These Red Velvet Cheesecake Swirl Brownies combine the rich, cocoa-kissed flavor of red velvet with a tangy cheesecake swirl for a visually striking and indulgent dessert. The deep red hue and creamy marbled top make them as beautiful as they are delicious. These brownies are simple to prepare yet sophisticated enough for gatherings, holidays, or anytime you want to impress with minimal effort.

Why You’ll Love This Recipe
This dessert brings together two timeless favorites—red velvet and cheesecake—into one harmonious bite. The brownie layer is moist and fudgy with subtle chocolate undertones, while the cheesecake swirl adds a smooth, creamy texture and just the right amount of tang. Easy to make and bake in one pan, these brownies offer big flavor without complex steps.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Red Velvet Brownie Layer:
¾ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 teaspoon white vinegar
1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt

For the Cheesecake Swirl:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract

Directions
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

Prepare the red velvet batter: In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla extract, red food coloring, and vinegar. Mix until fully incorporated.

In a separate bowl, sift together flour, cocoa powder, and salt. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.

Reserve about ¼ cup of the red velvet batter for the top swirl. Pour the remaining batter into the prepared pan and spread evenly.

Make the cheesecake mixture: In a medium bowl, beat cream cheese and sugar until smooth. Add egg and vanilla extract, mixing until creamy and lump-free.

Spoon the cheesecake mixture over the red velvet batter in the pan. Drop small spoonfuls of the reserved red velvet batter on top.

Use a knife or skewer to gently swirl the batters together, creating a marbled effect.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool completely in the pan before lifting out and slicing into squares.

Servings and timing
This recipe yields approximately 12 brownies.
Preparation time: 20 minutes
Baking time: 30–35 minutes
Cooling time: 1 hour
Total time: About 1 hour 55 minutes

Variations
Chocolate Chip Addition: Stir ½ cup of white or dark chocolate chips into the brownie batter.

Gluten-Free Version: Use a gluten-free all-purpose flour blend.

Festive Flair: Sprinkle holiday-colored sugar or edible glitter on top before baking.

Nutty Twist: Add chopped pecans or walnuts for texture.

Mini Brownie Bites: Bake in a mini muffin tin for bite-sized treats.

Storage/Reheating
Store brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
For longer storage, freeze individual brownie squares wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight.

FAQs
Can I double this recipe?
Yes, simply double the ingredient amounts and bake in a 9×13-inch pan. Adjust the baking time to 35–40 minutes.

Do I need to use red food coloring?
While it adds the classic red velvet appearance, you can omit it for a more natural look. The flavor will remain delicious.

Can I use a boxed brownie mix?
For a shortcut, you can use a red velvet brownie mix as the base and add the homemade cheesecake swirl.

Why add vinegar to the batter?
The vinegar helps intensify the red color and reacts with cocoa for a tender texture, a traditional feature in red velvet recipes.

How do I know when the brownies are done?
Insert a toothpick into the center. If it comes out with a few moist crumbs but no wet batter, they’re ready.

Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture, but low-fat can be used in a pinch.

Should the cream cheese be softened?
Yes, softened cream cheese blends more smoothly and evenly into the batter.

Can I bake this in a glass pan?
Yes, but be aware it may require a slightly longer baking time. Monitor closely to avoid overbaking.

Are these brownies freezer-friendly?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Can I serve these warm?
They are best served at room temperature or chilled to maintain the integrity of the cheesecake layer.

Conclusion
Red Velvet Cheesecake Swirl Brownies are a beautiful and delicious fusion of two classic desserts. With minimal ingredients and simple steps, they offer a sophisticated look and a rich, satisfying taste. Ideal for holidays, special events, or simply treating yourself, these brownies will undoubtedly become a favorite in your baking rotation.

Red Velvet Cheesecake Swirl Brownies Recipe

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9–12 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Red Velvet Cheesecake Swirl Brownies are a stunning and indulgent dessert featuring rich red velvet brownie layers with creamy cheesecake swirls on top. Perfectly sweet with a hint of tang, they make a show-stopping treat for Valentine’s Day, holidays, or any celebration. Easy to make and incredibly delicious! Red velvet brownies, cheesecake swirl, red velvet dessert, cream cheese brownies, holiday treats.

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a large bowl, whisk together melted butter and sugar until well combined.
Add eggs, vanilla, red food coloring, and vinegar. Mix until smooth.
Sift in the flour, cocoa powder, and salt. Stir until just combined.
Pour ¾ of the red velvet batter into the prepared pan and spread evenly.
In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Drop spoonfuls of the cheesecake mixture over the brownie batter. Spoon the remaining red velvet batter in dollops over the top.
Use a knife to gently swirl the two batters together for a marbled effect.
Bake for 28–32 minutes or until a toothpick inserted comes out with just a few moist crumbs.
Cool completely before slicing.