Red Velvet Cheesecake Bars
Red Velvet Cheesecake Bars are sweet treats with a rich red velvet cake base and a creamy cheesecake layer on top. With a rich, chocolatey red velvet base and a creamy, tangy cheesecake topping, they strike the perfect balance of flavor and texture. They’re ideal for a holiday dessert table, cookie tray, or enjoying a special dessert.
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My from-scratch cream cheese brownies were the inspiration for this red velvet variety. But I wanted something easier, especially for the holidays. That’s where the idea of using a cake mix came in.
Why You’ll Love This Recipe
- Beautiful swirled dessert that looks impressive with minimal effort.
- Festive colors make them great for holidays like Christmas, Valentine’s Day, or the 4th of July. The red and white contrast of these holiday dessert bars makes them an ideal addition to a Christmas cookie tray.
- Rich, creamy, and not overly sweet — the perfect balance.
- Ideal for a holiday dessert table.
Ingredients for Red Velvet Cheesecake Bars
Unless you stock a variety of cake mix flavors in your pantry (as I do), you may need to make a trip to the grocery store.
- Red Velvet Cake Mix
- Unsalted Butter
- Vegetable Oil
- Egg
- Nonstick Cooking Spray
- Water
For the topping:
- Cream Cheese
- Sugar
- Large Egg
- Pure Vanilla Extract
Tips and Suggestions
I made these red velvet cheesecake bars a couple of times and discovered that when you drop the red batter over the cheesecake batter. Using a butter knife, swirl the red velvet batter with the cheesecake mixture.
I suggest refrigerating these red velvet cheesecake bars for up to four days or freezing them for up to one month. See my freezing suggestion below.
Get clean slices by dipping the knife in hot water, drying the knife, and slicing the bars. Repeat for each slice.
More Red Velvet Treats
Red velvet treats always look festive on a holiday dessert table. Try red velvet thumbprint cookies, red velvet crinkle cookies, or red velvet cupcakes.
Can I freeze red velvet cheesecake bars?
Yes! Wrap bars individually in plastic then in foil and freeze for up to one month. Thaw overnight in the refrigerator.
How do you store cheesecake bars?
Store them in a single layer in an airtight container in the refrigerator for up to four days.
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Red Velvet Cheesecake Bars
Equipment
- Small Bowl
- Rubber Spatula
- Butter Knife
- Measuring Cup and Spoons
- 9 x 13-inch Baking Pan
Ingredients
- 1 box red velvet cake mix (15.25 ounce size)
- ½ cup butter, melted
- 3 tablespoons vegetable oil
- 1 large egg
- nonstick cooking spray
- 3 tablespoons water
Cheesecake Topping
- 1 8-ounce cream cheese softened
- ⅓ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
Make the Bars
- Preheat the oven to 350℉. Spray a 9×13-inch baking pan with nonstick cooking spray. Set aside.nonstick cooking spray
- In a medium bowl combine the cake mix, melted butter, oil, and egg. The batter will be thick. Reserve ⅓ cup of the batter. Using clean hands, press the remaining dough into the bottom of the prepared baking pan.1 box red velvet cake mix (15.25 ounce size), ½ cup butter, melted, 3 tablespoons vegetable oil, 1 large egg
- Place the reserved batter in a small bowl and add water to thin it. Set aside.3 tablespoons water
Make the Cheesecake Topping
- In the bowl of a stand mixer combine the softened cream cheese, sugar, egg, and vanilla extract. Beat until well combined. Pour on top of the batter in the pan and spread evenly.1 8-ounce cream cheese softened, ⅓ cup sugar, 1 large egg, 1 teaspoon pure vanilla extract
- Drop the reserved, thinned batter over the cheesecake layer and swirl the two layers together using a butter knife.
- Bake for 25 to 30 minutes or until the bars are set. Cool completely in the pan before slicing.
