Red Velvet Cheesecake Bars -

5 from 3 votes

Red Velvet Cheesecake Bars

These Red Velvet Cheesecake Bars feature a chocolate brownie base topping with a layer of creamy cheesecake. They're perfect for Valentine's Day...or any day!

Prep Time15

Cook Time30

Cooling Time2

Total Time2 45

Course: Dessert

Cuisine: American

Keyword: cheesecake, red velvet

Servings: bars

Calories: 260kcal

Author: David

Ingredients

For the Cheesecake

8 oz. cream cheese room temperature
3 Tbsp granulated sugar
1 large egg yolk
1 tsp vanilla extract

For the Red Velvet Bars

½ cup unsalted butter melted
1 cup granulated sugar
¼ cup unsweetened cocoa powder
¼ tsp salt
1 Tbsp red food coloring see note
1 tsp vanilla extract
1 tsp white vinegar
2 large eggs
¾ cup all-purpose flour
1 tsp baking powder

Instructions

For the Cheesecake

Using a stand mixer or electric mixer, beat cream cheese until smooth.
Add sugar, egg yolk and vanilla extract; beat until smooth. Set cheesecake batter aside.

For the Red Velvet Bars

Preheat oven to 350°F.
Line an 8”x8” baking pan with parchment paper, allowing 2” of overhang on all sides. Spray parchment with nonstick cooking spray; set pan aside.
Using a large mixing bowl, add the melted butter, sugar, cocoa powder, salt, red food coloring, vanilla extract and vinegar; stir until well combined.
Add eggs; stir until well combined.
Add flour and baking powder; stir until just combined.
Spread batter into prepared pan, reserving ¼ cup of batter for swirling into the cheesecake.
Spread the cheesecake mixture (from above) evenly on top.
Using a spoon, drop dollops of the reserved ¼ cup of batter on top of the cheesecake layer.
Using a toothpick or a knife, swirl the dollops of batter into the cheesecake layer.
Bake for 30-32 minutes, or until bars are just set and a toothpick comes out mostly clean.
Let cool completely before slicing.

Notes

Note: I recommend using liquid red food coloring rather than gel for this recipe.

Nutrition