Michelle Reed

Food & Wine

Red velvet cheesecake bars

Red velvet cheesecake bars

Do you love red velvet? What about cheesecake? Well, we’ve combined the two for one delicious, extraordinary dessert.


  • 113g of unsalted butter
  • 1 cup of sugar
  • ¼ cup of unsweetened cocoa powder
  • ½ teaspoon of vanilla extract
  • ⅛ teaspoon of salt
  • 1 tablespoon of red food colouring
  • 2 eggs
  • ¾ cup of flour
  • ½ teaspoon of white vinegar

  • 225g of cream cheese
  • ½ teaspoon of vanilla extract
  • 1 egg yolk
  • 3 tablespoons of sugar

  1. Line a 20 by 20cm baking pan and grease with extra butter. Preheat oven to 175°C.
  2. Melt butter. Combine in a large bowl with sugar, cocoa powder, food colouring, vanilla, and salt and stir. Add white vinegar. Stir.
  3. In a separate bowl, whisk together eggs. Stir into batter.
  4. Pour in flour and fold until combined.
  5. Pour batter into baking pan, leaving half a cup behind.
  6. Filling: Using a mixer, mix all four filling ingredients together.
  7. Pour on top of batter in pan. Top with reserved batter. Swirl the cream cheese and extra batter together.
  8. Bake for 30 minutes. Remove from oven and let cool.
  9. Cut, top with whip cream if desired and serve.
Related links:

Red velvet cake roll

Red velvet cupcakes

Mini lemon tarts

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