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.
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.

- 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.
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

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

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:
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.
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.
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.
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!
Print
Red Velvet Chocolate Cheesecake Brownies Recipe
- Prep Time: 25 minutes
- Resting and Setting Time: 1 hour 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Red Velvet Chocolate Cheesecake Brownies recipe features rich red velvet brownie layers swirled with creamy vanilla and chocolate cheesecake fillings. The brownies offer a perfect balance of moist, fudgy cake with silky cheesecake, enhanced by chunks of mixed chocolates, making them an indulgent treat for any dessert lover.
Ingredients
Vanilla Cheesecake Filling
- 8 oz cream cheese, room temperature
- ¼ cup white sugar (50 g)
- 2 tablespoon heavy cream
- 1 egg
- 1 teaspoon vanilla extract
Chocolate Cheesecake Filling
- 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)
Red Velvet Brownie Batter
- 12 tablespoon unsalted butter (170 g)
- 50 g dark chocolate
- ¾ cup white sugar (150 g)
- ½ cup brown sugar (100 g)
- 2 large eggs
- 2 teaspoon vanilla bean paste
- ½ teaspoon vinegar
- ½ tablespoon red food coloring
- 1 cup all purpose flour (130 g)
- 2 tablespoon Dutch processed cocoa powder (12 g)
- ¾ teaspoon salt
- 100 g chopped white, dark, and milk chocolates (or chocolate chips) to your liking
Instructions
- Prepare Vanilla Cheesecake Filling: In a bowl, add the room temperature cream cheese, white sugar, heavy cream, egg, and vanilla extract. Whisk on medium-low speed until a creamy mixture forms, scraping the bowl as you go. Avoid overmixing. Set aside.
- Make Chocolate Cheesecake Filling: Place chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second increments until chocolate melts into the cream to form a smooth ganache, being careful not to overheat. Separately, whisk cream cheese with sugar on medium-low speed until creamy. Gently fold the ganache into the cream cheese mixture until combined, scraping the bowl. Do not overmix. Set aside.
- Prepare Red Velvet Brownie Batter: In a saucepan over medium heat, melt the butter, stirring until brown specks appear and it smells nutty. Remove promptly to avoid burning. Stir in dark chocolate until melted. In a large bowl, whisk white sugar, brown sugar, eggs, and vanilla bean paste on high speed for 3-4 minutes until pale and frothy. Add vinegar, red food coloring, and butter/chocolate mixture; combine. Sift in flour, cocoa powder, and salt, then gently fold with a spatula until just combined. Do not overmix. Optionally, hold off adding chopped chocolates now for easier spreading.
- Assemble and Bake: Preheat oven to 350 degrees Fahrenheit. Line a 9x9 inch baking pan with parchment paper. Spread half the brownie batter evenly into the pan, sprinkle some chopped chocolate over it. Pipe the vanilla and chocolate cheesecake fillings in alternating thick lines over the batter. Top with the remaining brownie batter and dollop remaining cheesecake fillings. Use a toothpick to swirl the fillings and decorate with remaining chopped chocolate. Bake for 35 minutes or until a toothpick inserted comes out with moist, sticky crumbs.
- Cool and Set: Let the brownies rest in the pan at room temperature for at least 20 minutes. Transfer to the refrigerator for 1 hour to fully set before slicing and serving.
Notes
- The brownie batter firms up as it cools, making spreading harder; spreading it on parchment paper first and then transferring to the pan helps.
- Store brownies in the refrigerator because of the cheesecake filling; serve at room temperature or lightly warmed if preferred.
- Swirling the cheesecake fillings can be done in various patterns to create different looks; experiment with layering and swirling for visual appeal.
- Use a high-quality cocoa powder for richer flavor in the brownie batter.
- Make sure the cream cheese is at room temperature to ensure smooth cheesecake fillings.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg


Leave a Reply