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You are here: Crunchy Creamy Sweet / Recipes / Bars

Red Velvet Cheesecake Bars Recipe

Published: Dec 14, 2013 · Modified: Oct 13, 2022 by Anna 16 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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

Red Velvet Cheesecake Bars

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.

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Red Velvet Bars

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 ¼ 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!

Red Velvet Cheesecake Bars stacked up.

Red Velvet Cheesecake Bars

Author: Anna
Red Velvet Cheesecake Bars - sweet and creamy dessert for red velvet lovers!This recipe makes 16 squares.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 8 people
Calories 336 kcal
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Ingredients
 
 

for the crust:

  • ¼ c unsalted butter , melted, cooled
  • ¼ c packed light brown sugar
  • ¾ c all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon 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 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 tablespoon unsweetened cocoa powder
  • 1 teaspoon red food coloring

Instructions
 

  • 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.

Nutrition

Calories: 336kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 195mg | Potassium: 130mg | Fiber: 1g | Sugar: 26g | Vitamin A: 680IU | Calcium: 60mg | Iron: 1.2mg
Tried this recipe?Leave a comment with rating below!

Red Velvet Cheesecake Bars stacked up.

 

What are you baking this holiday season?

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Comments

    5 from 4 votes

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    Recipe Rating




  1. Christina says

    October 25, 2014 at 10:53 pm

    Hi, did you use a water bath for this? Or we juse bake it as is? Thank you!

    Reply
    • Anna@CrunchyCreamySweet says

      October 26, 2014 at 1:58 pm

      Hi Christina! I didn't use a water bath for these bars. Hope this helps! Thanks!

      Reply
  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
  3. Nomzz says

    February 09, 2014 at 2:14 am

    5 stars
    It looks so yummy, will convince my wife to make this.

    Reply
  4. Karen says

    January 30, 2014 at 8:16 pm

    There is always room for cheesecake. Yes, yes, yes. These are perfect for Christmas AND V-day!

    Reply
  5. Annie says

    December 20, 2013 at 10:34 am

    How long is the chill time?

    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 says

    December 18, 2013 at 6:06 pm

    5 stars
    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 9x13 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
  8. CrunchyCreamySw says

    December 15, 2013 at 11:38 am

    Thank you, Elizabeth!

    Reply
  9. Jocelyn (Grandbaby Cakes) says

    December 14, 2013 at 10:04 pm

    5 stars
    I seriously want a batch of these for Christmas!!

    Reply
    • CrunchyCreamySw says

      December 15, 2013 at 11:38 am

      Don't they look fantastic? 🙂 Thanks, Jocelyn!

      Reply
  10. Curry and Comfort says

    December 14, 2013 at 8:50 pm

    5 stars
    Oh my... aren't these fun and festive! I would love to eat one right now. 🙂

    Reply
    • CrunchyCreamySw says

      December 15, 2013 at 11:38 am

      Thank you, my friend!

      Reply
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