Nothing beats the combination of fudgy brownies and creamy cheesecake—except when you add a red velvet twist! This red velvet brownie cheesecake is a stunning dessert that’s as delicious as it is beautiful. With a vibrant red hue and rich layers, this recipe is perfect for holidays, birthdays, or when you just need a little indulgence.

Follow along for the step-by-step guide to making this irresistible treat.

Why You’ll Love This Red Velvet Brownie Cheesecake

  • Decadent and rich – The fudgy brownie base pairs perfectly with the creamy cheesecake layer.
  • Easy to make – Simple ingredients and step-by-step instructions make this a no-fail dessert.
  • Perfect for celebrations – Its striking red color makes it ideal for Valentine’s Day, Christmas, or any special occasion.

Ingredients – Makes 24 Servings

For the Brownie Batter:

  • 1/2 cup (115 g) butter (salted)
  • 1/2 cup (115 g) light butter (I Can’t Believe It’s Not Butter)
  • 2 cups (340 g) semisweet chocolate, chopped (or good-quality chocolate chips)
  • 3/4 cup (159 g) granulated sugar
  • 3/4 cup sucralose powder
  • 1 cup (212 g) lightly packed brown sugar
  • 6 large (300 g) eggs
  • 2 tablespoons red liquid food coloring (or beet juice for a natural alternative)
  • 1 tablespoon vanilla extract
  • 1 3/4 cups (249 g) all-purpose flour
  • 1/4 cup (21 g) natural, unsweetened cocoa powder
  • 3/4 teaspoon salt

For the Cheesecake Batter:

  • 16 ounces (454 g) reduced-fat cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup sucralose powder
  • 1/4 cup (36 g) all-purpose flour
  • 2 large (100 g) eggs
  • 1 teaspoon vanilla extract

Step-by-Step Instructions

For the Brownie Batter:

  1. Preheat the oven to 325°F (163°C). Line a 9 x 13-inch baking pan with parchment paper or foil and lightly grease with cooking spray.
  2. In a microwave-safe bowl, combine the butter and chocolate. Microwave in 1-minute intervals at 50-60% power, stirring between each interval, until melted and smooth. Avoid overheating.
  3. Add the granulated sugar, powdered sucralose, and brown sugar to the chocolate mixture, whisking until well combined.
  4. Add the eggs, whisking until fully incorporated.
  5. Mix in the vanilla extract and red food coloring until well blended.
  6. Add the flour, cocoa powder (sift if lumpy), and salt, stirring until just combined and no dry streaks remain.
  7. Reserve 1 cup of the brownie batter for swirling later. Spread the remaining batter evenly in the prepared baking pan.

For the Cheesecake Batter:

  1. In a medium bowl, beat together the cream cheese and granulated sugar until smooth and creamy.
  2. Add the flour, mixing until well combined.
  3. Mix in the eggs and vanilla extract, scraping down the sides of the bowl as needed.
  4. Spread the cheesecake batter evenly over the brownie batter in the pan.
  5. Dollop the reserved 1 cup of brownie batter by tablespoonfuls over the cheesecake layer.
  6. Using a wooden skewer or knife, swirl the layers back and forth to create a marbled effect. (Tip: Work quickly, as the brownie batter may stiffen.)

Baking & Cooling:

  1. Bake for 45 minutes, or until the edges are set, and the top has a glossy finish.
  2. If necessary, add additional time as oven temperatures may vary. The center should be slightly jiggly—this is normal.
  3. For accuracy, use an instant-read thermometer; the center should register 165°F (74°C).
  4. Let the brownies cool completely in the pan.
  5. Refrigerate for 2-4 hours (or overnight) until well chilled.
  6. Slice and serve chilled or at room temperature. Enjoy!

Pro Tips for the Best Red Velvet Brownie Cheesecake

  • Use a metal baking pan for even heat distribution and the best results.
  • Don’t overheat the chocolate and butter mixture. Melting slowly at reduced power ensures a smooth texture.
  • For clean slices, chill the brownies thoroughly and use a sharp knife wiped clean between cuts.
  • Customize the swirl! Add more or less brownie batter on top for different marbling effects.

How to Store Red Velvet Brownie Cheesecake

  • Refrigerate: Store in an airtight container for up to 5 days.
  • Freeze: Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.

Final Thoughts

This red velvet brownie cheesecake is the perfect fusion of rich, fudgy brownies and smooth, creamy cheesecake. Whether you’re making it for a holiday dessert, a special occasion, or just a treat-yourself moment, this recipe is a guaranteed hit.

Have you tried this recipe? Let us know in the comments! And if you loved it, don’t forget to share it with your friends and family. 🍰❤️