Red Velvet Cheesecake Bars

During a night out at a restaurant, we both had our eye on this towering red velvet cake at sitting at the side of the room. Cream cheese icing mixed with red velvet is always a great combination, so that night we decided to take that combination even further and make these red velvet cheesecake bars!

This amazing red velvet cake is stacked on top of a thin layer of cheesecake, with the added bonus of the cream cheese icing on top of course! These dense little squares are just what you need to satisfy your red velvet cravings.


Red Velvet Cheese Cake Bars



For the cheese cake:

2 8 oz.  packages cream cheese, softened

1/2 cup sugar

1 tsp vanilla

2 eggs

For the cake:

2 cups all-purpose flour

1 1/2 tsp baking soda

1 tbsp cocoa powder

2 tbsp red food colouring

3/4 cups of butter

1 1/2 cups sugar

1 cup plain yoghurt

1 tbsp white vinegar

1 tsp vanilla extract

2 eggs

1 cup white chocolate chips

For the icing:

4 oz. cream cheese (half an 8oz. package), softened

3/4 cups butter, softened

2 tsp vanilla extract

4 cups icing sugar



  1. Preheat oven to 325°F and prepare a 9in. x 13in. baking pan with aluminium foil
  2. Begin preparing the cheese cake first. In a large bowl, beat the cream cheese, sugar, and vanilla with a hand-mixer until smooth. Once smooth, beat in the eggs on at a time, until combined.
  3. Pour the cheese cake mixture into the prepared pan and place in the oven for 25 minutes.
  4. While cheese cake is cooking, prepare the red velvet cake layer. In a medium sized bowl, whisk the flour and baking soda until combined.
  5. In a small bowl, mix the cocoa powder and red food colouring together until somewhat of a paste forms. Set aside.
  6. In a large bowl, beat the butter and sugar until mixture is light and fluffy. Add in the yoghurt, vanilla, and eggs, beating until smooth.
  7. Add half the dry ingredients to the wet ingredients, and beat until just mixed together. Once mixed, add the cocoa mixture and the rest of the dry ingredients to the wet ingredients until just combined.
  8. Fold in the white chocolate chips, being careful not to over mix.
  9. Once the timer for the cheese cake has finished, remove from the oven and pour the red velvet mixture on top. Place back in the oven for another 25-30 minutes.
  10. Remove from oven when the cake can be poked with a toothpick and it comes out clean. Allow to cool for 30 minutes, or place in the fridge for faster cooling time.
  11. For the icing, place cream cheese and butter in a large bowl and beat with a hand-mixer until combined. Add the vanilla and icing sugar to the mix and continue to beat until smooth. Only ice the cake once it has completely cooled! Feel free to add some extra chocolate or white chocolate chips on top!


Recipe adapted from Sweet Pea’s Kitchen and Kraft


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