Fudgy red velvet brownies meet creamy cheesecake swirl in this dreamy dessert mashup. Perfect for Valentine’s Day, Christmas, or any date-night treat.
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I don’t share a ton of dessert recipes, but when I do, it’s because they’ve truly earned a spot in my “worth the sugar” list. And these red velvet cheesecake brownies? They’re it.
They’re rich, fudgy, swirled with creamy cheesecake, and feel just indulgent enough without being over the top. What I love most is how they look super impressive with that marbled swirl, but honestly, they’re really easy to pull together.
Perfect if you’re not big on baking but still want to show up with something homemade and crowd-pleasing. These are made for cozy date nights, Valentine’s treats, Christmas platters, or just when you’re feeling like something decadent and a little fancy. They hold up well in the fridge, slice like a dream, and I’ve never brought them anywhere without someone asking for the recipe.
👩🍳You might also like my gluten-free pumpkin muffins with cream cheese, black forest cupcakes, cake in a jar, pistachio cherry pavlova, and for something a little healthier, try these flourless chocolate cupcakes and low-carb red velvet cake with beets, or low-carb French cheesecake.
What You’ll Need
Here is what you’ll need for this red velvet brownies with cheesecake swirl recipe. Find the full measurements in the recipe card below.
Red Velvet Brownie Base
- Butter, sugar, and vanilla – for that rich, classic brownie base.
- Cocoa powder and red food coloring – just enough cocoa to keep it fudgy and chocolatey, and that vibrant red hue. Feel free to use natural food coloring for a less vibrant red.
- Vinegar and salt – for balance and that signature red velvet tang.
- Eggs – structure and that glossy, chewy top.
- All-purpose flour – keeps it soft but not cakey. Gluten-free flour blends can work here if you choose a 1:1 style.
For the Cheesecake Swirl
- Cream cheese – soft and tangy, brings the cheesecake vibe. Light cream cheese works, but full-fat gives the best texture.
- Sugar, egg yolk, and vanilla – smooth, creamy sweetness to balance the brownie.
How To Make Red Velvet Brownies With Cheesecake Swirl
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for red velvet brownies with cheesecake swirl.
- Preheat your oven to 350°F (177°C) and line an 8×8-inch pan.
- Mix your brownie batter: whisk butter, sugar, vanilla, cocoa, food coloring, vinegar, and salt. Add eggs. Fold in flour.
- Reserve a few tablespoons of batter for the top swirl.
- Beat the cheesecake ingredients until smooth.
- Spread the brownie batter in your pan, dollop cheesecake mix on top, then dot with reserved batter.
- Swirl it gently with a knife.
- Bake 35–40 minutes until just set. Chill for at least an hour before slicing if you want neat, clean edges.
Recipe Tips/Variations
- Chill before slicing! It firms everything up for perfect, Instagram-worthy cuts.
- Use parchment with overhang as it makes lifting and cutting way easier.
- Want a deeper chocolate flavor? Add a tablespoon more cocoa.
- Use a gel food coloring for that bold red without messing with the batter texture.
- Feel free to use a more natural red food coloring, but those are usually less vibrant. I make these once in a while, so I just use whatever I get at the supermarket.
- Gently tap the pan after swirling to pop any air bubbles.
- Make-Ahead & Storage: These store well in the fridge for up to 5 days. Freeze (whole or sliced) for up to 2 months—just wrap tightly and thaw in the fridge overnight.
Fun Variations
- Add white chocolate drizzle after cooling.
- Swirl into heart shapes for Valentine’s Day.
- Double the cheesecake layer for extra richness.
- Bake in mini muffin tins for bite-sized party treats.
- Mix crushed Oreos into the cheesecake swirl.
- Add peppermint pieces for a Christmas twist.
Serving Suggestions
These brownies are a statement all on their own, but if you want to make them extra special, serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream. For date nights, add a glass of red wine (or cold milk—no judgment). Great on dessert platters or boxed up as edible gifts.
💬 If you’ve tried these red velvet brownies with cheesecake swirl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Ingredients
For the Brownie Base:
- ½ cup unsalted butter 115 grams, melted
- 1 cup granulated sugar 200 grams
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ½ tablespoon red food coloring
- 1 teaspoon white vinegar
- ⅛ teaspoon salt
- 2 large eggs
- ¾ cup all-purpose flour 95 grams
For the Cheesecake Swirl:
- 8 oz cream cheese 225 grams, softened
- ⅓ cup granulated sugar 65 grams
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment paper, leaving some overhang.
- In a bowl, whisk melted butter, sugar, vanilla, cocoa, food coloring, vinegar, and salt.
- Add eggs and whisk until glossy and combined.
- Fold in flour until just combined. Reserve 2–3 tablespoons of batter for swirling.
- In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Spread brownie batter into the pan. Dollop cheesecake mixture on top, then spoon the reserved batter over that.
- Use a knife to swirl everything together gently.
- Bake for 35–40 minutes, or until the center is just set and the edges are pulling away from the pan.
- Cool completely, then chill for at least 1 hour before slicing for clean edges.
Notes
- Can I use a different pan size? Yes! For a 9×13-inch pan, double the cheesecake portion and bake about 5–10 minutes longer.
- Do these need to be refrigerated? Yes—because of the cream cheese, they should be stored in the fridge for up to 5 days.
- Can I freeze them? Absolutely! Wrap tightly and freeze (whole or sliced) for up to 2 months. Thaw overnight in the fridge. These also store well in the fridge for up to 5 days.
- How do I know when they’re done? The edges will look set, and the center should no longer jiggle. A toothpick in the brownie part should come out with moist crumbs, not wet batter.
- Why did my swirl sink? If your cheesecake mixture was too runny or warm, it can sink. Make sure your cream cheese is soft but not overly warm, and don’t over-swirl.
- Chill before slicing! It firms everything up for perfect, Instagram-worthy cuts.
- Use parchment with overhang as it makes lifting and cutting way easier.
- Want a deeper chocolate flavor? Add a tablespoon more cocoa.
- Use a gel food coloring for that bold red without messing with the batter texture.
- Feel free to use a more natural red food coloring, but those are usually less vibrant. I make these once in a while, so I just use whatever I get at the supermarket.
- Gently tap the pan after swirling to pop any air bubbles.
- Add white chocolate drizzle after cooling.
- Swirl into heart shapes for Valentine’s Day.
- Double the cheesecake layer for extra richness.
- Bake in mini muffin tins for bite-sized party treats.
- Mix crushed Oreos into the cheesecake swirl.
- Add peppermint pieces for a Christmas twist.
Nutrition
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