Red Velvet Cheesecake Bars Recipe- American Special
If you’re after a layered dessert that delivers both visual appeal and rich flavor, these Red Velvet Cheesecake Bars are for you. With their velvety texture from the red velvet base topped by a creamy cheesecake layer, they’re ideal for cheesecake lovers looking for something special. Whether it’s for special occasions or just a moment of sweet indulgence, these bars satisfy in every bite.
- Prep Time10 min
- Cook Time45 min
- Perform Time8 hr
- Total Time8 hr 55 min
For the Red Velvet Base:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
How to make Red Velvet Cheesecake Bars :
Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Prepare Red Velvet Base: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the melted butter, egg, buttermilk, food coloring, vanilla extract, and vinegar. Mix wet and dry ingredients until just combined.
Bake Base: Spread the red velvet batter evenly in the prepared pan. Bake for 15 minutes, then remove from the oven and let it cool slightly.
Prepare Cheesecake Layer: While the base is baking, beat the cream cheese and sugar until smooth. Add the egg, vanilla extract, and sour cream, and mix until well combined.
Add Cheesecake Layer: Pour the cheesecake mixture over the partially baked red velvet base and spread it evenly.
Bake Again: Return to the oven and bake for an additional 20-25 minutes, or until the cheesecake layer is set and the edges are slightly golden.
Cool and Chill: Allow the bars to cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into squares. Chill in the refrigerator for at least 2 hours before serving.
Recipe Notes :
Chill Time: After baking and cooling, chill the bars in the fridge for at least 2 hours to let the cheesecake layer fully set and firm up.
Food Coloring Intensity: Adjust the amount of red food coloring depending on how vivid you want the red velvet base—more color for deeper red, less for a subtler hue.
Cream Cheese Smoothing: Ensure the cream cheese is softened to room temperature before mixing to avoid lumps and get a smooth cheesecake layer.
Storage & Freezing: Store leftover bars in an airtight container in the refrigerator for up to a week. You can also freeze them; thaw in the refrigerator before serving.
Cut Neatly: Use a sharp knife dipped in hot water (and wiped dry) between cuts to get clean edges on each bar without dragging or smearing.
