Red Velvet Cheesecake Bars are a delicious way to combine two favorite treats into one perfect dessert. These bars feature the rich, slightly chocolatey flavor and vibrant red color of red velvet cake paired with the creamy smoothness of cheesecake. The result is a colorful, delightful treat that’s soft, creamy, and just a little bit indulgent.
I love making these bars because they’re so easy to share with friends and family, plus they look impressive without a ton of effort. One of my favorite parts about them is the way the cheesecake swirls melt right into the red velvet base, creating a beautiful pattern. I usually bake them in a square pan so I can cut them into perfect little squares for snacking or parties.
These bars are great served at room temperature or straight from the fridge when you want a cool, creamy bite. I find they’re especially popular around holidays or special occasions because the red velvet color feels festive and fun. If you’re anything like me, you’ll want to keep sneaking pieces when no one’s looking!
Key Ingredients & Substitutions
Red Food Coloring: This gives red velvet its signature look. If you avoid artificial dyes, try natural beet juice or powdered beetroot for a gentle color shift.
Buttermilk: It adds tang and tenderness. No buttermilk? Mix ½ cup milk with 1½ teaspoons lemon juice or vinegar and let sit for 5 minutes.
Cream Cheese: The creamy base for the cheesecake layer. Make sure it’s softened to room temperature to blend smoothly. For a lighter option, use reduced-fat cream cheese, but expect a slightly different texture.
All-Purpose Flour: Used in both layers to structure the bars. For gluten-free, substitute a 1:1 gluten-free flour blend.
How Do I Make Those Beautiful Cheesecake Swirls?
The swirl effect is easy with some simple steps:
- Spoon dollops of cheesecake batter evenly over the red velvet batter in the pan.
- Use a butter knife, skewer, or toothpick to gently drag through both batters, creating swirls. Avoid over-mixing to keep the colors distinct.
- Try swirling in a circular or figure-eight motion for lovely marble patterns.
This gentle swirling not only looks great but ensures both flavors shine in every bite.
Equipment You’ll Need
- 9×9-inch baking pan – perfect size for even baking and easy cutting into bars.
- Parchment paper – lines the pan to prevent sticking and helps lift bars out easily.
- Mixing bowls – one for the red velvet batter and another for the cheesecake mixture keeps things organized.
- Electric mixer or hand mixer – makes beating cream cheese smooth and mixing batters quick and easy.
- Wooden spoon or spatula – great for folding ingredients without overmixing.
- Butter knife or skewer – ideal for creating those beautiful cheesecake swirls on top.
Flavor Variations & Add-Ins
- Swap cream cheese for mascarpone to get a richer, silkier cheesecake layer.
- Add ½ cup mini chocolate chips to the cheesecake batter for extra chocolate bursts.
- Stir in a teaspoon of instant espresso powder to the red velvet batter for a subtle mocha twist.
- Top with crushed pecans or walnuts before baking for a crunchy texture and nutty flavor.
Red Velvet Cheesecake Bars
Ingredients You’ll Need:
For the Red Velvet Layer:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¾ cup vegetable oil
- ½ cup buttermilk, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- â…” cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, around 35-40 minutes to bake, plus at least 3 hours to chill in the refrigerator. Plan for about 4 hours total, including cooling and chilling time, before you can enjoy your delicious bars.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper for easy removal later.
2. Make the Red Velvet Batter:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, beat the egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and vinegar until combined. Gradually mix the wet ingredients into the dry ingredients until smooth and lump-free. Pour this batter into your prepared pan, spreading it out evenly.
3. Prepare the Cheesecake Mixture:
In a medium bowl, beat the softened cream cheese and sugar until creamy and smooth. Add in the eggs one at a time, mixing well after each. Stir in the vanilla extract and flour just until combined.
4. Combine and Swirl:
Drop spoonfuls of the cheesecake mixture over the red velvet batter in the pan. Use a knife or skewer to gently swirl the cheesecake into the red velvet for a pretty marble effect. Be gentle so the layers don’t fully mix.
5. Bake and Chill:
Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let it cool completely on a wire rack. Then, refrigerate the bars for at least 3 hours before slicing.
6. Serve and Enjoy:
Cut into squares and enjoy your creamy, colorful Red Velvet Cheesecake Bars chilled or at room temperature. They’re perfect for sharing or a special treat!
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 for a smooth, creamy batter. If using frozen, thaw it in the fridge overnight and then let it sit out for 30 minutes before mixing.
Can I Make These Bars Ahead of Time?
Absolutely! These bars actually taste better after chilling for several hours or overnight. Prepare and bake them in advance, then keep refrigerated until ready to serve.
How Should I Store Leftover Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil, then thaw in the fridge before enjoying.
Can I Substitute Buttermilk in the Red Velvet Batter?
Yes! If you don’t have buttermilk, mix ½ cup milk with 1½ teaspoons lemon juice or white vinegar and let it sit for 5 minutes. This homemade version works great in the recipe.
