Red Velvet Brownie Cheesecake Swirl Recipe – Easy Bake

Last Updated on 2 months by Neha Deshmukh

Red Velvet Brownie Cheesecake Swirl Recipe – Easy Bake

Hey everyone! If you’re anything like me, you love a good dessert that combines all the best flavors and textures. And let me tell you, this Red Velvet Brownie Cheesecake Swirl is exactly that – fudgy brownies, creamy cheesecake, and a gorgeous swirl that’s almost too pretty to eat (almost!). I first made this for a friend’s birthday, and it was a total hit. It’s a little bit of effort, but trust me, it’s SO worth it.

Why You’ll Love This Recipe

This isn’t just another dessert; it’s an experience! The rich, chocolatey red velvet brownie base is perfectly balanced by the tangy sweetness of the cheesecake layer. Plus, that swirl? It adds a beautiful touch and ensures every bite is a delightful mix of flavors. It’s perfect for special occasions, or honestly, just a Tuesday night when you need a little something extra special. It serves 16, so it’s great for a crowd!

Ingredients

Here’s what you’ll need to make this dreamy dessert:

• ½ cup (113g) unsalted butter
• 1 cup (200g) granulated white sugar
• ¼ cup (30g) cocoa powder
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 1 teaspoon vinegar
• 1 tablespoon liquid red food color
• 2 large eggs
• ¾ cup (90g) all-purpose flour
• 8 oz (226g) cream cheese, softened
• 2 tablespoons sugar
• 3 oz (85g) white chocolate
• 1 teaspoon vanilla extract
• 1 large egg

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Red Food Color: Don’t skimp here! A good quality red food color is key to getting that vibrant red velvet hue. Gel food coloring works best, as it’s more concentrated and won’t add extra liquid.
• Cream Cheese: Full-fat cream cheese is essential for a smooth, creamy cheesecake layer. Make sure it’s properly softened to avoid lumps. I always let it sit at room temperature for at least 30 minutes.
• White Chocolate: Use a good quality white chocolate for the best flavor. I prefer using a baking bar rather than chips, as they melt more smoothly. Ghirardelli or Lindt are great options.
• Butter: Using unsalted butter allows you to control the salt level in the recipe.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with foil, leaving some overhangs on the sides – this makes it super easy to lift the finished cheesecake out later. Give the foil a quick spray with nonstick cooking spray.
2. Now, let’s make the brownie batter. Melt the butter – you can do this on the stovetop or in the microwave. Transfer it to a bowl and mix in the sugar until well combined.
3. Add the vanilla extract, cocoa powder, salt, red food color, and vinegar to the butter and sugar mixture. Mix everything together until it’s nice and smooth.
4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, gently fold in the flour until just combined. Don’t overmix!
5. Pour the brownie batter into the prepared pan, but reserve about ½ cup (60g) of the batter. We’ll need this for the swirl later.
6. Time for the cheesecake layer! Melt the white chocolate – again, microwave or double boiler works great. Set it aside to cool slightly.
7. In a separate bowl, whisk the cream cheese until it’s perfectly smooth. Add the sugar and vanilla extract, and mix until combined. Then, beat in the egg.
8. Stir in the melted white chocolate until everything is beautifully blended. Spread this cheesecake mixture evenly over the brownie batter in the pan.
9. Now for the fun part! Drop dollops of the reserved brownie batter onto the cheesecake layer. Use a knife or toothpick to swirl the brownie batter into the cheesecake – don’t overdo it, you want a nice marbled effect.
10. Bake for 30 minutes. Let it cool completely in the pan before refrigerating for at least 2 hours. This is important for clean cuts!

Expert Tips

Want to make sure your Red Velvet Brownie Cheesecake Swirl turns out perfectly? Here are a few tips:

• The Swirl: Don’t over-swirl! You want a beautiful marbled effect, not a muddy mess. A few gentle swirls are all you need.
• Preventing Cracks: To prevent the cheesecake layer from cracking, avoid overbaking. It should be set around the edges but still slightly jiggly in the center.
• Brownie Texture: For a fudgy brownie texture, don’t overbake! Keep a close eye on it during the last few minutes of baking.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: I’ve tried this with vegan cream cheese and a flax egg replacer, and it works surprisingly well! You’ll also need to find a vegan white chocolate. My friend Sarah swears by the Enjoy Life brand.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour is a reliable choice.
• Spice Level: A pinch of cinnamon or even a tiny dash of cayenne pepper in the brownie batter adds a lovely warmth.
• Festival Adaptations: For Valentine’s Day, use pink food coloring and heart-shaped sprinkles. For Christmas, add a sprinkle of crushed candy canes on top!

Serving Suggestions

This dessert is rich, so a small slice goes a long way! It’s delicious on its own, but a dollop of whipped cream or a scoop of vanilla ice cream takes it to the next level. A cup of coffee or a glass of milk pairs perfectly too.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for up to a month.

FAQs

Let’s answer some common questions:

• What is the best way to get clean brownie cuts? Chill the cheesecake completely before slicing. Using a warm, dry knife also helps.
• Can I make this recipe ahead of time? Yes! You can make the cheesecake a day ahead and store it in the refrigerator.
• Can I substitute the white chocolate? You can, but it will change the flavor. Milk chocolate or even a different flavor of baking chocolate would work.
• What does the vinegar do in this recipe? The vinegar reacts with the cocoa powder to enhance the red color and adds a subtle tanginess.
• How can I tell if the cheesecake layer is fully baked? The edges should be set, but the center should still have a slight jiggle. It will continue to set as it cools.

Enjoy baking (and eating!) this Red Velvet Brownie Cheesecake Swirl. I hope it brings a little sweetness to your day! Let me know in the comments how it turns out for you.