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Red Velvet Chocolate Chip Cheesecake Bars

Irresistible Red Velvet Chocolate Chip Cheesecake Bars Recipe

These Easy Red Velvet Chocolate Chip Cheesecake Bars are a charming dessert mixing a fudgy base with a creamy topping, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Red Velvet Base
  • 1/2 cup Unsalted Butter melted
  • 1 cup Granulated Sugar can reduce by 1/4 cup for less sweetness
  • 1/2 cup Brown Sugar light or dark
  • 1 large Egg can use egg substitute for vegan
  • 2 tablespoons Red Food Coloring can use beet juice for natural coloring
  • 1 teaspoon Vanilla Extract or almond extract
  • 1 tablespoon White Vinegar or lemon juice
  • 2 cups All-Purpose Flour can use gluten-free flour
  • 1/4 cup Unsweetened Cocoa Powder dark cocoa intensifies flavor
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder ensure freshness
  • 1 cup Mini Chocolate Chips use milk or dark as preferred
For the Cheesecake Layer
  • 8 oz Cream Cheese softened; can use vegan
  • 1/2 cup Granulated Sugar specific for cheesecake
  • 1 large Egg Yolk can use flaxseed egg for vegan
  • 1/2 cup Mini Chocolate Chips for topping

Equipment

  • Oven
  • 8x8-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan with parchment paper.
  2. In a medium bowl, whisk melted unsalted butter with granulated and brown sugar until creamy. Add egg, red food coloring, vanilla extract, and white vinegar, mixing until combined.
  3. Sift together all-purpose flour, cocoa powder, baking powder, and salt in another bowl. Gradually add this to the wet ingredients, stirring gently. Fold in mini chocolate chips.
  4. Spread about three-quarters of the red velvet batter into the pan, smoothing it into an even layer.
  5. Beat cream cheese and granulated sugar until smooth. Mix in egg yolk and vanilla extract until fully combined.
  6. Spread the cream cheese mixture over the red velvet layer. Drop spoonfuls of remaining batter over the cheesecake and swirl gently with a knife.
  7. Bake for 30-35 minutes until edges are puffy and a toothpick comes out with a few moist crumbs.
  8. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 3mgIron: 6mg

Notes

These bars can be served chilled or at room temperature and can be topped with whipped cream or chocolate sauce. Store in the fridge for up to 5 days or freeze for up to 2 months.

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