Name: Red Velvet Brownie Cheesecake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 tablespoon red food coloring; 1 teaspoon vanilla extract; 1 tablespoon cocoa powder; 1 cup all-purpose flour; 1/4 teaspoon salt; 8 oz cream cheese, softened; 1/3 cup granulated sugar (for cheesecake layer); 1 large egg (for cheesecake layer); 1/2 teaspoon vanilla extract (for cheesecake layer)

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I love creating desserts that feel both indulgent and beautiful, and these Red Velvet Brownie Cheesecake Bars always impress me. The rich, fudgy red velvet brownie base paired with a creamy cheesecake swirl gives me the perfect balance of chocolate flavor and tangy sweetness. When I slice into these vibrant marbled bars, I always feel like I am serving something truly special.

Red Velvet Brownie Cheesecake Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tablespoon red food coloring

1 teaspoon vanilla extract

1 tablespoon cocoa powder

1 cup all-purpose flour

¼ teaspoon salt

8 oz cream cheese, softened

⅓ cup granulated sugar (for cheesecake layer)

1 large egg (for cheesecake layer)

½ teaspoon vanilla extract (for cheesecake layer)

Directions

I start by preheating the oven to 350°F (175°C). I line an 8x8-inch baking pan with parchment paper and lightly grease it to ensure easy removal later.

In a mixing bowl, I whisk together the melted butter and sugar until smooth. I add the eggs, red food coloring, and vanilla extract, then mix until everything is fully combined.

Next, I sift in the cocoa powder, flour, and salt. I stir gently until just incorporated, making sure not to overmix so the brownies stay tender.

In a separate bowl, I beat the softened cream cheese with sugar until smooth and creamy. I add the egg and vanilla extract, then beat again until fully combined.

I pour about three-quarters of the red velvet batter into the prepared pan and spread it evenly. I gently spread the cheesecake mixture over the brownie layer.

Then I drop spoonfuls of the remaining red velvet batter on top and use a knife to swirl everything together, creating a beautiful marbled effect.

I bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs. I let the bars cool completely before slicing so I get clean, neat edges.

Servings and timing

I prepare these bars in about 15 minutes, and they bake for 35 minutes. The total time from start to finish is approximately 50 minutes.

This recipe makes 9 servings, with each serving containing about 320 kcal. I usually cut them into 9 even squares, but I sometimes make smaller pieces if I am serving a crowd.

Variations

I sometimes add white chocolate chips to the brownie batter for extra sweetness and texture. When I want a deeper chocolate flavor, I mix in a handful of dark chocolate chunks.

If I am feeling festive, I like adding heart-shaped sprinkles on top before baking for special occasions. I also enjoy adding a thin layer of chocolate ganache over the cooled bars for an even more decadent finish.

For a slightly tangier cheesecake layer, I occasionally add a small squeeze of fresh lemon juice to brighten the flavor.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 5 days because of the cheesecake layer. I find that chilling them helps the texture firm up nicely.

When I want to enjoy one, I either eat it cold for a dense, fudgy bite or let it sit at room temperature for about 15–20 minutes for a softer texture. If I prefer them slightly warm, I microwave a slice for about 10–15 seconds, being careful not to overheat the cheesecake layer.

FAQs

Can I use a different pan size?

I can use a 9x9-inch pan if needed, but I know the bars will be slightly thinner and may bake a few minutes faster, so I keep an eye on them.

Do I have to use red food coloring?

I can reduce the amount or leave it out, but I know the classic red velvet look will not be as vibrant. The flavor will still be delicious.

How do I know when the bars are done baking?

I look for a set center and insert a toothpick. If it comes out with a few moist crumbs but no wet batter, I know they are ready.

Can I freeze these bars?

I freeze them in an airtight container for up to 2 months. I let them thaw overnight in the refrigerator before serving.

Why did my cheesecake layer crack?

I find that overbaking or overmixing the cheesecake batter can cause cracks. I try not to overbeat the mixture and remove the bars once the center is just set.

Conclusion

I truly enjoy making these Red Velvet Brownie Cheesecake Bars whenever I want a dessert that feels both elegant and comforting. The rich brownie base combined with the creamy cheesecake swirl creates a perfect harmony of flavors and textures. Every time I bake them, I am reminded how simple ingredients can come together to create something incredibly special.

📖 Recipe:

Red Velvet Brownie Cheesecake Bars

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Author: Cheryl
Total Time: 50 minutes
Yield: 9 servings
Diet: Vegetarian

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Description

Rich and fudgy red velvet brownie bars topped with a creamy cheesecake swirl, creating a beautifully marbled dessert that perfectly balances chocolate flavor and tangy sweetness.

Instructions

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease it.
In a mixing bowl, whisk together melted butter and sugar until smooth. Add eggs, red food coloring, and vanilla extract, mixing until fully combined.
Sift in cocoa powder, flour, and salt. Stir gently until just combined without overmixing.
In a separate bowl, beat softened cream cheese and sugar until smooth. Add egg and vanilla extract, beating until creamy and fully incorporated.
Pour about three-quarters of the red velvet batter into the prepared pan and spread evenly.
Spread the cheesecake mixture evenly over the brownie layer.
Drop spoonfuls of the remaining red velvet batter on top and use a knife to swirl for a marbled effect.
Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
Allow the bars to cool completely before slicing into squares.