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Make colorful and swirly brownies with minutes of prep using this shortcut recipe!
Red velvet cake mix with a sweetened cream cheese swirl are baked together for an eye-catching and unforgettable dessert!
This red treat is great for Valentine’s Day, or anytime!
Holly’s Recipe Highlights
- Flavor: Enjoy the irresistible taste of cheesecake and brownies combined in one delicious bar.
- Swaps: Swap vanilla extract for almond extract or use a chocolate cake mix for a twist!
- Serving suggestions: Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar.
- Freezing: These brownies freeze well! Wrap tightly and freeze for up to 2 months—just thaw at room temp before serving.
What’s in Red Velvet Cheesecake Brownies?
Cake Mix: Red velvet cake gives these brownies their dramatic look. Experiment with other flavors, like apple spice cake, chocolate fudge, or a confetti cake. Just add red food coloring for a devilish touch.
Cream Cheese: Cream cheese blended with sugar and eggs creates a mock cheesecake. For this recipe, be sure to use a brick of cream cheees and not the spreadable kind.
Variations
- For a fun topping, top the cheesecake layer with crushed Oreo cookies, ‘Nilla Wafers, sliced strawberries, or fresh blueberries (for a fun 4th of July treat).
- Change up the flavor but adding extracts like orange (top with orange zest) almond (top with slivered almonds), coconut (top with toasted coconut), or banana (top with sliced bananas) to the cream cheese mixture.
- Fold mini dark or white chocolate chips into the red velvet brownie base for a fun add-in.
- Sprinkle the top with cocoa powder, or drizzle with easy caramel sauce or melted chocolate for an extra layer of richness
How to Make Red Velvet Cheesecake Brownies
- Prepare cake mix and spread into a prepared baking pan.
- Make the cheesecake batter (full recipe below).
- Swirl dollops of cheesecake mixture on top of the red velvet brownie batter and bake.
Cool completely before cutting.
Save It for Later?
Keep leftover red velvet brownies in an airtight container in the refrigerator for up to 4 days so they stay moist.
Freeze portions by wrapping them in plastic and transferring them to a zippered bag. Pop one or two in a backpack or briefcase and they’ll be thawed just in time for a sweet treat!
More Sweet Treats
Did you make these Red Velvet Cheesecake Brownies? Leave a comment and comment below!
Red Velvet Brownies
Equipment
Ingredients
- 1 box red velvet cake mix 432 g/15.25 ounce box
- ⅓ cup vegetable oil
- ¼ cup milk
- 1 egg
Cream Cheese Mixture
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Line a 9×9 pan with parchment paper.
- Combine cake mix, oil, milk, and egg together and mix until fully incorporated.
- Spread into prepared pan.
- Beat cream cheese and sugar with a hand mixer until fluffy. Add egg and vanilla, mix until incorporated.
- Drop large spoonfuls of the cream cheese mixture onto the batter. Gently swirl the two mixtures together using a knife.
- Bake for 30-45 minutes or until a toothpick comes out clean. Cool completely before cutting.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Came out good
Thx
Sherry, you are welcome. I am happy to hear that you enjoyed the brownies.
Hi hollie❤️
Was the cake mix batter supposed to be thick when spreading?
Also do we need to mix the cheesecake mixture into the batter or gently on top of the cheesecake mixture only mix?
I baked in 9/9 pan..let’s see☺️
Thx
I should be a little bit on the thicker side. For the cheesecake mixture you want to gently drop spoonfuls on top of the brownie mixture and use a knife to swirl it slightly before baking to get the nice marbled texture on top when finished. I hope that helps!
Will 9/13 pan work
Thx
Hi Sherry, the brownies will be much thinner in a 9×13 pan which will change the cook time.
Will pudding in the cake mix change anything?
Also 13.2 oz it says in box
Can I use that?
Thx
Hi Sherry, for this recipe we use a 15.25 ounce box of red velvet cake mix. I have never tried it with a pudding cake mix so I can’t say for sure, but I would love to hear how it turns out for you!
Turned out amazing and my wife and daughters can’t wait for me to make them again.
Jonathan, I am happy to hear that the whole family enjoyed the brownies.
5 STARS
DELICIOUS! THANKS FOR SHARING THIS RECIPE MRS HOLLY
So glad you enjoyed it.
Hey this was such a fun easy recipe ! I think it would turn out better if you press that red velvet mixture into the pan and not spoon but just pour the mix over the top and spread it out evenly then swirl. Next time should be perfect
So glad you enjoyed the brownies Kelsey! Thanks for sharing your idea.
Wow! These look so rich but so awesome!!