Best Red Velvet Cheesecake Bars Recipes

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GOOEY RED VELVET CHEESECAKE BARS



Gooey Red Velvet Cheesecake Bars image

A special occasion dessert that's made with cheesecake and box cake mix. It's a small serving dessert, but pretty delicious! Add sprinkles before serving.

Provided by Mrs Fitz

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 1h5m

Yield 16

Number Of Ingredients 8

1 ⅓ (16.5 ounce) packages red velvet cake mix
1 cup butter, melted
2 eggs, divided
2 egg yolks, divided
2 (8 ounce) packages cream cheese, softened
½ cup sour cream
½ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  • Mix red velvet cake mix, butter, 1 egg, and 1 egg yolk together in a large bowl. Press evenly into the bottom of the prepared pan.
  • Whisk cream cheese, sour cream, sugar, and vanilla extract together in a separate bowl. Beat in 1 egg until smooth. Beat in 1 egg yolk.
  • Spread cream cheese mixture over the red velvet layer in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan, about 30 minutes. Cut into bars.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 39.2 g, Cholesterol 113.3 mg, Fat 27.6 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 16.1 g, Sodium 414 mg, Sugar 6.4 g

PERFECT AND FAST RED VELVET CHEESECAKE COOKIE BARS



Perfect and Fast Red Velvet Cheesecake Cookie Bars image

My cheesecake cookie bar recipe gives you the taste of decadent cheesecake without the hours of cooking and preparation. You can have it with a simple recipe that uses a cookie mix to speed up the process. My cheesecake cookie bar recipe cooks nice and fast too, so you'll have a delicious treat in record time!

Provided by gracescakes

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 51m

Yield 24

Number Of Ingredients 12

1 (17.5 ounce) pouch double chocolate cookie mix (such as King Arthur Flour®)
½ cup butter
1 egg
4 drops red food coloring, or more as needed
2 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
½ cup butter
3 eggs
2 tablespoons all-purpose flour
½ cup heavy whipping cream
2 teaspoons vanilla extract
1 cup milk chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking pan.
  • Stir cookie mix, 1/2 cup butter, 1 egg, and food coloring together in a bowl until just combined. Spread cookie dough into the prepared pan to cover entire bottom surface.
  • Beat cream cheese, sugar, 1/2 cup butter, and 3 eggs together in a bowl using an electric mixer on medium-high speed. Add flour, heavy cream, and vanilla extract; mix until smooth, about 2 minutes. Pour cheesecake layer over the cookie dough layer in the pan.
  • Bake in the preheated oven until cheesecake layer is slightly golden and firm to the touch, 30 to 45 minutes. Let cool.
  • Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, about 90 seconds. Pour over the cooled cheesecake. Cover with plastic wrap and refrigerate until set. Cut into bars and store in the refrigerator.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 31.2 g, Cholesterol 89.5 mg, Fat 24.4 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 13.5 g, Sodium 195.6 mg, Sugar 25.1 g

RED VELVET BOURBON CHEESECAKE BARS



Red Velvet Bourbon Cheesecake Bars image

Red velvet cake, bourbon and cheesecake belong together. Period. And chilling the cake layer (while the no-bake cheesecake firms up) gives the whole dessert a fun pudding-cake feel. But these layered bars don't have to be spiked for adults use vanilla extract for a kid-friendly version.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 12 bars

Number Of Ingredients 24

Cooking spray
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 tablespoon unsweetened cocoa powder
1/2 cup milk
1 tablespoon white distilled vinegar
2/3 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon red food coloring
Cheesecake:
One 1/4-ounce packet unflavored powdered gelatin
1/2 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
3 tablespoons bourbon or 1 tablespoon pure vanilla extract
Two 8-ounce packages cream cheese, at room temperature
3/4 cup sour cream
1 1/2 cups confectioners' sugar
Whipped Cream:
1 cup heavy cream
3 tablespoons confectioners' sugar

Steps:

  • For the red velvet cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line an 8-inch square baking pan with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
  • Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the cocoa powder and 2 tablespoons very hot water in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes.
  • Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk mixture in two, starting and ending with the flour, until just combined. Pour into the prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Once the cake is cool enough to touch, press it down slightly to make the layer even. Place the pan on a cooling rack and let cool completely.
  • For the cheesecake: While the red velvet cake bakes, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
  • Heat the granulated sugar and corn syrup over medium heat in a small skillet. Cook, swirling the pan but not stirring, until the mixture turns amber, 5 to 7 minutes. Remove the skillet from the heat, and carefully whisk in the cream and bourbon. (If the caramel seizes and hardens, continue to stir over medium heat until it melts and is smooth again.) Bring the mixture to a fast simmer, and cook until the caramel thickens enough to coat the back of a spoon, 3 to 4 minutes. Let cool to room temperature, stirring occasionally to help the caramel cool faster.
  • Beat the cream cheese with an electric mixer on medium-high speed in a large bowl until completely smooth, about 1 minute. Scrape down the side of the bowl. Add the cooled caramel, sour cream and confectioners' sugar, and beat on medium-high speed until incorporated and smooth, about 1 minute.
  • Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add it to the cream cheese mixture, and beat on medium-high speed to combine, about 30 seconds.
  • Spread the cheesecake mixture over the red velvet cake in an even layer. Cover loosely with plastic wrap, and refrigerate until set, at least 2 hours.
  • Make the whipped cream: Beat the cream and confectioners' sugar together with an electric mixer at medium-high speed in a large bowl until medium peaks form. Spread the cream over the cheesecake.
  • Use the foil overhang to lift the bars out of the pan. Peel down the foil, and thinly trim the edges of the bars. Cut into 12 even rectangles, wiping the knife clean between cuts.

RED VELVET CHEESECAKE BROWNIE BARS



Red Velvet Cheesecake Brownie Bars image

I made these from a recipe I stumbled upon the Internet. Oh my gosh they were so good. I never really had Red Velvet cake so I thought that this would be a great start. So good I am sure you'll love them! Photo by Baking Bites.

Provided by Annamaria Settanni McDonald

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 14

RED VELVET BROWNIE BATTER
1/2 c butter, melted
2 oz dark chocolate, coarsely chopped
1 c granulated sugar
2 eggs
1 tsp pure vanilla extract
1 1/2 tsp red food coloring
2/3 c all purpose flour
1/4 tsp salt
CHEESECAKE BATTER
8 oz cream cheese, room temperature
1/3 c granulated sugar
1 egg
1/2 tsp pure vanilla extract

Steps:

  • 1. Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  • 2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
  • 3. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer.
  • 4. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
  • 5. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
  • 6. Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

LOUISIANA RED VELVET CHEESECAKE BARS



Louisiana Red Velvet Cheesecake Bars image

Double up on delicious with Louisiana Red Velvet Cheesecake Bars. These red velvet cheesecake bars are a marriage of everyone's two favorite cakes.

Provided by My Food and Family

Categories     Dairy

Time 5h48m

Yield 16 servings

Number Of Ingredients 8

24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)
1/4 cup butter, melted
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 Tbsp. red food coloring

Steps:

  • Heat oven to 350ºF.
  • Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
  • Melt 4 oz. chocolate as directed on package; place in medium bowl. Set aside. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.
  • Bake 26 to 28 min. or until center is almost set. Cool completely.
  • Melt remaining chocolate; drizzle over dessert. Refrigerate 4 hours.

Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 100 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.5 g, Sugar 0 g, Protein 5 g

RED VELVET BOURBON CHEESECAKE BARS



RED VELVET BOURBON CHEESECAKE BARS image

Categories     Chocolate

Yield 12

Number Of Ingredients 25

Red Velvet Cake:
Cooking spray
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 tablespoon unsweetened cocoa powder
1/2 cup milk
1 tablespoon white distilled vinegar
2/3 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon red food coloring
Cheesecake:
One 1/4-ounce packet unflavored powdered gelatin
1/2 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
3 tablespoons bourbon or 1 tablespoon pure vanilla extract
Two 8-ounce packages cream cheese, at room temperature
3/4 cup sour cream
1 1/2 cups confectioners' sugar
Whipped Cream:
1 cup heavy cream
3 tablespoons confectioners' sugar

Steps:

  • For the red velvet cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line an 8-inch square baking pan with foil, leaving an overhang on all sides. Coat the foil with cooking spray. Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the cocoa powder and 2 tablespoons very hot water in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes. Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk mixture in two, starting and ending with the flour, until just combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Once the cake is cool enough to touch, press it down slightly to make the layer even. Place the pan on a cooling rack and let cool completely. For the cheesecake: While the red velvet cake bakes, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes. Heat the granulated sugar and corn syrup over medium heat in a small skillet. Cook, swirling the pan but not stirring, until the mixture turns amber, 5 to 7 minutes. Remove the skillet from the heat, and carefully whisk in the cream and bourbon. (If the caramel seizes and hardens, continue to stir over medium heat until it melts and is smooth again.) Bring the mixture to a fast simmer, and cook until the caramel thickens enough to coat the back of a spoon, 3 to 4 minutes. Let cool to room temperature, stirring occasionally to help the caramel cool faster. Beat the cream cheese with an electric mixer on medium-high speed in a large bowl until completely smooth, about 1 minute.

LOUISIANA RED VELVET CHEESECAKE BARS



Louisiana Red Velvet Cheesecake Bars image

These are oh so sinful. The chocolate crust and the wonderful cheesecake on top just excites the tastebuds! The total time is actually 5 hours and 48 minutes. That includes refrigeration time.

Provided by Victorya Richard

Categories     Other Desserts

Time 45m

Number Of Ingredients 8

24 oreo cookies, finely crushed (about 2 cups)
1/4 c butter, melted
6 squares baker's semi-sweet chocolate, divided
3 pkg (8 ounces each) cream cheese, softened
3/4 c sugar
1 tsp vanilla extract
3 eggs
1 Tbsp red food coloring

Steps:

  • 1. Heat oven to 350 degrees.
  • 2. Mix cookie crumbs and butter; press onto the bottom of a 9x13-inch pan sprayed with cooking spray.
  • 3. Melt 4 chocolate squares as directed on package; place in a medium bowl. Set aside.
  • 4. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.
  • 5. Bake 26 to 28 minutes, or until center is almost set. Cool completely. Melt remaining chocolate squares; drizzle over dessert. Refrigerate for 4 hours.

LOW CARB/ LOW SUGAR RED VELVET CHEESECAKE BARS



Low Carb/ Low Sugar Red Velvet Cheesecake Bars image

I found a recipe for Red Velvet Cheesecake Bars on Pinterest and me being on a low carb lifestyle I decided I had to make these bars! So, I made a few ingredients carb friendly and here you are! These bars are amazing, they combine two of my fave desserts! And, you can't even tell they are low carb/ low sugar! ENJOY!

Provided by countrycook97

Categories     Dessert

Time 45m

Yield 8 2 inch bars, 8 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter (Melted)
1 cup sugar substitute (I used Z-Sweet All Natural Sweetener, can be found at Whole Foods.)
1 teaspoon vanilla extract
1/4 cup cocoa powder
1 pinch salt
1 tablespoon red food coloring
1 teaspoon apple cider vinegar
3/4 cup almond flour (You can use another Low Carb substitute)
2 eggs
8 ounces cream cheese
1/4 sugar substitute
1 egg
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F. Grease 8 X 8 inch pan.
  • Red Velvet: Add melted butter to a large bowl and add sugar substitute, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Whisk the eggs into cocoa mix. Mix flour until lightly combined. Pour batter into prepared pan leaving 1/3 cup left for top of bars.
  • Cream Cheese: Blend together cream cheese, sugar, egg, and vanilla in a medium mixing bowl. Spread the cream cheese on top of red velvet layer in pan. Put remaining red velvet mix on top of cream cheese layer. Use top of knife to swirl through cream cheese mixture to create swirl pattern. Bake the brownies for 30 minute Remove and allow them to cool before cutting. ENJOY! :).

Nutrition Facts : Calories 310.9, Fat 23.4, SaturatedFat 13.6, Cholesterol 131.5, Sodium 139.4, Carbohydrate 21.7, Fiber 0.9, Sugar 18.1, Protein 5.1

RED VELVET CHEESECAKE BARS RECIPE - (4.4/5)



Red Velvet Cheesecake Bars Recipe - (4.4/5) image

Provided by á-2788

Number Of Ingredients 12

1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red food coloring
2/3 cup all purpose flour
1/4 tsp salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Steps:

  • Sometimes, red velvet cakes are known more for their brilliant coloring than they are for their flavor because it is easier to simply make the cake look fancy than put together a great recipe. Flavor is unquestionably the Preheat oven to 350F. Line an 8- or 9-inch square baking pan with aluminum foil and lightly grease. In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. Batter should be red. If a brighter red is desired, add an additional 1/2 tsp food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. Prepare cheesecake mixture. In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Cool in the pan completely before slicing and serving, either at room temperature or chilled. Brownies can be refrigerated, covered, for several days. Makes 16 large brownies or 24 smaller brownies 

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