These Red Velvet Chocolate Chip Cheesecake Bars are a fun twist on a classic dessert! The rich red velvet base is perfectly paired with creamy cheesecake and yummy chocolate chips.
Who can resist a dessert that looks this good and tastes even better? I love serving these at parties—watching everyone’s faces light up is the best part! 🥳
Making them is a breeze! Just mix, layer, and bake. They’re a hit with family and friends, and I can’t wait to see the smiles when I share them! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake layer. If you need a gluten-free option, you can use a gluten-free all-purpose flour blend. It works great in this recipe!
Granulated Sugar: Standard sugar adds sweetness. For a healthier alternative, you could try coconut sugar, which has a lower glycemic index.
Cocoa Powder: Unsweetened cocoa powder enhances that chocolatey flavor. If you’re out, you can substitute with Dutch-process cocoa powder for a deeper flavor, just remember it may affect the color slightly.
Vegetable Oil: This keeps the cake moist. You can swap it with melted coconut oil or applesauce if you want a lighter option.
Red Food Coloring: This gives the cake its signature red color. You can use natural beet juice for a less artificial option, but the color will be less vivid.
Cream Cheese: Cream cheese is essential for the cheesecake layer. If you want a lighter version, consider using Neufchâtel cheese, which has less fat but maintains a creamy texture.
How Do You Prevent Overmixing the Cheesecake Layer?
When making the cheesecake layer, it’s crucial to mix just until combined. Overmixing can introduce too much air, causing cracks when baking. Here’s how to do it right:
- Start with softened cream cheese for a smooth texture. Beat it until creamy before adding any other ingredients.
- Add sugar and mix until fluffy. This step helps incorporate air, but don’t go overboard.
- Add eggs one at a time; mix just until incorporated after each addition.
- Finally, fold in the chocolate chips gently. A spatula works best to avoid mixing too vigorously.
This way, you’ll have a beautiful, crack-free cheesecake layer in your bars! Enjoy baking!
Red Velvet Chocolate Chip Cheesecake Bars
Ingredients You’ll Need:
For the Red Velvet Cake Layer:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 oz red food coloring (about 2 tbsp)
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mini chocolate chips (divided: ½ cup mixed into cheesecake, ½ cup for topping)
How Much Time Will You Need?
You’ll need about 15-20 minutes for preparation and 40-50 minutes for baking. Once baked, allow it to cool completely, and then refrigerate for at least 4 hours (or overnight if you can wait!). Total time including chilling is roughly 5 hours. But trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you’re ready to bake. Next, grease a 9×9 inch baking pan and line it with parchment paper, allowing some overhang. This will make it super easy to lift the bars out later!
2. Make the Red Velvet Batter:
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, mixing them well. In a separate bowl, whisk together the egg, vegetable oil, vinegar, vanilla extract, buttermilk, and red food coloring until everything is nicely blended.
3. Combine the Mixtures:
Gradually pour the wet ingredients into the dry ingredients. Stir gently until everything is combined and the batter is smooth. No lumps mean perfection!
4. Spread the Batter:
Pour the red velvet batter into your prepared pan. Spread it evenly to cover the entire bottom of the pan. This will create a lovely base.
5. Prepare the Cheesecake Layer:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese until it’s smooth and creamy. Then, add sugar, continuing to beat until it’s light and fluffy. Add the eggs one at a time, mixing on low until just combined. Finally, fold in ½ cup of mini chocolate chips gently with a spatula.
6. Layer It Up:
Pour the cheesecake mixture evenly over the red velvet layer already in the pan. Smooth it out for an even layer. Then, sprinkle the remaining ½ cup of mini chocolate chips over the top.
7. Bake to Perfection:
Place in the oven and bake for 40-50 minutes. The cheesecake should be set with slightly jiggly centers. If it’s still too wobbly, give it a few more minutes!
8. Cooling and Chilling:
Once baked, remove the pan from the oven and let it cool completely on a wire rack. After it cools, refrigerate for at least 4 hours—or better yet, overnight. This step is crucial for the best texture!
9. Slice and Serve:
To serve, use the parchment overhang to lift the bars out of the pan. Cut into squares and enjoy chilled! These bars are a delightful mix of flavors and textures. Enjoy every bite!
These decadently rich Red Velvet Chocolate Chip Cheesecake Bars blend a moist red velvet base with creamy cheesecake and delightful mini chocolate chips, making them a fantastic treat for any occasion!
Can I Use a Different Type of Flour?
Absolutely! If you need a gluten-free option, you can substitute all-purpose flour with a gluten-free all-purpose blend. Just make sure it contains xanthan gum, which helps with texture!
How Should I Store Leftover Cheesecake Bars?
Leftover bars can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, you can freeze them! Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container.
Can I Make This Recipe Vegan?
Yes! You can replace the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) and use plant-based cream cheese. For the buttermilk, mix plant milk (like almond or oat) with a splash of lemon juice or vinegar to create a vegan buttermilk.
What’s the Best Way to Cut These Bars?
For clean cuts, use a sharp knife and wipe it clean between slices. You can also run the knife under hot water before cutting, which helps prevent sticking to the cheesecake layer!