Name: Red Velvet Cheesecake Brownies Recipe
Prep time: 1 h 25 min
Cook time: 35 min
Total time: 1 h 20 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; 100g 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); 50g 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 color; 1 cup all purpose flour (130g); 2 tbsp Dutch processed cocoa powder (12g); ¾ tsp salt; 100g chopped white, dark, and milk chocolates or chocolate chips

If you're a fan of both red velvet and cheesecake, wait until you try this Red Velvet Cheesecake Brownies Recipe. It’s a luscious mashup of rich red velvet brownie layers with creamy vanilla and chocolate cheesecake swirls that’s seriously irresistible!

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 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

I remember the first time I baked these brownies — the smell of browned butter and chocolate filling my kitchen was pure magic. Each bite brings such an amazing balance of textures and flavors, it’s impossible to stop at just one.

Showstopping dessert: Combines vibrant red velvet brownie with creamy cheesecake layers for a stunning treat.
Browned butter magic: That nutty base adds incredible depth and richness to the brownies.
Two cheesecake fillings: Vanilla and chocolate cheesecake swirl together perfectly for maximum indulgence.
Easy to customize: You can mix in your favorite chocolates or chips for extra texture and flavor.

Ingredients & Why They Work

This recipe uses a few key ingredients you probably already have, with a couple special touches that make all the difference. Here’s the scoop on what you’ll need and why each one is essential for creating the perfect batch of these red velvet cheesecake brownies.

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 fillings, providing that rich, tangy, and creamy texture we all crave.
White sugar: Sweetens the cheesecake fillings and the brownie batter, balancing the flavors beautifully.
Heavy cream: Adds silkiness to both the cheesecake filling and chocolate ganache for lusciousness.
Eggs: Key for structure and that fudgy brownie consistency you want.
Vanilla & vanilla bean paste: Elevate the flavor profile with warm, inviting notes.
Dark chocolate: Melts into the butter for extra richness and depth in the brownie batter and makes a smooth ganache for the chocolate cheesecake filling.
Unsalted butter: Browned carefully to impart a nutty, aromatic base that makes these brownies utterly unique.
White and brown sugar: Combine for sweetness and moisture, plus a bit of chewiness from the brown sugar.
Vinegar: Reacts with the baking soda in the cocoa powder (Dutch-processed here) to brighten those classic red velvet flavors.
Red food color: Gives the brownies their signature vibrant hue, making them as eye-catching as they are delicious.
All-purpose flour & Dutch-processed cocoa powder: The dry foundation for the brownies, balanced to create that tender but fudgy texture.
Salt: Enhances all the flavors, rounding out the sweetness and richness.
Chopped chocolates or chocolate chips: Optional but highly recommended—they add bursts of melty, gooey chocolate 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 things about this Red Velvet Cheesecake Brownies Recipe is how flexible it is. Whether you're craving a more chocolate-forward bite or a subtle vanilla touch, these brownies welcome your creativity!

Chocolate Lover’s Dream: I love adding a handful of chopped bittersweet or semi-sweet chocolate chips into the brownie batter itself for an extra melty surprise with every bite. It ups the indulgence factor and keeps the texture wonderfully gooey.
Nutty Twist: For a delightful crunch, sprinkle toasted pecans or walnuts on top before baking or fold them gently into the brownie batter. It adds a nutty contrast that pairs beautifully with the creamy cheesecake layers.
Diet-Friendly Swap: If you want to lighten things up, try swapping the heavy cream in the cheesecakes for Greek yogurt or a plant-based cream alternative. The texture stays luscious, and you can customize sweetness too.
Seasonal Flair: Around the holidays, I adore adding a pinch of warm spices like cinnamon or nutmeg into the brownie batter. It gives the brownies a cozy, festive vibe without overpowering their classic flavors.

Step-by-Step: How I Make Red Velvet 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 the cream cheese, sugar, heavy cream, egg, and vanilla in a bowl. Whisk gently on medium-low speed until the mixture looks smooth and creamy. Be careful not to overmix—just enough to blend everything well is perfect. Set this aside while you prepare the next filling.

Step 2: Create the Silky Chocolate Cheesecake Filling

Place the dark chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring in between, until you have a smooth, glossy ganache. Separately, whisk the cream cheese and sugar together until creamy, then fold the warm ganache gently into the cheesecake mix. Avoid overmixing to keep the texture velvety. Set this flavor-packed filling aside.

Step 3: Brown the Butter and Make the Red Velvet Brownie Batter

In a saucepan over medium heat, melt the butter. Keep a close eye until you see tiny brown specks and your kitchen smells like toasted nuts—this browned butter adds incredible depth. Remove it from heat immediately to prevent burning. Stir in the dark chocolate until smooth.
In a large bowl, whisk together the white and brown sugars, eggs, and vanilla until the mixture becomes pale and frothy, about 3 to 4 minutes.
Next, stir in the vinegar, red food coloring, and the warm butter-chocolate blend. Finally, sift in the flour, cocoa powder, and salt, folding gently with a spatula until just combined. If you want, hold off folding in the chopped chocolates until assembly for easier spreading.

Step 4: Assemble the Layers and Bake to Perfection

Preheat your oven to 350°F (conventional, no fan) and line a 9x9-inch pan with parchment paper.
Spread half of the brownie batter evenly over the parchment, then sprinkle a few chopped chocolates on top.
Pipe alternating thick lines of vanilla and chocolate cheesecake fillings over the batter.
Spread the remaining brownie batter on top, dollop any leftover cheesecake fillings, and then use a toothpick to swirl these layers into a beautiful marbled pattern. Finish with a sprinkle of chopped chocolates for an eye-catching finish.
Bake for 30 to 35 minutes, or until a toothpick stuck into the center comes out with a few moist crumbs attached.
Let the brownies cool at room temperature for 20 minutes, then chill them in the fridge for 1 hour to set up before slicing.

Top Tip

These tips come from plenty of hands-on baking sessions with the Red Velvet Cheesecake Brownies Recipe and will help you get the best texture, flavor, and presentation every single time.

Ease Spreading the Batter: I found it much easier to spread the brownie batter by first smoothing it onto a piece of parchment paper, then transferring it into the pan, rather than trying to spread it directly in the pan as it firms up quickly.
Swirl Technique: Piping the cheesecake fillings in thick alternating lines before swirling with a toothpick creates beautiful marbling—just be gentle to avoid overmixing.
Don’t Overmix Your Fillings: Whisk cheesecake mixtures until creamy but stop before it becomes too loose. This helps retain that rich, velvety texture.
Brown Your Butter Carefully: Brown butter adds a nutty depth to the brownies, but it can burn fast. Watch it closely and remove from heat the moment you see brown specks and smell that toasty aroma.

How to Serve Red Velvet 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

To amp up your presentation, sprinkle extra chopped white, dark, and milk chocolates on top right after swirling and before baking. Once baked and chilled, a light dusting of powdered sugar or a drizzle of white chocolate ganache adds an elegant touch. Fresh raspberries or a dollop of whipped cream also pair beautifully for a festive look and fresh flavor contrast.

Side Dishes

These brownies shine as a standalone dessert but are wonderful alongside a scoop of vanilla or cream cheese ice cream. For a refreshing balance, try serving with fresh berries or a simple green salad dressed lightly with lemon vinaigrette if you’re offering them after a rich meal.

Make Ahead and Storage

Storing Leftovers

Because of the creamy cheesecake fillings, it’s best to store these brownies in the fridge. Keep them tightly wrapped or in an airtight container for up to 4-5 days to maintain their freshness and moisture.

Freezing

You can freeze these brownies if you want to keep them longer. Wrap individual pieces well in plastic wrap and then place them in a freezer-safe container or bag. They will keep for up to 2 months. To enjoy, thaw overnight in the fridge before serving.

Reheating

For the best flavor and texture, serve the brownies at room temperature or gently warm them in the microwave for about 10-15 seconds. This softens the cheesecake and chocolate layers, making each bite decadently smooth.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch processed?

Dutch processed cocoa powder is recommended because it gives a smoother, less acidic flavor which complements the red velvet and cream cheese layers well. However, you can substitute regular cocoa powder if needed; the flavor will be slightly more intense and tangy.

Is red food coloring necessary?

The red food coloring is key for that classic red velvet appearance and a slight visual tang to these brownies. If you prefer not to use food coloring, the brownies will still taste delicious, but they’ll have a more traditional chocolate-brown color.

Can I prepare the cheesecake fillings ahead of time?

Yes! You can make both cheesecake fillings a few hours ahead or even the day before. Keep them covered tightly in the refrigerator and bring them to room temperature briefly before assembling to make piping easier.

How do I know when the brownies are perfectly baked?

Bake for 30-35 minutes at 350°F until a toothpick inserted into the center comes out with moist, sticky crumbs. The center should be set but still soft and fudgy rather than dry or fully clean.

Final Thoughts

Making the Red Velvet Cheesecake Brownies Recipe is such a joyful baking adventure, combining classic rich chocolate with the creamy tang of cheesecake and the unmistakable charm of red velvet. Whether for a special occasion or a cozy treat, these brownies never fail to impress. I hope these tips and tricks help you create them with confidence, and may every bite bring you and your loved ones delight!