Name: Red Velvet Cheesecake Brownies
Prep time: 15 min
Cook time: PT-485655H56M26S
Total time: 55 min
Cuisine: American
Ingredients: 1 box red velvet cake mix (or homemade red velvet batter); 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/3 cup granulated sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 tablespoon all-purpose flour

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Red Velvet Cheesecake Brownies a decadently rich red velvet brownies layered with creamy, tangy cheesecake swirls—an indulgent treat perfect for any celebration or cozy night in.

Red Velvet Cheesecake Brownies

Ingredients

1 box red velvet cake mix (or homemade red velvet batter)

½ cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

8 oz cream cheese, softened

⅓ cup granulated sugar

1 large egg

½ teaspoon vanilla extract

1 tablespoon all-purpose flour

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.

In a large bowl, prepare the red velvet cake batter by mixing the cake mix, vegetable oil, eggs, and vanilla extract until smooth.

In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg, vanilla extract, and flour, and mix until creamy and well combined.

Pour half of the red velvet batter into the prepared pan, spreading it evenly.

Spoon the cream cheese mixture over the red velvet layer in dollops.

Pour the remaining red velvet batter on top. Using a knife or skewer, gently swirl the layers together to create a marbled effect.

Bake for 35-40 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no wet batter.

Allow the brownies to cool completely before slicing. Refrigerate for best results.

Servings and timing

This recipe makes about 16 brownies. It takes roughly 15 minutes to prep and 40 minutes to bake, so the total time is around 55 minutes.

Variations

I sometimes like to add chocolate chips or white chocolate chunks into the red velvet batter for extra texture and sweetness. For a nutty twist, chopped pecans or walnuts work beautifully sprinkled on top before baking. If I want a more intense cheesecake flavor, I add a bit of lemon zest or substitute part of the sugar with brown sugar in the cream cheese layer. For a gluten-free version, I swap the all-purpose flour with a gluten-free blend. And if I’m feeling adventurous, I drizzle melted dark chocolate on top after baking for an elegant finish.

Storage/Reheating

I store these brownies covered in the refrigerator, where they keep well for up to 4-5 days. Since they contain cream cheese, refrigeration is important to maintain freshness and safety. When I want to enjoy them warm, I microwave a brownie for about 10-15 seconds—just enough to soften it slightly without melting the cheesecake swirl too much. These brownies also freeze well; I wrap them tightly in plastic wrap and then foil, freezing for up to 2 months. To thaw, I leave them in the fridge overnight before serving.

FAQs

Can I make these brownies from scratch without a cake mix?

Yes, I often make a homemade red velvet batter using cocoa powder, flour, sugar, and buttermilk. The recipe works perfectly with any red velvet batter as long as the consistency is similar to the boxed mix.

What if I don’t have an 8x8 inch pan?

You can use a 9x9 inch pan, but the brownies will be thinner and bake slightly faster. Keep an eye on them and reduce baking time by about 5-7 minutes.

Can I use a different type of cream cheese?

I recommend using full-fat cream cheese for the best texture and flavor. Low-fat or whipped varieties might result in a thinner cheesecake layer.

How do I know when the brownies are done baking?

I look for a toothpick inserted near the center to come out with moist crumbs but no wet batter. The cheesecake swirls may jiggle slightly but should mostly be set.

Can I double the recipe?

Yes, doubling the ingredients to bake in a 9x13 inch pan works well. Just increase the baking time to about 45-50 minutes and check for doneness with a toothpick.

Conclusion

Making these red velvet cheesecake brownies is one of my favorite indulgences because they are rich, creamy, and beautifully swirled with tangy cheesecake. They come together quickly and always make a stunning dessert for any occasion. Whether I’m treating myself or sharing with friends, these brownies never fail to impress. I recommend trying the variations to make the recipe your own and enjoy every decadent bite.

Recipe:

Red Velvet Cheesecake Brownies

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Author: Cheryl
Total Time: 55 minutes
Yield: 16 brownies
Diet: Vegetarian

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Description

Decadently rich red velvet brownies layered with creamy, tangy cheesecake swirls—an indulgent treat perfect for any celebration or cozy night in.

Instructions

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
In a large bowl, prepare the red velvet cake batter by mixing the cake mix, vegetable oil, eggs, and vanilla extract until smooth.
In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg, vanilla extract, and flour, and mix until creamy and well combined.
Pour half of the red velvet batter into the prepared pan, spreading it evenly.
Spoon the cream cheese mixture over the red velvet layer in dollops.
Pour the remaining red velvet batter on top. Using a knife or skewer, gently swirl the layers together to create a marbled effect.
Bake for 35-40 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
Allow the brownies to cool completely before slicing. Refrigerate for best results.