Red Velvet Cheesecake Bars
Red Velvet Cheesecake Bars are a delightful treat that combines the rich, velvety chocolate flavor of red velvet cake with the creamy, smooth texture of cheesecake. These bars have a…
Tip: save now, cook later.Red Velvet Cheesecake Bars are a delightful treat that combines the rich, velvety chocolate flavor of red velvet cake with the creamy, smooth texture of cheesecake. These bars have a beautiful layered look with the deep red cake base and the light, luscious cheesecake topping, making them as pretty as they are delicious.
I love making these bars when I want something special but not too complicated. The best part is how the tangy cheesecake balances the sweet, slightly chocolatey red velvet cake. I usually bake them in a big pan and then cut them into small squares—perfect for sharing or enjoying a few pieces over a couple of days.
These bars are great for parties or just a cozy night in with a cup of coffee or tea. Whenever I bring them to a gathering, they’re always the first to disappear, which tells me everyone loves that combination of creamy and cake-like goodness as much as I do. If you like dessert that’s both rich and soft, these bars are a must-try!
Key Ingredients & Substitutions
Buttermilk: This adds tang and moisture to the red velvet layer. If you don’t have buttermilk, you can mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Cream Cheese: It’s essential for that creamy cheesecake layer. Make sure it’s softened to avoid lumps. You could use reduced-fat cream cheese if you want a lighter bar, but the texture may be less creamy.
Red Food Coloring: This gives red velvet its signature color. If you prefer natural options, beet juice or powder can work but might alter the flavor slightly.
Vinegar: A small amount enhances the red velvet flavor and reacts with baking soda for lift. If you skip it, the cake might be denser.
How Do You Get the Perfect Swirled Look Without Overmixing?
Swirling the red velvet and cheesecake layers creates that beautiful marbled pattern. Here’s how to nail it:
- After pouring the cheesecake batter over the red velvet base, dollop the remaining red velvet batter on top in small spoonfuls.
- Use a knife or skewer to gently swirl the two batters by dragging it through the batter just a few times—don’t over-stir or the layers will blend too much.
- Stop swirling as soon as you see nice ribbons of both colors. This keeps each flavor distinct and the look pretty.
Taking your time with this step makes your bars look as good as they taste!
Equipment You’ll Need
- 9×9-inch square baking pan – perfect size to make thick bars and easy to cut into squares.
- Parchment paper – helps you lift bars out without sticking or breaking.
- Mixing bowls – separate bowls for cake batter and cheesecake mixture keep things tidy.
- Electric mixer or hand mixer – makes beating cream cheese smooth and combining ingredients easy.
- Rubber spatula – great for scraping down the sides of bowls and gentle mixing.
- Knife or skewer – essential for creating the pretty red velvet and cheesecake swirl.
Flavor Variations & Add-Ins
- Swap red food coloring with natural beet juice for a mild earthiness and natural color.
- Add white chocolate chips to the cheesecake layer for extra sweetness and a smooth texture.
- Stir in a teaspoon of instant espresso powder into the red velvet batter for a subtle mocha twist.
- Mix fresh or frozen raspberries into the cheesecake layer to add a fruity contrast and color.
How to Make Red Velvet Cheesecake Bars
Ingredients You’ll Need:
For the Red Velvet Cake Layer:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
How Much Time Will You Need?
Preparing and baking these bars takes about 50 minutes, plus some extra time to cool and chill the bars for at least 3 hours. The chilling helps the cheesecake set properly so the bars cut nicely and taste great!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Pan:
Set your oven to 350°F (175°C). Grease a 9×9-inch square pan and line it with parchment paper, leaving some overhang on the sides to lift out the bars easily later.
2. Make the Red Velvet Batter:
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a larger bowl, combine the egg, buttermilk, oil, red food coloring, vanilla, and vinegar. Slowly mix the dry ingredients into the wet ones until smooth with no lumps.
3. Add the First Red Velvet Layer:
Pour half of the red velvet batter into your prepared pan and spread it evenly with a spatula.
4. Prepare the Cheesecake Mixture:
Beat the softened cream cheese in a bowl until smooth. Add sugar and mix. Beat in eggs one at a time. Stir in vanilla extract and flour until just combined.
5. Layer Cheesecake Over Red Velvet:
Carefully spread the cheesecake mixture evenly over the first red velvet layer.
6. Top with Remaining Red Velvet Batter:
Drop spoonfuls of the remaining red velvet batter over the cheesecake layer.
7. Create Swirls:
Use a knife or skewer to gently swirl the cheesecake and red velvet batters together, making a pretty marbled pattern without mixing completely.
8. Bake:
Bake for 35-40 minutes until the cheesecake looks set and the edges are slightly puffed.
9. Cool and Chill:
Let the bars cool completely at room temperature, then refrigerate for at least 3 hours to help them set fully.
10. Cut and Serve:
Use the parchment paper to lift bars out of the pan. Cut into squares and serve chilled for a creamy, delicious dessert.
Can I Use Frozen Cream Cheese for the Cheesecake Layer?
It’s best to use softened cream cheese for a smooth texture. If your cream cheese is frozen, thaw it in the fridge overnight and bring it to room temperature before mixing to avoid lumps.
How Should I Store Leftover Red Velvet Cheesecake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.
Can I Make These Bars Ahead of Time?
Yes! These bars actually taste better when made ahead because chilling helps the cheesecake layer set perfectly. Prepare them a day in advance and keep refrigerated until ready to serve.
What’s the Best Way to Cut These Bars Without Cracking?
Use a sharp knife warmed under hot water and wiped dry before each cut. This helps create clean, smooth cuts through the creamy cheesecake and dense red velvet layers.