Red Velvet Chocolate Chip Cheesecake Bars

My red velvet obsession has extended once again; this time, I can’t stop thinking about these red velvet cheesecake bars! With a thick, cakey crust and rich creamy topping, these easy treats will fulfill your red velvet craving without costing you the time and energy of whipping up a whole cheesecake. 

Ingredients in Red Velvet Cheesecake Bars 

• Red velvet cake mix  – or any flavor!
• Eggs – large, room temperature
• Butter – unsalted, softened
• Cream cheese – The cream cheese must be room temperature to avoid lumps in your cheesecake!
• Sour cream – room temperature is a must to avoid lumps!

How to Make Red Velvet Cheesecake Bars

• Preheat oven: Before you begin baking, preheat your oven to 350°F and prepare a pan with aluminum foil and cooking spray.
• Create dough: In the bowl of a stand mixer, combine the butter, egg, and cake mix with a paddle attachment. Mix them together until the ingredients have formed into a thick cookie dough. Using a hand mixer would work as well for this step, but it will take a bit longer for the dough to form. Press your dough into the bottom of the pan you just prepared.
• Make topping: Beat the cream cheese until it becomes smooth, then mix in the sugar. Once smooth, add the egg, sour cream, and vanilla extract and beat them together. Stir in your chocolate chips and then pour the mixture over the dough you pressed into the pan. Again, a hand mixer will work for this, but a stand mixer is ideal. 
• Bake: For 30 to 40 minutes, bake the red velvet cheesecake bars until the cheesecake has started to brown. If it’s still jiggly in the center, don’t worry! It’s supposed to be a bit jiggly. Allow the bars to cool entirely and chill them for at least four hours before slicing. 

Expert Tips

• Make sure that all of your ingredients are room temperature before mixing. Cold ingredients will make lumps harder to eliminate. 
• Low-fat cream cheese won’t do the trick in this recipe. Fat makes cheesecake creamier and richer, so don’t be afraid to reach for the original. 

Red Velvet Cheesecake Bars Recipe

4.20 from 5 votes

Chocolate Chip Cheesecake Bars with a red velvet crust!

Prep Time 30 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Yield 24 bars

Serving Size 1 bar

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 box red velvet cake mix
• ▢ 1 egg
• ▢ ½ cup (113g) unsalted butter softened
• ▢ 8 ounces (226g) cream cheese room temperature
• ▢ 1 large egg room temperature
• ▢ ¼ cup (50g) granulated sugar
• ▢ ¼ cup (61g) sour cream room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup mini chocolate chips

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Instructions

• Preheat oven to 350°F. Line a 9×13” pan with foil and spray with cooking spray.
• Mix butter, egg, and cake mix in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer but it will take longer. Mix until a thick cookie dough is formed. Press into the bottom of the prepared pan.
• Beat cream cheese until smooth. Mix in sugar until smooth. Mix in egg, sour cream, and vanilla and beat until no lumps remain. (Your ingredients MUST be room temperature. A stand mixer does the job best, but a hand mixer will suffice if needed.) Stir in chocolate chips and pour over red velvet mixture.
• Bake for about 30-40 minutes, until cheesecake starts to brown around the edges and is no longer wet looking (it will still jiggle slightly in the center). Cool completely to room temperature, then chill (4 hours or overnight is best) before slicing into bars.

Recipe Notes

• Don’t use low fat cream cheese
• You can use any flavor cake mix
• Make sure all ingredients are room temperature to avoid lumps.
• Store bars in refrigerator or freeze in an airtight container.

Recipe Nutrition

Serving: 1bar | Calories: 182kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 188mg | Potassium: 82mg | Fiber: 1g | Sugar: 12g | Vitamin A: 290IU | Vitamin C: 0.04mg | Calcium: 46mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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