Red-Velvet Cheesecake Chocolate-Chip Cookie Bars

Have you ever found yourself torn between dessert options? What if you could enjoy the sweet, rich taste of red velvet cake, the creamy goodness of cheesecake, and the delightful chewiness of chocolate-chip cookies—all in one bite? The Red-Velvet Cheesecake Chocolate-Chip Cookie Bar is just that, a delicious fusion of flavors and textures that will make any dessert lover rejoice.

These cookie bars start with a classic chocolate-chip cookie base, which contributes a soft and chewy texture that contrasts beautifully with the layers above. In the middle of a choclate chip cookie sandwich, a thick layer of creamy red-velvet cheesecake awaits. Red velvet not only has a hint of cocoa but also a vibrant hue that’s visually appealing. So gather your ingredients, turn on your oven, and embark on this tasty adventure. Your taste buds will undoubtedly thank you for the experience!

Red Velvet Cheesecake Chocolate Chip Cookie Bars

Ingredients

For the Chocolate Chip Cookie Dough Base:

• 1/2 cup (1 stick) unsalted butter, melted

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 1/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 3/4 cup semi-sweet chocolate chips

For the Red Velvet Cheesecake Layer:

• 8 oz (1 block) cream cheese, softened

• 1/3 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 2 Tbsp unsweetened cocoa powder

• 1 Tbsp red food coloring (liquid or gel)

• Pinch of salt

Instructions

1. Preheat oven & prep pan:

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.

2. Make the cookie base:

1. In a large bowl, mix together melted butter, brown sugar, and granulated sugar until smooth.

2. Add egg and vanilla and stir to combine.

3. Mix in flour, baking soda, and salt. Fold in chocolate chips.

4. Press about 2/3 of the dough evenly into the bottom of the prepared pan. Reserve the remaining 1/3 for topping.

3. Make the red velvet cheesecake layer:

1. In a medium bowl, beat cream cheese until smooth.

2. Add sugar, egg, vanilla, cocoa powder, red food coloring, and salt. Beat until creamy and well mixed.

3. Pour the cheesecake mixture over the cookie dough layer in the pan and spread evenly.

4. Top and swirl (optional):

Crumble or dollop the remaining cookie dough over the cheesecake layer. You can gently swirl it with a knife or leave it scattered for a chunkier look.

5. Bake:

Bake for 30–35 minutes, or until the center is just set and the edges are lightly golden. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.

6. Cool & chill:

Cool in the pan for 30 minutes, then refrigerate for at least 1–2 hours before slicing for clean bars.

Optional finishing touches:

• Drizzle with melted chocolate or cream cheese glaze

• Sprinkle with mini chocolate chips on top before baking

• Top with red velvet cookie crumbs for extra texture