18 Decadent Red Velvet Cheesecake Brownies Recipes Delicious

Got a sweet tooth that craves something rich, indulgent, and downright irresistible? Look no further—these 18 decadent red velvet cheesecake brownie recipes are here to satisfy every chocolatey, creamy desire. Perfect for holidays, special occasions, or just because, these treats blend the best of both worlds. Get ready to bake your way to bliss—your taste buds will thank you!

Classic Red Velvet Cheesecake Brownies

Oh, the allure of red velvet—its rich hue, subtle cocoa notes, and tender crumb—gets even more irresistible when swirled into creamy cheesecake and baked into fudgy brownies. This decadent hybrid dessert is a showstopper, perfect for elevating any occasion or simply indulging in a moment of sweet luxury.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 2 tbsp red food coloring (the good, gel kind!)
• 1 1/4 cups all-purpose flour
• A pinch of salt
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• A splash of whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth. Tip: Let the butter cool slightly to avoid scrambling the eggs.
3. Add the eggs one at a time, whisking well after each, then stir in the vanilla.
4. Sift in the cocoa powder, then add the red food coloring, mixing until the batter is vibrant and uniform. Tip: Gel food coloring gives the best color without thinning the batter.
5. Gently fold in the flour and salt until just combined—no overmixing, or the brownies will be tough.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula.
7. In a separate bowl, beat the cream cheese, powdered sugar, and milk until smooth. Dollop this over the brownie batter, then use a knife to swirl it in. Tip: Don’t over-swirl, or the layers will muddle.
8. Bake for 25–30 minutes, until the edges are set but the center still has a slight jiggle.
9. Let cool completely in the pan before slicing into squares.

Lusciously dense yet velvety, these brownies strike the perfect balance between fudgy and creamy. Serve them chilled for a firmer bite, or warm with a scoop of vanilla ice cream for an extra-indulgent treat.

Cream Cheese Swirl Red Velvet Brownies

Combining the rich, velvety allure of red velvet with the indulgent tang of cream cheese, these brownies are a decadent twist on a classic. Perfect for special occasions or a luxurious treat, they strike a balance between fudgy and cake-like, with a striking marbled finish that’s as beautiful as it is delicious.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1/4 cup cocoa powder
• 1 tbsp red food coloring (the good, gel kind!)
• 1 1/4 cups all-purpose flour
• A pinch of salt
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 egg yolk (just the yolk!)

Instructions

1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth—no gritty bits! Tip: If your butter’s too hot, it’ll scramble the eggs, so let it cool slightly first.
3. Add the eggs one at a time, mixing well after each, then stir in the vanilla.
4. Sift in the cocoa powder, then add the red food coloring, stirring until the batter is a deep, vibrant red. Tip: Gel food coloring gives the richest color without thinning the batter.
5. Gently fold in the flour and salt until just combined—overmixing leads to tough brownies.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. In a separate bowl, beat the cream cheese, powdered sugar, and egg yolk until smooth. Drop dollops over the brownie batter, then swirl with a knife for a marbled effect. Tip: Don’t over-swirl, or the layers will muddy!
8. Bake for 25–30 minutes, until the edges are set but the center still has a slight jiggle.
9. Let cool completely in the pan before slicing—patience rewards you with clean cuts!

Just out of the oven, these brownies boast a crackly top, a fudgy center, and ribbons of tangy cream cheese. Serve them slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra-indulgent dessert.

Red Velvet Cheesecake Brownies with White Chocolate Drizzle

Outrageously indulgent yet effortlessly elegant, these red velvet cheesecake brownies are a decadent marriage of fudgy cocoa richness and creamy tang, crowned with a luscious white chocolate drizzle. Perfect for impressing guests or treating yourself, they strike a sublime balance between dessert sophistication and nostalgic comfort.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup cocoa powder (Dutch-process for depth)
• 2 tbsp red food gel (for that signature vibrant hue)
• 1 1/4 cups all-purpose flour
• A pinch of salt
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 cup white chocolate chips, melted with a splash of heavy cream

Instructions

1. Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk melted butter and granulated sugar until smooth, about 1 minute. Tip: Let the butter cool slightly to avoid scrambling the eggs.
3. Add eggs one at a time, whisking well after each, then stir in vanilla, cocoa powder, and red food gel until the batter is uniformly crimson.
4. Gently fold in flour and salt just until combined—overmixing leads to tough brownies. Spread batter evenly into the prepared pan.
5. In a separate bowl, beat cream cheese and powdered sugar until silky. Dollop over the brownie batter, then swirl with a knife for a marbled effect.
6. Bake for 30–35 minutes, until edges pull away from the pan and the center is set but slightly jiggly. Tip: A toothpick should come out with moist crumbs, not wet batter.
7. Cool completely in the pan, then lift out using parchment. Melt white chocolate chips with 1 tbsp heavy cream in 15-second microwave bursts, stirring until smooth, and drizzle over the cooled brownies.

The result? A velvety, dense crumbed brownie with pockets of tangy cheesecake, each bite giving way to the delicate sweetness of white chocolate. For a showstopping touch, serve slightly warmed with a scoop of vanilla bean ice cream to contrast the richness.

Gluten-Free Red Velvet Cheesecake Brownies

Luscious layers of rich cocoa and velvety cream cheese come together in these decadent gluten-free red velvet cheesecake brownies, a dessert that’s as stunning as it is indulgent. With a fudgy base swirled with tangy cheesecake and a vibrant crimson hue, they’re a showstopper for any occasion—no gluten required.

Ingredients

• 1 cup almond flour (for that perfect gluten-free base)
• 1/2 cup cocoa powder (go for the good stuff)
• 1/2 cup melted butter (unsalted, please)
• 3/4 cup granulated sugar (just the right amount of sweet)
• 2 large eggs (room temp, they’ll blend better)
• 1 tsp vanilla extract (a splash for flavor)
• 1 tbsp red food gel (for that signature vibrant color)
• 8 oz cream cheese (softened, because nobody likes lumps)
• 1/4 cup powdered sugar (for the cheesecake swirl)
• A pinch of salt (to balance it all out)

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper, leaving an overhang for easy removal.
2. In a bowl, whisk together the almond flour, cocoa powder, and salt until no lumps remain.
3. In another bowl, mix the melted butter and granulated sugar until smooth, then beat in the eggs one at a time, followed by the vanilla and red food gel. Tip: Use a gel food color for a richer hue without thinning the batter.
4. Fold the dry ingredients into the wet until just combined—don’t overmix, or the brownies will be dense.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. In a separate bowl, beat the cream cheese and powdered sugar until creamy, then dollop spoonfuls over the brownie batter. Use a knife to swirl the cheesecake into the batter for a marbled effect. Tip: Don’t over-swirl, or the layers will muddle.
7. Bake for 25–30 minutes, until the edges are set but the center still has a slight jiggle. Tip: A toothpick should come out with moist crumbs, not wet batter.
8. Let cool completely in the pan before slicing—this ensures clean cuts and perfect layers.

Expect a dreamy contrast of fudgy brownie and creamy cheesecake, with a hint of cocoa and a striking red swirl. Serve these slightly chilled with a dollop of whipped cream or crumbled over vanilla ice cream for an extra-decadent treat.

Vegan Red Velvet Cheesecake Brownies

Unveiling a decadent twist on two beloved desserts, these Vegan Red Velvet Cheesecake Brownies marry the rich, cocoa-kissed depth of red velvet with the creamy tang of cheesecake—all without a trace of dairy. Swirled together in a striking marbled pattern, they’re as visually stunning as they are indulgent, perfect for impressing guests or treating yourself to a moment of luxury.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup cocoa powder (the darker, the better)
• 1 cup granulated sugar
• 1/2 cup melted coconut oil (just barely warm)
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, whisked and left to thicken for 5 minutes)
• A splash of vanilla extract
• 1 tbsp apple cider vinegar
• 1/2 tsp baking powder
• A pinch of salt
• 1/2 cup vegan cream cheese, softened)
• 2 tbsp powdered sugar
• 1 tsp beet powder (for that signature red hue, or a few drops of red food coloring if you prefer)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until no lumps remain.
3. Add the melted coconut oil, flax egg, vanilla extract, and apple cider vinegar to the dry ingredients. Stir until just combined—the batter will be thick but smooth. Tip: Avoid overmixing to keep the brownies fudgy.
4. In a separate bowl, beat the vegan cream cheese, powdered sugar, and beet powder until smooth and vibrant red. Tip: For extra tang, add a squeeze of lemon juice to the cheesecake layer.
5. Spread 3/4 of the brownie batter into the prepared pan, then dollop the cream cheese mixture on top. Use a knife to swirl the two together, creating a marbled effect. Tip: Don’t over-swirl, or the layers will muddy.
6. Bake for 25–30 minutes, until the edges are set but the center still has a slight wobble. Let cool completely in the pan before slicing—this ensures clean cuts.

Cool and slice into squares to reveal the stunning swirls of crimson and chocolate. The brownies boast a fudgy, dense crumb contrasted by pockets of velvety cheesecake, while the subtle tang balances the sweetness. Serve them chilled with a dollop of coconut whipped cream for an extra touch of elegance.

Red Velvet Cheesecake Brownies with Raspberry Sauce

Rich, velvety, and utterly indulgent, these red velvet cheesecake brownies are a decadent twist on two beloved desserts, swirled together and crowned with a vibrant raspberry sauce for a stunning finish.

Ingredients

• 1 cup of unsalted butter, melted (plus a little extra for greasing the pan)
• 2 cups of granulated sugar
• 4 large eggs, at room temperature
• 1 tsp of vanilla extract
• A pinch of salt
• 1/4 cup of cocoa powder
• 1 tbsp of red food coloring (gel works best for vibrant color)
• 1 1/4 cups of all-purpose flour
• 8 oz of cream cheese, softened
• 1/3 cup of powdered sugar
• 1 cup of fresh raspberries (plus a handful for garnish)
• A splash of lemon juice
• 1 tbsp of water

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with a bit of butter or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth. Tip: Let the butter cool slightly to avoid scrambling the eggs.
3. Beat in the eggs one at a time, then stir in the vanilla, salt, cocoa powder, and red food coloring until the batter is uniformly deep red.
4. Gently fold in the flour until just combined—overmixing can make the brownies tough.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula.
6. In a separate bowl, beat the cream cheese and powdered sugar until smooth. Drop dollops of this mixture over the brownie batter, then use a knife to swirl it in for a marbled effect.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Tip: Avoid overbaking to keep them fudgy.
8. While the brownies cool, make the raspberry sauce: Simmer raspberries, lemon juice, and water in a small saucepan over medium heat for 5–7 minutes, mashing the berries as they soften. Strain to remove seeds if desired.
9. Let the brownies cool completely before slicing into squares and drizzling with the raspberry sauce.

When served, these brownies strike the perfect balance—fudgy with a tangy cream cheese swirl and a bright raspberry finish. For an extra touch, top each square with a fresh raspberry and a dusting of powdered sugar.

Mini Red Velvet Cheesecake Brownie Bites

Out of all the decadent desserts to grace your table, these Mini Red Velvet Cheesecake Brownie Bites strike the perfect balance between rich cocoa and tangy cheesecake—each bite a luxurious contrast of fudgy texture and creamy swirls.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup cocoa powder
• A splash of vanilla extract
• 1 tbsp red food coloring
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and line a mini muffin tin with paper liners.
2. In a bowl, whisk together the melted butter, granulated sugar, and eggs until smooth.
3. Sift in the flour, cocoa powder, and salt, then mix just until combined—overmixing will make the brownies dense.
4. Stir in the vanilla extract and red food coloring until the batter is evenly tinted.
5. In another bowl, beat the cream cheese and powdered sugar until creamy and lump-free.
6. Fill each muffin liner halfway with the red velvet batter, then dollop a teaspoon of the cream cheese mixture on top.
7. Use a toothpick to gently marble the cheesecake into the brownie batter for a pretty swirl effect.
8. Bake for 12-15 minutes, until the edges are set but the centers are still slightly soft.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Perfect for parties, these bites offer a velvety crumb with a surprise ribbon of tangy cheesecake. Serve them dusted with powdered sugar or alongside a scoop of vanilla ice cream for an extra touch of indulgence.

Red Velvet Cheesecake Brownies with Oreo Crust

Combining the velvety richness of red velvet with the creamy tang of cheesecake, these brownies are a decadent twist on a classic. An Oreo crust adds a delightful crunch, making each bite a symphony of textures and flavors.

Ingredients

• 1 sleeve of Oreos (about 15 cookies), crushed into fine crumbs
• 5 tbsp melted butter, just enough to bind the crust
• 1 cup granulated sugar, for that perfect sweetness
• 2 large eggs, room temperature for better mixing
• 1 tsp vanilla extract, a splash for flavor
• 1/4 cup cocoa powder, the good stuff
• 1 tbsp red food coloring, for that signature hue
• 1/2 cup all-purpose flour, sifted to avoid lumps
• 1/4 tsp salt, to balance the sweetness
• 8 oz cream cheese, softened so it blends smoothly
• 1/4 cup powdered sugar, for the cheesecake swirl

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a bowl, mix the crushed Oreos and melted butter until it resembles wet sand. Press firmly into the bottom of the pan—this is your crust!
3. In another bowl, whisk together the granulated sugar, eggs, and vanilla until light and fluffy. Tip: Use a hand mixer for extra airiness.
4. Gently fold in the cocoa powder, red food coloring, flour, and salt until just combined. Overmixing can make the brownies tough.
5. Pour the red velvet batter over the Oreo crust, spreading it evenly with a spatula.
6. In a separate bowl, beat the cream cheese and powdered sugar until smooth. Drop dollops of this mixture onto the brownie batter.
7. Use a knife to swirl the cream cheese into the brownie batter for a marbled effect. Tip: Don’t over-swirl, or the layers will blend too much.
8. Bake for 25–30 minutes, until the edges are set but the center still has a slight jiggle. A toothpick should come out with a few moist crumbs.
9. Let the brownies cool completely in the pan before slicing—this ensures clean cuts and set layers.

These brownies are a dreamy contrast of fudgy, creamy, and crunchy. Serve them slightly chilled with a drizzle of white chocolate for an extra indulgent touch.

Red Velvet Cheesecake Brownies with Cream Cheese Frosting

Yield to indulgence with these decadent red velvet cheesecake brownies, where rich cocoa marries tangy cream cheese in a swirl of vibrant crimson and snowy frosting—a showstopper that’sweetens any occasion with effortless elegance.

Ingredients

– 1 cup unsalted butter, melted (let it cool slightly so it doesn’t scramble the eggs!)
– 2 cups granulated sugar (because we’re here for the sweet life)
– 4 large eggs (room temp, please—they blend better)
– 1 tsp vanilla extract (the good stuff)
– 1/4 cup cocoa powder (sifted for extra fudginess)
– 2 tbsp red food gel (a bold splash for that signature hue)
– 1 cup all-purpose flour (spooned and leveled, no packing!)
– 1/2 tsp salt (to balance the sugar rush)
– 8 oz cream cheese, softened (leave it out for 30 minutes—patience pays off)
– 1/4 cup powdered sugar (for the cheesecake swirl)
– 1/2 cup cream cheese frosting (homemade or store-bought, we won’t judge)

Instructions

1. Preheat oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving overhang for easy lifting later.
2. Whisk melted butter and granulated sugar in a large bowl until smooth, about 1 minute. Tip: Use a hand mixer for extra fluffiness.
3. Add eggs one at a time, mixing well after each, then stir in vanilla, cocoa powder, and red food gel until the batter is velvety and uniformly red.
4. Gently fold in flour and salt with a spatula until just combined—overmixing leads to tough brownies.
5. Pour 2/3 of the batter into the prepared pan and spread evenly.
6. In a separate bowl, beat softened cream cheese and powdered sugar until smooth. Drop dollops over the brownie batter, then swirl with a knife for a marbled effect.
7. Top with remaining brownie batter, smoothing gently. Bake for 30–35 minutes, until the edges pull away from the pan but the center is still slightly jiggly. Tip: A toothpick should come out with moist crumbs, not wet batter.
8. Cool completely in the pan, then frost with cream cheese frosting. Chill for 1 hour before slicing—clean cuts demand patience!

Fluffy frosting crowns these brownies with a tangy contrast to their dense, fudgy base. Serve chilled with a dusting of cocoa or fresh berries for a pop of color and acidity.

Red Velvet Cheesecake Brownies with Chocolate Ganache

Few desserts strike the perfect balance between indulgence and elegance quite like these red velvet cheesecake brownies, crowned with a luscious chocolate ganache. With their velvety crumb, tangy cream cheese swirl, and glossy ganache finish, they’re a showstopper for any occasion—equally at home on a dessert table or as a midnight treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1 tbsp red food coloring (gel works best for vibrant color)
• 1 1/4 cups all-purpose flour
• A pinch of salt
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth. Tip: Let the butter cool slightly to avoid scrambling the eggs.
3. Add the eggs one at a time, mixing well after each, then stir in the vanilla, cocoa powder, and red food coloring until the batter is uniformly deep red.
4. Gently fold in the flour and salt until just combined—overmixing can make the brownies tough.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. In a separate bowl, beat the cream cheese and powdered sugar until fluffy. Drop spoonfuls over the brownie batter, then swirl with a knife for a marbled effect.
7. Bake for 25–30 minutes, until the edges are set but the center still has a slight jiggle. Tip: A toothpick should come out with moist crumbs, not wet batter.
8. Let the brownies cool completely in the pan. Meanwhile, heat the heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
9. Spread the ganache over the cooled brownies and chill for at least 1 hour to set. Tip: For clean slices, use a hot knife.

Heavenly doesn’t begin to describe these brownies—their fudgy base contrasts beautifully with the creamy cheesecake swirl, while the ganache adds a decadent finish. Serve them slightly chilled with a dusting of cocoa powder or a scoop of vanilla ice cream for an extra touch of luxury.

Red Velvet Cheesecake Brownies with Pecan Topping

Kickstarting your dessert game with a luxurious twist, these Red Velvet Cheesecake Brownies with Pecan Topping blend the rich, velvety texture of classic red velvet with the creamy tang of cheesecake, all crowned by a crunchy pecan finish.

Ingredients

• 1 cup of all-purpose flour (spooned and leveled for accuracy)
• 3/4 cup of granulated sugar
• 1/2 cup of unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 tbsp of cocoa powder (the good stuff, not the dusty old tin)
• A splash of vanilla extract
• 1 tsp of red food coloring (gel works best for vibrant color)
• 8 oz of cream cheese, softened (leave it out for 30 minutes)
• 1/4 cup of powdered sugar
• A handful of chopped pecans (because everything’s better with a little crunch)

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the melted butter, granulated sugar, and vanilla extract until smooth. Tip: If the butter’s too hot, it’ll scramble the eggs—let it cool slightly first.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the red food coloring until the batter is uniformly vibrant.
4. Sift in the flour and cocoa powder, then fold gently until just combined—overmixing leads to tough brownies.
5. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
6. In a separate bowl, beat the cream cheese and powdered sugar until smooth. Dollop this mixture over the brownie batter, then swirl with a knife for a marbled effect.
7. Sprinkle the chopped pecans evenly over the top, pressing them lightly so they adhere.
8. Bake for 25–30 minutes, until the edges are set but the center still has a slight jiggle. Tip: A toothpick inserted near the edge should come out clean, but the center will firm up as it cools.
9. Let the brownies cool completely in the pan before slicing—patience rewards you with clean cuts!

Lusciously fudgy with a hint of tang, these brownies are a showstopper. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent contrast, or enjoy them as-is with your afternoon coffee.

Red Velvet Cheesecake Brownies with Caramel Drizzle

Combining the rich, velvety allure of red velvet with the creamy decadence of cheesecake, these brownies are a showstopper—especially when crowned with a luscious caramel drizzle.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1 tbsp red food coloring (the good, gel kind!)
• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 cup caramel sauce (store-bought or homemade, warmed slightly)

Instructions

1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth—no gritty bits! Tip: If your butter is too hot, it’ll scramble the eggs, so let it cool slightly first.
3. Add the eggs one at a time, mixing well after each, then stir in the vanilla, cocoa powder, and red food coloring until the batter is a deep, vibrant red.
4. Gently fold in the flour and salt until just combined—overmixing leads to tough brownies.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula.
6. In a separate bowl, beat the cream cheese and powdered sugar until smooth, then dollop spoonfuls over the brownie batter. Use a knife to swirl the cheesecake into the batter for a marbled effect.
7. Bake for 25–30 minutes, or until the edges are set but the center still has a slight jiggle. Tip: A toothpick inserted near the edge should come out clean, but the center will stay fudgy.
8. Let the brownies cool completely in the pan, then drizzle with warm caramel sauce just before serving. Tip: For clean slices, chill the brownies for 30 minutes before cutting.

Ultra-fudgy with a tangy cheesecake swirl, these brownies are a textural dream—serve them slightly warmed with a scoop of vanilla ice cream for an extra-indulgent twist.

Red Velvet Cheesecake Brownies with Marshmallow Swirl

Luscious layers of rich red velvet, creamy cheesecake, and fluffy marshmallow come together in these decadent brownies—a showstopping dessert that’s as stunning as it is indulgent. Perfect for special occasions or when you’re craving a little extra sweetness, these bars strike a delightful balance between fudgy, tangy, and melt-in-your-mouth soft.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs, room temp
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1 tbsp red food coloring
• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 cup mini marshmallows

Instructions

1. Preheat oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk melted butter and granulated sugar until smooth, about 1 minute.
3. Add eggs one at a time, whisking well after each, then mix in vanilla, cocoa powder, and red food coloring until vibrant. Tip: Use gel food coloring for a richer hue without thinning the batter.
4. Gently fold in flour and salt until just combined—avoid overmixing to keep the brownies tender.
5. Pour 2/3 of the batter into the prepared pan, spreading evenly.
6. In a separate bowl, beat cream cheese and powdered sugar until smooth, then dollop over the red velvet layer.
7. Drop remaining red velvet batter in spoonfuls over the cream cheese, then swirl gently with a knife. Tip: Don’t over-swirl or the layers will muddy.
8. Scatter mini marshmallows on top, pressing lightly to adhere.
9. Bake for 35–40 minutes, until edges pull away from the pan and a toothpick inserted near the center comes out with moist crumbs. Tip: The marshmallows will puff and golden—cover loosely with foil if they brown too quickly.
10. Cool completely in the pan before slicing into squares.

Perfectly dense yet velvety, these brownies offer a playful contrast of tangy cheesecake and gooey marshmallow against the cocoa-kissed crumb. Serve them slightly warmed with a drizzle of chocolate ganache or alongside a scoop of vanilla ice cream for an extra touch of luxury.

Red Velvet Cheesecake Brownies with Nutella Filling

Kicking off with a dessert that marries indulgence and elegance, these Red Velvet Cheesecake Brownies with Nutella Filling are a decadent twist on two classics. Rich cocoa, tangy cream cheese, and a luscious hazelnut swirl create a treat as visually stunning as it is delicious.

Ingredients

• 1 cup unsalted butter, melted (plus a little extra for greasing)
• 2 cups granulated sugar
• 4 large eggs (room temp—trust me, it matters)
• 1/4 cup cocoa powder (the good stuff, not Dutch-processed)
• A splash of vanilla extract
• 1 tbsp red food coloring (gel works best for vibrancy)
• 1 cup all-purpose flour (spooned and leveled, please)
• A pinch of salt
• 8 oz cream cheese, softened (don’t skip the softening!)
• 1/4 cup Nutella (warmed for 10 seconds to loosen)

Instructions

1. Preheat oven to 350°F. Grease a 9×9-inch baking pan with butter and line with parchment, leaving an overhang.
2. Whisk melted butter and sugar in a bowl until smooth. Add eggs one at a time, mixing fully after each.
3. Stir in cocoa, vanilla, and food coloring until the batter is deep red and glossy. Tip: Scrape the bowl’s sides to avoid streaks.
4. Gently fold in flour and salt until just combined—overmixing = tough brownies.
5. Pour 2/4 of the batter into the pan, spreading evenly. Dollop softened cream cheese and Nutella over the layer, then swirl with a knife. Top with remaining batter, smoothing gently.
6. Bake for 30-35 minutes until the edges pull away and a toothpick comes out with moist crumbs (not wet batter). Tip: Rotate the pan halfway for even baking.
7. Cool completely in the pan, then lift out using the parchment. Chill for 1 hour for cleaner slices.

Just out of the fridge, these brownies boast a fudgy crumb, a tangy-sweet ribbon, and a crackly top. Serve slightly warmed with a dusting of powdered sugar or alongside coffee ice cream for a next-level dessert.

Red Velvet Cheesecake Brownies with Coconut Flakes

Few desserts marry indulgence and elegance as effortlessly as these decadent red velvet cheesecake brownies, crowned with a whisper of toasted coconut flakes for a playful crunch.

Ingredients

• 1 cup of all-purpose flour (spooned and leveled, please!)
• 3/4 cup of granulated sugar
• 1/2 cup of unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 1 tbsp of cocoa powder (the good stuff, not Dutch-processed)
• A splash of vanilla extract
• 1 tsp of distilled white vinegar
• 1 oz of red food gel (for that signature velvety hue)
• 8 oz of cream cheese, softened
• 1/4 cup of powdered sugar
• 1/2 cup of sweetened coconut flakes, lightly toasted

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving a slight overhang for easy removal.
2. In a medium bowl, whisk together the flour and cocoa powder until no lumps remain—this ensures a silky batter.
3. In a separate large bowl, beat the melted butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes.
4. Add the eggs one at a time, mixing well after each, then blend in the vanilla, vinegar, and red food gel until the batter is uniformly vibrant.
5. Gently fold the dry ingredients into the wet mixture with a spatula until just combined; overmixing leads to tough brownies.
6. Spread 2/3 of the batter into the prepared pan, smoothing the top with an offset spatula.
7. In a clean bowl, beat the cream cheese and powdered sugar until smooth, then dollop over the brownie layer and swirl gently with a knife.
8. Drop the remaining brownie batter in small spoonfuls over the cheesecake layer, then use the knife to marbleize the two.
9. Bake for 25–30 minutes, until the edges are set but the center still jiggles slightly—this guarantees fudgy perfection.
10. Let cool completely in the pan, then sprinkle with toasted coconut flakes before slicing.

The result? A lush, velvety crumb with tangy cream cheese ribbons and a tropical crunch. Serve these squares slightly chilled with a drizzle of salted caramel for a showstopping twist.

Red Velvet Cheesecake Brownies with Almond Crust

Rich, velvety, and impossibly indulgent, these brownies marry the tangy creaminess of cheesecake with the deep cocoa notes of red velvet, all nestled atop a buttery almond crust for a dessert that’s as stunning as it is delicious.

Ingredients

• 1 cup almond flour (for that nutty, tender crust)
• 3 tbsp melted butter (just enough to bind the crust)
• A pinch of salt (to balance the sweetness)
• 1 cup granulated sugar (for the brownie batter)
• 2 large eggs (room temp, for a smoother mix)
• 1 tsp vanilla extract (for warmth)
• 1/4 cup cocoa powder (the richer, the better)
• A splash of red food gel (for that signature hue)
• 8 oz cream cheese (softened, for the swirl)
• 1/4 cup powdered sugar (to sweeten the cheesecake layer)

Instructions

1. Preheat oven to 350°F and line an 8×8-inch pan with parchment, leaving overhang for easy removal.
2. In a bowl, mix almond flour, melted butter, and salt until crumbly. Press evenly into the pan—use a glass to smooth it—and bake for 10 minutes until lightly golden. Tip: Let the crust cool slightly before adding batter to prevent sogginess.
3. Whisk sugar, eggs, and vanilla until pale and fluffy, about 2 minutes. Sift in cocoa, then fold gently. Stir in red food gel until the batter is vibrant.
4. Pour batter over the crust. In another bowl, beat cream cheese and powdered sugar until smooth. Dollop over the batter, then swirl with a knife. Tip: Don’t over-swirl, or the layers will muddle.
5. Bake for 25–30 minutes until the brownie is set but the center still jiggles slightly. Tip: A toothpick should come out with moist crumbs, not wet batter.
6. Cool completely in the pan, then chill for 2 hours for clean slices.

Just out of the fridge, these brownies boast a fudgy crumb, a tangy cheesecake ribbon, and a crisp almond base. Serve them chilled with a dusting of cocoa or a drizzle of white chocolate for extra decadence.

Red Velvet Cheesecake Brownies with Mint Chocolate Swirl

Bold flavors and stunning visuals come together in these decadent red velvet cheesecake brownies, swirled with a refreshing hint of mint chocolate. The rich, velvety crumb contrasts beautifully with the creamy cheesecake layer, while the vibrant green swirl adds a playful yet sophisticated touch. Perfect for impressing guests or indulging in a moment of pure dessert bliss.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 1 tbsp red food coloring (gel works best for vibrancy)
• 1 1/2 cups all-purpose flour
• A pinch of salt
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 tsp peppermint extract
• 1/2 cup semi-sweet chocolate chips, melted

Instructions

1. Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth. Tip: Let the butter cool slightly to avoid cooking the eggs.
3. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
4. Sift in the cocoa powder, then add the red food coloring, stirring until the batter is evenly vibrant. Tip: Gel coloring gives a richer hue than liquid.
5. Gently fold in the flour and salt until just combined—avoid overmixing for fudgy brownies.
6. Pour 2/3 of the batter into the prepared pan, spreading it into an even layer.
7. In a separate bowl, beat the cream cheese, powdered sugar, and peppermint extract until smooth. Dollop this mixture over the red velvet layer.
8. Drop spoonfuls of the remaining red velvet batter and melted chocolate over the cream cheese, then use a knife to swirl everything together. Tip: Don’t over-swirl, or the layers will muddle.
9. Bake for 30–35 minutes, until the edges are set but the center still has a slight jiggle.
10. Let cool completely in the pan before slicing—this ensures clean cuts and set layers.

Heavenly and indulgent, these brownies boast a fudgy red velvet base, a tangy cheesecake middle, and a cool mint-chocolate finish. Serve them chilled with a dusting of cocoa powder or alongside a scoop of vanilla ice cream for an extra-decadent treat.

Red Velvet Cheesecake Brownies with Salted Caramel Topping

Rich, velvety, and utterly indulgent, these brownies marry the decadence of red velvet with the creamy tang of cheesecake, all crowned by a luscious salted caramel drizzle. Each bite offers a symphony of textures—fudgy, silky, and just a hint of crunch—making it impossible to resist a second slice.

Ingredients

• 1 cup unsalted butter, melted (plus a little extra for greasing)
• 2 cups granulated sugar
• 4 large eggs, room temp
• 1 tsp vanilla extract
• 1/4 cup cocoa powder
• 2 tbsp red food coloring (the good, gel kind)
• 1 1/2 cups all-purpose flour
• A pinch of salt
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup salted caramel sauce (store-bought or homemade, warmed slightly)
• A flaky sea salt sprinkle for finishing

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan with butter and line with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk melted butter and granulated sugar until smooth. Tip: Let the butter cool slightly to avoid cooking the eggs.
3. Add eggs one at a time, mixing well after each, then stir in vanilla, cocoa powder, and red food coloring until the batter is vibrant and lump-free.
4. Gently fold in flour and salt until just combined—overmixing leads to tough brownies. Pour batter into the prepared pan, smoothing the top.
5. In a separate bowl, beat cream cheese and powdered sugar until creamy. Dollop over the brownie batter, then swirl with a knife for a marbled effect.
6. Bake for 25–30 minutes, until the edges are set but the center still has a slight jiggle. Tip: A toothpick should come out with moist crumbs, not wet batter.
7. Let cool completely in the pan, then drizzle with warm caramel and a sprinkle of flaky salt. For clean cuts, chill for 20 minutes before slicing.

Every bite delivers a contrast of flavors—earthy cocoa, tangy cream cheese, and buttery caramel—with a texture that’s dense yet melt-in-your-mouth tender. Serve slightly chilled with a dusting of cocoa or alongside a scoop of vanilla ice cream for an extra-decadent twist.

Summary

Nothing says indulgence like these 18 decadent red velvet cheesecake brownie recipes! Whether you’re craving a classic twist or a creative new take, there’s a treat here for every sweet tooth. Don’t forget to bake your favorite, leave a comment sharing which one stole your heart, and pin this roundup to your dessert board for later. Happy baking!