Red Velvet Cheesecake Bars
Red Velvet Cheesecake Bars are a delightful treat that combines the rich, velvety texture of red velvet cake with creamy, smooth cheesecake all in one bite. The stunning red color…
Tip: save now, cook later.Red Velvet Cheesecake Bars are a delightful treat that combines the rich, velvety texture of red velvet cake with creamy, smooth cheesecake all in one bite. The stunning red color makes these bars perfect for special occasions or whenever you want to brighten up your day. They have that perfect balance of sweet cream cheese and the gentle cocoa flavor of red velvet, all sitting on a buttery graham cracker crust.
I love making these bars when I want something that feels a little fancy but is actually super easy to whip up. The layers come together quickly, and I think the best part is seeing how beautifully the red velvet and cheesecake swirl, making every square look like a little work of art. I usually chill them overnight—this helps the cheesecake set up nicely and makes them really easy to cut.
These bars are great for sharing at parties or enjoying with a cup of coffee on a quiet afternoon. I like to sprinkle a few chocolate chips on top or add a dollop of whipped cream just before serving to make them feel extra special. Everyone I’ve served these to has asked for the recipe, so I know they’ll be a hit in your kitchen too!
Key Ingredients & Substitutions
Cream Cheese: This is the star for the cheesecake layer. Make sure it’s softened to blend smoothly. If you want a lighter option, you can try Neufchâtel cheese, which has less fat but similar texture.
Red Food Coloring: It gives red velvet its signature look. If you prefer natural colors, beet juice powder works well but may give a different flavor.
Buttermilk: Adds tang and tenderness to the red velvet base. If you don’t have it, mix 1 tablespoon vinegar or lemon juice with milk and let it sit for 5 minutes as a quick substitute.
Unsweetened Cocoa Powder: Use a good-quality cocoa for the mild chocolate flavor. Dutch-processed cocoa works nicely for a smoother taste, but natural cocoa powder works too.
Butter: Provides richness and moisture to the red velvet base. You can swap it with a neutral oil like vegetable or canola if needed, though the flavor changes slightly.
How Can You Make the Perfect Swirl Pattern Without Overmixing?
Creating the red velvet and cheesecake swirl is what makes these bars look special. Here’s how to get beautiful swirls without mixing them into one color:
- Pour the cheesecake layer gently over the prepared red velvet batter in the pan.
- Use a butter knife or skewer to drag through the layers—move it through the batter in a figure-eight or swirl motion.
- Don’t overdo it; stop as soon as you see a marbled effect. Overmixing blends the colors and loses the pretty look.
- A good tip: swirl the batter right away before baking to keep the layers defined.
With a gentle hand, you’ll get that eye-catching, beautiful red and white marble every time!
Equipment You’ll Need
- 9×9-inch square baking pan – perfect size for cheesecake bars and easy to line with parchment paper for clean removal.
- Parchment paper – helps lift the bars out smoothly without sticking to the pan.
- Mixing bowls – you’ll want one for the red velvet batter and another for the cheesecake layer.
- Electric mixer or hand mixer – makes beating cream cheese and batter smooth and easy.
- Wooden spoon or rubber spatula – great for folding ingredients gently and scraping the bowls clean.
- Knife or skewer – to create the beautiful swirled pattern on top of the bars.
Flavor Variations & Add-Ins
- Add white chocolate chips to the cheesecake layer for a sweeter, creamier touch that pairs well with red velvet.
- Mix in crushed pecans or walnuts into the red velvet batter for a bit of crunch and nutty flavor.
- Replace the red velvet base with chocolate brownie batter for a fudgier, richer contrast to the cheesecake.
- Use flavored cream cheese like whipped strawberry or orange for a fruity twist on the classic cheesecake layer.
Red Velvet Cheesecake Bars
Ingredients You’ll Need:
For the Red Velvet Base:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 40-45 minutes to bake. After baking, you’ll want to let it cool for about an hour on the counter and then chill it in the fridge for at least 4 hours or overnight to set perfectly. So overall, plan for around 5-6 hours including chilling time, but much of that is hands-off!
Step-by-Step Instructions:
1. Prepare oven and pan:
Preheat your oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment paper so the bars come out easily after baking.
2. Make the red velvet base batter:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until creamy and smooth. Add the egg and beat well. Stir in the buttermilk, vanilla, red food coloring, and vinegar. Gradually add the dry ingredients to the wet mixture and mix until just combined and smooth.
3. Spread red velvet batter in pan:
Pour the red velvet batter evenly into the prepared pan, smoothing it out so it’s an even layer.
4. Prepare the cheesecake layer:
In a clean bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each. Mix in the vanilla extract until combined.
5. Layer and swirl:
Pour the cheesecake layer on top of the red velvet batter. Using a knife or skewer, gently swirl the layers to create a pretty marbled effect. Be careful not to overmix!
6. Bake:
Bake for 40-45 minutes, until the cheesecake layer is set but still slightly jiggly in the center.
7. Cool completely and chill:
Let the bars cool for about an hour at room temperature, then chill in the refrigerator for at least 4 hours or overnight to fully set.
8. Serve:
Lift the bars out of the pan using the parchment overhang. Cut into squares and serve chilled. You can sprinkle red velvet crumbs or powdered sugar on top for a nice touch.
Can I Use Frozen Cream Cheese for the Cheesecake Layer?
It’s best to use cream cheese that’s fully thawed and softened before mixing. Thaw frozen cream cheese overnight in the fridge and let it sit at room temperature for about 30 minutes before using to avoid lumps in your batter.
Can I Make Red Velvet Cheesecake Bars Ahead of Time?
Absolutely! These bars actually taste better after chilling overnight, as the flavors meld and the cheesecake firms up, making them easier to slice and serve.
How Should I Store Leftover Bars?
Store leftover bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped well for up to 2 months—thaw in the fridge before serving.
Can I Substitute Buttermilk in the Red Velvet Batter?
Yes! If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with 2 tablespoons of milk. Let it sit for 5 minutes before adding it to your batter for a similar tangy effect.
