Can I let you in on a little secret about this Red Velvet Cheesecake Brownies recipe? This super moist and creamy dessert is actually made from a box of cake mix! With just a few pantry staples and a homemade cheesecake swirl, these easy red velvet brownies are dense, chewy, and ready to become your next dessert obsession. Perfect for Valentine’s Day, birthdays, or any time you need a decadent chocolate fix.
You won't believe how quickly this red velvet cheesecake brownies recipe using cake mix comes together. It is the ultimate shortcut for creating a bakery-style treat that tastes like you spent hours in the kitchen.
The combination of a dense, chewy brownie base and a tangy, homemade cheesecake swirl makes every bite absolutely decadent. Just like my Raspberry Cookie Cups, it’s a crowd-pleasing, super easy dessert that is as beautiful as it is delicious.
This specific recipe for red velvet cheesecake brownies is designed for quick preparation without sacrificing that rich chocolate flavor. It’s my go-to for birthdays or festive holidays when I need something super quick and impressive.
Using a box mix as a base is the ultimate kitchen shortcut that lets you skip the tedious measuring of dry ingredients while still delivering a high-quality result. These clever hacks transform a simple pantry staple into a gourmet-style dessert in half the time, making it easy to whip up something impressive even on your busiest days.
This shortcut is why this recipe is a household favorite, just like my Ooey Gooey Butter Cake. It’s the ultimate mom win to serve a dessert that looks like it’s from a bakery but takes zero effort!
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🥘Ingredients
- red velvet cake mix - I like Duncan Hines because you get more in the box, but you will not follow the directions or measurements on the box itself
- eggs- two full eggs are used for the brownie portion; 1 egg yolk is used for the cheesecake swirl
- oil - choose vegetable, avocado, or coconut oil for richness
- full fat cream cheese - when it comes to cheesecake and cheesecake swirls, full fat gives the best consistency and flavor
- sugar - just a little is needed to sweeten the swirl
See recipe card for quantities.
🔪Instructions
- Step 1: Mix the cake mix, 2 eggs, and oil together with a hand mixer on low for 2 minutes.
- Step 2: Smooth the mixture (it will be thick) into a parchment paper-lined, nonstick square pan.
- Step 3: Using clean attachments, beat the cream cheese, sugar, and egg yolk on medium speed until smooth. Dollop cheesecake mixture by the heaping tablespoonful on top of the cake batter.
- Step 4: Use a butter knife to drag and zigzag the cheesecake mixture through the cake batter to create a swirl effect. Bake.
Hint: Allow the brownies to completely cool in the pan before lifting them out with the parchment paper "handles". This ensures that the cheesecake swirl sets properly before slicing.
🥣Substitutions
- Cake Mix - if you can't find red velvet, use a chocolate mix with a tablespoon of red food coloring
- Vegetable Oil - swap this for melted butter or coconut oil if you want an even richer flavor profile
- Full Fat Cream Cheese - you can use a lower-fat Neufchatel cheese, though the swirl won't be quite as creamy
📖Variations
- Holiday Theme - top with heart-shaped sprinkles for Valentine's Day or white chocolate chips for a snowy winter look
- Extra Crunch - fold a half-cup of chopped pecans or walnuts into the brownie batter before spreading it in the pan
- Double Chocolate - press semi-sweet chocolate chips into the top of the cheesecake swirl for an extra layer of decadence
For the ultimate fudgy, from scratch brownie, see my Homemade Fudgy Brownies recipe--another family favorite!
🍽Equipment
- 8x8 or 9x9 square nonstick metal baking pan (lined with parchment paper)
- Hand mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Butter knife
🍶Storage
To store your red velvet cheesecake swirl brownies, you can keep them in an airtight container at room temperature for up to 3 days to maintain their softest texture. For longer freshness, especially for the cheesecake swirl, store them in the refrigerator for up to 1 week.
If you'd like to save them for later, wrap individual squares tightly in plastic wrap and place them in a freezer bag for up to 3 months.
💭Top tip
For the best results, ensure your brownies are fully cooled before slicing into squares. To get a perfectly clean cut, I recommend placing the entire pan in the refrigerator for about 30 minutes after they have reached room temperature. Then use a sharp knife that has been dipped in hot water and wiped dry between each cut.
🗨️FAQ
Because these are meant to be fudgy, they are finished when the edges are fully set and a toothpick inserted into the center comes out with just a few moist crumbs rather than wet batter.
To achieve a dense, fudgy brownie texture rather than a light cake, you must use fewer eggs and less liquid than the box instructions call for. This specific ratio of more fat to less leavening is what transforms the red velvet cake mix into a rich and chewy dessert.
It is completely normal for the batter to be thick and heavy because you are creating a concentrated brownie base instead of a thin cake batter. You should not add extra liquid to thin it out, as a thick batter is necessary to support the weight of the cheesecake swirl on top.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite easy meals to serve with Red Velvet Cheesecake Swirl Brownies:
📋Recipe
Red Velvet Cheesecake Brownies Recipe
Equipment
- 8x8 or 9x9 nonstick metal square pan (lined with parchment paper)
- hand mixer (it's helpful to have dough attachments for your mixer since the batter is thick)
- large & medium mixing bowl
- rubber spatula
- butter knife
Ingredients
- 1 box red velvet cake mix I prefer Duncan Hines because you get more in the box; it also has a richer taste than other brands; you will NOT be following the directions or measurements on the box
- ½ cup oil I use vegetable; for a richer profile, consider using avocado oil or coconut oil
- 8 oz (1 bar) full fat cream cheese softened at room temperature
- 1 egg yolk
- ¼ cup granulated sugar
Instructions
- Preheat oven to 350℉.
- To a large mixing bowl, add the cake mix, 2 whole eggs, and oil; beat with a hand mixer on low for 2 minutes (dough attachments are helpful).
- Spread mixture into square pan, lined with parchment paper.
- To a medium mixing bowl, add softened cream cheese, egg yolk, and sugar. Use hand mixer with clean beaters on medium speed until fully mixed (typically 1 minute).
- Dollop this mixture by the heaping tablespoonful over the brownie batter. Then use a butter knife to swirl and incorporate this mixture into the batter, creating a marbled effect.
- Bake for 20-23 minutes, or until edges are slightly browned and a toothpick inserted in the middle comes out with just a few moist crumbs on it.
- Allow to cool completely in pan (this ensures the cheesecake swirl sets).
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
Barb says
You've once again improved on the average brownie and taken it to another, higher level.
Kitchen Ready Betty says
Hi Barb! Thank you so much for the 5-star rating! I'm thrilled to hear that you think these Red Velvet Cheesecake Brownies are a step above the average brownie. That signature swirl of creamy cheesecake combined with the rich red velvet base really does create a next-level treat. They are always a showstopper for Valentine's Day or any special occasion! Happy baking!