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Irresistible Red Velvet Cheesecake Bars: A Festive Dessert Dream

The holiday season often sparks a desire for comforting and celebratory treats. While classics like gingerbread and chocolate mint cookies hold a special place in our hearts, there’s one vibrant flavor that truly captures the festive spirit: red velvet. This iconic combination of subtle cocoa, tangy cream cheese, and a striking crimson hue makes for an unforgettable dessert experience. And when combined with the rich, creamy indulgence of cheesecake, it becomes an absolute showstopper.

Why Red Velvet Cheesecake Bars Are Your Next Go-To Dessert

For many, the idea of baking a whole cheesecake can feel daunting. The delicate water baths, the risk of cracks, and the long baking times can deter even experienced home bakers. This is where the magic of Red Velvet Cheesecake Bars comes in! These delightful treats offer all the luxurious flavor and creamy texture of a classic cheesecake, but in an infinitely easier, more manageable bar format. They’re perfect for holiday parties, potlucks, or simply satisfying that sweet tooth without the fuss. Plus, who can resist those perfectly portioned, eye-catching squares?

Our Red Velvet Cheesecake Bars recipe promises to impress both with its stunning appearance and its decadent flavor. Each bite delivers a harmonious blend of a moist, subtly chocolatey red velvet crust and a rich, tangy cream cheese filling. The secret to their incredible creaminess lies in the combination of cream cheese and a touch of sour cream, which adds a beautiful depth of flavor and a silky-smooth texture. Achieving that signature red velvet shade is simpler than you might think; we found that a teaspoon of red food coloring provides just the right intensity, transforming from a light pink batter into a deep, gorgeous red during baking. Prepare to be amazed by how easily these bars come together, leaving you with more time to enjoy the festivities.

Red Velvet Cheesecake Bars

Author: Anna

Red Velvet Cheesecake Bars – a sweet and creamy dessert perfect for red velvet lovers! This recipe makes 16 squares, ideal for sharing or savoring.

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Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Course: Dessert

Cuisine: American

Servings: 8 people

Calories: 336 kcal

Ingredients

For the Crust:

¼ c unsalted butter, melted, cooled
¼ c packed light brown sugar
¾ c all-purpose flour
¼ tsp baking soda
¼ tsp baking powder
⅛ tsp salt
1 Tbsp unsweetened cocoa powder
½ tsp red food coloring

For the Filling:

¼ c sour cream or Greek yogurt
1 8 oz. package cream cheese, softened
1 large egg
¾ c granulated sugar
2 Tbsp all-purpose flour
1 tsp vanilla extract
2 Tbsp unsweetened cocoa powder
1 tsp red food coloring

Instructions

Preheat the oven to 350 degrees F (175°C).
Line a square 8″ x 8″ pan with aluminum foil, leaving an overhang on the sides for easy lifting. Set aside.
To make the crust: In a medium mixing bowl, whisk together brown sugar, all-purpose flour, baking soda, baking powder, salt, and unsweetened cocoa powder until well combined.
Add the melted and cooled butter to the dry ingredients and stir until the mixture comes together into a crumbly dough.
Stir in ½ teaspoon of red food coloring until the mixture is evenly colored.
Press the red velvet crust mixture firmly onto the bottom of the prepared pan, creating an even layer.
To make the filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese and sour cream (or Greek yogurt) until completely smooth and free of lumps. Scrape down the sides of the bowl as needed.
Add the granulated sugar to the cream cheese mixture and mix well until fully incorporated and creamy.
Beat in the large egg, vanilla extract, 2 tablespoons of all-purpose flour, and 2 tablespoons of unsweetened cocoa powder until the mixture is smooth and combined.
Finally, add 1 teaspoon of red food coloring and mix until no white streaks remain and the filling is a uniform vibrant red.
Carefully pour the red velvet cheesecake filling over the prepared crust in the pan, spreading it evenly.
Bake for 25 to 28 minutes, or until the sides of the cheesecake are set and the center is still slightly wiggly when you gently shake the pan. This slight jiggle indicates perfect doneness.
Remove the pan from the oven and let the cheesecake bars cool completely on a wire rack at room temperature. This gradual cooling helps prevent cracking.
Once cooled, transfer the pan to the refrigerator and chill for at least 3-4 hours, or preferably overnight, until the cheesecake is fully set.
Once thoroughly chilled, use the aluminum foil overhang to lift the entire cheesecake slab from the pan. Cut into 16 squares and serve. Enjoy!

Nutrition

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Tips for Perfect Red Velvet Cheesecake Bars Every Time

Achieving bakery-quality Red Velvet Cheesecake Bars is simpler than you might think with a few key tips:

Room Temperature Ingredients: Ensure your cream cheese, sour cream, and egg are at room temperature. This is crucial for a smooth, lump-free cheesecake filling. Cold ingredients don’t emulsify properly, leading to a lumpy texture.
Don’t Overmix the Filling: Once you add the egg and flour to the cream cheese mixture, mix just until combined. Overmixing can incorporate too much air, which can cause the cheesecake to puff up in the oven and then crack as it cools.
Line Your Pan Correctly: The aluminum foil overhang isn’t just for easy removal; it also helps to achieve clean, sharp cuts. Make sure the foil is pressed snugly into the corners of the pan.
Watch for the “Jiggle”: The cheesecake is done when the edges are set and slightly puffed, but the very center still has a slight jiggle when you gently shake the pan. It will continue to cook and set as it cools.
Cooling is Key: Don’t rush the cooling process. Let the bars cool completely at room temperature before transferring them to the refrigerator. This slow cooling helps prevent cracks and ensures a creamy texture.
Chilling Time Matters: Cheesecake bars need ample time to chill and firm up. Resist the urge to cut into them too early! At least 3-4 hours, or ideally overnight, in the refrigerator will ensure perfect slices and optimal flavor.

Serving and Storage Suggestions

These Red Velvet Cheesecake Bars are delightful on their own, but a few simple additions can elevate them further. Consider a dollop of freshly whipped cream, a sprinkle of mini chocolate chips, or a light drizzle of melted white chocolate for an elegant touch. For a more intense red velvet experience, a dusting of red velvet cake crumbs or a few fresh raspberries can also be lovely garnishes. Pair them with a warm cup of coffee or a glass of milk for the ultimate indulgence.

To store your cheesecake bars, place them in an airtight container and refrigerate for up to 4-5 days. For longer storage, these bars freeze beautifully! Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months. Thaw them in the refrigerator overnight before serving.

Variations to Try

While the classic Red Velvet Cheesecake Bar is phenomenal, feel free to get creative with these variations:

Oreo Crust: Swap the red velvet crust for a crushed Oreo cookie crust for a delightful chocolatey crunch.
White Chocolate Drizzle: Melt white chocolate chips and drizzle generously over the chilled bars for extra sweetness and visual appeal.
Cream Cheese Frosting Swirl: After pouring the red velvet filling over the crust, dollop spoonfuls of a simple cream cheese frosting (softened cream cheese, powdered sugar, and a touch of vanilla) on top and swirl gently with a knife for a marbled effect.
Mini Cheesecake Bites: Bake these in a mini muffin tin lined with paper liners for adorable, bite-sized treats perfect for a dessert platter. Adjust baking time accordingly.
Espresso Kick: Add ¼ teaspoon of instant espresso powder to the cocoa powder in the filling to deepen the chocolate flavor without making it overtly coffee-flavored.

Frequently Asked Questions About Red Velvet Cheesecake Bars

What is the flavor of red velvet?

Red velvet cake has a distinctive mild cocoa flavor with a slight tang, often attributed to the buttermilk and vinegar traditionally used in the recipe. The deep red color is its most iconic feature, traditionally a result of the chemical reaction between cocoa powder and acidic ingredients, but often enhanced with food coloring today.

Can I omit the red food coloring?

Yes, you can! The food coloring primarily contributes to the aesthetic appeal. Without it, your cheesecake bars will still taste delicious, but they will have a light brown, chocolate-like hue instead of the characteristic red. For a natural red tint, some bakers use beet powder, though it might subtly alter the flavor.

Why did my cheesecake crack?

Cracking is a common issue with cheesecakes, often caused by overbaking, overmixing the batter (which incorporates too much air), or sudden temperature changes during cooling. Follow our tips for proper baking doneness and gradual cooling to minimize this risk. Even if they crack, they’ll still taste amazing!

Can I make these Red Velvet Cheesecake Bars ahead of time?

Absolutely! These bars are an excellent make-ahead dessert. You can prepare them 1-2 days in advance and store them in an airtight container in the refrigerator. This actually allows the flavors to meld beautifully and ensures they are perfectly chilled and set when you’re ready to serve.

How do I cut neat slices?

For clean cuts, ensure your cheesecake bars are thoroughly chilled. Use a sharp, thin knife, and wipe it clean with a warm, damp cloth after each cut. This prevents sticking and creates perfect squares every time.

Whether you’re celebrating a special occasion or simply craving a truly exceptional dessert, these Red Velvet Cheesecake Bars are guaranteed to satisfy. Their ease of preparation combined with their stunning appearance and irresistible flavor makes them a recipe you’ll return to again and again. Get ready to bake a batch of pure deliciousness!