Red Velvet Cheesecake Swirl Brownies

Red Velvet Cheesecake Swirl Brownies are made from scratch but so easy! A rich, red velvet brownie topped with a creamy cheesecake topping – swirled together for a dessert that is as pretty as it is delicious!

Why you’ll love these Red Velvet Brownies

  • They are creamy and decadent.
  • They’re easy! They’re made with pantry staples, nothing fancy, but they look fancy.
  • Perfect for Valentine’s Day. The bright red is perfect for celebrating.
  • Kids and adults love them.

How to store Red Velvet Cheesecake Swirl Brownies

Cheesecake Swirl Brownies need to be refrigerated. Leftovers should be stored covered in the fridge for up to a week.

How long do cream cheese brownies last?

Stored wrapped in the fridge so they don’t dry out, cream cheese brownies will last up to a week.

Can I freeze red velvet brownies?

Yes, these brownies will freeze well. Wrap them tightly in plastic wrap then place in a freezer bag. They will keep in the freezer for up to a month. Move them to the fridge to thaw when you’re ready to enjoy them


Now, let’s be a good cookie and bake some brownies.



Red Velvet Brownies

  • 2 large eggs
  • 1/2 cup (1 stick or 115gunsalted butter
  • 1 cup (200ggranulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 Tablespoon liquid red food coloring*
  • 3/4 teaspoon white vinegar
  • 3/4 cup (94gall-purpose flour (spoon & leveled)

Cheesecake Swirl

  • 8 ounces (224gcream cheese, softened
  • 1/4 cup (50ggranulated sugar
  • 1 egg yolk
  • 1/2 teaspoon pure vanilla extract

Instructions :

  1. Preheat the oven to 350°F (177°C). Spray 8×8 baking pan with nonstick spray. Set aside.
  2. Make the brownie layer first: In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.
  3. Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers as best you can (both layers are pretty thick), creating a swirl pattern.


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