Red Velvet Blondie Cheesecake

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This Red Velvet Blondie Cheesecake has a layer of red velvet blondie topped with no bake cheesecake. It is a moist, chewy, creamy and classic combo. Plus, it’s super festive for July 4th with blue chocolate stars. I totally fell in love with it!

Red Velvet Blondie Cheesecake slice on a plate topped with a blue star

Red Velvet Blondie Cheesecake on a red cake stand topped with blue stars

Red Velvet Blondie Cheesecake

So have you ever tried Zumba before? I feel like classes at the gym like that totally depend on the instructor as to whether they are good or not.

I’d only been to one Zumba class before and hadn’t totally been impressed. But when I showed up at the gym Saturday morning, I noticed a class was about to start and decided to break up my normal routine and give it a try. I normally love step classes, but the ones at my gym weren’t very good so it looks like they’ve cancelled them all together. 🙁

Fortunately the Zumba was actually really fun! It’s not as much of a workout as step, but it was a great change and the instructor was fun. I’ll definitely go back. In fact, the whole thing reminded me a little bit of what you might see me doing when I’m baking and dancing around my kitchen like a crazy person. You know, when I’m baking things like this cheesecake. It makes baking even more fun.

Close-up view of Red Velvet Blondie Cheesecake on a red cake stand topped with blue stars
Red Velvet Blondie Cheesecake topped with blue stars on a red cake stand with a slice removed

There are so many things to love about this cheesecake. First, the red velvet blondie. It’s moist, chewy and has that great flavor that you love in red velvet.

It’s topped with a smooth, creamy no bake cheesecake. Cheesecake and red velvet are a match made in heaven. I love them in this cheesecake for the 4th because I feel like they are the red and white stripes, so I topped with them some blue stars. It’s only fitting, right?

The make the layers, the blondie is baked first. It’s baked in a 9 inch cake pan. If you have a springform pan that doesn’t leak (do those exist?), you can use that. If not, go for the cake pan.

Once the blondie has baked and cooled, you’ll add it to the springform pan. I like the line the inside edges of the pan with parchment paper so that the cheesecake layer doesn’t stick to the sides at all, but that’s not required.

Red Velvet Blondie Cheesecake slice on a plate with a blue star on top
Red Velvet Blondie Cheesecake on a red cake stand topped with blue stars

The cheesecake just requires a little bit of mixing, then you add it to the top of the blondie. Easy peasy.

To make the blue chocolate stars, you’ll need some blue chocolate. It’s basically colored white chocolate. I used the Wilton Blue Candy Melts, but if there are others you prefer, or you like to color your own chocolate, go for it.

You can freehand it, or you can do like I did and print out a star that you find online. That becomes your pattern. Place a piece of parchment paper over it and pipe the melted candy melts over the star. I started with the outline and then filled it in. Once they dry, you have beautiful chocolate stars!

Once the cheesecake is firm, remove it from the springform pan, pipe on some whipped cream and decorate with the stars. Now you are ready to celebrate our wonderful country for the 4th! Yay!

Blue frosting in a piping bag and a blue frosting star on parchment
Red Velvet Blondie Cheesecake slice topped with a blue star on a plate and a bite on a fork

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Red Velvet Cheesecake
Red Velvet Fruit Pizza

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Red Velvet Blondie Cheesecake on red stand with slice missing

Red Velvet Blondie Cheesecake

  • Author: Lindsay
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12-14 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Red Velvet Blondie Cheesecake has a layer of red velvet blondie topped with no bake cheesecake. It is a moist, chewy, creamy and classic combo. Plus, it’s super festive for July 4th with blue chocolate stars. I totally fell in love with it!



  • 3/4 cup salted butter
  • 1 1/2 cups brown sugar, lightly packed
  • 1 tsp vanilla extract
  • 1 1/2 tsp white vinegar
  • 2 eggs
  • 1 oz red food color
  • 1 tbsp cocoa powder
  • 1 1/2 cups + 2 tbsp flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda


  • 16 oz cream cheese, room temperature
  • 1 cup sugar
  • 2 tbsp vanilla extract
  • 4 oz Cool Whip


  • 4 oz Cool Whip
  • Wilton tip 1M (or Ateco tip 844, as I use)
  • 4 oz Wilton Blue Candy Melts
  • Wilton tip 3
  • Piping bag and coupler


1. Line the bottom of a 9 inch cake pan with parchment paper (if you have a springform pan that doesn’t leak, you could also use that) and grease the sides. Preheat oven to 350 degrees.
2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add brown sugar and whisk to combine.
4. Add the vanilla, vinegar, eggs and red food color and whisk until incorporated.
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients and mix until combined.
7. Pour batter into cake pan and bake for 30-33 minutes.
8. Remove blondie from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling.
9. Once the blondie is cool, make the cheesecake.
10. Beat cream cheese and sugar until smooth.
11. Add vanilla extract and beat until combined.
12. Fold Cool Whip into cream cheese mixture.
13. Place blondie into a 9 inch springform pan.
14. Top blondie with cheesecake mixture and spread into an even layer, then put in refrigerator until firm about 3-4 hours.
15. Remove cheesecake from springform pan and pipe whipped cream around the edges. I use Ateco tip 844, but Wilton 1M is also similar.
16. To make the stars, find a star pattern that you like. You can freehand draw a star, or print one from online. It should be 1 1/2 – 2 inches in size.
17. Place parchment paper over the pattern.
18. Melt the candy melts according to package directions, then add to a piping bag with coupler, fitted with the Wilton tip #3.
19. Pipe the candy melts along the edge of the star, tracing it, then fill it in. You can use a toothpick to help move the chocolate around and fill in holes. Allow stars to dry then place around the edge of the cheesecake. I also placed one in the center. I used about 9 stars.
20. Refrigerate until ready to serve.


  • Serving Size: 1 Slice
  • Calories: 492
  • Sugar: 48.5 g
  • Sodium: 266 mg
  • Fat: 24.3 g
  • Carbohydrates: 62.3 g
  • Protein: 7.1 g
  • Cholesterol: 77.9 mg

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Red Velvet Blondie Cheesecake collage

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  1. Marissa

    This is my second year making this recipe, and it is always a hit! Rich flavor, and impressive to all your guests without hours of work. I’m not a huge fan of piping, so I used a small star mold for the candy melts last year, and opted for sprinkles instead this year.

  2. Shyla

    I agree with precious comments that the cheesecake to red velvet blondie ratio is a bit off. I ended up cutting a good portion off the top of my blondie layer. I’m also curious as to how you got your cheesecake layer to be so smooth? Once I poured mine on top of the blondie I had to use my rubber spatula to spread it out evenly and it didn’t settle smoothly.

  3. Kristin

    This was yummy!! I would have liked more cheesecake, as once we took the springform pan off the base to cut the cake, we noticed that it looked like we had more like 3/4 blondie and 1/4 cheesecake. So maybe next time, I’ll slice off a bit of the blondie before adding the cheesecake layer, or make more of the cheesecake. 🙂 We also didn’t make the cute blue stars, as not enough time to add that part, but put on blue and red sprinkles and it was still cute.

  4. Kristin

    Wondering what size springform pan you have, if they are different depths? We just made the Blondie layer in our springform pan, and it looks good, but rose up to only leave about a third of the pan left for cheesecake space, so I’m going to have to decide if there’s enough room or if I should take the Blondie layer out and slice some off of it and then put it back in. 

  5. Tammy

    Help me understand the food language, please: What makes the cake like bottom a blondie as opposed to a brownie? I was of the understanding that a blondie replaces the cocoa with vanilla and brown sugar, but you have all three in this recipe?

    Thank you for helping me to understand the verbiage! I’m as into words as you are into food, it seems. LOL.


      Probably about 1 1/4 cup total, with about 1/2 cup of powdered sugar. Then divide it between the cheesecake layer and the whipped cream on top.

  6. GiGi Eats

    I have no idea what “red velvet” tastes like – it always makes me think of the fabric, LOL – but I have a feeling it tastes much better than that, considering everyone seems to ADORE this flavor 😉

  7. Julianne+@+Beyond+FRosting

    I can totally see you doing Zumba! I used to go but now the classes are so crowded it’s like stepping on each other’s toes!

  8. Jessica @ Sweetest Menu

    Ooh gorgeous dessert Lindsay! I adore red velvet and cheesecake – match made in heaven I think. Love the festive fourth of july stars too!

  9. Erin @ The Spiffy Cookie

    Love the star toppers your made for this! Ever since I made chocolate “30”s to go on top of bday cupcakes I’ve been meaning to play more with that.

  10. Jocelyn @BruCrew Life

    This is absolutely gorgeous! I love the blue stars on top! Perfect way to kick of 4th of July treats!

  11. Beth @ bethcakes

    Oh wow, I could totally go for a slice of this right now. Red velvet is my favorite and this is such a fun and cute idea for the 4th! Love those blue stars too! 🙂

  12. Catherine

    Dear Lindsay, This cheesecake is fantastic. Such so festive and fun treat. I love the blondie ‘crust’! Perfect. xo, Catherine

  13. Mir

    Those piped candy melt stars are brilliant! I have never thought of doing that before. Hello, new world of possibility!
    Had no idea red velvet could be blondie, either. New world of possibility #2!
    And I’ve gotta try zumba, too. Everyone is telling me it’s so much fun, so maybe it’s time!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29