Red Velvet Cheesecake Brownies

These Red Velvet Cheesecake Brownies are rich, decadent and so perfect for Valentine’s Day! Brownie and cheesecake batter are swirled together to make a festive and impressive dessert. Indianapolis, along with many other states in the Midwest, is coping with a huge ice storm that is supposed to cover us in over an inch of ice. Unfortunately the worst of the storm is supposed to come tonight. Today the school district that I work for was actually closed! This is very surprising because we never close. Ok, hardly ever! We did close the day after the Colts won the Superbowl in 2007. There was too much celebrating here in the Circle City to have school the next day! Last night as I was eagerly watching the news, hoping for a snow day, when they finally called it-No School! :) With all this ice and wind coming our way, the chance of us losing electricity is very likely. So what does Sweet Pea need to survive the ice storm of 2011? Red velvet cheesecake brownies of course! 😉

Red Velvet Cheesecake Brownies

Yield: 16 large brownies or 24 smaller brownies


1/2 cup unsalted butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract


Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

Source: Baking Bites

Looking for more Red Velvet recipes? Check out a few of my favorites! 😀

 Red Velvet Cupcakes with Cream Cheese Frosting

 Red Velvet Cake Balls

 Red Velvet Cake Roll

 Red Velvet Whoopie Pies

281 Responses to “Red Velvet Cheesecake Brownies”

  1. #
    Lauren — October 12, 2011 @ 11:24 pm

    I saw this recipe on Baking Bites too and tried it this weekend. The taste is amazing, fudgy and creamy, but I wasn’t able to get as much of a red color. I used Ghiradelli 100% cacoa unsweetened dark chocolate (too dark maybe?) and red gel instead of the liquid dye, so maybe it wasn’t concentrated enough. I’m curious to find out what you did to swirl the top though. From the photos it looks like some of the red batter was poured on top of the cheesecake layer, otherwise it seems unlikely that those thin red swirls were pulled up from the brownie layer on the bottom. My dollops of cheesecake completely covered the brownie layer so the only way I could get a swirl was to dig into the batter instead of just cutting an “S” with the knife. I’ve thought about just dying the cheesecake batter next time so the red will show up better.

  2. #
    Park City Lodging — October 14, 2011 @ 1:51 pm

    This is a wonderful recipe, thanks so much for sharing. You did a great job with the images too; I will definitely try this recipe this weekend.

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  4. #
    Gursahiba — October 17, 2011 @ 4:51 am

    Cant wait to try these. They look Yummy!!

  5. #
    DragonFlyGal — October 18, 2011 @ 12:30 am

    These were so YUMMY!!! While I love brownies and cheesecake, I was not the biggest offender of eating these wonderful, moist brownies. Good news, it make a small pan so you can make them and they are gonzo super quick so you do not continue to eat them and ruin the total diet your working on.

    • Christina replied: — October 18th, 2011 @ 9:24 pm

      Thanks so much for letting me know how these turned out for you! I am so happy that you enjoyed them! 😀

  6. #
    mlw — October 21, 2011 @ 7:36 pm

    Looks good! I recently had red velvet gelato, very yummy.

  7. #
    Rachel @ Bakerita — October 27, 2011 @ 7:12 pm

    I’ve been wanting to try red velvet brownies for a while, but your addition of the cheesecake means I’ll be making them this weekend. Adn I can’t wait. These look amazing!

  8. #
    Calandra — October 28, 2011 @ 1:08 pm

    This recipe sounds amazing, but am not a fan of dark chocolate. Does the brownie part come out tasting really bitter like dark chocolate does? If so, can you recommend a another type of chocolate? Thank you so much!

    • Christina replied: — November 21st, 2011 @ 9:24 pm

      I don’t think that it comes out too bitter. You could substitute semi-sweet chocolate chips instead if you prefer. If you give them a try I would love to know how they turn out for you! :)

      • Kym S. replied: — January 18th, 2012 @ 6:00 am

        I made these yesterday using Nestle Tollhouse chocolate chips. These brownies are FABULOUS!

  9. #
    Michelle — October 29, 2011 @ 11:04 pm

    I actually made these, which were delicious! It’s just that they didn’t turn out red because the chocolate covered it. So I would just put more food coloring into the recipe :)

    • Christina replied: — November 1st, 2011 @ 8:24 pm

      Thanks so much for sharing how these brownies turned out for you! I am so glad that you enjoyed them! :)

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  11. #
    Julie — November 4, 2011 @ 6:16 am

    I just came across this recipe and I think I will use them to take the christmas parties. Putting green food coloring in the cream cheese will make them look so festive!

  12. #
    caleb — November 7, 2011 @ 10:18 am

    Trying to make these for a family event coming up, based on your ingredients how many bars can i expect. Just trying to figure out if i need to doube up on the items for the party….

    • Christina replied: — November 8th, 2011 @ 9:05 pm

      This recipe makes 16 large brownies or 24 small brownies. Let me know how they turn out for you! :)

  13. #
    suezkitchen — November 7, 2011 @ 6:49 pm

    My two favorites fudgy and creamy cheesecake! The picture is gorgeous!

  14. #
    Joseph — November 8, 2011 @ 8:53 am

    Gonna surprise my girlfriend with these tonight! Can’t wait! They look delicious!

  15. #
    Tina — November 9, 2011 @ 1:44 am

    Yummy!!! Red velvet is my favorite thing EVER This will be my new thing to bring!!!! :)

  16. #
    therealphatima — November 9, 2011 @ 3:28 am


  17. #
    Elizabeth — November 10, 2011 @ 2:30 pm

    Hi Christina!
    These brownies look amazing!
    I really want to make these for a tailgate this weekend and was wondering a couple things… how do you normally store these? Do you they need to be refrigerated because of the cream cheese? Also do they last for a while or should they be baked and eaten pretty soon after? I’m trying to do all my stuff the day before since I know gameday will be crazy :)

    • Christina replied: — November 11th, 2011 @ 7:41 am

      This recipe makes 16 large brownies or 24 small brownies. You can definitely make them ahead of time. They keep in the refrigerator for up to 10 days. You can either serve them at room temperature or chilled. Let me know how they turn out for you! :)

  18. #
    Emily — November 15, 2011 @ 11:27 pm

    Hello Christina,
    I made these and they are fairly easy considering the delicious (and pretty) results they yield. I did encounter a minor problem with the consistency of the brownie. When the edges were clearly done, the middle was still incredibly gooey/runny. Do you think it might help to make them in a 9×9 pan to make them a bit thinner? Any other ideas?


  19. #
    Trish — November 17, 2011 @ 1:56 pm

    These look INSANE. I need to make them IMMEDIATELY

  20. #
    paintingmama — November 19, 2011 @ 12:44 am

    Oh, dear Lord. I have found another reason to gain more holiday weight. But I’ll be smiling while I’m gaining, lol.

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  22. #
    sarah — November 26, 2011 @ 9:09 pm

    do i need to use the parchment paper ?

    • Christina replied: — November 30th, 2011 @ 8:18 pm

      I would use the parchment paper. It just insures that the brownies don’t stick to the pan. You could try liberally greasing the pan and see how it turns out. :)

  23. #
    Sarah — November 29, 2011 @ 8:24 pm

    These were so gooooooood!! I’m so glad i ran into these. They were so easy and the ingredients were so basic (besides the dark chocolate but that only costs about $2)!! NO TWEAKING NEEDED THEY ARE SIMPLY PERFECT!! I’m a 15 year old baker at heart and when i made these my family raved about them and called me a “chef”. Little did they know how simple this recipe is!!, 😉 Thanks Sweet Pea’s Kitchen!! Definately using these for Christmas, :)

    • Christina replied: — December 8th, 2011 @ 10:14 pm

      Yea!! I am so glad that these brownies were a hit with your family! Thanks so much for letting me know how they turned out! :)

  24. #
    Amanda — November 30, 2011 @ 12:47 pm

    Made these last night as a dry run for holiday gift idea… sooo good! Only changes made were using more chocolate (70% dark cocoa & semi sweet chips, maybe 4-5 oz), and then using a bit more food coloring to keep them red. It took a bit longer for the middle to set, maybe 10 extra minutes? But next time I will just take them out at the suggested time and store them in the fridge to keep them moist and fudgy. I also love above poster’s idea to use green food coloring in the cream cheese mixture for the holidays! Thanks for the recipe!!

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  26. #
    Shaun — December 4, 2011 @ 10:00 pm

    yummmm. Cheesecake on brownie :)

    I wouldn’t mind being snowed in so much with a plate of these.

  27. #
    Joey V. — December 7, 2011 @ 5:50 pm

    I made these finally, still waiting for them to finish baking and it’s torture. Can’t wait to eat em. Smells amazing.

    • Christina replied: — December 22nd, 2011 @ 9:46 pm

      I hope you enjoyed the brownies! They are one of my favorite recipes! :)

  28. #
    Annette — December 12, 2011 @ 4:42 pm

    Little confused about the dark chocolate, what type of dark chocolate? Its not the bark chocolate is it? Please advise would love to make these for my group. thanks.

    • Christina replied: — December 12th, 2011 @ 10:33 pm

      Dark chocolate typically has cacao amounts starting at about 60 percent. It is not the same as bark chocolate. Many brands now print on the package the percentage of cocoa in the chocolate, just look for cocoa amounts of 60% and up. The higher the percentage the more rich and flavorful the chocolate flavor. My favorite dark chocolate bar to use is the Ghirardelli Bittersweet Baking Bar.

  29. #
    Nadia — December 12, 2011 @ 9:56 pm

    Love chocolate brownies but instead of the red food coloring I prefer to put raspberries on the top. After putting three quarters of the cheesecream part on top, sprinkle raspberries and then dot some of the leftover chocolate brownie mixture and the cream cheese.

    • Christina replied: — December 15th, 2011 @ 8:38 am

      Nadia, I love the idea of using raspberries on these brownies…I will have to try that next time I make these! :)

  30. #
    Jennifer — December 20, 2011 @ 1:17 pm

    These are in the oven right now! Making them as part of our Christmas goodies this year! Thanks! :)

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  32. #
    Sharon — December 23, 2011 @ 2:23 am

    Okay just a small question what are the amounts of the ingredients in the cream cheese mixture? Can’t wait to make these!

    • Sharon replied: — December 23rd, 2011 @ 2:27 am

      Sorry just figured it out haha, I guess I should wait until tomorrow morning and get some sleep before I make these!

      • Christina replied: — January 3rd, 2012 @ 9:52 pm

        I hope you enjoyed the brownies! :)

  33. #
    Kristin — December 23, 2011 @ 11:25 am

    Do I need to refrigerate these after they cool? Just wondering because of the cheesecake topping. Thanks!

    • Christina replied: — January 3rd, 2012 @ 10:10 pm

      I would refrigerate them after they are cool if they are not devoured right away! 😉 To serve, let them come to room temperature before serving. If you give them a try I would love to hear how they turn out! :)

  34. #
    Rachel McCall — December 24, 2011 @ 3:50 pm

    Made these for Christmas eve lunch today and everyone loved them! I swirled in some green food coloring gel into the cheesecake to make them “christmas-y.” Thanks for sharing!!

    • Christina replied: — January 3rd, 2012 @ 8:43 pm

      I love the idea of swirling in different colors! I will have to try that next time I make these! Thanks so much for letting me know how they turned out for you! I am so glad that you enjoyed them! 😀

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  36. #
    Christy — January 1, 2012 @ 3:05 pm

    Christina, made these today as a last indulgence before eating healthier tomorrow. Let me just say, they did not disappoint. My husband and I both loved them! I did not use the parchment paper and mine came out great. I had buttered my pan generously. I also used the Ghiradelli baking bar as you suggested, I think mine was 60%. This recipe is a keeper, will definitely make again!

    • Christina replied: — January 2nd, 2012 @ 4:08 pm

      So glad to hear that you enjoyed them Christy!! :)

  37. #
    Hannah — January 2, 2012 @ 10:18 pm

    I just made these today, and I baked them for about 40 minutes.Are they supposed to be fairly moist in the middle? just wondering.They look great :)

    • Christina replied: — January 3rd, 2012 @ 8:59 am

      They should be moist, but not too much. When you insert the toothpick into the center to check for doneness it should have a few moist crumbs attached.

  38. #
    Doddy — January 3, 2012 @ 10:31 am

    I want to make these, but I want to make sure that the recipe really calls for an 8×8 pan. Is that a typo? Will a 9×9 pan make much of a difference in the thickness and/or baking time?

    • Christina replied: — January 4th, 2012 @ 2:09 pm

      Yes these brownies are baked in an 8X8 inch pan. Of course you can make them in a 9-inch pan. Let me know how they turn out for you! :)

  39. #
    Freddie — January 6, 2012 @ 8:44 am

    can i sub the dark chocolate for just milk chocolate or is there no point?

    • Christina replied: — January 10th, 2012 @ 10:47 pm

      Yes, you can make these with milk chocolate. If you give them a try I would love to know how they turn out! :)

  40. #
    Tisha — January 11, 2012 @ 1:00 pm

    These look so delicious, I need to make them for my family, They love red velvet and cheesecake, its the perfect combo, Thanks:)

  41. #
    abbey — January 15, 2012 @ 12:31 pm

    I just made these!!! They are cooling on the rack right now…but i wanted to ask…should these just be kept out at room temp like regular brownies, or should they be refrigerated at some point because of the cheesecake part? Thanks! I cant wait to try them!!!

    • Christina replied: — January 18th, 2012 @ 8:28 pm

      I would refrigerate them after they are cool if they are not devoured right away! 😉 To serve, let them come to room temperature before serving. I hope you enjoy them! :)

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  43. #
    Laura Peichel — January 23, 2012 @ 2:44 pm

    Thanks so much for this recipe. I made it last night and have a couple of questions that I thought maybe you could help me out with? I used a 8×8 pyrex dish because I don’t have a metal pan that size; I used the Reynolds wrap pan lining paper with parchment on one side and foil on the other. I buttered the pyrex and the parchment as directed. I put it in the oven for 35 minutes and pulled them out when the timer went off. I assumed they were done because the cheesecake on top was getting a little bit brown. Left the pan on a cooling rack for about 2-3 hours. When I went back to check on them, the batter was totally not cooked–still oozing. I know I put the oven on 350…I should have checked them of course before I put them on the cooling rack, but I figured they were done because the cheesecake was getting brown. Should I have turned down the heat for a pyrex and kept them in longer? Do you think the parchment/foil paper made a difference? Ugh! I wanted these to turn out so badly! They look so good (and the batter tasted awesome)! Thanks in advance for any help or advice!

    • Christina replied: — February 2nd, 2012 @ 8:32 pm

      I don’t have much experience baking with pyrex dishes. I do know that when you are substituting a glass baking dish for a metal baking pan, you should reduce the oven temperature by 25°F since glass bakeware cooks food faster. That being said, I am not sure why the brownies didn’t turn out. If you try making them again in a pyrex dish trying reducing the oven temperature and increasing the bake time until a toothpick inserted into the middle comes out clean. :)

      • Emily replied: — February 14th, 2012 @ 12:32 pm

        Laura and Christina,
        I was looking all over these posts for someone else who prepared these in a glass baking dish, so glad I found one!! I cooked these in a 9×9 glass baking pan at 350*, I had to leave them in for 49 minutes util the toothpick came out with just a couple of moist crumbs. They’re are cooling now, and look wonderful!!

  44. #
    Patty — January 25, 2012 @ 3:23 pm

    These look so yummy! I’m going to make them for a co-workers birthday. She loves brownies and cheesecake, so she’ll get the 2 at once. Can’t wait to see how they turn out!

    • Christina replied: — February 8th, 2012 @ 7:01 pm

      I hope she enjoys them! Let me know how they turn out for you! :)

      • Stuart B. replied: — February 8th, 2012 @ 8:26 pm

        These Red Velvet Chocolate Cheesecake brownies are fantastic. Everyone who tastes them cannot stop raving about them. I just bought another bottle of red food coloring and 2-8 oz packages of cream cheese. I hope I have the baking chocolate…got to go look……YES! Two more batches are on the docket for the next couple days.

  45. #
    Ashley — January 27, 2012 @ 5:25 pm

    I made these for my family and they absolutely loved them!!! I’m eating one right now while i’m typing this. One of the best desert recipe I’ve ever found. Thank you!

  46. #
    Diane Orcutt — January 28, 2012 @ 6:31 pm

    Thank you for the awesome Red Velvet Cheesecake Brownies!! I made the Lavender Lady version with 3 tsp. culinary English lavender. Yummy! Thanks again. Would it be Ok to use ur recipe with my alteration adding lavender, on my website for Valentine’s Day recipe? I will give u credit for original recipe . Best always, Lavender Lady ~ Diane

    • Christina replied: — February 15th, 2012 @ 8:34 pm

      Sorry I didn’t see your comment earlier, it was flagged as spam and I don’t check those comments very often. Of course you can post the recipe with your adaptations. I am so glad to hear you enjoyed them! :)

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  49. #
    Amanda — February 1, 2012 @ 2:28 pm

    I’m so disappointed in this recipe and very confused. I consider myself a good/great cook/baker and followed the recipe to a T, and no matter how much red food coloring I used, I could not get the brownies red. I used dark chocolate, but that’s what the recipe called for. I didn’t use too much of it, exactly 2 oz. They brownies turned out….BROWN. Not what I was hoping for. I’m they’ll taste good, but I could make any brownie recipe taste good. Please advise, for those who were able to make the brownies red, what exactly you did to make that happen. Had high hopes for this one…..

  50. #
    Jessica — February 3, 2012 @ 10:15 pm

    Hi Christina-

    Great recipe! I can’t wait to make these this weekend for a Superbowl party! I’d love to make a larger batch though (I only have pyrex baking dishes)…can you please help so I don’t ruin them?!

    • Christina replied: — February 4th, 2012 @ 6:54 pm

      I don’t have much experience baking with pyrex dishes. That being said, glass bakeware cooks food faster so I would recommend reducing the oven temperature by 25°F. Bake until a toothpick inserted into the middle comes out clean. Let sit in the pan on a cooling rack for 20 minutes and remove from the pyrex dish (if you keep it in the dish it will continue to bake them and they will turn out dry). Hope this helps! let me know how they turn out for you! :)

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