Name: Red Velvet Chocolate Cheesecake Brownies Recipe
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 8 oz cream cheese, room temperature (226 g); 1/4 cup white sugar (50 g); 2 tbsp heavy cream; 1 egg; 1 tsp vanilla extract; 100 g dark or semi-sweet chocolate; 1/4 cup heavy cream (60 g); 6 oz cream cheese, room temperature (170 g); 1/4 cup white sugar (50 g); 12 tbsp unsalted butter (170 g); 50 g dark chocolate; 3/4 cup white sugar (150 g); 1/2 cup brown sugar (100 g); 2 large eggs; 2 tsp vanilla bean paste; 1/2 tsp vinegar; 1/2 tbsp red food coloring; 1 cup all purpose flour (130 g); 2 tbsp Dutch processed cocoa powder (12 g); 3/4 tsp salt; 100 g chopped white, dark and milk chocolates (or chocolate chips)

If you love the deep, velvety flavor of red velvet combined with rich, creamy cheesecake and decadent chocolate, then this Red Velvet Chocolate Cheesecake Brownies Recipe is going to be your new obsession. Trust me, these layered beauties are every bit as indulgent as they sound!

The image shows 16 square pieces of marbled brownies arranged neatly on a white marble surface. Each brownie has a deep red and dark brown swirled top layer with creamy white swirled patches of cheesecake. There are also small melted chocolate spots scattered on some brownies, adding shine and texture. The colors contrast well, with the red velvet base mingled with cheesecake swirls and chocolate accents, creating a rich and inviting look. 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’m honestly smitten with these brownies. The way the red velvet batter, nutty browned butter, and two luscious cheesecake fillings come together is pure magic. Plus, the swirl of chocolate ganache and sprinkle of chopped chocolates on top make them stunning too!

Multi-layered Delight: Enjoy the perfect balance of red velvet brownie base with creamy vanilla and chocolate cheesecake layers.
Unique Flavor Twist: Browned butter adds a rich, nutty depth that takes these brownies from good to unforgettable.
Eye-Catching Presentation: The swirled cheesecake filling with a vibrant red hue creates a show-stopping dessert.
Generous Yield: Makes 16 brownies — perfect for sharing with friends or indulging throughout the week.

Ingredients & Why They Work

Before you dive in, let’s chat about the ingredients. Most of them are pantry staples, but a couple are what really make these brownies sing. I recommend using high-quality cream cheese and Belgian-style chocolates for the best results.

Flat lay of one block of smooth cream cheese, a small pile of fine white sugar crystals, a small white ceramic bowl of heavy cream, two whole uncracked brown eggs, a small white ceramic bowl of vanilla bean paste, a few dark chocolate squares, a stick of unsalted butter, a small heap of light and dark brown sugar, a small white ceramic bowl of red food coloring, a small mound of all-purpose flour, a small pile of Dutch processed cocoa powder, a small pinch of salt crystals, and a small white ceramic bowl filled with chopped white, dark, and milk chocolates, all arranged symmetrically and naturally 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: This is key for the smooth, creamy texture in both the vanilla and chocolate cheesecake fillings.
White Sugar: Balances sweetness perfectly in the cheesecake layers and brownie batter.
Heavy Cream: Adds richness and helps create that silky ganache texture for the chocolate cheesecake layer.
Eggs: Essential for structure and richness in both the brownie and cheesecake layers.
Vanilla Extract & Vanilla Bean Paste: Give that warm, aromatic flavor that makes the cheesecake fillings unforgettable.
Dark Chocolate: Melts into the brownie batter and chocolate cheesecake for intense cocoa flavor.
Unsalted Butter: Browning this first unlocks a nutty flavor that’s a secret weapon in these brownies.
Brown Sugar: Adds a hint of molasses and moisture to the brownie for a soft, tender crumb.
Red Food Coloring: Gives the brownie batter that iconic red velvet look you expect.
All-Purpose Flour: The base of the brownie batter—keeps things structured but tender.
Dutch Processed Cocoa Powder: For that rich, smooth chocolate flavor without bitterness.
Vinegar: A little acid boost that reacts with the baking elements for a tender crumb and enhanced color.
Chopped Chocolates (White, Dark, Milk): Adds texture and pockets of melty chocolate throughout the brownies.
Salt: Just a pinch to enhance all the sweet and chocolatey flavors.

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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 things about the Red Velvet Chocolate Cheesecake Brownies Recipe is how customizable it is. Whether you want to swap chocolates, tweak the swirl design, or add your own twist, this recipe welcomes your creativity with open arms.

Dairy-Free Variation: I once experimented using dairy-free cream cheese and coconut cream for the cheesecake fillings, and the brownies came out surprisingly rich and satisfying. Just be sure to chill them well to help them set properly.
Seasonal Twist: During the holidays, I like folding in some finely chopped peppermint bark with the mixed chocolates — it adds a refreshing pop of flavor that complements the dark cocoa and red velvet perfectly.
Nutty Upgrade: If you’re a nut lover, sprinkling chopped toasted pecans or walnuts between the layers adds a fantastic crunch and a lovely contrast to the creamy fillings.
Less Sweet Option: For those who prefer less sweetness, swapping out some of the white sugar in the brownie batter for a natural sweetener like monk fruit or erythritol works well without compromising texture.

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

The image shows a stack of two thick pieces of dessert bars on a white marbled surface. Each bar has three visible layers: the bottom layer is dark red with a dense texture, the middle layer is creamy white with swirls of dark red, and the top layer combines dark red and creamy white in a marbled pattern with some melted chocolate spots. The bars have slightly rough edges and crumbs around them, creating a casual, homemade look. In the blurred background, more bars are visible, resting directly on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Luscious Vanilla Cheesecake Filling

Start by combining the cream cheese, white sugar, heavy cream, egg, and vanilla extract in a medium bowl. Using a handheld or stand mixer set to medium-low speed, whisk gently until you get a creamy, smooth mixture. Be careful not to overbeat—it should be silky but not airy to preserve that rich cheesecake texture. Scrape down the sides as needed to make sure everything is evenly blended. Set this aside for now as you move to the next filling.

Step 2: Create the Decadent Chocolate Cheesecake Filling

Place the dark or semi-sweet chocolate and heavy cream into a microwave-safe bowl. Heat in 20-second bursts, stirring between each session until the chocolate is fully melted and smooth. Avoid overheating to prevent the ganache from seizing. In a separate bowl, whisk the cream cheese and white sugar on medium-low until creamy. Then gently fold the warm chocolate ganache into this mixture, combining carefully without overmixing to keep the filling luscious and dense. Set aside alongside the vanilla filling.

Step 3: Brown the Butter and Melt Chocolate for the Brownie Batter

In a medium saucepan, melt the butter over medium heat, stirring frequently. Watch closely as the butter starts to form delightful brown specks and releases a nutty aroma—that's when you know it’s perfectly browned! Be ready to remove it from the heat promptly to avoid any burning. Stir in the dark chocolate until it’s completely melted and combined with the browned butter. This rich base gives the brownies their signature depth of flavor.

Step 4: Whisk the Sugars, Eggs, and Flavorings to Frothy Perfection

In a large mixing bowl, beat the white sugar, brown sugar, eggs, and vanilla bean paste on high speed for 3 to 4 minutes. You’re aiming for a pale, frothy, and light texture that will keep your brownies tender. Next, carefully whisk in the vinegar, red food coloring, and the warm butter-chocolate mixture, folding everything together gently just until combined. This adds that beautiful red velvet twist and subtle tang to balance the sweetness.

Step 5: Gently Fold in Dry Ingredients for That Perfect Texture

Sift together the all-purpose flour, Dutch processed cocoa powder, and salt to avoid lumps. Use a rubber spatula to fold the dry ingredients into the wet mixture carefully and just until everything is combined. Remember, don’t overmix; this keeps your brownies tender and fudgy. Reserve folding in the chopped chocolates until assembly for easier spreading.

Step 6: Layer It Up and Swirl Your Masterpiece

Preheat your oven to 350°F (no fan) and line a 9x9 inch pan with parchment paper. Spread half of the prepared brownie batter evenly into the pan and sprinkle over some chopped chocolate. Next, pipe alternating thick lines of vanilla and chocolate cheesecake fillings atop this base layer. Then spread the remaining brownie batter on top and add dollops of any leftover cheesecake fillings. Now for the fun part—use a toothpick to swirl the fillings artistically, creating that stunning marbled effect. Finish by decorating with the remaining chopped chocolates.

Step 7: Bake and Let the Magic Happen

Bake your masterpiece for 35 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out with moist, sticky crumbs clinging to it—this guarantees a fudgy, chewy texture. After removing from the oven, let the brownies rest at room temperature in the pan for at least 20 minutes to help them settle.

Step 8: Chill Before Slicing for Clean Cuts

Transfer the pan to the refrigerator and chill the brownies for 1 hour. This step is essential to fully set the cheesecake layers, making slicing neat and easy without losing those beautiful swirls. When ready, slice into 16 generous squares and enjoy warm or at room temperature for the best melt-in-your-mouth experience.

Top Tip

Mastering the perfect balance between the rich brownie layers and creamy cheesecake fillings is key to nailing this Red Velvet Chocolate Cheesecake Brownies Recipe. These tips will help ensure every bite is just as decadent as you dream.

Handling Brownie Batter: Since the batter firms up as it cools, I find it easier to spread it onto parchment paper first, then transfer it into the pan by flipping and peeling off the paper. This prevents tearing and keeps the surface smooth.
Swirling Technique: When swirling the vanilla and chocolate cheesecake fillings, use a toothpick gently and avoid overmixing; this keeps the beautiful layered look and distinct flavor profiles.
Brown Butter Aroma: Watch the butter closely as you brown it—remove it from heat as soon as you detect a nutty aroma and brown specks. This prevents any burnt flavor that can overpower the brownies.
Chopped Chocolate Timing: I’ve learned adding some chopped chocolate between layers rather than mixing it into the batter keeps those melty pockets throughout the brownies without making the batter too thick to spread.

How to Serve Red Velvet Chocolate Cheesecake Brownies Recipe

This image shows a square baking pan filled with a dessert that has a red base layer, topped with alternating thick rows of creamy frosting. There are six rows of chocolate-colored frosting and five rows of white cream-colored frosting, placed in straight lines next to each other covering the entire surface. The pan is set on a white marbled surface. The texture of the frosting looks smooth and soft, with the red base slightly visible where the frosting stops. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These brownies shine on their own, but a few simple garnishes can elevate their presentation and flavor. Sprinkle a light dusting of powdered sugar or cocoa powder just before serving for a delicate touch. Fresh berries, such as raspberries or strawberries, add a lovely fruity contrast and pop of color. For an indulgent finish, drizzle some homemade or store-bought chocolate ganache on top or add a dollop of whipped cream.

Side Dishes

Pair these red velvet chocolate cheesecake brownies with a scoop of vanilla or cream cheese ice cream for a classic dessert combo that balances warm and cool textures. A cup of freshly brewed coffee or bold black tea complements the rich chocolate and cheesecake perfectly, cutting through the richness with ease. For a festive twist, try serving alongside spiced hot cocoa or a sparkling berry mocktail.

Make Ahead and Storage

Storing Leftovers

Because these brownies contain delicate cheesecake fillings, refrigeration is best. Store leftover brownies tightly wrapped in plastic wrap or in an airtight container in the fridge. They stay fresh and maintain their creamy texture for up to 5 days. Let them sit at room temperature for a bit before serving to bring back that luscious softness.

Freezing

If you want to prepare these brownies ahead of time or save extras longer, freezing works well. Wrap each brownie individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight for best texture.

Reheating

To enjoy your brownies warm, pop a single piece in the microwave for 15-20 seconds. This slightly melts the chocolate chunks and softens the cheesecake layers without drying them out. Alternatively, allow them to come to room temperature naturally for a lovely melt-in-your-mouth experience.

Frequently Asked Questions:

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

Dutch processed cocoa is slightly less acidic and gives a smoother, deeper chocolate flavor that complements the red velvet twist. You can substitute with regular cocoa powder, but the flavor and color might be a little different.

Why do I need to use vinegar in the brownie batter?

The vinegar reacts with the cocoa powder and red food coloring to enhance the red velvet flavor and color. It also helps to tenderize the brownies, keeping them moist and soft.

Can I skip the browned butter step?

Browned butter adds a nutty depth that elevates the overall flavor. While you can melt butter normally, you’ll lose that extra layer of richness, so I highly recommend browning it carefully for the best result.

How do I know when the brownies are perfectly baked?

Insert a toothpick in the center – it should come out with moist, sticky crumbs attached, not wet batter. This ensures the brownies stay fudgy but fully cooked, especially important because of the cheesecake layers.

Final Thoughts

Nothing beats the joyous surprise of biting into these Red Velvet Chocolate Cheesecake Brownies Recipe—layers of nutty, fudgy brownie paired with luscious vanilla and chocolate cheesecake swirls. Whether you’re sharing them at a gathering or indulging on a quiet night in, they’re sure to bring smiles and satisfy those chocolate cravings. Happy baking, and remember: the best desserts are made with a little patience and a lot of love!