Red Velvet Cheesecake Bars are a delightful mix of rich, creamy cheesecake layered over moist, tender red velvet cake. The vibrant red color and velvety texture make these bars stand out, while the sweet cream cheese topping adds just the right amount of tang and creaminess.
I love making these bars for special occasions or when I want to treat myself and my friends to something a little extra. They’re easier to handle than a full cake since you can cut them into perfect little squares—making sharing and snacking way more fun. Plus, the combination of the classic red velvet flavor with cheesecake feels like a little celebration in every bite.
My favorite way to enjoy these bars is slightly chilled, which helps the flavors set and makes every square feel refreshingly smooth. I often bring them along to potlucks or family gatherings, and they’re always a big hit. Honestly, once you try these, it’s hard to go back to plain cheesecake or regular red velvet cake!
Key Ingredients & Substitutions
Red Velvet Cake Ingredients: The all-purpose flour and cocoa powder create the classic velvety texture and slight chocolate flavor. You can swap all-purpose flour for gluten-free flour if needed. For red food coloring, try natural beet juice powder as a substitute.
Butter & Buttermilk: Butter adds richness while buttermilk keeps the cake moist and tender. If you don’t have buttermilk, mix 1/2 cup milk with 1 tsp vinegar and let sit 5 minutes before using.
Cream Cheese: Softened cream cheese is key for that smooth, creamy cheesecake layer. Use full-fat for best results, but reduced fat works if you want a lighter option.
Eggs: Eggs bind both layers and add structure. Room temperature eggs blend better, reducing lumps in the cheesecake layer.
Vanilla & Vinegar: Vanilla adds delicate aroma, and vinegar enhances the red velvet’s characteristic tang and activates baking soda for lift.
How Do You Achieve a Smooth, Crack-Free Cheesecake Layer?
Getting that creamy cheesecake without cracks can be tricky but here’s what helps:
- Use room temperature cream cheese and eggs: This lets everything mix smoothly with no lumps.
- Don’t overbeat: Mix just until combined to avoid excess air bubbles that cause cracks when baking.
- Bake at a moderate temperature: 325°F helps the cheesecake set gently without drying out.
- Cool gradually: Let bars cool at room temp before chilling to prevent sudden temperature changes that crack the top.
- Optional water bath technique: Place your baking pan inside a bigger pan filled with hot water for a moist baking environment, reducing cracking.
Equipment You’ll Need
- 9×9-inch baking pan – perfect size for thick bars and easy slicing.
- Parchment paper – helps you lift bars out of the pan without breaking.
- Electric mixer – makes beating cream cheese and batter smooth and simple.
- Mixing bowls – separate bowls for cake and cheesecake layers keep things organized.
- Spatula – great for spreading batter evenly and scraping bowls clean.
Flavor Variations & Add-Ins
- Add chocolate chips to the red velvet batter for little bursts of chocolate in every bite.
- Swirl in some raspberry jam on the cheesecake layer for a fruity twist and extra color.
- Use white chocolate chips in the cheesecake for a sweeter, creamier texture.
- Sprinkle chopped pecans or walnuts on top before baking for crunch and nutty flavor.
How to Make Red Velvet Cheesecake Bars?
Ingredients You’ll Need:
Red Velvet Cake Layer:
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
Cheesecake Layer:
- 16 ounces (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping (Optional):
- Reserved red velvet cake crumbs for garnish
Time You’ll Need:
You’ll spend about 20 minutes preparing the bars, 45-50 minutes baking, and at least 3 hours chilling in the fridge. Allow extra time if you prefer to chill overnight for firmer bars.
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 lightly grease it to prevent sticking.
2. Make the Red Velvet Cake Layer:
Start by sifting together the flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate large bowl, cream the softened butter and sugar until fluffy. Add the egg, vanilla extract, and red food coloring, mixing well. Alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, then stir in the white vinegar. Spread this red velvet batter evenly into your prepared pan.
3. Prepare the Cheesecake Layer:
Beat the softened cream cheese in a large bowl until smooth. Gradually add the sugar and continue beating until creamy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Pour this cheesecake batter over the red velvet layer, spreading it evenly.
4. Optional Topping:
If you’d like, sprinkle some reserved red velvet cake crumbs over the cheesecake layer for a pretty swirl or garnish effect.
5. Bake:
Bake your layered bars in the oven for 45-50 minutes. The cheesecake layer should be set with slightly golden edges. A toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
6. Cool and Chill:
Remove the pan from the oven and let the bars cool completely at room temperature. Then place them in the refrigerator for at least 3 hours, or overnight for best results, so they can fully set.
7. Serve:
Once chilled, lift the bars out of the pan using the parchment paper, cut into squares, and enjoy your rich, creamy Red Velvet Cheesecake Bars!
Can I Use Frozen Cream Cheese for the Cheesecake Layer?
It’s best to use cream cheese that’s fully thawed and softened to room temperature before mixing. This helps you achieve a smooth, lump-free cheesecake batter.
How Should I Store Leftover Red Velvet Cheesecake Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. They also freeze well—wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Can I Make These Bars Ahead of Time?
Absolutely! Prepare the bars a day in advance and refrigerate them overnight. This helps the layers set well and improves the flavor.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1/2 cup milk with 1 teaspoon white vinegar or lemon juice. Let it sit for 5 minutes before adding to the batter for similar tang and moisture.
