Red Velvet Cheesecake Bars
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!
Servings: 9 people
Equipment
- 9x9 baking pan
Ingredients
For the red velvet batter:
- 1/2 cup melted butter 1 stick
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 5 drops red food coloring amount will depend on your desired color
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
For the cheesecake batter:
- 8 oz cream cheese softened to room temp
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F and prepare a 9x9 baking pan with parchment paper. Set aside.
- 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.
- In a medium mixing bowl, cream together softened cream cheese, sugar, egg and vanilla extract. Mix until there are no lumps remaining.
- 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.