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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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