Let Me Tell You About These Red Velvet Cheesecake Brownie Bars

Alright, so here's the deal: every time I make Red Velvet Cheesecake Brownie Bars, I swear I end up with flour on my elbow and a kitchen that looks like a toddler ran through it with a paint bucket. Worth it, though. The first time I tried this mashup was for my cousin’s potluck (she's one of those people who casually whips up croissants—no big deal). Anyway, my bars disappeared way faster than her fancy stuff. My uncle even tried to sneak the last piece into his jacket pocket. Oh, and if you’re wondering, yes, red velvet is really just chocolate with a flair for drama.

Why I Always Come Back to This Recipe

I make this when I want to impress people who think I’m more put-together than I actually am—like when the in-laws drop by, or when my roommate offers to do the dishes if I bake something. My family goes a little bonkers for this because, well, it’s cheesecake and brownies all at once (and who can argue with that?). Sometimes the swirl on top just turns into a pink blob, but honestly, no one around here cares. Actually, last time, my brother said, “Did you do that on purpose?” so I just nodded and pretended it was a design choice.

You’ll Need These Ingredients (Sub-ins Welcome)

½ cup (about 115g) unsalted butter, melted (sometimes I use salted and skip the pinch of salt—lazy cook, what can I say)
1 cup granulated sugar (my grandmother always insisted on C&H, but store brand’s fine)
2 large eggs, room temp if you remember
2 teaspoons vanilla extract (I once used almond by accident; it’s... interesting, but stick with vanilla)
1 tablespoon red food coloring (or beet powder if you’re feeling fancy—though honestly, it’s not the same)
¾ cup all-purpose flour (if you’re out, cake flour isn’t terrible in a pinch)
¼ cup unsweetened cocoa powder (I use Dutch-process sometimes for a deeper flavor)
¼ teaspoon salt (skip if your butter’s already salted)
For the cheesecake swirl:
- 225g (8oz) cream cheese, softened (full-fat is best, but I’ve done it with Neufchatel too)
- ¼ cup granulated sugar
- 1 egg yolk (don't toss the white, use it for breakfast!)
- ½ teaspoon vanilla extract

How I Throw It All Together

Crank your oven to 350°F (175°C). Line an 8x8 inch pan with parchment, but if you forget, just butter it well. I never remember until I have gooey hands.
In a big bowl, whisk together melted butter and sugar. It should look kinda grainy, but that's alright. Add eggs and vanilla, then give it a good mix. Pour in that red food coloring and mix until it looks like you went overboard (but trust me, it mellows out).
Now, sprinkle in the flour, cocoa, and salt. Gently fold—don’t go wild, just enough so you don’t see flour streaks. Save about ¼ cup of this batter; you’ll need it for the top. (This is where I usually sneak a spoonful. Perks of being the baker, right?)
Spread the rest of your red velvet batter into the pan. It’s thick, so sometimes I use two spatulas. Or the back of a spoon. Or my hands, but don’t tell anyone.
For the cheesecake swirl: beat together cream cheese, sugar, yolk, and vanilla until it’s smooth. If it’s lumpy, don’t fret—it bakes out. Spoon it over the brownie base in big dollops.
Remember the batter you set aside? Dollop that on top, too. Now, take a butter knife and swirl everything together. Don’t overthink it—it’s supposed to look a bit wild. If you swirl too much, it’ll just look pink, but still tasty.
Bake for 28-32 minutes, depending on your oven. Edges should look set, but the center might jiggle a smidge. That’s perfect. Let it cool (I mean, if you can wait—sometimes I can’t and just eat it warm with a spoon).

Stuff I’ve Learned (The Hard Way)

If you overbake it, it gets weirdly dry. Trust the jiggle. Seriously.
I once tried doubling the recipe for a 9x13 pan and ended up with a gooey mess. Stick to the 8x8, or at least don’t double everything blindly.
Don’t try to cut it while it’s hot. I do this every time and end up with cheesecake on my sleeves.

Variations I’ve Messed With

Added chocolate chips to the brownie layer—amazing. Highly recommend.
Swapped in strawberry jam for the swirl once. Not my finest idea—it kind of melted everywhere.
Used peppermint extract instead of vanilla for a Christmassy vibe. My niece loved it; my dad was confused.

Equipment (Don’t Panic if You’re Missing Stuff)

8x8 inch pan—though I’ve used a disposable foil one when visiting friends. Just adjust the bake time a little.
Electric hand mixer is great for the cheesecake, but a sturdy whisk and a strong arm work in a pinch (and honestly, it's a workout).
Parchment paper is nice for easy removal, but if you forget, just grease the pan like no tomorrow.

How to Store These (Like They’ll Last That Long)

Technically, you should keep these tightly covered in the fridge for up to 4 days. But honestly, in my house it never lasts more than a day! I sometimes think they taste even better the second day, after the flavors sort of get cozy together. You can freeze them too (wrap in foil, then a zip bag), but I rarely have leftovers to test that.

How I Like to Serve Them

I cut them into squares and pile them on a big plate—sometimes with fresh berries if I’m feeling fancy, or just a dusting of powdered sugar. My cousin dips hers in coffee (!), but I prefer mine with a glass of cold milk. We once had them as breakfast, but that’s a story for another time.

If You Want to Nail It: My Pro Tips

I once tried rushing the cooling step and regretted it because the cheesecake bit stuck to my knife, and it was just a mess (tasty, though).
Don’t skimp on the food coloring unless you’re alright with a very brown ‘red velvet’—it’s flavor-neutral, but it really does look better with the full amount.
Actually, I find it works better if I beat the cream cheese on its own for a minute before adding sugar—gets it fluffier.

People Actually Ask Me This All the Time (So Here Goes)

Can I make these gluten-free? I haven’t tried it myself, but a friend used Bob’s Red Mill 1-to-1 (here’s the link) and said it worked fine, though the edges were a smidge crumblier.
Do I need gel or liquid food coloring? I usually use the cheap liquid, but gel gives a richer color—up to you (I’ve never noticed a flavor difference).
Is there a way to make it less sweet? Maybe cut 2 tablespoons sugar from both layers, but it’ll taste a bit more cream-cheesy.
What’s your favorite cocoa powder? Honestly, I’m not picky—I usually grab Hershey’s or whatever’s on sale, but here’s an article comparing cocoa types if you want to geek out (Sally’s Baking Addiction).
Can I use a boxed brownie mix? On second thought, you probably could, but you’d have to leave out the sugar and flour in the brownie part. I haven’t tried it, but if you do, let me know how it goes!

And hey, if you’ve read this far and you’re still not sure, just give it a whirl. Worst-case, you end up with cheesecake and brownie bits to snack on. (Oh, and if you ever find an easier way to get cream cheese to room temp, let me know. I keep forgetting and microwaving it for too long!)

If you want more baking ideas—especially messy, rewarding ones—check out King Arthur Baking’s recipe hub. They’ve saved me more than once when I run out of ideas (or ingredients!).

Red Velvet Cheesecake Brownie Bars: My Go-To Dessert Fix

Let Me Tell You About These Red Velvet Cheesecake Brownie Bars

Why I Always Come Back to This Recipe

You’ll Need These Ingredients (Sub-ins Welcome)

How I Throw It All Together

Stuff I’ve Learned (The Hard Way)

Variations I’ve Messed With

Equipment (Don’t Panic if You’re Missing Stuff)

How to Store These (Like They’ll Last That Long)

How I Like to Serve Them

If You Want to Nail It: My Pro Tips

People Actually Ask Me This All the Time (So Here Goes)

Red Velvet Cheesecake Brownie Bars

Ingredients

Instructions

Approximate Information for One Serving

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