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Best Ever Red Velvet Cheesecake Brownies
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5 from 5 votes

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies are a moist brownies with rich cream cheese added into the mix and baked to perfection. 
Course Dessert
Cuisine American
Keyword brownies, cream cheese, red velvet
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 -16
Calories 289kcal
Author Candi Elm


Red Velvet Batter

  • 1/2 cup butter 1 stick
  • 1/4 cup chocolate chips dark or semi sweet
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 TB red food coloring
  • 2/3 cup all purpose flour
  • 1/4 tsp salt
  • 3/4 tsp white vinegar

Cheesecake Filling

  • 8- oz cream cheese , room temperature
  • 1/3 cup sugar
  • 1 large egg yoke
  • 1/2 tsp vanilla extract


  • Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease. 9" Pan gives best results
  • In a small, heatproof bowl, melt butter and chocolate together in the microwave. Stir with a fork until very smooth. Set aside to cool for a few minutes.
  • In a large bowl, whisk together 1 cup sugar, 2 eggs, 2 tsp vanilla extract, vinegar, and red food coloring. Add in the chocolate mixture and stir until smooth. 
  • The batter should be red. Add flour and salt to the bowl and stir until everything is just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Reserve a few teaspoons to go on top of the cheesecake batter. 
  • Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg yoke and vanilla extract until smooth with hand mixer. Beat until creamy with no lumps. Drop in dollops onto prepared brownie batter. Add the remaining Red Batter you reserved to go on top of cheesecake spoonfuls. Gently swirl the batters with a butter knife.
  • Bake for 30-35 minutes, until brownies and cheesecake are set. A brownie knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Do not overbake. Refrigerating the brownies will make cutting easier. 
  • Cool in the pan completely before slicing and serving. You may want to save some for later, because they will be gone before you know it.


Leave a 5 Star Review if you enjoyed these brownies. 
The White Vinegar will make the Red Batter Really Stand Out. You will not taste the Vinegar. 
Refrigerate brownies for at least 1 hour to get the best knife cuts. You can get 12 or 16 brownies depending on size. 


Serving: 1g | Calories: 289kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 193mg | Potassium: 82mg | Sugar: 24g | Vitamin A: 550IU | Calcium: 31mg | Iron: 1.2mg