Name: Red Velvet Chocolate Cheesecake Brownies Recipe
Prep time: 1 h 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 8 oz cream cheese, room temperature; ¼ cup white sugar (50 g); 2 tbsp heavy cream; 1 egg; 1 tsp vanilla extract; 100 g dark or semi-sweet chocolate; ¼ cup heavy cream (60 g); 6 oz cream cheese, room temperature; ¼ cup white sugar (50 g); 12 tbsp unsalted butter (170 g); 50 g dark chocolate; ¾ cup white sugar (150 g); ½ cup brown sugar (100 g); 2 large eggs; 2 tsp vanilla bean paste; ½ tsp vinegar; ½ tbsp red food coloring; 1 cup all purpose flour (130 g); 2 tbsp Dutch processed cocoa powder (12 g); ¾ tsp salt; 100 g chopped white, dark, and milk chocolates (or chocolate chips) to your liking

If you’re looking for a dessert that hits all the right notes—rich, fudgy, creamy, and just a little bit fancy—you’re in the right place. This Red Velvet Chocolate Cheesecake Brownies Recipe combines silky cheesecake layers with luscious red velvet chocolate brownies and chunks of mixed chocolate for an indulgent treat you’ll want to make again and again.

The image shows sixteen square pieces of a marbled dessert arranged neatly on a white round plate over a wood texture surface. Each piece has three visible layers: a deep red layer with a slightly rough and cracked surface, a creamy white layer swirled into the red layer creating a marbled effect, and patches of dark brown melted chocolate scattered on top. The red layer looks soft and moist, contrasting with the smooth cream layer, and the chocolate adds shiny spots. The squares are evenly cut and closely placed next to each other. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Chocolate Cheesecake Brownies Recipe
Top Tip
How to Serve Red Velvet Chocolate Cheesecake Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Chocolate Cheesecake Brownies Recipe

Why You'll Love This Recipe

I remember the first time I tried these brownies—served at a friend’s dinner party. Every bite was a perfect harmony of flavors and textures, and honestly, I was hooked. The balance between the red velvet richness and the creamy cheesecakes is nothing short of magical.

Layered Indulgence: Enjoy the perfect pairing of moist red velvet brownie and creamy vanilla and chocolate cheesecake fillings swirled beautifully together.
Chunky, Chocolaty Texture: Mixed chocolate chunks add delightful bursts of melty chocolate throughout, keeping things exciting with every bite.
Made for Sharing: This recipe yields 16 generous brownies - ideal for parties, gatherings, or a big family dessert.
Impress with Ease: Though it looks fancy, the steps are fun and approachable, perfect for baking alongside a friend or family member.

Ingredients & Why They Work

Before we dive into baking, let’s chat about the ingredients that make these brownies truly special. Picking quality cream cheese and chocolate will really elevate your results, and those little details matter when you want that silky cheesecake texture and deep chocolate flavor.

Flat lay of fresh cream cheese blocks, two whole brown eggs with clean shells, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of brown sugar, a small white ceramic bowl of heavy cream, a small white ceramic bowl of vanilla bean paste, a small white ceramic bowl of red food coloring, small chunks of dark, milk, and white chocolate arranged neatly on a white ceramic plate, a small white ceramic bowl of Dutch processed cocoa powder, a stick of unsalted butter, a small white ceramic bowl of all purpose flour, and a small white ceramic bowl of white vinegar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream Cheese: The foundation of the cheesecake layers—make sure it’s at room temperature to achieve that perfect, smooth consistency.
White Sugar: Present in both the cheesecake and brownie batter for balanced sweetness without overpowering.
Heavy Cream: Adds richness and creaminess to the fillings, keeping them luscious and soft.
Eggs: Provide structure and help bind the cheesecake fillings and brownies just right.
Vanilla Extract & Vanilla Bean Paste: These bring warm, aromatic notes that perfectly complement the chocolate and red velvet flavors.
Dark or Semi-Sweet Chocolate: Melted into both the brownie batter and the chocolate cheesecake filling for that intense cocoa punch.
Unsalted Butter: The brown butter step adds a subtle nutty depth to the brownie base—trust me, don’t skip it.
Brown Sugar: Works alongside white sugar in the brownies to add moisture and a slight caramel undertone.
Vinegar: A classic red velvet ingredient that reacts with the cocoa for that distinctive bright red color and tender crumb.
Red Food Coloring: Gives these brownies their iconic, eye-catching red hue.
All-Purpose Flour: The structure builder for the brownies—sifted in to keep everything light.
Dutch Processed Cocoa Powder: Chosen for its mellow, rich chocolate flavor that pairs beautifully with the vinegar.
Salt: Enhances all the sweetness and balances flavors.
Chopped Mixed Chocolates: White, dark, and milk chocolate chunks add texture and pockets of melty goodness throughout the brownies.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Red Velvet Chocolate Cheesecake Brownies Recipe is how much room there is to make it uniquely yours. Whether you want to play with the chocolate types or tweak the cheesecake swirls, it’s all about finding your perfect balance of rich, creamy, and chocolaty.

Variation: For an extra festive twist, I sometimes sprinkle crushed peppermint or candy canes on top before baking. It adds a fun crunch and a hint of holiday spirit that pairs amazingly with the chocolate and cream cheese.
Dietary tweak: If you prefer a dairy-free version, try swapping the cream cheese for a plant-based alternative and use coconut cream instead of heavy cream. The texture softens slightly but still gives that luscious cheesecake feel.
Seasonal flair: Adding a swirl of pumpkin spice or cinnamon to the vanilla cheesecake filling can warm the flavor profile—perfect for autumn gatherings.

Step-by-Step: How I Make Red Velvet Chocolate Cheesecake Brownies Recipe

A stack of three square-shaped dessert bars sits on a white marbled surface, each bar showing rich layers of deep red velvet and creamy white swirls. The bottom and middle layers are thick and dense with dark red velvet cake, while the creamy white cheese layers are spread unevenly within the middle and top bars, creating a marbled effect. The top bar has a slightly melted chocolate chunk embedded in the red velvet, giving it a glossy texture. Crumbs and small broken pieces of the dessert surround the stack, adding a casual, homemade feel to the scene. The background is softly blurred, keeping focus on the bars in the front. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisking Up Creamy Vanilla Cheesecake Filling

Start by bringing your cream cheese to room temperature—this makes all the difference for a smooth filling. In a bowl, combine cream cheese, sugar, heavy cream, one egg, and vanilla extract. Whisk gently on medium-low speed until silky and well blended, scraping the sides now and then. Take care not to overmix; you want a creamy consistency that will swirl beautifully later.

Step 2: Crafting the Chocolate Cheesecake Filling

Place dark or semi-sweet chocolate along with heavy cream in a microwave-safe bowl. Heat in gentle 20-second bursts, stirring between, until the chocolate melts fully and forms a luscious ganache. Meanwhile, separately whisk cream cheese and sugar on medium-low speed until smooth. Fold the warm ganache into the cream cheese mixture carefully, scraping the bowl, until combined. The key here is a gentle touch to maintain that creamy richness.

Step 3: Making the Red Velvet Brownie Batter

In a saucepan over medium heat, melt the butter and keep stirring until brown specks appear and you catch that nutty aroma—stop immediately to avoid burning. Stir in the dark chocolate until melted and glossy. In a large bowl, whisk white sugar, brown sugar, eggs, and vanilla bean paste on high speed for 3 to 4 minutes until the mixture turns pale and frothy. Add vinegar, red food coloring, then the warm butter and chocolate mix. Sift in flour, Dutch-processed cocoa, and salt, and fold everything together gently with a spatula—overmixing will toughen those brownies. You can hold off on folding in the chopped chocolates now to make spreading easier during assembly.

Step 4: Assembling the Layers for Baking

Preheat your oven to 350°F and line a 9x9 inch baking pan with parchment paper. Spread half of the brownie batter evenly in the pan and sprinkle some chopped chocolates on top. Using piping bags or spoons, add alternating thick lines of the vanilla and chocolate cheesecake fillings across the batter. Next, spread the remaining brownie batter over the top, dolloping any leftover cheesecake filling here and there. Grab a toothpick to swirl these luscious fillings into beautiful marbled patterns, then finish by sprinkling the rest of the chopped chocolates. This layering not only looks stunning but ensures every bite has a perfect balance.

Step 5: Baking and Setting

Bake the assembled brownies for 35 minutes, or until a toothpick inserted comes out with moist, sticky crumbs attached. Remove from oven and allow them to rest in the pan for at least 20 minutes at room temperature. Then, transfer the brownies to the refrigerator and chill for 1 hour to fully set the cheesecake layers—this step is crucial for clean, neat slices.

Top Tip

To get the perfect balance of fudgy red velvet and creamy cheesecake swirls, a few little tricks go a long way in this Red Velvet Chocolate Cheesecake Brownies recipe. These tips come from hands-on experience to make sure your brownies bake up beautifully every time.

Butter Browning Precision: Keep a close eye on that butter as it browns—removing it the moment you smell nuttiness keeps the flavor rich without burning it, which can turn the brownies bitter.
Cheesecake Filling Smoothness: Room temperature cream cheese is key for silky, lump-free fillings—cold cream cheese just won’t blend as well and can make your swirls uneven.
Layering Technique: Spread half the brownie batter first, then swirl the cheesecake fillings in thick alternating lines before topping with the rest — this method gives you that stunning marbled look and the ideal texture combination in each bite.
Patience with Cooling: Don’t rush slicing. Letting the brownies rest in the pan for 20 minutes and then chill for an hour really sets the cheesecake layers and keeps your squares neat and luscious.

How to Serve Red Velvet Chocolate Cheesecake Brownies Recipe

The image shows a square baking pan lined with white paper, filled with a dessert base of deep red color. On top, there are ten thick stripes alternating between two creamy layers: one dark brown and smooth, and the other off-white and also smooth. These stripes run diagonally across the pan from top right to bottom left, with clean edges and a soft, pipe-like texture. The pan sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These brownies are already showstoppers, but you can enhance them with a dusting of powdered sugar, a light drizzle of white chocolate or a sprinkle of mini chocolate chips for extra texture and sparkle. A few fresh raspberries or a dollop of whipped cream on the side add a bright, refreshing contrast to their rich flavors.

Side Dishes

Pair these luscious brownies with a scoop of vanilla bean ice cream or a spoonful of berry compote for a decadent dessert plate. For a cozy coffee break, serve alongside a cappuccino or a smooth hot chocolate to complement the deep chocolate and cream cheese flavors.

Make Ahead and Storage

Storing Leftovers

Because of the creamy cheesecake fillings, it’s best to store your Red Velvet Chocolate Cheesecake Brownies in the refrigerator. Wrapped tightly in plastic wrap or stored in an airtight container, they will stay fresh for up to 5 days.

Freezing

To freeze, cut the brownies into individual squares, wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or bag. They freeze well for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

Enjoy these brownies at room temperature or warm them slightly in the microwave for about 10 seconds if you prefer a gooey, just-baked feel. This also helps bring out the lusciousness of the cheesecake filling.

Frequently Asked Questions:

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, you can substitute regular vanilla extract in the same quantity, but vanilla bean paste provides tiny vanilla specks and a more intense flavor that really complements the rich layers.

Why is the butter browned in the brownie batter?

Browning the butter adds a nutty, caramel-like depth to the brownies that enhances the red velvet’s chocolate notes and cuts through the richness of the cream cheese.

How do I know when the brownies are done baking?

Bake until a toothpick inserted in the center comes out with moist, sticky crumbs attached. This ensures the brownies are fudgy and not overbaked, keeping the perfect balance with the creamy cheesecake swirls.

Can I make this recipe dairy-free or vegan?

This recipe relies heavily on cream cheese and butter for its signature texture and flavor, so making it dairy-free or vegan would require specialized substitutes and may affect the final texture significantly.

Final Thoughts

Whipping up this Red Velvet Chocolate Cheesecake Brownies recipe is such a rewarding experience — watching those luscious red velvet and creamy cheesecake layers come together to create a marbled masterpiece is pure joy. Whether it’s a special occasion or a weekend treat, these brownies deliver indulgence in every fudgy, creamy bite. I hope you enjoy making and sharing them as much as I do!