Red velvet cheesecake brownies are the ultimate luxurious brownies in my opinion.

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They are so pretty with a top cheesecake layer and deep red swirls. By far some of the prettiest brownies I have made and I make a lot of brownies.

This recipe has two parts, the base brownie layer and the top cheesecake layer. For the base I am using the same recipe as my triple chocolate brownies, but leaving out the chocolate chips. That’s pretty much my base recipe for most brownies and it has never failed me so far.

For the top layer I am using just four ingredients and the most important thing is to make sure the cream cheese is at room temperature. You will need to whisk it or stir it until you have a smooth consistency before adding the rest of the ingredients. You won’t get the desired consistency with cold cream cheese.

To achieve the beautiful red hues of red velvet I am using powder food colouring, I find that it does not alter the taste or texture of food and I often use it for my red velvet pancakes.

For the swirls you will need to reserve about two tablespoons of the brownie batter and the mix it with about 1/2 a teaspoon of warm water. This will loosen the batter enough so that you can form the swirls. Make sure to use a knife to make the swirls to achieve nice deep lines.

As with all  my other brownie recipes I highly advise waiting until this has cooled completely before cutting it, I like to give it at least an hour.

I love any sort of cream cheese and chocolate combination, which is probably why I love red velvet so much. For another great chocolate and cream cheese creation make sure to check out, Foodees on Youtube for her version of  a cream cheese brownie.

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Print Recipe

Red Velvet Cheesecake Brownies

Delicious red velvet brownies topped with a marbled cheesecake layer.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: brownies, Dessert

Cuisine: brownies, red velvet

Keyword: Brownies, cheesecake, Red Velvet

Servings: 9 Brownies

Calories: 481kcal

Author: rominaslittlecorner

Equipment

• 8x8 inches baking tin

Ingredients

Brownie Layer

• 142 g Unsalted Butter Melted
• 208 g Granulated Sugar
• 2 Eggs
• 5 ml Vanilla Extract
• 115 g Dark Chocolate
• 5 g Instant Coffee Powder
• 100 g Plain Flour
• 25 g Cocoa Powder
• 5 g Salt
• 15 g Red Food Colouring Powder
• 1/2 tsp Hot Water NOT BOILING

Cheesecake Layer

• 300 g Cream Cheese At room temperature
• 1 Egg
• 70 g Granulated Sugar
• 5 ml Vanilla Extract

Instructions

• Preheat the Oven to 200°C
• In a large bowl whisk the melted butter and sugar until smooth, this should take about a minute
• Add in the eggs and vanilla and whisk until smooth
• Add in the melted chocolate and instant coffee and whisk until incorporated
• Sift in the flour, cocoa powder and salt
• Add the food colouring and mix everything using a spatula
• Pour the batter in a lined baking tin, but reserve 2 tablespoons of it in a separate bowl

Cheesecake Layer

• Pour the cream cheese in a bowl and stir it using a spatula, until it chances to a smooth consistency
• Add in the egg, vanilla and sugar and stir until it has all incorporated
• Pour the cream cheese mixture on top of the brownie layer
• Add 1/2 teaspoon of hot (not boiling) water to the reserved batter and mix well until you have a smooth consistency
• Spoon the mixture across the cheesecake layer, and then make the swirls using a knife. (Refer to video for a visual demonstration of this)
• Bake at 200 degrees for 30 minutes and let it cool completely before cutting.

Video

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