Flavour Fridays

Red Velvet Cheesecake Bars

by Simply Chef on Jun 17, 2022

Red Velvet Cheesecake Bars

Red Velvet Cheesecake Bars

Served: 16 Squares
Cuisine: American
Prep Time: 15 mins
Bake Time: 30 mins
Chill Time: 10 mins
Image of a red velvet cake brownie


Biscuit Base

200 g Chocolate biscuits

40 g Butter (melted)


Red Velvet Brownie

100 g Butter (soft)

190 g Castor sugar

2 Eggs

2 tsp Red food color gel

30 g Cocoa powder

80 g Flour

1 tbsp Vinegar

Pinch of salt

Cheesecake Swirl

250 g Cream cheese

1 Egg

1 tbsp Vanilla extract

60 g Castor Sugar



  1. Preheat the oven to 180℃. I’ve used a rectangle baking tin to make these, check out the equipment section for more information
  2. In a blender add the chocolate biscuits and blend until fine. Transfer to a mixing bowl, add the melted butter, and stir to combine. The mixture should resemble wet sand. Dump into the baking tin and flatten the crumb mixture evenly using your hands or the back of a spoon. Ensure it covers the tin in one single layer
  3. In a stand mixer let us make the brownie batter, add the butter, sugar, and beat well until light and fluffy. Add the eggs and beat again until well incorporated. Add the food coloring and beat again until evenly distributed.
  4. Add the flour, cocoa powder, salt, vinegar, and stir until combined and no dry ingredients are visible. Pour ¾ of the batter into the baking tin and set aside.
  5. In another mixing bowl, add all the ingredients for the cheesecake and beat until combined. Do not over mix. Dollop the batter into the baking tin and top with the remaining red velvet batter.
  6. Using a knife, toothpick, or spatula, make swirls in the brownie, and don’t over do it at this stage. Place into the oven and bake for 28-30 mins until the sides are set and the center is dry on the top but still has a giggle.
  7. Let it cool in the pan before cutting into squares and serving




  • If your dry ingredients have lumps, sieve them together.
  • The vinegar can be swapped for lemon juice in this recipe.
  • You can cut the squares smaller and get 24 pieces instead.
  • The cream cheese must be at room temperature in order for the cheesecake batter to be smooth.
  • Butter must be soft in order for it to be mixed into the brownie batter well.
  • If you do not want to make these red velvet, remove the food color and you’ve got chocolate brownie cheesecake bars.



Recipe created and shared by Annika @annikapanikker, to check out more recipes you can visit her website or you can watch the step by step video recipe on her Youtube Channel.