream cheese layer. Then, using a spatula, gently spread it out as evenly as possible, ensuring it completely covers the cream cheese layer.
Finish by swirling a toothpick through the brownie. This will help create a beautiful swirl when it’s time to cut the brownies.
Lightly tap the cake pan on the counter once to remove any large air bubbles, then bake for 25–28 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
Allow the brownie to completely cool in the pan. Once cool, use the parchment paper that’s hanging over the edges to lift the brownie out of the pan. Slice with a sharp knife and enjoy!
How to Store Red Velvet Cheesecake Brownies
Store red velvet brownies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If storing in the refrigerator, just let them come to room temperature before serving for the best texture 🙂
Moist Red Velvet Cheesecake Brownies
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Red Velvet Brownie Base
- ⅔ cup (80 g) all-purpose flour
- 3 tbsps (22 g) cornstarch
- ¼ cup (25 g) unsweetened natural cocoa powder - Dutch-processed cocoa will make the brownies too dark
- ¼ tsp salt
- ¾ cup (150 g) white granulated sugar
- 2 large eggs - room temperature
- ¼ cup (53 g) unflavored vegetable oil - I use canola oil
- ½ cup (113 g) unsalted butter - melted
- 2 tsps vanilla
- 1 tsp white vinegar
- 2 tsps liquid red food coloring
Cheesecake Swirl
- 1 cup (225 g) cream cheese - room temperature, 8 ounces in the US
- ¼ cup (50 g) white granulated sugar
- 1 large egg - room temperature
- ½ tsp vanilla
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and grease a square 8x8 inch cake tin (I use my homemade cake release). Once greased, line with a piece of parchment paper that is long enough so there is some overhang on two opposite edges of the tin. This will make it easier to pull the brownies out once done. Set aside.
- Sift together flour, cornstarch, cocoa powder and salt. Using a whisk, mix until well combined. Set aside.
- In a large bowl combine sugar and eggs. Using a hand or stand mixer on a medium speed, whip for 3 minutes. The mixture should be pale and thick once done. Scrape off any batter from the attachments, as the remainder of the red velvet batter will be mixed by hand.
- To the egg mixture, add the oil, butter, vanilla, white vinegar, and red liquid food coloring. Using a spatula, gently fold until well combined and smooth, being careful not to deflate too many air bubbles.
- Add the presifted dry ingredients to the batter, and again using a spatula, gently fold until just combined. Avoid overmixing.
- Distribute about ⅔ of the batter into the prepared pan and spread out as evenly as you can on the bottom of the pan. Set aside for now and prepare cheesecake batter.
- Cheesecake Swirl: In a medium bowl combine cream cheese, sugar, egg, vanilla and flour. Using a hand or stand mixer on a medium speed, whip until well combined and smooth.
- Place dollops of the cheesecake batter over the first brownie layer in the pan. Once all the batter is used, use a spatula to gently spread it out as evenly as possible, without mixing it into the red velvet brownie batter. Ideally, it should fully cover the first layer of red velvet brownie batter.
- Place dollops of the remaining red velvet brownie batter over the cheesecake layer. Then, using a spatula, gently spread it out as evenly as possible, ensuring it completely covers the cream cheese layer.
- Finish by swirling a toothpick through the brownie. This will help create a beautiful swirl when it's time to cut the brownies.
- Lightly tap the cake pan on the counter once to remove any large air bubbles, then bake for 25–28 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
- Allow the brownie to completely cool in the pan. Once cool, use the parchment paper that's hanging over the edges to lift the brownie out of the pan. Slice and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
16 Comments
10 out of 10 !!! Even though my measurements were off, and it wasn’t bright red, and the cream cheese was a lot more runny than it should have been, it was still very, very nice!
I made this recipe for a charity bake off, and everyone loved it!
Thanks so much Mirella! So glad you enjoyed the brownies 😀
Hi I had a fail with this recipe. The cream cheese mix went runny, the consistency of single cream. The cream cheese came straight out the fridge and was full fat. What did I do wrong.
Hi Pauline 🙂
Oh no! I’m so sorry to hear the cream cheese mix didn’t quite work out. Sometimes over-mixing the cream cheese especially if using a hand or stand mixer can loosen it too much, especially once the egg is added. Try mixing just until smooth and creamy, and avoid over-beating after adding the egg and this may help. I would also recommend using the gram measurements if you didn’t already, just to ensure the quantity of ingredients is as accurate as possible. Hope that helps for next time 🙂
Making this for Valentine’s day.Thank you very much for your awesome recipes.Love them
Happy Valentine’s day to you in advance
Thanks so much Genny! So glad you’re enjoying the recipes 😀
Made the recipe 1.5x as a loaf cake and it’s SOOO good! Thank you for always posting incredible recipes 🙂
That sounds amazing Penelope! Never thought to turn this recipe into a loaf cake haha so glad you enjoyed it and thanks so much for the wonderful feedback 😀
Lovely recipe MK, why do you add cornstarch? Your other brownie recipe doesn’t call for it.
Thanks so much Kayla!
Using cornstarch makes for a more softer brownie which is why I used it in this recipe 🙂
Tried it and it tastes yummy
Awesome! So glad you loved the recipe Darren 😀
Really appreciate the feedback 🙂
This looks so delicious. I definitely will be making g this for my next party and for my family they’re gonna love them. Thank you for sharing Maryam
Thanks so much Ann! 😀
Hope you and your family love the recipe 🙂
💗💜👍
Thanks Asma! Glad you enjoyed the recipe 😀