Red Velvet Cheesecake Cookie Bars are luscious chocolate chip cheesecake over an easy, homemade red velvet cookie crust. These bars have big red velvet flavor with no cake mix required!
Happy Super Bowl Sunday! I think I’ve given you enough Game Day recipes to make you dangerous, so we’re shifting gears today. It does happen to be February 1st after all, which means Valentine’s Day is only 2 weeks away! Valentine’s Day means two things to me…red velvet and chocolate. 🙂
I warned you a few weeks ago when I posted my Red Velvet Cupcakes with Vanilla Cream Cheese Frosting that I wasn’t done with red velvet yet. No where near. These bars are destined to make another appearance before Valentine’s Day, too as my kids have already put in their order for more.
You know when you make something new and you’re not sure about it? Well, I made these bars and tried the first one before it had adequate chilling time because (1) there was not enough time to chill them completely before taking the photos, and (2) of course I had to eat one right after taking the photos. #nowillpower
So since the bars hadn’t chilled completely, I didn’t get the full effect. They were very good, but I wondered…could they be better? I’m my own worst enemy that way. I stuck them in the fridge, and my kids each got one when they got home from school. My 11 year old blurted out that these were the best things I’d ever made. EVER. My oldest was too busy stuffing his face to comment until later, and he said they were awesome.
Now I was taken aback a bit, but the next day when I had another one, it was obvious. These were something special, and I was definitely sharing them here. They were just as awesome Day 3 as well, if you’re lucky enough to have them that long. 🙂
The base for these bars is from my red velvet sandwich cookie recipe, which I love. Completely homemade, and very easy! I simply pressed them into the bottom of an 8×8″ pan and baked them for 10 minutes prior to baking them with the cheesecake layer. I baked the cookie base first so they would be more set like a crust, but if you’d like the cookie base to be more on the gooey side, bake them for only 5 minutes or don’t bake them first at all.
The bottom line with these bars is that they’re very easy to make, but they taste like they took a while. The combination of the soft, chewy cookie base with big red velvet flavor and creamy cheesecake filling is divine. So make these for the ones you love! They’ll love you even more for it. 🙂
And if these don’t give you your red velvet fix, try these:
- 1⅓ cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ tablespoons red food coloring*
- 8 ounces cream cheese, softened (I used ⅓ less fat neufchâtel)
- ½ cup plus 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- ¼ cup mini semi-sweet chocolate chips
- Preheat the oven to 350 degrees and grease an 8x8" baking dish with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- Place the stick of butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and add the egg, mixing on low speed until combined, then beat in the vanilla and red food coloring until well incorporated. Add the flour mixture and beat on low speed until just combined, scraping down the sides of the bowl as necessary.
- Press the dough evenly into the bottom of the prepared pan and bake on the center rack of the oven for 10 minutes for a cookie crust that's more set. If you'd like it on the gooey side, bake for only 5 minutes or not at all! If baking the cookie base, cool on a wire rack while you prepare the cheesecake layer.
- Place the cream cheese in a medium bowl and beat on medium high speed until smooth. Add the sugar, egg, sour cream, and vanilla, and beat until well combined. Pour over the semi-cooled cookie crust and sprinkle over the chocolate chips. Bake on the center rack of the oven for 25-30 minutes or until the cheesecake layer is just slightly "wiggly" in the center. Cool on a wire rack, then chill in the refrigerator. Cut into bars, serve, and enjoy!
Store the bars in an air tight container in the refrigerator.
Recipe by Flavor the Moments.