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–+ servings
Red velvet cheesecake bar on a plate

Red Velvet Cheesecake Cookie Bars

Red Velvet Cheesecake Cookie Bars are red velvet cookie bars with a cheesecake topping  These bars have big red velvet flavor with no cake mix required!

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For the cookie base:

  • 1 1/3 cup all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 stick unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 tablespoons red food coloring*

For the cheesecake layer:

  • 8 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 2 tablespoons sour cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips


  • Preheat the oven to 350 degrees and grease an 8x8" baking dish with cooking spray. Set aside.

Prepare the cookie base:

  • 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.

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!


  • Bars are best when chilled a few hours before serving.
  • Store the bars in an air tight container in the refrigerator.


Serving: 1bar, Calories: 219kcal, Carbohydrates: 29g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 54mg, Sodium: 155mg, Fiber: 1g, Sugar: 17g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!