Red Velvet Cheesecake Brownies

5 from 1 vote

Red Velvet Cheesecake Brownies

This easy cake mix recipe is one you'll love especially around the holidays and when you have dinner guests over! It's so simple and rich it's perfect for an elegant dessert.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 365kcal

Author: Nicole Durham

Cost: Recipe $4.56 / Serving $0.38

Equipment

Ingredients

Brownie Layer

⅔ cup vegetable oil ($0.47)
1 box (15.25 ounces) red velvet cake mix ($1.68)
2 large eggs ($0.30)

Cheesecake Layer

8 ounces cream cheese, softened ($1.86)
¼ cup granulated sugar ($0.09)
1 large egg ($0.15)
½ teaspoon vanilla extract ($0.01)

US Customary - Metric

Instructions

Preheat & Prep: Preheat the oven to 350°F. Grease a baking dish and set aside.
Make the Brownie Layer: In a mixing bowl, combine the vegetable oil, red velvet cake mix, and eggs until fully blended. The batter will be thick.
Make the Cheesecake Layer: In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
Assemble: Press the brownie batter evenly into the bottom of the prepared baking dish, pushing slightly up the sides to form a crust-like edge. Pour the cheesecake mixture over the brownie layer and spread evenly.
Bake: Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
Cool & Chill: Allow to cool completely, then refrigerate for 1–2 hours to fully set before slicing and serving.

Notes

Brownie Texture: The brownie batter is intentionally thick to form a sturdy crust. For a softer base, add up to 3 tablespoons of oil or water to the brownie mixture.
Serving Size: These brownies are rich and filling. 2×2-inch squares are ideal.
Storage: Store covered in the refrigerator for up to 5 days. Keep in an airtight container or wrap the baking dish tightly; layer parchment paper between stacked pieces if needed.

Nutrition