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Red Velvet Oreo Cheesecake Brownie Bars

red velvet Oreo cheesecake brownie bars - featured image
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These decadent dessert bars combine fudgy red velvet brownies, creamy cheesecake swirls, and crunchy Oreo pieces for a showstopping treat that’s surprisingly easy to make. Perfect for birthdays, holidays, or any time you want to impress with minimal effort.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring (liquid or gel)
  • 2/3 cup (85g) all-purpose flour, sifted
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon white vinegar
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 10 Oreo cookies, roughly chopped or broken

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang. Lightly spray with nonstick spray if desired.
  2. In a large bowl, whisk together melted butter and 1 cup sugar until glossy. Add eggs one at a time, whisking well after each. Stir in 2 teaspoons vanilla extract and red food coloring.
  3. In a separate bowl, sift together flour, cocoa powder, and salt. Gently fold dry ingredients into wet mixture. Add vinegar and stir until just combined. Do not overmix.
  4. Pour about 3/4 of the red velvet batter into the prepared pan and smooth into an even layer.
  5. In another bowl, beat softened cream cheese with 1/4 cup sugar until creamy and smooth. Beat in 1 egg and 1/2 teaspoon vanilla extract until just combined.
  6. Dollop the cheesecake mixture in big spoonfuls over the brownie base.
  7. Scatter chopped Oreos evenly over the cheesecake layer. Spoon remaining red velvet batter over the top in dollops.
  8. Using a butter knife or offset spatula, gently swirl the layers together for a marbled effect.
  9. Bake for 35–40 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs. If edges brown too quickly, cover loosely with foil for the last 10 minutes.
  10. Let bars cool completely in the pan on a wire rack (about 2 hours, or chill in the fridge). Use parchment overhang to lift out and cut into squares with a sharp knife, wiping between cuts for clean edges.

Notes

Don’t overmix the brownie batter for best texture. Use room temperature cream cheese and eggs for a smooth cheesecake swirl. Cool bars completely before cutting for clean slices. Store in the fridge for up to 5 days or freeze for up to 2 months. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free sandwich cookies.

Nutrition

Keywords: red velvet, oreo, cheesecake, brownie bars, dessert, easy, decadent, chocolate, cream cheese, layered bars

Find it online: https://yumnode.com/red-velvet-oreo-cheesecake-brownie-bars-easy-decadent-dessert-recipe/