Red Velvet Cheesecake Bars
If you’re looking for a showstopper dessert that looks as good as it tastes, these Red Velvet Cheesecake Bars are just the thing. They’re rich, creamy, and absolutely stunning on a dessert table, with that deep red swirl that practically screams Valentine’s Day or any special occasion.
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I first made these for a potluck at church, and y’all, they were gone in no time. The red velvet is soft and chocolatey, and the cheesecake layer is smooth as silk. It’s like the best of both worlds came together in one dreamy bite. You better believe I snagged the last one for myself!
Craving more sweet treats? Check out my Red Velvet Cheesecake, Red Velvet Bundt Cake, or this pretty-in-pink Red Velvet Cake Batter Dip.
Why You’ll Love This Recipe
- Two Desserts in One: You get that classic red velvet flavor with a rich layer of cheesecake on top.
- Perfect for Parties: These bars cut beautifully and travel well, making them a great potluck or bake sale treat.
- Visually Stunning: The red and white swirl is a total head-turner.
- Make-Ahead Friendly: You can prep these a day ahead, and they taste even better after chilling overnight.
Ingredients
Red Velvet Cheesecake Bars
Equipment
- 8×8-inch baking pan
- mixing bowls
- whisk
- hand mixer or stand mixer
- Parchment Paper
- Knife or skewer for swirling
Ingredients
For the Red Velvet Layer:
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
For the Cheesecake Layer:
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for lifting out.
- In a bowl, whisk together melted butter and sugar. Add egg, vanilla, and food coloring and mix until smooth. Stir in flour, cocoa powder, and salt just until combined.
- Spread about 3/4 of the red velvet batter evenly into the prepared pan, reserving the rest for swirling.
- In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla and mix until fully combined.
- Pour cheesecake mixture over the red velvet layer and spread evenly. Drop spoonfuls of the remaining red velvet batter on top and gently swirl with a knife.
- Bake for 40–45 minutes, or until the center is set and no longer jiggly.
- Cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.
Notes
- Don’t overmix the red velvet batter.
- Spoon dollops of red velvet on top before swirling.
- Chill at least 2 hours before slicing.
- Slice with a warm knife for clean edges.
Storage
- Storage: Keep leftovers in the fridge for up to 4 days.
- Reheating: Not necessary, these are best cold or room temp.
- Freezing: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use gel food coloring if you want a more vibrant red.
- Don’t over-swirl or you’ll lose the pretty contrast.
- Room temp cream cheese blends smoother and faster.
- Let the bars chill fully before slicing, this helps them set and cuts cleaner.
- Try a chocolate cookie crust on the bottom instead of red velvet for a fun twist.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The center should be set and not jiggly when you gently shake the pan.
Yes, gel or natural food coloring works fine, just adjust the amount for brightness.
You can grease the pan well, but parchment makes lifting the bars out way easier.
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