Name: Red Velvet Chocolate Cheesecake Brownies Recipe
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 oz cream cheese, room temperature (226 g); 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 (170 g); 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)

If you love indulgent desserts that bring together bold flavors and irresistibly creamy textures, you're going to adore this Red Velvet Chocolate Cheesecake Brownies Recipe. Imagine fudgy red velvet brownies layered with luscious vanilla and chocolate cheesecake fillings — a match made in dessert heaven!

The image shows fifteen square pieces of a dessert arranged closely on a white marbled surface. Each piece has a layered look with a deep red base, swirled with creamy off-white and brown patches on top creating a marbled effect. The textures show a mix of smooth creamy swirls and a slightly cracked, baked top layer with some melted dark brown chocolate chunks visible in many pieces. The dessert pieces are evenly shaped and appear moist and dense, highlighting the contrast between the vibrant red, creamy white, and rich brown colors. 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 countless brownies and cheesecakes over the years, but combining these two into marbled red velvet chocolate cheesecake brownies truly feels special. It's one of those recipes I find myself reaching for when I want to impress or just treat myself.

Decadently Layered: Creamy cheesecakes layered with rich red velvet brownies create a beautiful marbled effect that wow guests visually and on the palate.
Perfect Texture: These brownies strike the ideal balance between fudgy, creamy, and just a touch of crumbly — pure bliss in every bite.
Flavor Harmony: The red velvet’s subtle cocoa and tangy vinegar partner perfectly with both vanilla and chocolate cheesecake fillings.
Make-Ahead Friendly: With chilling time built in, these brownies can be prepped ahead, making them ideal for parties or special occasions.

Ingredients & Why They Work

Shopping for this recipe is straightforward, but a few key tips can make a big difference. Use room temperature cream cheese for smooth cheesecake fillings and opt for high-quality chocolates to bring out rich, deep flavors. Don’t skip the vanilla bean paste if you can find it — it gives the vanilla cheesecake filling a lovely aromatic boost.

Flat lay of a block of room temperature cream cheese, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of heavy cream, one whole uncracked brown egg, a vanilla bean pod, a square of dark semi-sweet chocolate, a small white ceramic bowl of melted dark chocolate ganache, a slab of unsalted butter with brown specks, two whole uncracked large brown eggs, a small pile of white granulated sugar, a small pile of brown sugar, a small white ceramic bowl of red food coloring, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl of Dutch processed cocoa powder, a small pile of coarse salt, a small white ceramic bowl of chopped white, dark and milk chocolates, a small white ceramic bowl of clear vinegar, all arranged with perfect symmetry and balanced proportions, 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 base for luscious cheesecake layers, best used softened to blend easily without lumps.
White Sugar: Sweetens the cheesecake fillings and brownie batter perfectly without overpowering.
Heavy Cream: Adds richness and smooth texture to the cheesecake fillings and chocolate ganache.
Eggs: Provide structure and moisture in both the batter and the vanilla cheesecake filling.
Vanilla Extract / Vanilla Bean Paste: Vanilla bean paste is preferred for its fragrant, natural flavor punch.
Dark or Semi-Sweet Chocolate: Used melted in both the batter and the chocolate cheesecake filling for deep cocoa intensity.
Unsalted Butter: browned for a nutty flavor, it forms the moist and fudgy base of the brownie batter.
White and Brown Sugar: Combined to add complexity and chewiness to the brownie layer.
Red Food Coloring: Essential for that classic red velvet look without affecting flavor.
Vinegar: Enhances the red velvet flavor by brightening the cocoa notes and balancing sweetness.
All-Purpose Flour: The structure builder, sifted with cocoa and salt to keep the batter light.
Dutch Processed Cocoa Powder: Provides smooth, earthy cocoa taste and contributes to the rich color.
Chopped White, Dark, and Milk Chocolates: Adds bursts of texture and chocolate surprises throughout the brownies.

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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 this Red Velvet Chocolate Cheesecake Brownies Recipe is how easy it is to tailor it to your tastes and occasions. Whether you prefer more chocolate, want a dairy-free option, or like a hint of something extra, these brownies welcome your creative touch!

Extra Chocolatey: I love adding a handful of mini chocolate chips on top before baking for gooey pockets of chocolate in every bite. It makes the brownies even more decadent and irresistible.
Fruit Twist: Mixing in some fresh raspberries or dried cherries with the cheesecake fillings adds a subtle tartness that beautifully complements the rich red velvet and chocolate flavors.
Dairy-Free Version: Substitute the cream cheese and heavy cream with plant-based alternatives like cashew cream cheese and coconut cream. The texture will be slightly different, but the taste still wonderfully indulgent!
Festive Colors: Use different food coloring shades or swirl in some white chocolate ganache for an eye-catching marbled cake perfect for holidays or celebrations.

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

The image shows a close-up of three stacked brownie squares on a white marbled surface, each with three visible layers. The bottom layer is dark red and dense, smooth in texture. The middle layer is creamy white with red marbled swirls, soft and slightly crumbly looking. The top layer is a mix of the dark red base and creamy white with bits of melted dark chocolate embedded, with a shiny, slightly sticky surface. Small crumbs and chunks are scattered around the brownies, and the background is softly blurred, focusing on the rich color contrast in the layers. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Up the Vanilla Cheesecake Filling

Start by combining 8 ounces 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. Whisk these ingredients on medium-low speed until you get a smooth, creamy mixture. Be sure to scrape the sides occasionally with a spatula to keep it uniform. Avoid overmixing to keep the filling luxuriously velvety. Set this aside—this simple mixture will bring that classic cheesecake tang to your brownies.

Step 2: Melt and Fold the Chocolate Cheesecake Filling

Next, prepare the chocolate cheesecake filling. Melt 100 grams of dark or semi-sweet chocolate with ¼ cup (60 grams) of heavy cream by microwaving in 20-second bursts, stirring gently until silky smooth. Meanwhile, whisk 6 ounces of cream cheese (room temperature) and ¼ cup white sugar together until creamy. Carefully fold the warm chocolate ganache into this cream cheese mixture—blend just enough to combine without losing that luscious texture. Set aside with the vanilla filling to keep both ready for layering.

Step 3: Craft the Red Velvet Brownie Batter

Now for the rich, fudgy brownie base. Melt 12 tablespoons (170 grams) of unsalted butter in a saucepan over medium heat. Stir continuously until you notice the butter has browned slightly, showing tiny brown specks and releasing a warm nutty aroma—this step boosts the flavor deeply, but don’t wait too long or it will burn. Quickly remove from heat, then stir in 50 grams of dark chocolate until melted and silky.

In a large bowl, whisk together ¾ cup white sugar, ½ cup brown sugar, 2 large eggs, and 2 teaspoons of vanilla bean paste on high speed for 3-4 minutes until pale and frothy. Add ½ teaspoon vinegar, ½ tablespoon red food coloring, and the cooled butter-chocolate mixture and mix gently. Sift together 1 cup flour, 2 tablespoons Dutch processed cocoa powder, and ¾ teaspoon salt, then fold these dry ingredients into the wet mix until just combined—don't overmix as this keeps the brownies tender. You can fold in 100 grams of chopped chocolates here or save them for layering to make spreading easier.

Step 4: Assemble and Bake Your Masterpiece

Preheat your oven to 350°F (177°C) and line a 9x9-inch baking pan with parchment paper for easy removal. Start by spreading half of the red velvet batter evenly on the bottom, then sprinkle some of the chopped chocolates on top for bursts of melty goodness.

Next, pipe thick alternating lines of the vanilla and chocolate cheesecake fillings over the brownie layer. Carefully add the remaining brownie batter on top, then drop spoonfuls of both cheesecake fillings here and there. Use a toothpick or skewer to gently swirl the cheesecake fillings into the batter, creating that beautiful marbled effect. Finally, decorate the top with more chopped chocolates for a pretty, chocolaty finish.

Bake for 30-35 minutes until a toothpick inserted comes out with moist, sticky crumbs. Let the brownies cool in the pan for 20 minutes before transferring to the refrigerator for 1 hour to chill and fully set before slicing. This chilling step helps the cheesecake layers firm up, making slicing easier and neater.

Top Tip

Mastering the Red Velvet Chocolate Cheesecake Brownies Recipe is all about balancing textures and flavors while managing the components thoughtfully. These tips will help you get the creaminess of the cheesecake fillings and fudge-like brownies just right every time.

Spread Batter Easily: The brownie batter firms up quickly, which can make spreading tricky. I find that spreading it first on parchment paper and then transferring it upside down onto the pan really saves time and stress.
Gentle Mixing: When combining the cheesecake fillings, always fold gently and avoid overmixing to keep that luscious creamy texture without excess air bubbles or cracking during baking.
Butter Browning: Watch your butter carefully when melting—it should have brown specks and a nutty aroma but not burnt. This step adds a wonderful depth to your brownies.
Swirling Technique: Use a toothpick to swirl the vanilla and chocolate cheesecake fillings just enough to create a marbled pattern. Too much swirling blends the flavors but loses the beautiful visual contrast.

How to Serve Red Velvet Chocolate Cheesecake Brownies Recipe

A square baking pan lined with parchment paper holds a dessert base covered by two layers of cream piped in thick, straight stripes across the top. The stripes alternate between a smooth chocolate brown cream and a light, creamy white layer. The base layer beneath the cream is deep red, peeking out at the edges, with a soft texture. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These brownies are stunning on their own, but a few simple garnishes can elevate the experience. Try a light dusting of powdered sugar for a delicate sweetness and contrast, or sprinkle a handful of cocoa nibs or additional chopped chocolates on top right after baking. Fresh raspberries or a dollop of whipped cream add a fresh touch to balance the richness beautifully.

Side Dishes

Serve these brownies alongside a scoop of vanilla bean ice cream or a drizzle of salted caramel sauce for an indulgent treat. A simple side of fresh mixed berries or a creamy coffee beverage also complements the rich red velvet and cheesecake flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Because of the creamy cheesecake filling, store leftover Red Velvet Chocolate Cheesecake Brownies in an airtight container in the refrigerator. They will keep well for up to 4-5 days, maintaining that rich and fudgy texture.

Freezing

You can freeze these brownies to enjoy later! Wrap individual brownies tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. When ready, thaw in the refrigerator overnight for the best texture.

Reheating

For that just-baked warmth, serve brownies at room temperature or warm them briefly in the microwave for about 10–15 seconds. This step refreshes their gooey texture without melting the cheesecake fillings.

Frequently Asked Questions:

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

Absolutely! Vanilla bean paste offers a richer aroma and speckled appearance, but regular vanilla extract works well too and won’t drastically alter flavor.

Why does the brownie batter need to be handled quickly?

Because this batter firms up as it cools, spreading can become tough. Spreading it on parchment first and then transferring to the pan helps you avoid breaking or tearing the batter.

How do I know when the brownies are baked perfectly?

Insert a toothpick in the center; it should come out with moist, sticky crumbs. Avoid overbaking to keep that fudgy texture intact.

Can I make these brownies gluten-free?

You can substitute a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour, but results may vary slightly in texture.

Final Thoughts

These Red Velvet Chocolate Cheesecake Brownies have become a personal favorite for any celebration or cozy night in. The combination of rich red velvet, luscious cheesecake fillings, and melty chocolate chips creates a dessert full of warmth and indulgence. I hope this recipe inspires you to create a batch for your loved ones, bringing joy one fudgy, creamy bite at a time.