Name: Red Velvet 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 (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’re a fan of rich, luscious desserts, then you’re in for a treat with this Red Velvet Cheesecake Brownies Recipe. Imagine decadent red velvet layers infused with swirls of creamy vanilla and chocolate cheesecake—pure bliss in every bite!

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 Cheesecake Brownies Recipe
Top Tip
How to Serve Red Velvet Cheesecake Brownies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cheesecake Brownies Recipe

Why You'll Love This Recipe

Honestly, I was blown away the first time I made these brownies. The way the flavors and textures come together—it’s like having red velvet cake, cheesecake, and chocolate brownies all wrapped into one incredible slice.

Layered Decadence: Multiple cheesecake fillings paired with red velvet brownie create a beautiful and indulgent dessert experience.
Fudgy & Moist: These brownies bake up with a perfect fudgy texture that’s never dry or crumbly.
Chocolaty Bliss: Swirls of dark and white chocolate bring extra pockets of gooey goodness.
Show-Stopping Look: The colorful layers and swirled cheesecake make these brownies the star of any gathering.

Ingredients & Why They Work

The magic of these brownies starts with quality ingredients—make sure you grab room temperature cream cheese for smooth cheesecake fillings, and go for good-quality chocolate to get that deep, rich flavor. Also, don’t skip the vinegar and vanilla bean paste; they brighten the red velvet batter just right.

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: Essential for creamy and tangy cheesecake layers; room temperature helps it blend perfectly.
White sugar: Sweetens the cheesecake and brownie batter evenly without overpowering flavors.
Heavy cream: Adds richness and smooth texture to cheesecake fillings and ganache.
Eggs: Bind ingredients together and contribute to the fudgy, moist crumb.
Vanilla extract & vanilla bean paste: Bring out depth and warmth in both cheesecake and brownie layers.
Dark or semi-sweet chocolate: Melts into the batter for a rich flavor and adds gooey chocolate pockets when chopped.
Unsalted butter: Cooked until nutty to deepen the red velvet brownie flavor and texture.
Red food coloring: Gives the brownies that signature vibrant red velvet hue.
Vinegar: A signature ingredient for red velvet, it reacts with cocoa powder for that classic tang and tenderness.
All-purpose flour: The base that gives structure but is kept minimal to keep the brownies fudgy.
Dutch processed cocoa powder: Offers smooth chocolate flavor without adding acidity, key for red velvet batter.
Salt: Enhances all the flavors and balances the sweetness perfectly.
Chopped chocolates or chocolate chips: For added texture and bursts of melty chocolate.

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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

The beauty of the Red Velvet Cheesecake Brownies Recipe lies in how adaptable it is. Whether you prefer your brownies with extra chocolate chunks for crunch or want to try a dairy-free cheesecake alternative, it’s simple to make this indulgence your own.

Gluten-Free Variation: I swapped the all-purpose flour with a gluten-free blend once and was amazed at how well the texture held up—still fudgy and moist!
Seasonal Twist: Adding a hint of orange zest to the vanilla cheesecake filling adds a lovely brightness during winter months that pairs beautifully with the rich chocolate and red velvet.
Chocolate Lovers’ Dream: For an ultra-decadent treat, I like folding extra chopped dark chocolate into both cheesecake fillings before swirling. It creates pockets of melty chocolate throughout.
Lower Sugar Option: Using semi-sweet chocolate and reducing sugar slightly makes these brownies less sweet but still satisfyingly rich and fudgy.

Step-by-Step: How I Make Red Velvet 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 Vanilla Cheesecake Filling

Start by combining 8 oz of room temperature cream cheese with ¼ cup white sugar, 2 tablespoons heavy cream, 1 egg, and 1 teaspoon vanilla extract in a bowl. Using a mixer on medium-low speed, whisk until the mixture becomes smooth and creamy—scrape down the sides occasionally to avoid lumps. Be careful not to overmix; you want a silky texture without incorporating too much air. Set this luscious vanilla cheesecake filling aside.

Step 2: Create the Silky Chocolate Cheesecake Filling

Next, melt 100 grams of dark or semi-sweet chocolate together with ¼ cup heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring gently between each, until you have a smooth ganache. Meanwhile, whisk 6 oz cream cheese and ¼ cup sugar to a creamy consistency on medium-low speed. Carefully fold the warm ganache into the cream cheese mixture, stirring gently until combined for a rich, chocolatey filling. Keep this aside like you did with the vanilla filling.

Step 3: Prepare the Red Velvet Brownie Batter

In a saucepan over medium heat, melt 12 tablespoons of unsalted butter while stirring constantly. Watch closely as the butter develops brown specks and a nutty aroma—this browning adds irresistible depth. Quickly remove from heat before it burns, then stir in 50 grams of dark chocolate until fully melted. In a large bowl, whisk together 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 pale and frothy. Incorporate ½ teaspoon vinegar, ½ tablespoon red food coloring, and the cooled butter-chocolate mixture. Finally, sift in 1 cup all-purpose flour, 2 tablespoons Dutch processed cocoa powder, and ¾ teaspoon salt. Fold gently with a rubber spatula until just combined to keep the batter tender. For easier spreading, I often save the 100 grams of chopped chocolates for the assembly stage.

Step 4: Layering and Assembly Magic

Preheat your oven to 350°F (conventional, no fan) and line a 9x9 inch baking pan with parchment paper to ensure easy removal later. Spread half of the red velvet brownie batter evenly on the bottom and sprinkle with some chopped chocolate chunks. Then, pipe the vanilla and chocolate cheesecake fillings in thick, alternating lines—this creates those stunning swirls once baked. Top with the remaining batter, dollop on any leftover cheesecake fillings, and use a toothpick or skewer to swirl gently to achieve that marbled, artistic effect. Don’t forget to scatter the rest of your chopped chocolates on top for that irresistible crunch and chocolate pockets!

Step 5: Bake to Perfection

Place your masterpiece in the oven and bake for 35 minutes. The brownies are done when a toothpick inserted into the center comes out with moist, sticky crumbs—avoid baking longer to keep that delicious fudgy texture intact. Resist the urge to overbake! The smell will be heavenly as the cheesecake and chocolate layers meld into one unforgettable dessert.

Step 6: Cool, Chill, and Serve

Let your brownies rest in the pan for at least 20 minutes at room temperature. This helps them firm up slightly, making them easier to handle. Then, transfer the pan to the refrigerator for 1 hour to fully set the cheesecake layers. Once chilled, slice into 16 generous squares and enjoy creamy, fudgy bites of absolute bliss. For best flavor, serve at room temperature or warmed slightly to revive that melty chocolate goodness.

Top Tip

Getting the perfect balance between the fudgy red velvet brownies and creamy cheesecake layers can be a bit of a dance. Here are some tips I found invaluable when making this Red Velvet Cheesecake Brownies Recipe to help you achieve that dreamy, marbled finish every single time.

Room Temperature Ingredients: Using room temperature cream cheese and eggs makes whisking the cheesecake fillings so much smoother and helps avoid lumps.
Brown Your Butter Just Right: The browned butter adds a lovely nutty depth to the brownie batter. Keep a close eye and pull it off heat as soon as you see brown specks to prevent bitterness.
Swirling Technique: When you swirl the cheesecake fillings, use a toothpick gently—overmixing will muddy the beautiful layered effect and change the texture.
Spreading the Batter: Because the batter firms up quickly, I learned to spread it first on parchment paper and then transfer it to the pan — it makes layering so much easier!

How to Serve Red Velvet 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 are show-stoppers on their own, but a light dusting of powdered sugar or a drizzle of white chocolate ganache on top can elevate their appearance. Fresh raspberries or a few dollops of whipped cream add a refreshing contrast to the richness. For a festive twist, sprinkle a hint of edible glitter or crushed peppermint during the holidays.

Side Dishes

Serve these decadent brownies alongside a scoop of vanilla bean ice cream or a cup of freshly brewed coffee for a perfect dessert pairing. They also go wonderfully with a simple mixed berry salad for a refreshing bite that balances the richness.

Make Ahead and Storage

Storing Leftovers

Because of the delicate cheesecake layers, it's best to store leftover Red Velvet Cheesecake Brownies in an airtight container in the refrigerator. They will keep well for up to 4 days, maintaining that moist, fudgy texture.

Freezing

These brownies freeze beautifully! Wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe container or bag. Freeze for up to 2 months. To enjoy, thaw overnight in the refrigerator before serving.

Reheating

To bring back that just-baked warmth, pop a brownie in the microwave for 10-15 seconds—just enough to soften but not melt the cheesecake layers. This makes the flavors and textures shine, especially if you've refrigerated them.

Frequently Asked Questions:

Can I make the cheesecake fillings ahead of time?

Absolutely! You can prepare both the vanilla and chocolate cheesecake fillings a day before and store them tightly covered in the refrigerator. Bring them to room temperature before assembling for easier piping and swirling.

What if I don’t have red food coloring?

The red coloring is essential to the signature red velvet look, but if unavailable, you can skip it. The brownies will have a rich chocolatey color instead, and still taste delicious.

Can I use a fan oven to bake these brownies?

For best results, use a conventional oven without a fan set at 350°F. Fan ovens can dry out the brownies or cause uneven baking. If you must use a fan oven, lower the temperature by 20°F and monitor closely.

How do I avoid cracks in the cheesecake layer?

Avoid overmixing the cheesecake fillings, and bake at the suggested temperature for the specified time. Also, let the brownies cool gradually and chill in the fridge to set; rushing this can cause cracks.

Final Thoughts

There’s something irresistibly joyful about biting into a Red Velvet Cheesecake Brownie—where velvety chocolate meets silky, tangy cheesecake. This recipe is a labor of love, but trust me, it’s worth every minute. Whether you’re baking for a special occasion or just treating yourself, these brownies bring warmth, indulgence, and a splash of festive color to your dessert table. I hope you enjoy making and savoring them as much as I do!