Red Velvet Cheesecake Bars
Red Velvet Cheesecake Bars are a perfect mix of rich cream cheese filling and that classic red velvet cake flavor, all baked into a handy little square. The deep red…
Tip: save now, cook later.Red Velvet Cheesecake Bars are a perfect mix of rich cream cheese filling and that classic red velvet cake flavor, all baked into a handy little square. The deep red color is eye-catching and makes these bars feel special, even if you’re just whipping them up for a simple treat. You get a creamy texture from the cheesecake layer and a tender crumb from the red velvet base, which makes every bite a nice balance of smooth and soft.
I love making these bars whenever I want something that feels a bit fancy but is actually pretty easy to put together. One thing I always do is chill them well before cutting so that the cheesecake layer stays nice and firm. It’s worth the wait because the bars slice cleanly and hold their shape perfectly, which just makes them look even better when you serve them up.
My favorite way to enjoy these bars is with a cup of coffee or tea in the afternoon. They’re sweet without being too heavy, so they feel just right for a little pick-me-up. These bars also make a great shareable dessert for holidays or gatherings—people love the combo of red velvet and cheesecake, and they often ask for seconds!
Key Ingredients & Substitutions
Red Food Coloring: This gives red velvet its classic look. If you prefer natural options, try beet juice or powdered beetroot, but keep in mind the color may be less bright.
Buttermilk: Adds tang and moisture to the batter. If you don’t have buttermilk, mix ½ cup milk with ½ tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
Cream Cheese: This is key for the creamy cheesecake layer. For a lighter version, try Neufchâtel cheese or use part Greek yogurt blended in. Make sure it’s softened for smooth mixing.
Cocoa Powder: Just a little adds depth to the red velvet flavor. Use unsweetened for best results, but if unavailable, a mix of dark cocoa and a bit of sugar works too.
How Do You Get the Perfect Swirl in Red Velvet Cheesecake Bars?
The marbled swirl is a beautiful touch but can be tricky. Here’s how to get it just right:
- After spreading the red velvet batter evenly, dollop the cheesecake batter in small spoonfuls across the top.
- Use a knife, skewer, or toothpick to gently drag through the batter in a swirling motion. Avoid over-mixing; you want veins of cream cheese, not a full blend.
- Make broad, smooth strokes for larger swirls or tighter circles for more detailed patterns.
- Be careful not to push the cheesecake layer too deep into the red velvet to keep layers distinct.
This technique makes the bars visually appealing and ensures each bite has a good balance of both flavors.
Equipment You’ll Need
- 9×9-inch baking pan – perfect size for these bars and helps them bake evenly.
- Parchment paper – makes it easy to lift the bars out and cut clean squares.
- Mixing bowls – you’ll want one for the red velvet batter and one for the cheesecake mix.
- Electric mixer or hand mixer – helps you beat the cream cheese smooth and mix batter without lumps.
- Rubber spatula – great for scraping down the sides of bowls and folding batters gently.
- Knife or skewer – use this to swirl the cheesecake and red velvet batters for that lovely marble effect.
Flavor Variations & Add-Ins
- Swap cream cheese with mascarpone for a richer, silkier cheesecake layer.
- Add mini chocolate chips to the red velvet layer for extra bursts of chocolate in each bite.
- Mix in a teaspoon of instant espresso powder with the red velvet batter to bring out a deeper flavor.
- Stir in chopped pecans or walnuts to the cheesecake batter for a crunchy texture contrast.
How to Make Red Velvet Cheesecake Bars?
Ingredients You’ll Need:
For the Red Velvet Layer:
- 1 ½ cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 tsp white vinegar
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 35-40 minutes for baking, and at least 2 hours to chill in the fridge. Give yourself time to cool and set the bars completely for the best texture and ease when cutting.
Step-by-Step Instructions:
1. Prepare Your Pan and Ingredients:
Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper or lightly grease it to keep the bars from sticking. In one bowl, whisk together the flour, cocoa powder, baking soda, and salt — these are your dry ingredients for the red velvet base.
2. Make the Red Velvet Batter:
In a large bowl, beat the softened butter and sugar until creamy. Add eggs one at a time, mixing well after each. Stir in the red food coloring and vanilla extract. Then, gradually add the dry mix, alternating with buttermilk, starting and ending with the dry mix. Finally, stir in the vinegar gently until just combined.
3. Spread the Base and Prepare Cheesecake Layer:
Pour the red velvet batter into your pan, spreading it out evenly. In a separate bowl, beat the cream cheese and sugar together until smooth and creamy. Add the egg and vanilla and continue beating until the cheesecake mixture is well combined.
4. Combine and Swirl:
Dollop spoonfuls of the cheesecake mixture all over the red velvet batter. Use a knife or skewer to swirl them together gently, creating a pretty marbled look without fully mixing the layers.
5. Bake and Chill:
Bake for 35 to 40 minutes, or until the cheesecake layer looks set and a toothpick in the red velvet part comes out clean. Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to help them firm up.
6. Slice and Serve:
Once chilled, lift the bars out using the parchment paper edges and cut into squares. Enjoy the rich, creamy, and delightfully colorful treats!
Can I Use Frozen Cream Cheese for the Cheesecake Layer?
It’s best to use cream cheese that’s fully thawed and softened to room temperature. This helps you achieve a smooth, lump-free cheesecake layer. Thaw frozen cream cheese in the fridge overnight and then let it sit out for about 30 minutes before mixing.
Can I Substitute Buttermilk in This Recipe?
Yes! If you don’t have buttermilk, simply mix ½ cup of milk with ½ tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before adding it to the batter. This mimics the tang and acidity of buttermilk perfectly.
How Should I Store Leftover Red Velvet Cheesecake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the bars by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Can I Make These Bars Ahead of Time?
Absolutely! These bars actually taste better after chilling overnight because the flavors meld and the cheesecake layer firms up nicely. Just cover and refrigerate them for up to 2 days before serving.
