Can’t decide between red velvet cake and cheesecake? Good news: you don’t have to. These bars are both. A tender, tangy red velvet base swirled with a creamy cheesecake layer. Each bite gives you chocolatey red velvet and smooth, rich cream cheese.
They’re easy. They’re gorgeous. And they slice into perfect little squares of happiness. Bake them for holidays, parties, or just because it’s Tuesday.
Makes 16 bars.
Step-by-Step Instructions
Prep
Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper.
Make Red Velvet Batter
- Beat butter and sugar until fluffy. Add egg, vanilla, and red coloring.
- Whisk flour, cocoa, salt in a separate bowl.
- Mix buttermilk with vinegar and baking soda (it will fizz!).
- Alternate adding dry and wet ingredients to butter mixture. Mix just until combined.
Make Cheesecake Swirl
Beat cream cheese and sugar until smooth. Add egg yolk and vanilla.
Swirl and Bake
- Spread red velvet batter into the pan.
- Dollop cheesecake mixture on top in spoonfuls.
- Use a knife to swirl them together (don’t over-swirl or it turns muddy).
- Bake for 25-30 minutes until a toothpick comes out clean.
Cool and Slice
- Cool completely in pan, then refrigerate for 1 hour.
- Lift out using parchment. Slice into 16 bars. Serve cold or at room temp.
Summary
Prep Time: 15 mins | Bake Time: 30 mins | Chill: 1 hour | Total: ~1.5 hours
Yield: 16 bars
Difficulty: Easy
Storage Notes
Store in the fridge for up to 5 days. These actually taste better cold. Freeze for up to 3 months—wrap individually. Thaw in the fridge overnight. Do not leave out on the counter (cream cheese needs chill).
