Dreamy Red Velvet Brownies Cheesecakes

As seen in Sweet Treats to Satisfy Any Craving.

Here you get super gooey red velvet brownies topped with a layer of creamy cheesecake. That bold red color makes them perfect for a party, and the swirl on top just looks fancy. Every bite mixes sweet cream cheese with just enough cocoa. You'll use the old-school mix—cream cheese, vanilla, and cocoa—to keep things simple and tasty. When you swirl the layers, you get a cool pattern and a mix of textures. Let your bars set in the fridge before slicing them up, and try topping them off with whipped cream or a chocolate sprinkle for extra fun. These are a win for both holidays and chill nights at home.

Lindsey
Created By Lindsey
Last updated on Sun, 29 Jun 2025 18:54:22 GMT
Cupcake with red gelatin topping and chocolate icing. Save Pin
Cupcake with red gelatin topping and chocolate icing. | cookbing.com

Red velvet brownies with cheesecake blend deep chocolate flavors and creamy layers all in one treat. Each square has bold red shades swirling with creamy white, making them a hit for parties, birthdays, or just when you want something fun. Ever since I brought a batch to a holiday dinner, they’ve topped the list for every get-together.

The first time I made them, they vanished way before the main meal The wow factor and flavor combo keeps everyone reaching for seconds

Dreamy Ingredients

  • Whipped cream: Fluffy clouds on top bring everything together For best results, use fresh homemade whip
  • Salt: Adds pop to the flavors Sprinkle in sea salt and you’re golden
  • Vanilla extract: Makes everything taste warm and smooth Go for the real stuff
  • Chocolate shavings or sprinkles: Fun and fancy on top—pick your fave, dark or milk
  • Cream cheese: Makes the cheesecake layer rich and luscious Stick with full-fat if you can
  • Red food coloring: Bright red is what you want—grab a gel type for max color
  • Baking powder: Lifts the batter so it’s soft and not dense Make sure it’s still fresh
  • Large eggs: Pulls it all together and adds structure Farm eggs if you can swing it
  • Cocoa powder: That classic red velvet vibe comes from here Get Dutch cocoa for intensity
  • All-purpose flour: Makes the texture spot on Sift it in for fluffier bars
  • Granulated sugar: Sweetens and keeps the crumb moist Cane sugar’s best for this
  • Unsalted butter: The fudgy magic! Quality butter really shines in these brownies

Simple Steps to Make It

Cut and Serve:
If you used parchment, lift the bars out and slice Wipe the knife each time for sharp lines then pile on whipped cream and chocolate if you’re feeling extra
Cool and Chill:
Let them cool down on the counter completely Pop in the fridge for least two hours so you get perfect slices
Bake:
Slide the pan into a 350-degree oven for about 35 minutes Edges will be set but the middle stays just a little soft Stick a toothpick in—it should come out with moist crumbs
Layer and Swirl:
Pour the creamy cheesecake layer over your brownie base Drag a skewer or knife through for swirls, but don’t blend them together too much
Beat the Cheesecake Layer:
Mix soft cream cheese until it’s light then add sugar Keep mixing until it’s silky Drop in eggs one at a time, scraping the bowl each go End with vanilla and flour Mix until smooth, stop early
Spread the Base:
Even out the red velvet brownie mix in your baking dish Use a spatula to get a flat layer Hold for later
Combine Dry Ingredients:
Stir up the flour, cocoa, salt, and baking powder Gently add the red color and blend into the wet stuff Mix just to combine so the brownies stay tender
Make the Brownie Batter:
Melt the butter so it’s just runny, then whisk in the sugar Let it cool briefly, then mix in eggs one at a time with vanilla for flavor
Prep the Pan:
Line a 9x13 pan or grease it up This helps everything come out easily later
A cupcake with red jello and chocolate frosting. Save Pin
A cupcake with red jello and chocolate frosting. | cookbing.com

Good to Keep in Mind

  • The stack of creamy and chocolate layers totally stands out at celebrations
  • Pops in the fridge for up to seven days, easy
  • Travels well, so you can show off at any event

I live for those beautiful swirly tops My best memories are with my kid swirling the patterns on her birthday Watching her play artist with a butter knife is the highlight every year

Chill Like a Pro

Store these brownie cheesecake bars in a sealed container in your fridge for about a week The flavors get better after a night’s rest For longer, wrap each piece and toss in a freezer bag Frozen bars thaw fast—just half an hour and you’re snacking whenever you want

Switch Things Up

No red food coloring? Mix in a pinch of beet powder for color and an earthy flavor Want gluten-free? Swap in your usual gluten-free blend in place of flour Not into super-sweet? Top with fresh raspberries or drizzle on some dark chocolate for a crowd favorite

Fun Ways to Serve

Show them off just as they are, or toss some berries on the side for a pop of freshness Awesome with a scoop of vanilla ice cream or a dust of cocoa powder Want to get festive? Try some colored sprinkles or tiny red hearts

A cupcake with red jello and white frosting. Save Pin
A cupcake with red jello and white frosting. | cookbing.com

History and Backstory

Red velvet started out as a Southern party classic, showing up for weddings and big family dinners Mixing it with brownies and cheesecake puts a modern spin on an old favorite Folks come back for the throwback vibes and the wow factor of these layered bars

Common Questions

→ What's the best way to swirl the cheesecake and brownie layers to keep them looking sharp?

Take a butter knife or a skewer and gently twist the cheesecake mix through the brownie. Go for a figure-eight pattern. Don't go wild—keep it light so your swirls stand out when you cut the bars.

→ Can I swap out red food coloring for something else?

If you want to use natural color, beet juice or a little raspberry puree work, though they'll change the taste a bit. Or just skip the color for a simple take—still tasty!

→ How can I stop the cheesecake top from splitting?

Don't mix the cheesecake too long and watch the baking time. Let it cool down on its own, then stash it in the fridge for a few hours to help each layer set nicely.

→ Is it alright to bake these ahead of time?

Definitely! They actually taste even better once they've chilled overnight. Just bake, cool, refrigerate, then slice right before you want to serve them.

→ What should I sprinkle or add on top?

Whipped cream, curls of chocolate, or sprinkles make them extra special. You can go with powdered sugar dusted over the top or even a light drizzle of melted chocolate.

→ How do I keep extra brownies fresh?

Store them in a sealed container in your fridge for about five days. For longer, freeze with parchment between each bar and thaw when you're ready to eat.

Red Velvet Brownies

Bright red velvet brownies swirled with smooth cheesecake. Soft, chewy texture and pretty looks make every bite stand out.

Preparation Time
25 Minutes
Cooking Time
35 Minutes
Overall Time
60 Minutes
Created By: Lindsey

Recipe Type: Desserts

Skill Level: Moderate

Type of Cuisine: American

Serves: 16 Portions (16 squares)

Diet Preferences: Suitable for Vegetarians

What You'll Need

→ Red Velvet Base

01 1 tablespoon red food coloring
02 1 teaspoon salt
03 1 teaspoon baking powder
04 1 tablespoon cocoa powder
05 2 cups all-purpose flour
06 1 tablespoon vanilla extract
07 4 large eggs
08 2 cups granulated sugar
09 1 cup (2 sticks) unsalted butter

→ Cheesecake Filling

10 1 tablespoon all-purpose flour
11 1 teaspoon vanilla extract
12 2 large eggs
13 1 cup granulated sugar
14 16 ounces cream cheese, let it soften at room temp

→ Extras (optional)

15 Chocolate shavings or sprinkles
16 Whipped cream

Step-by-Step Directions

Step 01

Set your oven to heat to 350°F (175°C). Either grease your 9×13 inch pan or line it with parchment paper to keep things from sticking.

Step 02

Let the butter melt slowly in a pan on low. Take it off the heat, then stir in your sugar. Mix until smooth. Give it a few minutes to cool off a bit.

Step 03

Crack each egg in one by one and mix well after each. Then pour in the vanilla and give everything a good stir.

Step 04

Grab a new bowl and use a whisk to blend your flour, cocoa, baking powder, and salt together.

Step 05

Pour your dry mix into the wet mix a little bit at a time, stirring just until it all comes together. Drizzle in your red food coloring and mix until you get a bright, even color. Don’t go overboard with the mixing.

Step 06

Scoop your brownie batter into your baking pan and even it out with a spatula. Set aside for now.

Step 07

Beat the softened cream cheese with a mixer until it’s really smooth (should take a few minutes on medium). Dump in your sugar and keep mixing until it looks light and fluffy.

Step 08

Drop in your eggs one at a time, mixing well and scraping the sides between each. Stir in the vanilla and flour at the end, but don’t overmix the filling.

Step 09

Pour the cheesecake layer over your red velvet base. Spread it out so it’s even. If you want swirls, drag a knife or skewer in some loops, but don’t mix them too much.

Step 10

Slide your pan into the oven for about 30–35 minutes. The cheesecake should be set and the edges will start to puff. When you check with a toothpick, it should come out with a few wet crumbs stuck to it.

Step 11

Let your pan sit out for around half an hour. Then, pop it in the fridge to chill for at least two hours or just leave it overnight. The longer chill makes it even tastier.

Step 12

Once your bars are cold, lift them out and use a sharp knife to cut into squares. Wipe your knife after each cut for cleaner slices. Throw on some whipped cream and chocolate bits if you feel like it.

Helpful Notes

  1. Let that red velvet base cool a bit before the cheesecake goes on to keep those nice layers. An overnight chill makes the flavors and texture way better.

Essential Tools

  • Parchment paper (if you want)
  • Knife or skewer
  • Whisk
  • Saucepan
  • Spatula
  • Mixing bowls
  • Electric mixer
  • 9×13 inch baking pan

Allergen Warnings

Always review the ingredient labels for allergens or consult a healthcare professional with concerns.
  • Made with eggs, dairy (butter and cream cheese), and wheat (so it’s got gluten).

Nutritional Info (Per Portion)

Nutritional values are approximations and shouldn’t be viewed as customized health guidance.
  • Calories: 325
  • Fat Content: 17 grams
  • Carbohydrates: 38 grams
  • Protein Content: 4 grams