red velvet cheesecake brownie pie

If you’re looking for a dessert that screams indulgence, this red velvet cheesecake brownie pie is everything your sweet tooth dreams about. This rich, velvety pie combines the dense chewiness of a brownie, the silky smoothness of cheesecake, and the signature flair of red velvet. Yes, we’re saying it loud red velvet cheesecake brownie pie and once again for good measure: red velvet cheesecake brownie pie! It’s the showstopper your dessert table has been craving.

Why You’ll Love This Red Velvet Cheesecake Brownie Pie

This pie isn’t just a treat it’s an experience. Each bite delivers:

• A luscious layer of red velvet brownie soft, fudgy, and full of cocoa flavor.
• A creamy cheesecake swirl that adds tang and smoothness.
• That bold, red color that makes it perfect for holidays, Valentine’s Day, or whenever you want to impress.

And the best part? You don’t need fancy tools or baking expertise. It’s beginner-friendly and bakes in under 40 minutes!

Ingredients You’ll Need

For the Red Velvet Brownie Pie:

• 230g unsalted butter
• 320g caster sugar
• 3 tbsp cocoa powder
• 2 eggs
• 1 tbsp vanilla extract
• 1 tsp extra red gel food colouring
• 200g plain flour
• ¼ tsp salt
• 2 tbsp white vinegar

For the Cheesecake Layer:

• 226g full-fat cream cheese
• 50g caster sugar
• 1 small egg
• 1 tbsp vanilla extract

Step-by-Step Instructions

Prepare the Red Velvet Brownie Base:

1. Melt the Butter: Gently melt the butter in the microwave in 20-second bursts.
2. Mix the Base: In a bowl, combine melted butter, sugar, and cocoa powder using an electric beater until smooth.
3. Add Color & Flavor: Mix red gel food coloring with vanilla in a small bowl. Add it to the main mixture with the eggs, and beat until combined.
4. Fold in Dry Ingredients: Sift in the flour and salt. Fold gently with a spatula don’t overmix.
5. Add Vinegar: Fold in the vinegar gently. This helps activate the cocoa and gives red velvet its signature tang.

Make the Cheesecake Layer:

1. Whisk the Egg: In a small bowl, whisk the egg until yolk and white are just combined.
2. Mix the Filling: In another bowl, mix cream cheese, sugar, and vanilla. Add about ¾ of the egg and mix until smooth.
3. Adjust Consistency: If the mixture feels too stiff, add the remaining egg. It should be thick, not runny.

Assemble the Pie

1. Layer 1: Spread half of the red velvet brownie batter into a greased 23cm/9″ pie dish.
2. Add Cheesecake: Spoon the cheesecake mixture on top, leaving a small border around the edges.
3. Top Layer: Add the remaining brownie batter and smooth it out evenly.
4. Bake: Bake at 180°C fan for 25–40 minutes. If it starts browning too much on top, tent loosely with foil.

Doneness Tip:

Insert a skewer if it comes out wet and fudgy, you’re good. If it’s liquid, give it another 5 minutes.

Serving Suggestions

Let your red velvet cheesecake brownie pie cool slightly before slicing. Serve warm with a scoop of vanilla ice cream, a drizzle of chocolate syrup, or just as is it’s rich enough to stand on its own.

Perfect for:

• Birthdays
• Valentine’s Day
• Dinner parties
• Just because!

Storage Tips

• Fridge: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Slice and freeze individually for up to 2 months. Defrost in the fridge overnight and microwave before serving.

FAQ For Red Velvet Cheesecake Brownie Pie

Can I use liquid food coloring instead of gel?
Gel food coloring is preferred for its vibrant hue and thicker consistency. Liquid can be used, but you may need more of it.

What if I don’t have vinegar?
White vinegar gives that classic red velvet tang. You can substitute with lemon juice, but vinegar is ideal.

Can I make this ahead of time?
Absolutely! Make it a day in advance and refrigerate flavors deepen overnight.

Chef Tip

Use room-temperature cream cheese for the cheesecake layer to avoid lumps. And remember: slightly underbaking keeps it fudgy and divine!