Red Velvet Cheesecake Bars are a delightful treat that bring together the rich, velvety goodness of red velvet cake with the smooth, creamy texture of cheesecake. They’re a perfect blend of flavors and have that classic bright red color paired with a luscious cream cheese layer that looks as good as it tastes. Every bite is like a little party in your mouth—soft cake and silky cheesecake all rolled into one.
I love making these bars when I want something special but don’t want to fuss with a full cake. They’re super easy to slice and share, making them perfect for gatherings or a sweet snack anytime. One of my favorite things to do is chill them well so the cheesecake layer sets just right—this makes them easier to cut and even more satisfying to enjoy. Plus, they’re so pretty that I always get compliments whenever I bring them along!
These bars are great with a cup of coffee or a cold glass of milk. I often find myself grabbing a second piece without even thinking twice because the balance of the red velvet and cheesecake flavors is just that good. Whether you’re baking for family, friends, or just treating yourself, Red Velvet Cheesecake Bars bring a little bit of comfort and a lot of happiness to the table.
Key Ingredients & Substitutions
Red Food Coloring: This is what gives red velvet its iconic look. If you prefer natural options, beet juice or natural red food coloring can work, but the color may be less intense.
Buttermilk: Provides tang and moisture to the red velvet layer. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tsp lemon juice or vinegar and let sit for 5 minutes.
Cream Cheese: The star of the cheesecake layer. Use full-fat cream cheese for the best creamy texture. Low-fat versions can affect texture and richness.
Vegetable Oil: Keeps the red velvet cake moist. You can swap for canola or light olive oil if preferred. Avoid olive oils with strong flavors.
How Do You Get Those Beautiful Red Swirls in the Cheesecake Bars?
Creating the swirls adds a lovely visual touch and blends the flavors nicely. Here’s how to do it:
- After pouring the cheesecake batter over the red velvet layer, drop small spoonfuls of leftover red velvet batter on top.
- Use a butter knife or skewer to gently swirl the batter through the cheesecake. Make soft, looping motions—don’t overmix, or the layers will blend too much.
- The goal is pretty, noticeable swirls that show contrast between red and cream cheese layers.
This step is easy but will make your bars look extra special. Take your time so each swirl is neat and distinct for the best effect.
Equipment You’ll Need
- 9×9-inch baking pan – perfect size for these bars and easy to line with parchment for cleanup.
- Electric mixer – makes beating the cream cheese smooth and lump-free a breeze.
- Mixing bowls – you’ll need separate ones for the red velvet and cheesecake layers.
- Rubber spatula – great for scraping down bowl sides and spreading batter evenly.
- Knife or skewer – handy for creating those beautiful swirls on top.
- Parchment paper – helps you lift the bars out of the pan easily after baking.
Flavor Variations & Add-Ins
- Swap cream cheese for mascarpone to get a richer, silkier cheesecake layer.
- Add chocolate chips to the red velvet layer for extra chocolate flavor and texture.
- Mix in a teaspoon of espresso powder in the red velvet batter for a subtle mocha note.
- Fold chopped pecans or walnuts into the cheesecake layer for a nice crunchy contrast.
Red Velvet Cheesecake Bars
Ingredients You’ll Need:
For the Red Velvet Layer:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil
- 1 large egg
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 tsp white vinegar
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 40-45 minutes baking time. Allow at least 4 hours or overnight in the fridge for chilling before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper or grease it lightly so your bars won’t stick.
2. Mix the Red Velvet Batter:
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, combine vegetable oil, egg, red food coloring, vanilla extract, buttermilk, and vinegar. Stir the wet ingredients into the dry ingredients just until combined—don’t overmix! Spread this batter evenly in your prepared pan.
3. Make the Cheesecake Layer:
Beat the softened cream cheese with an electric mixer until smooth. Add sugar and continue beating. Then add eggs one at a time, followed by vanilla extract, mixing until everything is smooth and creamy.
4. Combine Layers and Create Swirls:
Pour the cheesecake mixture evenly over the red velvet batter in the pan. For pretty swirls, drop spoonfuls of leftover red velvet batter on top and gently swirl with a knife or skewer for a marbled effect.
5. Bake and Chill:
Bake for 40-45 minutes, until the cheesecake layer is set and edges turn golden. The center should not jiggle much. Let the bars cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to set fully.
6. Serve:
Use the parchment paper to lift the bars from the pan. Cut into squares and enjoy chilled for the best taste and texture.
Can I Use Frozen Cream Cheese for the Cheesecake Layer?
It’s best to use cream cheese that’s fully thawed and softened before mixing. Thaw frozen cream cheese in the fridge overnight and let it sit at room temperature for about 30 minutes to soften for the smoothest cheesecake layer.
Can I Make These Bars Ahead of Time?
Absolutely! These bars actually taste better after chilling overnight. Prepare a day ahead, keep them covered in the fridge, and slice just before serving.
How Should I Store Leftover Bars?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. You can also freeze the bars for up to 2 months; thaw in the fridge before enjoying.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, mix ½ cup milk with ½ teaspoon lemon juice or white vinegar. Let it sit for 5 minutes before using—it helps replicate that tangy flavor and texture.