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Red Velvet Cheesecake Bars Recipe

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Red Velvet Cheesecake Bars – sweet and creamy dessert for red velvet lovers!

Red Velvet Cheesecake Bars 682x1024 Red Velvet Cheesecake Bars Recipe

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.

Red Velvet Bars 682x1024 Red Velvet Cheesecake Bars Recipe

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!

5 from 5 votes
Red Velvet Cheesecake Recipe a 150x150 Red Velvet Cheesecake Bars Recipe
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Red Velvet Cheesecake Bars
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Red Velvet Cheesecake Bars - sweet and creamy dessert for red velvet lovers!

This recipe makes 16 squares.

Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 8 people
Calories: 336 kcal
Author: Anna
Ingredients
for the crust:
  • 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
for the filling:
  • 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
US Customary - Metric
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a square 8" x 8" pan with aluminum foil. Set aside.
  3. !to make the crust:
  4. 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.
  5. Press onto the bottom of prepared pan.
  6. !to make the filling:
  7. In a large mixing bowl, mix cream cheese and sour cream with electric mixer until smooth.
  8. Add sugar and mix well.
  9. Add egg, vanilla, flour, cocoa powder and mix until smooth.
  10. Add food coloring and mix until no white streaks remain.
  11. Pour over crust.
  12. Bake for 25 to 28 minutes or until the sides are set and the cheesecake is slightly wiggly when you shake the pan.
  13. Let cool completely.
  14. Chill in the refrigerator until set.
  15. Cut and serve.
Nutrition Facts
Red Velvet Cheesecake Bars
Amount Per Serving
Calories 336 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 74mg 25%
Sodium 195mg 8%
Potassium 130mg 4%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Sugars 26g
Protein 4g 8%
Vitamin A 13.6%
Calcium 6%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.

Red Velvet Cheesecake Recipe a Red Velvet Cheesecake Bars Recipe

 

What are you baking this holiday season?

Reader Interactions

Comments

  2. Qasim says

    May 12, 2014 at 4:34 am

    Can i use cream cheese spread instead of block since its not available here?
    And if I do, how would the quantity change?

    Reply

    • CrunchyCreamySw says

      May 12, 2014 at 10:49 am

      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!

      Reply

    • CrunchyCreamySw says

      December 20, 2013 at 11:17 am

      Hi Annie! I would recommend at least 2 hrs. I usually bake cheesecake in the evening and let it chill overnight. Hope this helps!

      Reply

  6. Stacy | Wicked Good Kitchen says

    December 18, 2013 at 6:06 pm

    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!

    Reply

  7. CrunchyCreamySw says

    December 17, 2013 at 2:58 pm

    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.

    Reply

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