Red Velvet Cheesecake Bars – sweet and creamy dessert for red velvet lovers!
The holiday baking time brings so many flavors onto one’s mind. Chocolate and mint, gingerbread and red velvet among others.
Cookies are starting to overtake our house but I was still able to make some room for cheesecake. There is always room for cheesecake in our house. My Hubby and I are huge fans of this type of dessert. And these sweet and creamy cheesecake bars are so much easier to make than a whole cake.
These Red Velvet Cheesecake Bars are sure to impress with looks and flavor. They are perfectly creamy thanks to the cream cheese and sour cream combination. I was testing this recipe by adding the food coloring 1/4 of a teaspoon at a time. In the end, one teaspoon was just enough. The batter was light red but it darkened during baking into a gorgeous red velvet!
This recipe makes 16 squares.
- 1/4 c unsalted butter , melted, cooled
- 1/4 c packed light brown sugar
- 3/4 c all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1 Tbsp unsweetened cocoa powder
- 1/2 tsp red food coloring
- 1/4 c sour cream or Greek yogurt
- 1 8 oz . package cream cheese , softened
- 1 large egg
- 3/4 c granulated sugar
- 2 Tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 Tbsp unsweetened cocoa powder
- 1 tsp red food coloring
- Preheat the oven to 350 degrees F.
- Line a square 8" x 8" pan with aluminum foil. Set aside.
- !to make the crust:
- In a medium mixing bowl, whisk together brown sugar, flour, soda, baking powder, salt and cocoa powder. Add melted butter and stir until it comes together. Add food coloring and stir until mixed evenly.
- Press onto the bottom of prepared pan.
- !to make the filling:
- In a large mixing bowl, mix cream cheese and sour cream with electric mixer until smooth.
- Add sugar and mix well.
- Add egg, vanilla, flour, cocoa powder and mix until smooth.
- Add food coloring and mix until no white streaks remain.
- Pour over crust.
- Bake for 25 to 28 minutes or until the sides are set and the cheesecake is slightly wiggly when you shake the pan.
- Let cool completely.
- Chill in the refrigerator until set.
- Cut and serve.
What are you baking this holiday season?
Christina says
Hi, did you use a water bath for this? Or we juse bake it as is? Thank you!
Anna@CrunchyCreamySweet says
Hi Christina! I didn’t use a water bath for these bars. Hope this helps! Thanks!
Qasim says
Can i use cream cheese spread instead of block since its not available here?
And if I do, how would the quantity change?
CrunchyCreamySw says
Hi Qasim! I have never made a cheesecake or cheesecake bars using a cream cheese spread so I can’t tell how it will change the recipe. I recommend using the cream cheese. Thank you!
Nomzz says
It looks so yummy, will convince my wife to make this.
Karen says
There is always room for cheesecake. Yes, yes, yes. These are perfect for Christmas AND V-day!
Annie says
How long is the chill time?
CrunchyCreamySw says
Hi Annie! I would recommend at least 2 hrs. I usually bake cheesecake in the evening and let it chill overnight. Hope this helps!
Stacy says
Simply stunning, Anna! I have been pinning these, but just wanted to stop by and say what a beautiful job you did with these red velvet cheesecake bars. So pretty!
CrunchyCreamySw says
Hi Lesley! A lot changes when you switch to 9×13 pan. I am afraid you won’t have enough crust and the cheesecake layer will be much thinner. It will also change the baking time. I recommend using the 8″x8″ pan.
CrunchyCreamySw says
Thank you, Elizabeth!
Jocelyn (Grandbaby Cakes) says
I seriously want a batch of these for Christmas!!
CrunchyCreamySw says
Don’t they look fantastic? 🙂 Thanks, Jocelyn!
Curry and Comfort says
Oh my… aren’t these fun and festive! I would love to eat one right now. 🙂
CrunchyCreamySw says
Thank you, my friend!