Name: Red Velvet Chocolate Cheesecake Brownies Recipe
Prep time: 1 h 50 min
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 8 oz cream cheese, room temperature (226g); ¼ cup white sugar (50g); 2 tbsp heavy cream; 1 egg; 1 tsp vanilla extract; 100 g dark or semi-sweet chocolate; ¼ cup heavy cream (60g); 6 oz cream cheese, room temperature (170g); ¼ cup white sugar (50g); 12 tbsp unsalted butter (170g); 50 g dark chocolate; ¾ cup white sugar (150g); ½ cup brown sugar (100g); 2 large eggs; 2 tsp vanilla bean paste; ½ tsp vinegar; ½ tbsp red food coloring; 1 cup all-purpose flour (130g); 2 tbsp Dutch processed cocoa powder (12g); ¾ tsp salt; 100 g chopped white, dark, and milk chocolates (or chocolate chips)

There’s nothing quite as indulgent as biting into a dessert that's both rich and creamy, and that’s exactly what my Red Velvet Chocolate Cheesecake Brownies Recipe delivers. Imagine the perfect marriage of fudgy red velvet brownies swirled with luscious vanilla and chocolate cheesecake layers — absolute bliss!

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’ve made these brownies countless times now, and every single batch disappears almost immediately in my house. If you’re looking for a dessert that feels both special and comforting, you’re in for a treat.

Decadently Layered: The combination of red velvet brownie batter with swirled vanilla and chocolate cheesecake fillings creates a beautiful and delicious contrast.
Fudgy & Moist: The brownies bake up perfectly moist with that irresistible fudgy texture you crave.
Chocolate Chunks: Adding chopped chocolates throughout gives little bursts of melty chocolate to every bite.
Perfect for Any Occasion: Whether a casual family treat or a special dessert, these brownies impress every time.

Ingredients & Why They Work

Before diving in, make sure to grab good-quality cream cheese and chocolates for that rich flavor everyone will rave about. The right cocoa powder and red food coloring also help bring out the classic deep red velvet hue and taste.

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 star of the cheesecake layers, lending a creamy richness and smooth texture.
White Sugar: Sweetens both cheesecake fillings subtly without overpowering.
Heavy Cream: Adds silkiness to the cheesecake fillings and smooths out the ganache.
Egg: Binds the vanilla cheesecake filling for that perfect creamy consistency.
Vanilla Extract: Enhances the flavor depth in the vanilla cheesecake layer and brownie batter.
Dark or Semi-Sweet Chocolate: Used for the chocolate cheesecake ganache and incorporated into the brownie base for rich chocolate notes.
Unsalted Butter: Browned to bring out nutty flavors before mixing into the red velvet batter.
White and Brown Sugar: Combined to give the brown velvet batter a balance of sweetness and moisture.
Eggs: Whipped to create a light texture and structure for the brownies.
Vanilla Bean Paste: Provides a deeper vanilla flavor with those beautiful visible specks.
Vinegar: Helps to enhance the red velvet’s distinctive tang and bright color.
Red Food Coloring: Since this is a red velvet dessert, this is key for that vibrant and visually stunning look.
All-Purpose Flour: The base for the brownie structure.
Dutch Processed Cocoa Powder: Adds a smooth, mellow chocolate flavor to the batter.
Salt: Balances sweetness and enhances all the flavors.
Chopped Mixed Chocolates: White, dark, and milk chocolates bring varied texture and chocolate bursts throughout.

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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 the Red Velvet Chocolate Cheesecake Brownies Recipe is how flexible it is to your personal tastes. Whether you want a little less sweetness, a boost of chocolate, or a creative twist, this recipe is ready to adapt to your kitchen adventures!

Variation: For a festive change, try folding in some crushed peppermint candies into the brownie batter during assembly—especially great for holiday gatherings! I did this last winter, and the cool peppermint against the rich chocolate and creamy cheesecake was a total crowd-pleaser.
Dairy-Free Option: Substitute regular cream cheese with a plant-based cream cheese and use dairy-free chocolate and butter alternatives. Just keep in mind that the texture might be slightly different but still deliciously satisfying.
Seasonal Twist: Add fresh raspberries or swirl in a raspberry jam ribbon with the cheesecake layers for a fruity lift. I love this in late summer when berries are at their peak—it adds a lovely tart contrast to the richness.
Lower Food Coloring: If you want a subtler red velvet color, you can reduce the red food coloring to ¼ tablespoon. The flavor stays intact, with a faint blush tint that's just as inviting.

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: Whip Up the Vanilla Cheesecake Filling

Start by combining 8 oz of room-temperature cream cheese, ¼ cup of white sugar, 2 tablespoons of heavy cream, 1 egg, and 1 teaspoon of vanilla extract in a bowl. Use a mixer on medium-low speed to whisk these ingredients until you achieve a luscious, creamy texture. Be sure to scrape the sides so everything blends nicely, but don’t overdo it—overmixing can introduce too much air and impact the texture. Set this bowl aside while you prepare the next filling.

Step 2: Craft the Chocolate Cheesecake Filling

In a microwave-safe bowl, combine 100 g of dark or semi-sweet chocolate with ¼ cup heavy cream. Heat in 20-second bursts, stirring gently each time, until the chocolate melts smoothly into a ganache. Avoid overheating to preserve that silky texture. In another bowl, whisk together 6 oz cream cheese and ¼ cup white sugar on medium-low speed until creamy. Fold the chocolate ganache gently into the cream cheese mixture—scrape the bowl well to combine but keep it gentle to maintain that creamy consistency. Set this aside as well.

Step 3: Make That Irresistible Red Velvet Brownie Batter

Place 12 tablespoons of unsalted butter in a saucepan over medium heat. Cook it gently, stirring, until it’s melted and you start to see those delightful browned specks with a nutty aroma—this is browning butter perfection! Remove it right away so it doesn’t burn. Stir in 50 g of dark chocolate until fully melted and smooth. Meanwhile, in a large bowl, whisk ¾ cup white sugar, ½ cup brown sugar, 2 large eggs, and 2 teaspoons vanilla bean paste on high speed for 3–4 minutes until the mixture turns pale and frothy — this step gives your brownies that fantastic texture. Stir in ½ teaspoon vinegar, ½ tablespoon red food coloring, and your butter-chocolate mixture. Sift in 1 cup flour, 2 tablespoons Dutch-processed cocoa powder, and ¾ teaspoon salt, folding gently with a spatula just until combined. Hold off adding the chopped chocolates here — it’s easier to spread the batter first during assembly without those chunks weighing it down.

Step 4: Assemble the Layers & Bake

Preheat your oven to 350°F (conventional, no fan) and line a 9x9 inch pan with parchment paper. Spread half of the red velvet brownie batter evenly, then sprinkle half of the 100 g chopped mixed chocolates on top. Next, pipe thick alternating lines of vanilla and chocolate cheesecake fillings—think of it as creating a beautiful striped canvas of creamy goodness. Spread the remaining brownie batter carefully over the cheesecake layers, dollop on any leftover cheesecake mixtures, then swirl gently using a toothpick to create those irresistible marbled patterns. Finish with the remaining chopped chocolates for a decorative touch. Pop it in the oven for 35 minutes; you’ll know it’s done when a toothpick inserted in the center comes out with moist, sticky crumbs clinging to it.

Step 5: Cool Down & Set for the Perfect Slice

Once out of the oven, let your brownies rest in the pan at room temperature for at least 20 minutes to settle. Then, transfer the entire pan to the fridge for 1 hour. This chilling step is essential—it firms up the cheesecake, making slicing clean and easy without losing that luscious, fudgy texture. After chilling, slice into 16 generous squares and get ready to enjoy.

Top Tip

These tips are my go-to for making the perfect Red Velvet Chocolate Cheesecake Brownies every time—because a little know-how goes a long way when balancing rich cheesecake with fudgy brownies!

Layering Technique: I found that spreading half the brownie batter first, then piping thick alternating lines of the vanilla and chocolate cheesecake fillings creates the best swirl pattern and ensures every bite has a perfect balance of flavors.
Handling the Brownie Batter: Because the batter firms up as it rests, spreading it onto parchment paper first, then flipping it into your baking pan makes layering much easier without tearing your parchment.
Avoid Overmixing: Mix your cheesecake fillings just until creamy—overmixing can cause the texture to become dense instead of smooth and light.
Butter Browning: Be patient when browning the butter! It adds a beautiful nutty flavor but watch carefully so it doesn’t burn, which can spoil the whole batch.

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 shine on their own, but a few fresh touches elevate the experience. Consider dusting with a light sprinkle of powdered sugar or a drizzle of melted white chocolate. Fresh raspberries or a small dollop of whipped cream add a lovely contrast to the rich flavors. For a festive touch, sprinkle a few edible red and white sprinkles or finely chopped nuts over the top.

Side Dishes

Pair these indulgent brownies with a scoop of vanilla bean ice cream or a simple vanilla custard to complement the creamy cheesecake layers. A cup of robust coffee or a smooth milkshake can balance the sweetness perfectly. For a lighter companion, fresh fruit such as strawberries or a mixed berry compote works wonderfully.

Make Ahead and Storage

Storing Leftovers

Since these brownies contain decadent cream cheese layers, it’s best to store them in the refrigerator. Keep them covered in an airtight container or wrapped tightly with plastic wrap to maintain moisture and freshness. They will stay delicious for up to 5 days refrigerated.

Freezing

If you want to save some for later, freeze the brownies in an airtight container or wrapped tightly in plastic wrap and foil for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before serving to preserve texture and flavor.

Reheating

These brownies taste fantastic chilled, but if you prefer them warm, microwave individual squares for about 10-15 seconds. Be careful not to overheat, as the cheesecake layers can become too soft or separate if warmed too much.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch processed cocoa?

While Dutch processed cocoa gives a smoother, less acidic flavor that complements red velvet well, you can substitute regular cocoa powder if needed. Just note the flavor and color might be slightly different.

Do I have to use red food coloring?

Red food coloring is essential for that classic red velvet look, but you can adjust the amount to achieve your preferred shade. Alternatively, natural colorings like beet juice powder can work, though the color may be subtler.

Why does my cheesecake filling crack sometimes?

Overmixing or baking at too high a temperature can cause cracks. Be gentle when mixing your cheesecake fillings and bake at the recommended 350°F (conventional, no fan) for the right amount of time.

Can I make these brownies ahead for a party?

Absolutely! Prepare them a day in advance and keep refrigerated until serving. This Red Velvet Chocolate Cheesecake Brownies Recipe actually tastes better once chilled and the flavors have melded together.

Final Thoughts

Making this Red Velvet Chocolate Cheesecake Brownies Recipe is like crafting a little piece of dessert magic. The combination of rich, fudgy red velvet brownies with those creamy swirls of vanilla and chocolate cheesecake is utterly irresistible. Whether you're sharing them with family, impressing friends at a gathering, or simply indulging yourself, these brownies bring a wonderful mix of textures and flavors that never fail to delight. I hope you enjoy making and eating them as much as I do!