Red Velvet Cheesecake Brownies

red velvet cheesecake

Today might as well be a national holiday around here… it’s Opening Day for the Cincinnati Reds! In honor of the occasion, here’s a quick and festive recipe for red velvet cream cheese brownies. They seemed like the perfect dessert to lead-off our long-awaited Spring and baseball seasons.

And my husband wants me to tell you that this may be the best dessert I’ve ever made (what?!?) He does love cheesecake (as do I) and these brownies are almost equal parts cheesecake, meaning it’s the perfect ratio.

Go Redlegs!

Red Velvet Cheesecake Brownies
Author: Foodtastic Mom
Cook time:
Total time:
Serves: 16
  • 1 stick unsalted butter, softened
  • 2 oz. bittersweet chocolate, chopped
  • 1 c. sugar
  • 2 lg. eggs
  • 1 t. vanilla
  • 2 t. red food coloring
  • 2/3 c. all-purpose flour
  • 1/4 t. salt
  • 8 oz. cream cheese, softened
  • 1/3 c. sugar
  • 1 lg. egg
  • 1/2 t. vanilla
  1. Preheat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil and lightly grease. In a small heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
  2. In a large bowl, whisk together sugar, eggs, vanilla and red food coloring. Pour in the slightly cooled butter and chocolate mixture and whisk until combined. Add flour and salt and stir until everything is just combined with no streaks of flour remaining.
  3. Pour into prepared pan and smooth top with spatula.
  4. In a medium bowl, beat the cream cheese, sugar, egg and vanilla with a hand mixer on medium speed until smooth. Drop by tablespoonfuls onto prepared red brownie batter. Gently swirl the two batters with a butter knife.
  5. Bake for 35-40 minutes until cheesecake brownies are just set. Cool in the pan completely before slicing and serving.
Calories: 3464 Fat: 202g Saturated fat: 117g Unsaturated fat: 65g Trans fat: 4g Carbohydrates: 376g Sugar: 302g Sodium: 1561mg Fiber: 6g Protein: 45g Cholesterol: 1055mg
  • is t tspoon or tablespoon?

    • In all my recipes, lowercase t refers to teaspoon and capital T refers to tablespoon. I grew up with that, so it’s obvious to me, but I don’t think it’s obvious to everyone. Should address that in a questions post. Thanks for asking!

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  • Nicole

    Can these be made in cupcake liners?

    • Great question Nicole. I think they could. I have made a crustless version of my white chocolate raspberry cheesecakes before ( and they turned out well. Definitely use FOIL liners. I think I sprayed them with cooking spray lightly too, before I filled them. I’d say about 1/4 cup of the red velvet brownie batter per liner, then top with about a tablespoon of the cheesecake mixture. I wouldn’t worry about trying to swirl it around in each liner. Let me know how they turn out!

  • i love it..good receipe