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Red Velvet Cheesecake Bars

Red velvet cheesecake bars with dramatic marbled swirl on marble slab.
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These stunning bars combine a rich, cocoa-kissed red velvet base with a cloud of tangy, sweet cream cheese swirl. They are the perfect handheld dessert, bridging a fudgy brownie and a creamy cheesecake. Simple to make yet impressive, they are ideal for celebrations or a sweet treat.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon liquid red food coloring
  • 1 teaspoon white vinegar
  • 12 ounces (340g) full-fat brick cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease exposed sides.
  2. Make the red velvet base: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, whisk melted butter and 3/4 cup sugar. Whisk in 1 egg, 1 tsp vanilla, red food coloring, and vinegar until smooth and uniformly red.
  4. Gently fold dry ingredients into wet ingredients until just combined. Spread thick batter evenly into the prepared pan.
  5. Make the cream cheese swirl: In a clean bowl, beat softened cream cheese until smooth and creamy, about 1-2 minutes.
  6. Beat in 1/2 cup sugar until combined. Add 1 egg and 1 tsp vanilla, mixing just until the filling is silky and uniform. Do not overmix.
  7. Pour cream cheese filling over the red velvet layer and spread gently to cover.
  8. Drag a knife or skewer through the two layers in a zig-zag or swirling pattern to create a marbled effect.
  9. Bake for 35-40 minutes, until edges are set and the center has a slight, gentle jiggle.
  10. Let the pan cool completely on a wire rack. Then refrigerate for at least 3 hours, or preferably overnight, before slicing.

Notes

For best results, ensure cream cheese is fully softened to room temperature to avoid lumps. Do not overbake; the center will set as it cools. Chilling is essential for clean slices. Bars can be frozen for up to 2 months.

Nutrition

Find it online: https://www.stacksipsnack.com/red-velvet-cheesecake-bars/