Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

I am a huge fan of cheesecake brownies as they combine two delicious desserts into one even more delicious dessert! These Red Velvet Cheesecake Brownies combine moist fudgey brownies with creamy vanilla cheesecake. If you like brownies and you like cheesecake, you will love them! They’re so easy to make too and you need relatively little equipment. The bright red is really eye catching and they would be perfect at a bake sale or for Valentine’s Day!

How to make Red Velvet Cheesecake Brownies…

To start, I made the cheesecake filling and set it aside. For the brownie batter I first whisked the eggs and sugar together.

Then I added the melted butter, vanilla, vinegar and red food colouring. Lastly I whisked in the flour, cocoa powder and salt.

I poured the brownie batter into the lined tin, added the cheesecake mixture in blobs on top, then used a butter knife to swirl the mixture together.

It baked for 30 minutes, then I left it to cool completely before slicing up.

Red Velvet Cheesecake Brownies

The Red Velvet Cheesecake Brownies looked so pretty and colourful! The white cheesecake swirl against the red brownie is so striking. They’re also super moist and fudgey – just what you want from a brownie! And the cheesecake is so creamy and absolutely scrumptious. They won’t last long!

Red Velvet Cheesecake Brownies

What is the best food colouring to use?

For a strong red shade that doesn’t fade after baking, I recommend using a professional gel food colouring such as Pro Gel, Sugarflair, Americolor or Colour Mill. I used Pro Gel for this recipe.

Recommended equipment & ingredients*

Traybake tinMixing bowlsCooling rack
Kitchen scalesRed food colouring 

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More Red Velvet recipes…

Red Velvet CupcakesRed Velvet Cake
Red Velvet CupcakesHalloween Red Velvet CakeRed Velvet Cheesecake (No Bake)
Red Velvet TraybakeBleeding Brain Cupcakes Red Velvet Cake
Red Velvet TraybakeBleeding Brain Cupcakes Red Velvet Cake
Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Beautifully bright red velvet brownies with a creamy cheesecake swirl
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Brownies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Author: thebakingexplorer

Ingredients

For the cheesecake

  • 350 g Full fat cream cheese
  • 65 g Caster sugar
  • 1 Egg large
  • 1 tsp Vanilla extract

For the brownie batter

  • 3 Eggs large
  • 250 g Caster sugar
  • 180 g Butter melted
  • 1 tsp Vanilla extract
  • 1 tsp Cider vinegar
  • Red food colouring I use Pro Gel or Sugarflair
  • 120 g Plain flour
  • 20 g Cocoa powder
  • A pinch of salt

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
  • To make the cheesecake filling mix together the full fat cream cheese, caster sugar, egg and vanilla extract with a hand whisk or electric hand whisk until smooth
  • In a bowl, whisk together the caster sugar and the eggs until frothy
  • Add the melted butter, vanilla, vinegar and red food colouring, and whisk in
  • Add the plain flour, salt and cocoa powder and whisk in
  • Pour the brownie mixture into the traybake tin, then pour the cheesecake mixture on top in blobs
  • Using a knife, swirl the mixture around a bit, then bake it for 30 minutes
  • Leave it to cool completely before cutting into squares
  • Store in the fridge and eat them within 3 days
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

Notes

If you would like to use a 8″ or 9″ square tin instead, reduce the recipe by one third. So you will need:
  • 2 Eggs, large
  • 165g Caster sugar
  • 120g Butter
  • 3/4 tsp Vanilla extract
  • 3/4 tsp Cider vinegar
  • Red food colouring
  • 80g Plain flour
  • 13g Cocoa powder
Cheesecake:
  • 235g Full fat cream cheese
  • 1 Egg
  • 45g Caster sugar
  • 3/4 tsp Vanilla extract
They will also need less time to bake, depending on your oven, I’d suggest 20-25 minutes.

Nutrition

Calories: 372kcal | Carbohydrates: 36g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 222mg | Potassium: 102mg | Fiber: 1g | Sugar: 27g | Vitamin A: 846IU | Calcium: 44mg | Iron: 1mg

If you like this, check out more of my Brownie recipes!

Red Velvet Cheesecake Brownies
Red Velvet Cheesecake Brownies

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11 comments / Add your comment below

  1. 5 stars
    Just made these last night, everyone absolutely loved em. Great recipe, even better when u heat them in the microwave for 5-10 seconds after they’ve been in the fridge. (Also a qualified pastry chef if that adds to any meaning!) thanks for the recipe xx will be making them again for sure

  2. 5 stars
    This is one of the best dessert recipes I’ve ever found. So good I had to bake it two days in a row they were eaten so quickly! And they look so impressive too!

  3. Hai ..im laura from indonesia.. i made this cake.. its sooo yummy ..my kids love this red velvet brownies.. thank u for sharing recipe ❤

    1. Thank you so much for this recipe. It’s delicious however I’m sure I went wrong somewhere! My cheesecake mix totally sank to the bottom and despite a swirl ended up looking like red velvet brownies on top of cheesecake 🤦‍♀️. I think my 2 mixtures may have been too liquid? Totally edible and totally demolished by the family though!

      1. Hi Becky, firstly I’m so glad you and your family enjoyed eating the brownies! Secondly, I’m sorry that happened with your mixture. It’s hard for me to say exactly what happened without being there or seeing it, but I would say that it could be that the cheesecake was not swirled around with the batter enough so the cheesecake blobs were quite large and therefore sank. Or like you say it was too liquid – I prefer to use Philadelphia cream cheese as it’s much thicker than other brands. Also over mixing can make it go more liquid. I hope that helps for next time!

  4. Hi can I ask how much food colouring goes in? And also is cider vinegar the same as apple cider vinegar ? Or is there a sub if not? Xxx

    1. Hi Marie, it’s hard to give an exact answer because it depends on the brand of food colouring you use, they all have different strength levels. Yes cider vinegar and apple cider vinegar are very similar so you can use either. I hope you enjoy the brownies!

  5. 5 stars
    Thank you for the response. I used this cream cheese too but I think I over mixed using a hand whisk. I will definitely be trying again to get these right as the flavour is amazing 😁.

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