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Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Beautifully bright red velvet brownies with a creamy cheesecake swirl

Course Dessert
Cuisine American
Keyword Brownies
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Author thebakingexplorer


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
  • 1 tsp Red food colouring
  • 120 g Plain flour
  • 20 g Cocoa powder
  • A pinch of salt


  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. 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

  3. In a bowl, whisk together the caster sugar and the eggs until frothy

  4. Add the melted butter, vanilla, vinegar and red food colouring, and whisk in

  5. Add the plain flour, salt and cocoa powder and whisk in

  6. Pour the brownie mixture into the traybake tin, then pour the cheesecake mixture on top in blobs

  7. Using a knife, swirl the mixture around a bit, then bake it for 30 minutes

  8. Leave it to cool completely before cutting into squares

  9. Store in the fridge and eat them within 3 days