Name: Red Velvet Cheesecake Brownies Recipe
Prep time: 1 h 50 min
Cook time: 35 min
Total time: 1 h 45 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 color; 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 on the hunt for a dessert that’s as stunning as it is indulgent, you’re going to adore this Red Velvet Cheesecake Brownies Recipe. Imagine velvety chocolate brownies swirled with not one but two dreamy cheesecake fillings—vanilla and chocolate—creating a luscious, rich treat that melts in your mouth every single time.

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, these brownies have become a go-to in my kitchen whenever I want to impress without stress. The layers blend perfectly — it’s decadent, colorful, and such a fun twist on classic brownies.

Decadently layered: Combines red velvet brownie richness with creamy vanilla and chocolate cheesecake swirls for a multi-flavored bite.
Browned butter magic: The nutty browned butter base adds complexity and depth you’ll notice in every bite.
Melty chocolate chunks: Chopped chocolates mixed in and on top give delightful bursts of gooey sweetness.
Perfectly balanced: Moist brownies with creamy cheesecake, not too dense or heavy, but just right.

Ingredients & Why They Work

For this recipe, you’ll want quality ingredients that elevate those layers—like cream cheese that’s softened to silky smoothness and fresh eggs for the perfect cheesecake texture. Also, Dutch-processed cocoa and a mix of chocolates make all the difference.

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 that velvety, rich cheesecake filling with a smooth texture.
White Sugar: Sweetens the cheesecake fillings and brownie batter just right without overpowering flavors.
Heavy Cream: Adds creaminess to cheesecake mixtures and helps melt chocolates smoothly.
Eggs: Bind ingredients and provide structure to both the brownie and cheesecake layers.
Vanilla Extract / Vanilla Bean Paste: Enhances flavor with warm, aromatic notes in cheesecake and brownie batter.
Dark Chocolate: For melting into the batter and creating rich pockets of chocolate flavor.
Unsalted Butter: Browning the butter brings a nutty depth that makes the brownies extra special.
Brown Sugar: Adds moisture and a subtle caramel undertone to balance the recipe.
Red Food Coloring: Gives the signature vibrant red hue that makes these brownies visually stunning.
All-Purpose Flour: Provides structure but keeps brownies tender when folded in gently.
Dutch Processed Cocoa Powder: Offers a smoother, less acidic cocoa flavor complementing the red velvet base.
Salt: A pinch enhances all the sweet layers and balances flavors beautifully.
Chopped Chocolates (White, Dark, Milk): For textural bursts and gooey melty spots inside and on top of 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

The beauty of this Red Velvet Cheesecake Brownies Recipe is how adaptable it is. Whether you want to turn up the chocolate factor or lighten things up, there’s plenty of room to make these brownies truly your own.

Variation: I love experimenting with the cheesecake swirls—sometimes I make just a vanilla swirl for a classic touch, or go all-in with the chocolate cheesecake filling for a rich, fudge-like layer that complements the red velvet perfectly.
Diet-friendly tweak: For a vegetarian-friendly twist, this recipe already fits the bill, but you could swap out the heavy cream for a plant-based alternative if you want a dairy-free version—just keep in mind it might change the texture slightly.
Seasonal spin: Add a sprinkle of cinnamon or a hint of pumpkin pie spice in the brownie batter during fall for a warm seasonal vibe. It pairs beautifully with the creamy cheesecake layers.

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 the cream cheese, sugar, heavy cream, egg, and vanilla extract in a medium bowl. Whisk on medium-low speed until the mixture is smooth and creamy, scraping the sides of the bowl to incorporate everything evenly. Be careful not to overmix—you're aiming for a silky, luscious filling that won’t be too runny. Once smooth, set this aside while you prepare the rest.

Step 2: Create the Chocolate Cheesecake Filling

Place the dark or semi-sweet chocolate with the heavy cream in a microwave-safe bowl. Heat in 20-second increments, stirring after each, until completely melted and shiny—this gentle melting prevents burning. In a separate bowl, whisk cream cheese and sugar on medium-low speed until creamy and smooth. Gently fold the chocolate ganache into this cream cheese mixture, being careful not to overmix. This rich, chocolatey filling is the perfect counterpoint to the vanilla layer.

Step 3: Make the Browned Butter Red Velvet Brownie Batter

In a saucepan over medium heat, melt the butter while stirring constantly. Watch closely until you see those lovely brown specks and smell a nutty aroma—this browned butter is what lifts the whole dessert with its deep flavor. Quickly remove from heat to avoid burning, then stir in the dark chocolate until smooth. In a large bowl, whisk together the white sugar, brown sugar, eggs, and vanilla bean paste on high speed. Whisk for at least 3-4 minutes until the mixture is pale, frothy, and light—this aeration is key for a tender crumb. Mix in the vinegar and browned butter-chocolate mix, then sift in the flour, cocoa powder, and salt. Fold gently with a rubber spatula to combine without overworking the batter. Hold off on folding in the chopped chocolates now if you prefer; they can be added during assembly for easier spreading.

Step 4: Assemble Your Red Velvet Cheesecake Brownies

Preheat your oven to 350°F (conventional, no fan) and line a 9×9-inch pan with parchment paper. Spread half of the brownie batter evenly in the pan, then sprinkle some chopped chocolates on top. Using a piping bag or spoon, pipe thick alternating lines of vanilla and chocolate cheesecake fillings over the brownie layer. Next, spread the remaining brownie batter carefully on top, and dollop any leftover cheesecake fillings randomly. Grab a toothpick and swirl the cheesecake fillings through the batter to create those classic marbled patterns. Finish with a generous sprinkle of the remaining chopped chocolates on top for a melty, crunchy finish that’s irresistibly good.

Step 5: Bake, Rest, and Chill

Bake for 35 minutes until a toothpick inserted into the center comes out with moist, sticky crumbs—this means your brownies will be gooey and rich inside. Once out of the oven, let the pan rest at room temperature for at least 20 minutes to firm up slightly. Then, pop it in the refrigerator for 1 hour so the cheesecake fillings set perfectly, making slicing neat and easy. These chilling steps really elevate the texture and flavor of your brownies.

Enjoy your creamy, chocolaty, and utterly indulgent Red Velvet Cheesecake Brownies either slightly chilled or brought to room temperature. They’re perfect with a glass of cold milk or a cup of coffee for a cozy treat.

Top Tip

Mastering the Red Velvet Cheesecake Brownies Recipe is all about layering flavors and textures perfectly. These tips come from my own kitchen adventures making these luscious brownies, to help you get that dreamy swirl and moist, buttery bite every time.

Brown Butter Magic: I always watch the butter closely while browning it. The moment you see little brown flecks and smell that nutty aroma, remove it immediately to avoid bitterness. That step really deepens the flavor.
Whisking Eggs Right: Whisk the sugars and eggs until pale and fluffy for at least 3-4 minutes. It makes the batter lighter and ensures the brownies bake up moist but not dense.
Cheesecake Swirl Technique: When piping your vanilla and chocolate cheesecake fillings, go for thick alternating lines. This helps create those beautiful defined swirls once you use the toothpick to gently marble the top.
Patience to Set: Don’t skip the fridge chilling step! Letting the brownies rest for at least an hour helps the cheesecake layers fully set, making slicing clean and easy.

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

Add a dusting of powdered sugar or a light drizzle of white chocolate or cream cheese glaze to elevate the look. Fresh raspberries or chopped pecans sprinkled on top before baking add lovely texture and a pop of color. For a more indulgent finish, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Side Dishes

These brownies shine on their own but pair beautifully with a hot cup of coffee or a creamy latte. For a dessert spread, consider serving alongside fresh berries, or a cold brew iced coffee to balance the rich, fudgy texture. Light, refreshing sides like a citrusy fruit salad also make a nice contrast.

Make Ahead and Storage

Storing Leftovers

Because of the creamy cheesecake fillings, store leftover brownies in an airtight container in the refrigerator. They will keep well for up to 4-5 days while staying fresh and moist.

Freezing

To freeze, wrap individual brownies tightly in plastic wrap, then place in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

Warm brownies slightly in the microwave for 10-15 seconds to bring out their gooey texture and enhance flavors. Eating them at room temperature or lightly warmed really brings out the luscious cheesecake and rich red velvet layers.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch processed?

Regular cocoa powder can be used but Dutch processed cocoa provides a smoother, less acidic flavor that complements the red velvet’s tang. If substituting, expect a slight difference in color and flavor.

Why do the brownies need to chill in the fridge after baking?

The cheesecake fillings require chilling to fully set and firm up. This step makes slicing easier and helps retain clean, defined layers in your Red Velvet Cheesecake Brownies Recipe.

Can I make this recipe dairy-free?

This recipe heavily relies on cream cheese and butter, which are central to its texture and flavor. Dairy-free substitutions might change the texture significantly, but you can experiment with plant-based cream cheese and vegan butter alternatives.

What’s the best way to swirl the cheesecake fillings?

Pipe thick alternating lines of vanilla and chocolate cheesecake fillings on the brownie layer, then use a toothpick in gentle swirling motions to create an artistic marbled effect without overmixing the separate fillings.

Final Thoughts

Making my Red Velvet Cheesecake Brownies Recipe is such a joyful experience—the way the rich, nutty browned butter brownie layers blend with the creamy vanilla and chocolate cheesecake swirls is simply irresistible. A little patience goes a long way here, especially when waiting for the brownies to chill and set properly. Trust me, the end result is every bit worth it. Whether it’s a holiday treat, a weekend bake, or a special surprise, these brownies bring smiles and always earn rave reviews. I hope you enjoy making and sharing them as much as I do!