Red Velvet Cheesecake Bars
Red Velvet Cheesecake Bars are a perfect treat that combines the rich, smooth cream cheese filling with the classic deep red, chocolatey flavor of red velvet cake. These bars are…
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Red Velvet Cheesecake Bars are a perfect treat that combines the rich, smooth cream cheese filling with the classic deep red, chocolatey flavor of red velvet cake. These bars are moist, slightly tangy, and just the right amount of sweet, making every bite feel like a little celebration. Their pretty red color always catches my eye, and they have such a lovely, velvety texture that’s hard to resist.
I love making these bars when I want something special but not too fussy. They come together quickly and slice into neat squares that are perfect for sharing—or keeping all to yourself if no one’s looking! One thing I always do is chill them well before cutting, so the bars hold their shape and the creamy cheesecake stays perfectly smooth. It’s a small trick that makes a big difference.
These bars are wonderful for holidays, birthdays, or any day when you want a fun dessert that’s a little different from the usual. I often bring them to gatherings because they’re easy to serve and always get compliments. Plus, the mix of red velvet and cheesecake feels like a little bit of magic in dessert form—comforting, sweet, and just plain delicious every time.
Key Ingredients & Substitutions
Red Food Coloring: This gives the classic red velvet its signature look. You can find liquid or gel food coloring—gel works well because it’s more concentrated and won’t thin the batter.
Buttermilk: It adds tanginess and moisture to the cake. If you don’t have it, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
Cream Cheese: Make sure it’s softened to room temperature for smooth mixing. Full-fat cream cheese gives the best rich flavor, but you can use low-fat if you want a lighter option.
Unsweetened Cocoa Powder: It adds a subtle chocolate taste and deepens the red color when combined with the food coloring. Don’t skip it, but you can substitute natural cocoa with Dutch-processed for milder flavor and darker color.
How Do You Get the Cheesecake Layer Smooth and Creamy?
For creamy cheesecake topping, beat the cream cheese until completely smooth before adding sugar and eggs. This prevents lumps.
- Use room-temp cream cheese to avoid clumps.
- Beat on medium speed for 2-3 minutes until silky.
- Add eggs one at a time and mix just until combined to avoid over-beating, which can cause cracks.
- Scrape down the bowl sides often to blend everything evenly.
Gently pour the cheesecake layer over the red velvet base and avoid swirling too vigorously to keep the layers distinct.
Equipment You’ll Need
- 9×9 inch square baking pan – perfect size to get those thick, even bars.
- Parchment paper – makes lifting the bars out easy and keeps them from sticking.
- Electric mixer or hand mixer – helps get the cream cheese super smooth without lumps.
- Mixing bowls – you’ll need a few for the red velvet batter and cheesecake layer separately.
- Rubber spatula – great for folding ingredients and scraping down the bowl cleanly.
- Knife or skewer – to create the pretty swirled design on top.
Flavor Variations & Add-Ins
- Swap cream cheese for mascarpone for a richer, creamier cheesecake layer.
- Add chocolate chips to the red velvet batter for extra texture and bursts of chocolate.
- Mix a teaspoon of espresso powder into the red velvet batter to deepen the chocolate flavor.
- Top with crushed pecans or walnuts after baking for a crunchy contrast.
How to Make Red Velvet Cheesecake Bars
Ingredients You’ll Need:
For the Red Velvet Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 1 large egg
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
How Much Time You’ll Need
This recipe takes about 15 minutes to prepare, 40-45 minutes to bake, and at least 3 hours to chill in the fridge. It’s best to make these bars in advance so they can fully set and slice nicely.
Step-by-Step Instructions:
1. Prep and Mix the Red Velvet Base:
Start by preheating your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper or lightly grease it to prevent sticking. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, mix the sugar, buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and vinegar until smooth. Slowly add the dry ingredients into the wet mix and stir just until combined — don’t overmix!
2. Make the Creamy Cheesecake Layer:
Next, beat the softened cream cheese in a bowl with an electric mixer on medium speed until smooth and creamy. Add the sugar and continue beating. Then add the eggs one at a time, mixing well after each one. Mix in the vanilla extract until everything is silky smooth and lump-free.
3. Assemble, Swirl, Bake, and Chill:
Pour the red velvet batter evenly into your prepared pan and smooth the surface with a spatula. Carefully pour the cheesecake batter on top and spread it gently and evenly. For the pretty swirl, drop spoonfuls of any leftover red velvet batter on top of the cheesecake layer, and use a knife or skewer to swirl it through gently to create a marbled pattern. Bake for about 40-45 minutes, until the cheesecake is set and the edges are slightly puffed (the center will still jiggle a bit). Let the bars cool to room temperature, then refrigerate for at least 3 hours or overnight. Use the parchment paper to lift the bars out and cut into squares. Serve chilled and enjoy!
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 avoid lumps and ensures a smooth, creamy cheesecake layer. To thaw quickly, leave it out for about an hour or microwave in short bursts at low power.
Can I Make Red Velvet Cheesecake Bars Ahead of Time?
Yes, they actually taste better after chilling overnight! Prepare and bake the bars, then refrigerate for at least 3 hours or up to 3 days. Keep them covered to maintain moisture.
How Should I Store Leftover Bars?
Store leftovers in an airtight container in the fridge for up to 4 days. When ready to eat, you can enjoy them cold or bring them to room temperature for a softer texture.
Can I Substitute the Buttermilk?
Definitely! If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This mimics the tang and acidity of buttermilk well.
