Red Velvet Cheesecake Bars
Red Velvet Cheesecake Bars are a delightful treat that combines the rich, velvety texture of classic red velvet cake with the smooth creaminess of cheesecake. With their striking red color…
By Ava
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Reading time: 6 min
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Red Velvet Cheesecake Bars are a delightful treat that combines the rich, velvety texture of classic red velvet cake with the smooth creaminess of cheesecake. With their striking red color and luscious cream cheese topping, these bars are as beautiful as they are delicious. Every bite offers a perfect balance of sweet, tangy, and creamy flavors that feel like a special occasion in every mouthful.
I love making these bars when I want to impress friends or family without spending hours in the kitchen. The best part is how simple they are to prepare, yet they look and taste like something from a fancy bakery. I often add a little sprinkle of cocoa powder or white chocolate chips to the batter for an extra burst of flavor, and it never fails to bring smiles all around.
These bars are perfect for sharing at parties, potlucks, or just as a cozy dessert after dinner. I usually chill them a bit before cutting, which helps keep the cheesecake layer nice and firm. When I serve them, I like to pair them with a cold glass of milk or a cup of coffee — it’s a combo that never gets old and always makes me happy.
Key Ingredients & Substitutions
Chocolate Cookie Crust: Using chocolate cookie crumbs gives a rich base with a nice crunch. If you can’t find Oreo crumbs, crushed chocolate graham crackers or chocolate wafer cookies work well too.
Red Velvet Layer: The classic red velvet flavor comes from cocoa powder, buttermilk, and vinegar. If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice and let it sit for 5 minutes.
Red Food Coloring: This gives the vibrant red color that makes red velvet special. For a natural substitute, beet juice works but may change the flavor slightly.
Cream Cheese: Use full-fat cream cheese for the best creamy texture in the cheesecake layer. Avoid low-fat versions since they can make the layer less smooth.
How Do You Get Perfect Cheesecake Swirls Without Overmixing?
The swirled top is what makes these bars look special, but it’s easy to overmix and lose the pattern.
- After pouring the cheesecake layer, add small spoonfuls of leftover red velvet batter or a bit of red food coloring mixed with cream cheese on top.
- Use a toothpick or skewer to drag through the top gently in a swirling motion. Don’t swirl too much—stop when you see clear patterns forming.
- Keep movements light and delicate to avoid mixing layers too much, which keeps the colors bright and distinct.
Equipment You’ll Need
- 9×9 inch baking pan – perfect size for sturdy bars that bake evenly.
- Mixing bowls – you’ll need several for the crust, red velvet batter, and cheesecake filling.
- Electric mixer – makes beating cream cheese smooth and quick.
- Spatula – great for spreading layers evenly in the pan.
- Toothpick or skewer – essential for creating the beautiful swirl on top.
Flavor Variations & Add-Ins
- Swap the cream cheese filling with mascarpone for a lighter, silkier texture.
- Add white chocolate chips into the red velvet batter for a sweet surprise.
- Mix a teaspoon of instant espresso powder into the crust for a mocha twist.
- Top with chopped pecans or walnuts before baking for added crunch and nuttiness.
How to Make Red Velvet Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreo crumbs, without filling)
- 4 tablespoons unsalted butter, melted
For the Red Velvet Layer:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup vegetable oil
- ½ cup buttermilk
- 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
How Much Time Will You Need?
Preparing and baking these bars will take about 1 hour, including the time to mix ingredients and bake. Then, you’ll want to chill them in the fridge for at least 4 hours or overnight before serving to get that perfect set and creamy texture.
Step-by-Step Instructions:
1. Prepare the crust:
Preheat the oven to 350°F (175°C). Mix the chocolate cookie crumbs with melted butter in a medium bowl. Press this mixture firmly into the bottom of a greased 9×9 inch baking pan. Bake the crust for 8 minutes, then set it aside.
2. Make the red velvet layer:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In another bowl, whisk the egg, oil, buttermilk, red food coloring, vanilla extract, and vinegar. Combine the wet and dry ingredients, stirring just until smooth. Pour this batter evenly over the pre-baked crust.
3. Prepare the cheesecake layer and swirl:
Beat the softened cream cheese with sugar until creamy. Add eggs one at a time, mixing well after each, then stir in vanilla. Pour the cheesecake batter over the red velvet layer. For the swirls, drop spoonfuls of leftover red velvet batter or a little red food coloring mixed with cream cheese on top. Use a toothpick or knife to gently swirl the colors together for a pretty marbled effect.
4. Bake and chill:
Bake the bars for 30-35 minutes until the cheesecake is mostly set and a toothpick inserted near the center comes out with a few moist crumbs. Let them cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully.
5. Serve and enjoy:
Cut the bars into neat squares using a sharp knife. Serve chilled and enjoy the perfect mix of chocolatey crust, tender red velvet, and creamy cheesecake swirl.
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use a graham cracker crust or crushed chocolate wafers instead of cookie crumbs. Just mix with melted butter and press firmly before baking.
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 them wrapped tightly in plastic wrap and foil for up to 2 months.
Can I Make These Bars Ahead of Time?
Yes! These bars are perfect to make a day ahead. Just bake them, let cool, then refrigerate overnight. This resting time helps the cheesecake layer set perfectly and makes slicing easier.
What If I Don’t Have Buttermilk?
No problem — simply add ½ tablespoon of lemon juice or white vinegar to ½ cup of milk and let it sit for 5 minutes. This homemade buttermilk substitute works great in the red velvet batter.