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Red velvet cheesecake brownies stacked on a plate, showing marbled red and cream-colored layers.
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Red Velvet Cheesecake Bars

These Red Velvet Cheesecake Bars are a stunning dessert mash-up with a rich red velvet base and a tangy cheesecake swirl. They’re easy to make, slice up beautifully, and are perfect for holidays, potlucks, or anytime you need a little something sweet.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 16 Bars
Calories: 191kcal
Author: Wendy

Equipment

  • 8x8-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 8x8-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.
    Ingredients for baking, including flour, eggs, sugar, vanilla extract, whisk, baking soda, cocoa powder, butter, and salt arranged on a white surface.
  • Spread about 3/4 of the red velvet batter evenly into the prepared pan, reserving the rest for swirling.
    A square baking pan lined with parchment paper holds red batter. Nearby are a glass bowl with an egg, a bottle of vanilla extract, and a container with leftover batter.
  • In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla and mix until fully combined.
    Overhead view of baking ingredients: a pan of red cake, a bowl of whipped cream cheese frosting, an egg, red batter, and a bottle of vanilla extract on a white surface.
  • 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.
    A square baking pan lined with parchment paper holds unbaked cheesecake batter swirled with red raspberry sauce.
  • Bake for 40–45 minutes, or until the center is set and no longer jiggly.
    A square cheesecake with red fruit swirls on top, baked in a parchment-lined pan.
  • Cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.
    Nine cheesecake bars with a raspberry swirl pattern are cut and arranged on parchment paper, with a knife placed beside them.

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.
 

Nutrition

Serving: 1Bar | Calories: 191kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 90mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 397IU | Calcium: 20mg | Iron: 1mg