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Red Velvet Cheesecake Brownies Recipe

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4.5 from 78 reviews

This Delicious Heart-Shaped Red Velvet Cheesecake combines rich red velvet brownie layers with a creamy cheesecake topping, swirled together to create a moist, visually stunning dessert perfect for romantic occasions or special gatherings.

Ingredients

Red Velvet Brownie Batter

  • 1/2 cup all-purpose flour
  • 4 oz semi-sweet chocolate, finely chopped
  • 2 large eggs
  • 1 fl oz red food coloring
  • 5 tbsp unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Cheesecake Batter

  • 2/3 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 8 oz softened cream cheese
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1/4 cup plain Greek yogurt (full-fat)

Topping

  • red sugar crystals

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch round springform pan with butter or shortening to ensure easy release after baking.
  2. Prepare the Red Velvet Brownie Batter: Fill a small pot halfway with water and bring to a gentle boil. In a bowl, whisk together the flour, baking powder, and salt. In a heatproof bowl, melt the butter and chocolate over the simmering water until smooth and shiny, stirring occasionally. Remove from heat and let cool slightly. Whisk in the brown sugar, then add eggs and red food coloring. Finally, fold in the dry ingredients, mixing until smooth. Set aside.
  3. Prepare the Cheesecake Batter: Using a stand mixer with paddle attachment, beat cream cheese and Greek yogurt until smooth and fluffy. Add granulated sugar and vanilla extract, mixing well. Add eggs one at a time, fully incorporating each before adding the next. Mix in flour until batter is fully combined and smooth. Set aside.
  4. Assemble the Cheesecake Brownies: Reserve 1/4 cup of the brownie batter. Pour the remaining brownie batter into the prepared pan and smooth into an even layer. Pour cheesecake batter over the brownie layer. Drizzle reserved brownie batter on top. Use a butter knife to swirl the top layers for a marbled effect.
  5. Bake and Cool the Cheesecake Brownies: Bake for about 30 minutes until cheesecake is set and edges turn golden. Remove from oven, let cool for 30 minutes, then release the springform pan. Sprinkle with red sugar crystals. Cover with a dome and refrigerate for at least 3 hours or overnight to set completely.
  6. Cut and Serve the Heart-Shaped Brownies: After chilling, use a 2-3 inch heart-shaped cookie cutter dipped in hot water (and dried) to cut out heart shapes from the slab. Aim for about 20 pieces while using scraps as a treat. Serve immediately or store in a single layer in the refrigerator for up to 2 days to maintain swirl integrity.

Notes

  • Ensure cream cheese is at room temperature for smooth mixing and to avoid lumps.
  • Use full-fat Greek yogurt for creaminess in the cheesecake batter.
  • Swirling the reserved brownie batter creates an attractive marbled look; avoid over-mixing to keep the design distinct.
  • Refrigerate the brownies before cutting to achieve clean heart shapes.
  • Store brownies in a single layer in the fridge to maintain the marbled texture and freshness.

Find it online: https://hotsavors.com/red-velvet-cheesecake-brownies-recipe/