The whole family loved it! I'm doubling up on the ingredients for the next batch

Red Velvet Chocolate Chip Cheesecake Bars are a delightful fusion of two beloved desserts: red velvet cake and creamy cheesecake. This recipe offers a festive and luxurious treat that's perfect for family gatherings or special occasions. These bars are not only visually stunning with their rich red hue, but they're also decadently delicious with a velvety texture and bursts of chocolate chips. They’re a real crowd-pleaser that will make any event extra special.

These Red Velvet Chocolate Chip Cheesecake Bars are quite rich on their own, so they pair beautifully with a light side like a fresh fruit salad or a simple green salad with a tangy vinaigrette to balance out the sweetness. A hot cup of coffee or a glass of cold milk would also complement these bars wonderfully, making for a perfect dessert or a sweet afternoon treat.

Servings: 12

1 cup of all-purpose flour
1/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of unsalted butter, softened
1 cup of granulated sugar
2 large eggs
2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of white vinegar
1 package (8 oz) of cream cheese, softened
1/3 cup of granulated sugar
1 large egg
1/2 teaspoon of vanilla extract
1/2 cup of mini chocolate chips

Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the red food coloring, 1 teaspoon of vanilla extract, and white vinegar.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the mini chocolate chips.

Spread about two-thirds of the red velvet batter into the prepared baking pan, smoothing it out with a spatula.

In another bowl, beat the softened cream cheese until smooth. Add 1/3 cup of granulated sugar, 1 large egg, and 1/2 teaspoon of vanilla extract, and beat until creamy and well combined.

Spread the cream cheese mixture evenly over the red velvet layer in the pan.

Dollop the remaining red velvet batter over the cheesecake layer and gently swirl with a knife to create a marbled effect.

Bake in the preheated oven for 25-30 minutes, or until the center is set and a toothpick inserted into the center comes out clean.

Allow the bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into bars. Enjoy!