If you’re looking for a show-stopping dessert that’s both easy to make and absolutely irresistible, you’re in for a treat! These Red Velvet Chocolate Chip Cheesecake Bars combine rich red velvet cookie dough with a creamy cheesecake swirl and gooey chocolate chips to create a dessert that’s as beautiful as it is delicious. Whether it’s for Valentine’s Day, the holidays, or just a cozy weekend treat, these bars never fail to impress.
The best part? You don’t need to be a professional baker to whip these up. With a simple list of pantry staples and just a few steps, you’ll have a batch of these vibrant red bars ready to share (or keep all to yourself—no judgment here!). If you’re a fan of red velvet, cheesecake, or chocolate—this recipe hits all the right notes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
You’ll need ingredients for two components: the red velvet layer and the creamy cheesecake swirl.
Red Velvet Layer
This forms the rich, brownie-like base and top of the bars. It’s soft, fudgy, and bursting with chocolate flavor—thanks to a touch of cocoa powder and plenty of mini chocolate chips.
- Butter – Melted unsalted butter gives the bars a soft, chewy texture and helps blend the sugars evenly.
- Sugars – A combination of granulated sugar and brown sugar adds sweetness and moisture. The brown sugar also contributes a slight caramel undertone.
- Egg – Binds everything together and provides structure.
- Red food coloring – Essential for that iconic red velvet color. A gel version gives a deeper hue.
- Vanilla extract and vinegar – These work together to balance flavors. The vinegar also enhances the red color and gives a slight tang.
- Flour, cocoa powder, salt, and baking powder – The dry mix creates the base structure and adds that gentle cocoa flavor.
- Mini chocolate chips – They melt beautifully into the bars, ensuring chocolate in every bite.
Cheesecake Layer
Smooth, creamy, and slightly tangy, this layer contrasts perfectly with the sweet red velvet.
- Cream cheese – Make sure it’s softened for easy mixing.
- Sugar – Just enough to sweeten the filling.
- Egg yolk – Adds richness and helps set the cheesecake layer.
- Vanilla extract – For warm, aromatic depth.
- More mini chocolate chips – Because you can never have too much chocolate!
Instructions
Step 1: Make the Red Velvet Batter
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper. Leave some overhang on the sides—this makes it easier to lift the bars out after chilling.
In a mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and glossy. Add in the egg, red food coloring, vanilla extract, and vinegar. Stir until fully incorporated.
In another bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until no dry spots remain. Stir in the mini chocolate chips.
Spread about three-quarters of the red velvet batter into the bottom of the prepared pan, smoothing it out with a spatula to reach the edges.
Step 2: Prepare the Cheesecake Filling
In a clean bowl, use a hand or stand mixer to beat the softened cream cheese and sugar together until smooth and creamy. Add the egg yolk and vanilla extract, mixing until the filling is velvety with no lumps.
Spread the cheesecake mixture evenly over the red velvet base in the pan.
Step 3: Swirl and Bake
Take the remaining red velvet batter and drop spoonfuls over the cheesecake layer. Using a knife or toothpick, gently swirl the top to create a marbled effect. Don’t overdo it—you want distinct layers with a pretty swirl.
Sprinkle the remaining mini chocolate chips over the top.
Bake in the preheated oven for 30–35 minutes, or until the center is set and the edges look slightly puffed. A toothpick inserted near the center should come out with a few moist crumbs (but not raw batter).
Let the bars cool completely at room temperature. Then, for best results, refrigerate them for at least 2 hours before slicing. This helps firm up the cheesecake and gives you clean, picture-perfect cuts.
Tips and Tricks
- Room Temperature Ingredients: Make sure your cream cheese and egg yolk are at room temperature for a silky-smooth cheesecake filling.
- Don’t Overbake: Pull the bars out as soon as the center is set. Overbaking can cause the cheesecake to crack and dry out.
- Use Gel Food Coloring: Gel gives a more intense red without altering the texture. Liquid works too, but you may need more.
- Clean Slices Every Time: Use a sharp knife and wipe it clean between each cut. Chilling the bars thoroughly before slicing makes this even easier.
- Customize the Chocolate: Swap the mini chocolate chips for dark chocolate chunks or white chocolate chips if you like. You can even use a combo for a more decadent twist.
Serving Suggestions
These cheesecake bars are delicious chilled or at room temperature. They’re perfect on their own, but here are a few ideas to make them even more indulgent:
- Top with whipped cream and a sprinkle of cocoa powder for a festive touch.
- Drizzle with melted chocolate or cream cheese glaze for a bakery-style presentation.
- Add a scoop of vanilla ice cream on the side for a full-on dessert experience.
They also make a stunning addition to dessert trays for parties, potlucks, and holiday gatherings.
Storage Instructions
- Refrigerator: Store the bars in an airtight container in the fridge for up to 5 days. The flavors get even better the next day!
- Freezer: Wrap individual bars tightly in plastic wrap and freeze in a zip-top bag or container. They’ll keep well for up to 2 months. Thaw in the fridge overnight before serving.
- Make Ahead: You can bake these a day or two in advance. Just store them in the fridge and slice when ready to serve.
Variations
- Extra Chocolate: Mix dark chocolate chunks into the batter or add a chocolate ganache layer on top.
- Nutty Crunch: Stir chopped pecans or walnuts into the red velvet batter for added texture.
- Swirl It Up: Create a more dramatic marbled look by swirling the top layer with a skewer.
- Mini Cheesecake Bites: Use a muffin tin with liners and bake for 20–25 minutes for cute individual servings.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make the recipe celiac-friendly.
Frequently Asked Questions
Can I use boxed red velvet cake mix?
Yes, you can use it as a shortcut. Just note that the texture will be softer and more cake-like rather than chewy and cookie-like.
Can I skip the red food coloring?
Absolutely. The flavor comes mostly from the cocoa and vinegar—the color is just for fun.
Why did my cheesecake layer crack?
Most likely, the bars were overbaked. Be sure to pull them out when the center is just set.
Do I need to use a hand mixer?
You don’t have to, but it makes the cheesecake filling smoother and fluffier. A whisk and some elbow grease can also do the job.
Can I add frosting?
Sure! A cream cheese glaze or a drizzle of melted white or dark chocolate takes these over the top.
Can I double the recipe?
Definitely. Use a 9×13-inch pan and double all the ingredients. Bake time may need to increase slightly—keep an eye on it after 35 minutes.
Are these bars freezer-friendly?
Yes, and they freeze beautifully! Just wrap them well and freeze for up to 2 months.
Final Thoughts
These Easy Red Velvet Chocolate Chip Cheesecake Bars are a dessert dream come true. With a chewy red velvet base, rich cheesecake filling, and chocolate chips throughout, every bite is pure bliss. They’re festive enough for special occasions, simple enough for weekday cravings, and always a crowd-pleaser.
So go ahead—preheat that oven and treat yourself. You’ll love how easy this is, and your kitchen will smell absolutely divine. Once you try these, they’ll become a regular in your baking rotation!
Red Velvet Chocolate Chip Cheesecake Bars
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup mini chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake)
- 1 large egg yolk
- 1/2 teaspoon vanilla extract (for cheesecake)
- 1/4 cup mini chocolate chips (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Mix in the egg, red food coloring, vanilla extract, and white vinegar.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture and stir until combined. Fold in 1/2 cup mini chocolate chips.
- Spread 3/4 of the red velvet batter into the prepared pan.
- In a new bowl, beat softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla until smooth.
- Spread the cheesecake mixture evenly over the red velvet layer.
- Drop spoonfuls of the remaining red velvet batter on top of the cheesecake. Swirl gently with a knife or toothpick for a marbled effect.
- Sprinkle the remaining 1/4 cup mini chocolate chips on top.
- Bake for 30-35 minutes or until the center is set and a toothpick inserted comes out mostly clean.
- Cool completely, then refrigerate for at least 2 hours before slicing into bars.
