Red Velvet Cheesecake Cookie Bars
Prep time
Cook time
Total time
Red Velvet Cheesecake Cookie Bars are a homemade red velvet cookie base topped with a luscious chocolate chip cream cheese layer. They're easy to make with no cake mix required!
Serves: 9 large bars or 12 smaller bars
For the cookie base:
  • 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*
For the cheesecake layer:
  • 8 ounces cream cheese, softened (I used ⅓ less fat neufch√Ętel)
  • 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
  1. Preheat the oven to 350 degrees and grease an 8x8" baking dish with cooking spray. Set aside.
Prepare the cookie base:
  1. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
  2. 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.
  3. 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.
Prepare the cheesecake layer:
  1. 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!
Bars are best when chilled a few hours before serving.

Store the bars in an air tight container in the refrigerator.

Recipe by Flavor the Moments.
Recipe by Flavor the Moments at