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Red Velvet Brownie Cheesecake Bars

Red Velvet Brownie Cheesecake Bars
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Indulge in rich, creamy Red Velvet Brownie Cheesecake Bars that blend the luscious flavors of classic red velvet and decadent cheesecake atop a fudgy brownie base. Perfectly layered and vibrantly colored, these bars offer a melt-in-your-mouth texture ideal for special occasions or everyday treats.

Ingredients

Scale

Brownie Layer

  • 1/2 cup (115g) Butter, melted
  • 1/2 cup (50g) Unsweetened Cocoa Powder
  • 1 cup (200g) Sugar
  • 2 Eggs
  • 1 tablespoon Red Food Coloring
  • 1 teaspoon Vanilla Extract
  • 1 cup (125g) All-Purpose Flour (or gluten-free blend for GF option)
  • Pinch of Salt
  • 1/4 cup (60ml) Buttermilk

Cheesecake Layer

  • 16 oz (450g) Cream Cheese, softened
  • 2/3 cup (135g) Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 1/4 cup (60g) Sour Cream (optional)

Instructions

  1. Prepare the Brownie Batter: Begin by melting butter and mixing it with cocoa powder and sugar until smooth. Beat in eggs one at a time, then add red food coloring and vanilla extract. Combine dry ingredients — flour and a pinch of salt — and gently fold into the wet mixture along with buttermilk until just combined. Avoid overmixing to keep brownies tender.
  2. Make the Cheesecake Filling: In a separate bowl, beat cream cheese and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract and sour cream (if using) to ensure a silky texture. This layer should be smooth and creamy, ready to contrast the fudgy brownies beneath.
  3. Assemble the Layers: Pour half of the red velvet brownie batter into a greased baking pan, spreading it evenly. Gently layer the cheesecake filling on top, smoothing it out. Finally, spoon the remaining brownie batter over the cheesecake, and use a knife or skewer to swirl together if desired for a marbled effect.
  4. Bake and Cool: Bake in a preheated oven at 325°F (163°C) for about 35-40 minutes or until the cheesecake layer is just set but slightly jiggly. Avoid overbaking to keep the bars moist. Let the pan cool completely on a wire rack before refrigerating for a few hours to fully set and make slicing easy.

Notes

  • Use room temperature eggs and cream cheese for smoother batters and better mixing.
  • Fold dry ingredients gently to retain a tender brownie texture, avoiding overmixing.
  • Keep an eye on baking time to avoid drying out the cheesecake layer.
  • Refrigerate bars for at least 4 hours to firm up and enhance flavors before slicing.
  • Line your pan with parchment paper for easy lifting and clean edges when slicing bars.

Nutrition

Keywords: red velvet, brownie, cheesecake, dessert bars, layered dessert, chocolate, creamy, festive dessert

Find it online: https://marysplate.com/red-velvet-brownie-cheesecake-bars/