Red Velvet Cheesecake Chocolate Chip Cookie Bars Recipe

Introduction

These Red Velvet Cheesecake Chocolate Chip Cookie Bars combine the best of three decadent desserts into one irresistible treat. With a rich cookie base, a creamy cheesecake layer, and a sprinkle of chocolate chips on top, they are perfect for any occasion.

Ingredients

• Cookie Layer:
• 3/4 cup unsalted butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups semi-sweet chocolate chips, divided (1/4 cup on top)
• Cheesecake Layer:
• 8 oz cream cheese
• 1/2 cup sugar
• 1 egg
• 1/2 tbsp cocoa
• 1 tsp vinegar
• 1 1/2 tsp red food color

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and prepare a 9-inch square pan by lining it with aluminum foil, leaving the sides extended to make lifting the bars easier.
2. Step 2: In a large bowl, cream the butter, brown sugar, and sugar together until light and fluffy, about 3-4 minutes.
3. Step 3: Mix in the egg and vanilla extract until combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: With the mixer on low speed, gradually add the dry flour mixture to the butter mixture until just combined.
6. Step 6: Stir in 1 cup of the semi-sweet chocolate chips.
7. Step 7: To make the cheesecake layer, beat the cream cheese and sugar in a bowl until smooth and creamy.
8. Step 8: Add the egg and mix until smooth.
9. Step 9: Mix in the cocoa powder, vinegar, and red food coloring until fully incorporated.
10. Step 10: Spread just over half of the cookie dough evenly into the bottom of the prepared pan.
11. Step 11: Spread the cheesecake mixture evenly over the cookie dough layer.
12. Step 12: Crumble the remaining cookie dough over the cheesecake layer, then sprinkle with the remaining 1/4 cup of chocolate chips.
13. Step 13: Bake for 25-28 minutes, until the edges are lightly browned. The center may still jiggle slightly but will firm up as it cools.
14. Step 14: Let the bars cool completely before lifting them out using the foil. Slice and serve.

Tips & Variations

• Use full-fat cream cheese for the creamiest cheesecake layer.
• For a stronger chocolate flavor, add 1 teaspoon of espresso powder to the cookie dough.
• Substitute the semi-sweet chocolate chips with white or dark chocolate chips for a flavor twist.
• To make these bars even more festive, sprinkle red or pink sanding sugar on top before baking.

Storage

Store the bars in a covered container in the refrigerator for up to 5 days. To reheat, let them come to room temperature or microwave a single serving for about 15 seconds for a soft, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gel food coloring instead of liquid?

Yes, gel food coloring works well and often provides a more vibrant color without altering the consistency of the cheesecake layer.

Can I freeze these cookie bars?

Yes, they freeze nicely. Wrap the cooled bars tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Red Velvet Cheesecake Chocolate Chip Cookie Bars Recipe

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★★★★★

4.6 from 63 reviews

• Author: Thomas
• Total Time: 43 minutes
• Yield: 16 bars 1x

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Description

These Red Velvet Cheesecake Chocolate Chip Cookie Bars combine a rich, dense chocolate chip cookie base with a creamy red velvet cheesecake layer, topped with crumbled cookie dough and extra chocolate chips. Perfectly baked to achieve a lightly browned edge and a soft, slightly jiggly center that firms upon cooling, these bars offer a deliciously indulgent treat ideal for dessert lovers.

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Ingredients

Scale 1x2x3x

COOKIE LAYER

• 3/4 cup unsalted butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups semi-sweet chocolate chips, divided (1 cup for dough, 1/4 cup for topping)

CHEESECAKE LAYER

• 8 oz cream cheese
• 1/2 cup sugar
• 1 egg
• 1/2 tbsp cocoa powder
• 1 tsp vinegar
• 1 1/2 tsp red food coloring

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Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9-inch square pan with aluminum foil that extends over the sides to easily lift the bars out once baked.
2. Cream butter and sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. This creates a smooth base for the cookie layer.
3. Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, ensuring a uniform batter.
4. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
5. Mix dry ingredients into wet: With the mixer on low speed, gradually add the flour mixture to the butter mixture until just combined to avoid overmixing.
6. Incorporate chocolate chips: Fold in 1 cup of the semi-sweet chocolate chips gently, distributing them evenly throughout the dough.
7. Prepare cheesecake filling: In another bowl, beat the cream cheese and sugar together until smooth and creamy.
8. Add egg to cheesecake: Beat in the egg until the mixture is smooth and well blended.
9. Add cocoa, vinegar, and food coloring: Mix in the cocoa powder, vinegar, and red food coloring until the cheesecake mixture is uniform in color and texture.
10. Layer cookie dough base: Spread just over half of the cookie dough evenly into the bottom of the prepared pan, forming a solid base layer.
11. Spread cheesecake layer: Evenly spread the cheesecake mixture over the cookie dough base, covering it completely.
12. Top with remaining cookie dough and chocolate chips: Crumble the remaining cookie dough over the cheesecake layer, then sprinkle with the remaining 1/4 cup of chocolate chips for extra texture and flavor.
13. Bake the bars: Bake the layered bars in the preheated oven for 25-28 minutes. The edges should be lightly browned, while the center may still jiggle slightly but will firm up as it cools.
14. Cool and store: Allow the bars to cool completely in the pan before lifting them out using the foil. Slice into bars and store in a covered container in the refrigerator to maintain freshness.

Notes

• Make sure butter is softened to room temperature for easier creaming with sugars.
• Do not overmix the batter once the flour is added to keep the bars tender.
• Allow bars to cool completely to achieve the perfect texture before slicing.
• You can line the pan with parchment paper as an alternative to aluminum foil for easier removal.
• Store leftover bars refrigerated and consume within 4-5 days for best taste and texture.

• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet, Cheesecake Bars, Chocolate Chip Cookie Bars, Dessert Bars, Baked Treats