RED VELVET CHEESECAKE BARS

I was inspired to make this Red Velvet Cheesecake Bars after making the Langka Cheesecake Bars andUbe Cheesecake Bars. The recipe itself was adopted from the mentioned recipes and I just made a few modifications. Cheesecake Bar is another recipe you can easily make at home. They look elegant and taste so delicious! A treat that I know everyone will surely enjoy. It has this soft and spongy cake base with creamy cheesecake on top. The swirl effect on top is what makes it look elegant and it's not hard to make at all. ​

A skewer or toothpick can be used to drag on the cake batter to make this beautiful design on top. You can drag the toothpick in any direction you like or however you want the swirl to look like. It's up to you and it's super easy! 
This dessert looks sweet but they are not sweet at all. They can easily be shared and served when cut as bars. Perfect for the any occasion or holidays!
​The key for a delicious cheesecake bars is to not overbake or else the cake will be dry. I baked this at 350F for about 30 minutes. The cheesecake on top has just set, do not let it crack or else the cake at the bottom will be dry. 

Here's a few list of dessert bars that I think you will also love. I suggest to try them as well.

• ​Ube Cheesecake Bars
• Langka Cheesecake Bars
• Caramel Bars
• Butterscotch Bars
• Perfect Brownies
• Chocolate Coconut Bars
• Peanut Butter Cheesecake Brownies

​Let me know what you think about this recipe, by leaving a comment below. Happy Baking!

RED VELVET CHEESECAKE BARS RECIPE

Ingredients:

• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2-2 tbsp red food color
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 8 oz cream cheese, softened at room temperature
• 3 tbsp granulated sugar
• 1 large egg
• 1 tsp vanilla extract

​RED VELVET CHEESECAKE BARS VIDEO:

Procedure:

• Preheat oven to 350F. Line an 8 x 8 baking pan with parchment paper and grease. Set aside. 
• In a large bowl, combine butter and sugar. Beat until well combined. Add 2 eggs one at a time, beating well after each addition. Add food color. Beat until well incorporated.
• Place a sieve over the mixing bowl and add flour, cocoa powder, baking powder and salt. Sift then stir using a spatula or beat on low speed just until combined. Do not overmix. Reserve about 1/3 cup cake batter and set aside. 
• Pour the cake batter onto the prepared pan. Spread evenly then set aside.
• In a medium bowl, beat cream cheese until creamy.  Add sugar and beat well. Add one egg and vanilla extract. Beat until mixture is smooth. Pour cream cheese mixture over the cake batter and spread evenly.
• Transfer the reserved cake batter into a piping bag. Cut the tip to make a small hole. Pipe the reserved cake mixture diagonally onto the cream cheese mixture. Drag a clean toothpick or bamboo skewer through the cake batter to get a pretty swirl.
• Bake for about 25-30 minutes or until the top is nearly set. Do not overbake. Cool completely before serving.
• Please see TIPS and NOTES below and make sure to watch the video attached above. 
• Printable recipe is also available below.

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TIPS AND NOTES:

• A 6x6 square pan can also be used if you want a taller cheesecake bar. 
• Make sure to check your oven before the set time. Oven temperature varies. This dessert is done as soon as THE cheesecake topping has just set. Do not overbake or the cake will be dry. 
• Store the Ube Cheesecake Bars in an air tight container. They can last for up to 5 or more days chilled in the fridge. Each bar can be reheated in the microwave for about 10-12 seconds. The cake will be soft again. 

YOU MAY ALSO LIKE:

UBE CHEESECAKE BARS

LANGKA CHEESECAKE BARS

​PRINTABLE RECIPE

Red Velvet Cheesecake Bars