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These Red Velvet Cheesecake Brownies are soft, rich, and topped with a smooth cream cheese layer. So simple! ✨
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Pin It⭐ Why You’ll Love This Recipe
- Rich, fudgy red velvet brownies with a creamy swirl in every bite
- Uses a cake mix shortcut, so prep takes about 10 minutes
- The cheesecake layer adds a smooth, tangy contrast to the sweet base
- Perfect for holidays, potlucks, or anytime you need a bold red dessert
- Easy enough for beginners but pretty enough to impress
🛒 Ingredients & Substitutions
Brownies
- unsalted butter – substitute with margarine if needed
- vegetable oil – substitute with canola oil or another neutral oil
- egg – no substitution recommended
- red velvet cake mix – use any 15 oz brand; do not use a smaller box
- water – no substitution recommended
- vegetable oil (for thinning batter) – substitute with another neutral oil
Cream cheese swirl
- cream cheese – use full-fat for best texture; no substitution recommended
- granulated sugar – no substitution recommended
- egg – no substitution recommended
- vanilla extract – substitute with vanilla bean paste
✨ Variations
- Add mini chocolate chips to the brownie batter for extra richness
- Stir crushed chocolate sandwich cookies into the cream cheese layer
- Use a heart-shaped cookie cutter after baking for a fun Valentine’s treat
- Sprinkle white chocolate chips on top before baking for added sweetness
- Bake in an 8×8-inch pan for thicker squares and adjust the baking time slightly
🔥 Tips
- Do not overmix after adding the cake mix. Stir just until combined for the best texture
- Use fully softened cream cheese to avoid lumps in the swirl
- Swirl gently with a knife so the red and white layers stay distinct
- Let the brownies cool completely before slicing for clean edges
- Chill for 30 minutes before cutting if you want extra neat slices
❓ FAQs
Can I use a different size pan?
Yes. You can use an 8×8-inch or 9×9-inch pan. Thicker brownies may need a few extra minutes in the oven.
How do I know when they are done baking?
Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter.
Can I make these ahead of time?
Yes. Bake them a day in advance and refrigerate them. They slice even better once chilled.
Can I double the recipe?
You can double it and bake it in two 9×13-inch pans. Watch the bake time closely.
Is this a beginner-friendly recipe for red velvet brownies?
Yes. It uses a cake mix base, which makes it simple and reliable.
Are these cream cheese red velvet brownies very sweet?
They are sweet, but the tangy cream cheese swirl helps balance the flavor.
Is this considered a recipe for red velvet cheesecake brownies or just a red velvet brownies recipe?
It fits both, as it combines a red velvet base with a cheesecake swirl.
🍽️ Other Recipes You May Enjoy
Red Velvet Cheesecake Brownies
Red Velvet Cheesecake Brownies combine rich cake mix brownies with a creamy swirl for an easy dessert everyone will love.
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Equipment
- 9×13 inch baking dish
- mixing bowl (large and medium)
- rubber spatula
- spoon
Ingredients
Red velvet brownies
- ½ cup unsalted butter, melted
- ¼ cup vegetable oil
- 1 large egg
- 1 box red velvet cake mix, (15 oz.)
- 2 teaspoons water
- 2 teaspoons vegetable oil
Cream cheese swirl
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together melted butter, ¼ cup vegetable oil, and egg until smooth.½ cup unsalted butter, ¼ cup vegetable oil, 1 large egg
- Add the cake mix and stir with a spoon until fully combined. The batter will be thick.1 box red velvet cake mix
- Reserve about ⅓ cup of the batter. Spread the remaining batter evenly into the prepared baking dish.
- Stir 2 teaspoons water and 2 teaspoons vegetable oil into the reserved batter to thin it. Mix until smooth and set aside.2 teaspoons water, 2 teaspoons vegetable oil
- In a medium bowl, beat cream cheese, granulated sugar, egg, and vanilla extract with a hand mixer until smooth and creamy.8 oz cream cheese, ⅓ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Pour the cream cheese mixture over the brownie layer and spread evenly.
- Spoon dollops or lines of the thinned brownie batter over the cream cheese layer. Use a knife to gently swirl the layers together.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool completely in the pan before lifting out and slicing into 12 brownies.
Notes
🥡 STORAGE
- Store brownies in an airtight container in the refrigerator for up to 4 days.
- Bring to room temperature before serving for the best texture.
♨️ REHEATING
- Microwave individual slices for 8-10 seconds if you prefer them slightly warm.
- Do Not Overheat, as the cheesecake layer can become too soft.
❄️ FREEZING
- Wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving.
💡 TIPS FOR BEST RESULTS
- Do not overmix the cake batter once the mix is added.
- Use room temperature cream cheese for a smooth swirl.
- Cool completely before slicing for clean edges.
🍳 ALTERNATE COOKING METHODS
- Use an 8×8-inch pan for thicker brownies and increase bake time by 5-8 minutes.
- Bake in a 9×9-inch pan and check for doneness at 30-35 minutes.
♻️ LEFTOVERS
- Crumble over vanilla ice cream for a quick dessert.
- Cut into cubes and layer in parfaits with whipped cream.
📝 NOTES
- A toothpick should come out with a few moist crumbs, not wet batter.
- Swirl gently to keep the distinct red and white layers.
- The batter will be thick. Press it evenly into the pan with a spatula.
- Thin the reserved batter before swirling so it spreads easily over the cheesecake layer.
- Allow the brownies to cool fully before lifting them out of the pan.
- These red velvet brownies are easiest to slice with a sharp knife, wiped clean between cuts.
Nutrition
Serving: 1brownie, Calories: 369kcal, Carbohydrates: 33g, Protein: 4g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 70mg, Sodium: 369mg, Potassium: 158mg, Fiber: 1g, Sugar: 20g, Vitamin A: 536IU, Calcium: 79mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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