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No-Bake Red Velvet Cheesecake – Easy & Delicious Dessert!

These Decadent Red Velvet Cheesecake Brownies are the perfect fusion of two classic desserts—rich, fudgy red velvet brownies and creamy, tangy cheesecake. Swirled together in a visually stunning pattern, these brownies are not only beautiful but irresistibly delicious. Perfect for special occasions, holidays, or anytime you need a little indulgence, this easy recipe will impress with its balanced flavors and velvety texture.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 9 -12 brownies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Red Velvet Brownies:
  • ½ cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 tablespoon cocoa powder
  • ¾ cup all-purpose flour
  • ¼ teaspoon salt
For the Cheesecake Layer:
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Make the Red Velvet Brownie Batter: In a mixing bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring, stirring until well combined. Sift in cocoa powder, flour, and salt, folding gently until no streaks remain. Spread most of the batter into the prepared pan, reserving a few tablespoons for the swirl.
  3. Prepare the Cheesecake Layer: In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
  4. Assemble the Brownies: Pour the cheesecake mixture over the brownie batter, spreading evenly. Dollop the reserved red velvet batter on top and use a toothpick or knife to swirl it into the cheesecake layer.
  5. Bake to Perfection: Bake for 25-30 minutes, or until the center is just set. Let cool completely before slicing into squares.

Notes

  • For cleaner slices, chill the brownies before cutting.
  • If you prefer a deeper chocolate flavor, increase the cocoa powder to 1 ½ tablespoons.
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
  • Let the cream cheese soften at room temperature before mixing to ensure a smooth texture.

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