Red velvet cheesecake bars are a combination of brownies, red velvet cake and cheesecake all in one! The red velvet base is fluffy with a subtle cocoa flavor while the cheesecake swirl is creamy and slightly tart. The two layers balance each other out to create the perfectly swirled bite!

Why you’ll love these red velvet cheesecake bars:

Usually, cheesecake is all about time consuming water baths and precision but what I love about this recipe is that the cheesecake swirl is very forgiving and bakes into the red velvet base seamlessly! You don’t have to worry about it cracking or curdling… simply combine the ingredients and swirl it right into the red velvet base!

Ingredients you’ll need:

For the red velvet batter:

Melted butter
Granulated sugar
Eggs
Vanilla extract
Red food coloring
All-purpose flour
Unsweetened cocoa powder
Baking powder

For the cheesecake batter:

Softened cream cheese
Granulated sugar
Egg
Vanilla extract

Red velvet has always been a little confusing to me because it’s not vanilla and it’s not chocolate, it’s really a mixture of both. I feel like people who love red velvet REALLY love it- and I must admit, this recipe may be converting me into a fan! Rather than sticking with the classic red velvet cake that gets smothered with cream cheese icing, you’ll need to try these bars for a similar flavor profile that requires way less work!

How to make the best red velvet cheesecake bars:

Make the red velvet batter: In a large mixing bowl, combine melted butter, sugar, eggs, vanilla extract and red food coloring. Mix until smooth and adjust food coloring to your liking. Sprinkle in flour, cocoa powder and baking soda. Mix to form a thick batter. Set aside.
Make the cheesecake batter: In a medium mixing bowl, cream together softened cream cheese, sugar, egg and vanilla extract. Mix until there are no lumps remaining.
Swirl the two together: Using an offset spatula, spread the red velvet batter into the bottom of your prepared baking pan (reserve 1/2 cup of batter for later). Spread the cheesecake batter directly on top, then add dollops of remaining red velvet batter on top of that. Use a butter knife, toothpick (or really anything that’s pointed) to swirl the two batters together and create a beautiful pattern on the surface of the bars.
Bake for 20-25 minutes. Let cool completely in the pan then optionally transfer to the fridge to chill before slicing into bars and serving.

There’s technically no rule stating you must make these for Valentine’s Day, but you must make these for Valentine’s Day!!! Let’s be honest, it’s not Valentine’s Day without some kind of chocolate or red velvet flavored something. Don’t get me wrong though, these red velvet cheesecake bars are perfect for any occasion!

My top tips:

There’s a method to getting a perfect swirl! Start by topping a portion of the red velvet base with the cheesecake mixture, then add dollops of remaining red velvet batter on top. You’ll use a butter knife, toothpick (or really anything that’s pointed) to swirl the two batters together and create a beautiful pattern on the surface of these bars.
Keep in mind the red color of your batter will deepen as it bakes. If you want a bright red velvet base, be sure to start with a super vibrant food coloring.
Use softened cream cheese! Softened cream cheese incorporates into the cheesecake mixture much smoother than cold cream cheese, resulting in a silky smooth texture.
PLEASE prep your pan with parchment paper! There’s no point in making these red velvet cheesecake bars if you can’t get them out of the pan! Adding a layer of parchment paper is a full proof way of preventing any sticking but if you don’t have any on hand, non-stick spray will work in a pinch!
I highly recommend serving these chilled! Warm cheesecake just does not sit well with me! You’ll want to let the bars cool to room temp in the pan, then transfer the pan to the fridge and slice into bars when ready to serve. Following this method will prevent the bars from drying out in the fridge.

Looking for more cheesecake recipes? Try these out!

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