Red velvet Cream Cheese Brownies

Red velvet Cream Cheese Brownies have basically saved me from so many sad, last-minute dessert emergencies, it’s wild. You know those moments when company is coming, or your sweet tooth hits right before bed? Yeah, I’ve been there.

I always want something special but not too complicated—simple enough to throw together, but still a bit fancy. And hey, if you’re into banana recipes, you might want to peek at this cream cheese banana bread too. It’s a keeper for breakfast or snacks!

Red velvet Cream Cheese Brownies

What are Red Velvet Cheesecake Brownies?

So, let’s chat about what makes Red velvet Cream Cheese Brownies truly magical. Imagine a mashup of rich, fudgy red velvet brownies (already a treat on their own), but with that creamy, slightly tangy cheesecake swirl right on top.

It’s the best of both worlds: chocolate and cheesecake, in one square—don’t get me started on how pretty they look for special occasions! If you’ve ever wanted something that feels a bit “five-star restaurant” but secretly uses pantry basics, this is your recipe.

My sister once swore these could turn anyone’s day around, and honestly, I agree. They’re chewy, creamy, and have that lovely hint of cocoa that keeps you coming back for just “one more bite.”

“I always thought making fancy layered brownies was hard, but these totally changed my mind. My kids and I made them together and now they’re our go-to for birthdays and weekends!” — Real user Jess T.

Red velvet Cream Cheese Brownies

Ingredients for Red Velvet Cheesecake Brownies

Let’s be real for a second—I don’t have time for complicated grocery hunts. Here’s exactly what you’ll need for Red velvet Cream Cheese Brownies:

• Cream cheese (softened, room temp is best. Trust me.)
• Butter (unsalted, or salted if that’s what’s in your fridge)
• Eggs (large ones—medium works in a pinch)
• Granulated sugar
• Vanilla extract (the good stuff makes a difference)
• All-purpose flour
• Unsweetened cocoa powder
• A splash of red food coloring (gel or liquid, your call)
• A pinch of salt

Red velvet Cream Cheese Brownies

That’s it. Don’t overthink it. Don’t go buying fancy chocolate. Save your energy for licking the bowl instead.

How to Make Cheesecake Brownies

Alright, here’s where you wanna pay a little attention, but even if you mess up a step, honestly, life goes on and they’ll still taste bangin’.

First, whip together your cream cheese layer—just cream cheese, sugar, egg, vanilla. Set it aside. Now, for the brownie base: melt your butter, mix in the sugar, eggs, cocoa, flour, salt, that happy dash of red color, and a hint of vanilla if you’re feeling wild.

Pour 90% of this in your pan (save a little for swirling). Spoon the cream cheese batter right on top. Now the fun part: dollop the rest of your red batter, then use a knife or toothpick to swirl things around.

Don’t overthink the designs—random looks gorgeous! Bake, cool (the hardest part, mine always end up in the fridge for that perfect fudginess), slice, and basically devour.

Red velvet Cream Cheese Brownies

How to Store Red Velvet Cheesecake Brownies so they Stay Fresh All Week

Here’s where a little planning goes a long way. You can pop your Red velvet Cream Cheese Brownies in the fridge, and they’ll stay soft and tasty all week (assuming they last that long, ha). Put them in an airtight container—no weird fridge smells, please. Room temp for a day or two works, too, but after that, fridge is best. I sometimes grab a square for breakfast. No regrets.

Red velvet Cream Cheese Brownies

More Red Velvet Recipes

Can’t get enough of that velvety flavor? Been there. Here’s a quick list of fun ways to get more red velvet into your life:

• Try whipping up red velvet cupcakes with chocolate chips, because why not?
• Use leftover red velvet brownies crumbled over vanilla ice cream.
• Pair with a hot cup of coffee or a super chill glass of milk. Both work.

And if you’re craving more desserts with a cream cheese twist, check out these cheesecake stuffed chocolate chip cookies – such a game changer.

Red velvet Cream Cheese Brownies

Common Questions

Q: Can I freeze these brownies?
Totally, yes! Just slice them, wrap each square in plastic, and freeze in a bag. Defrost overnight in the fridge or zap for 15 seconds in the microwave.

Q: Do I have to use food coloring?
Nope. It’s just for that classic color, but skip it if you’re out. Flavor comes from the cocoa and cream cheese anyway.

Q: Can I use a boxed brownie mix?
Sure—no judgment! Just leave out the cocoa and flour from my recipe if you do, and swirl in the cheesecake part as usual.

Q: Why is my cheesecake layer sinking?
It’s usually a mixing thing—try to dollop the cream cheese gently and keep that swirling light. But honestly, even if it sinks, it still tastes really, really good.

Q: How do I know when they’re done?
A toothpick poked in should come out with a few moist crumbs, not wet batter. In doubt? Go for slightly under-baked—they firm up as they cool!

Red velvet Cream Cheese Brownies

So if you wanted to bake something that’s a little wow without a ton of work, Red velvet Cream Cheese Brownies are it. They never fail at parties and everyone’s always shocked you made them yourself!

Ready for more? For some twisty inspiration, peek at the Red Velvet Cheesecake Brownies – Just a Taste if you want even more flavor magic. They have some wild ideas too. And if you ever want a cheesecake in cake form, this butter pecan cheesecake recipe will knock your socks off. Happy baking!

Red velvet Cream Cheese Brownies

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Red Velvet Cream Cheese Brownies

Print Recipe

Chewy, creamy red velvet brownies with a tangy cheesecake swirl, perfect for parties and last-minute dessert cravings.

• Author: helth-recipe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1–2 tsp red food coloring (gel or liquid)
• 1/4 tsp salt

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking pan.
2. In a bowl, whip together cream cheese, 1/4 cup sugar, 1 egg, and vanilla until smooth. Set aside.
3. In another bowl, melt butter and mix in remaining sugar, 1 egg, cocoa, flour, salt, red food coloring, and a hint of vanilla.
4. Pour 90% of the brownie batter into the prepared pan.
5. Spoon the cheesecake mixture on top of the brownie layer.
6. Dollop the remaining brownie batter over the cheesecake and swirl with a knife.
7. Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.
8. Cool, slice, and enjoy!

Notes

Store brownies in an airtight container in the fridge to keep them soft all week.

Nutrition

• Serving Size: 1 brownie
• Calories: 320
• Sugar: 25g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg

Red Velvet Cream Cheese Brownies

Chewy, creamy red velvet brownies with a tangy cheesecake swirl, perfect for parties and last-minute dessert cravings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Brownie Base Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter or salted if that’s what's in your fridge
• 2 large eggs medium works in a pinch
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1-2 tsp red food coloring gel or liquid
• 1/4 tsp salt
• 1 tsp vanilla extract the good stuff makes a difference

Cheesecake Layer Ingredients

• 8 oz cream cheese softened, room temp is best
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a baking pan.
2. In a bowl, whip together cream cheese, 1/4 cup sugar, 1 egg, and vanilla until smooth. Set aside.
3. In another bowl, melt butter and mix in remaining sugar, 1 egg, cocoa, flour, salt, red food coloring, and a hint of vanilla.
4. Pour 90% of the brownie batter into the prepared pan.
5. Spoon the cheesecake mixture on top of the brownie layer.
6. Dollop the remaining brownie batter over the cheesecake and swirl with a knife.

Baking

1. Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.
2. Cool, slice, and enjoy!

Notes

Store brownies in an airtight container in the fridge to keep them soft all week. Room temp for a day or two works too, but after that, fridge is best.