Red Velvet Cheesecake Squares
Indulge in the decadence of Red Velvet Cheesecake Squares, a dessert that masterfully blends the rich flavors of classic red velvet with the creamy tang of cheesecake. These eye-catching treats feature a lush red velvet base topped with a velvety cheesecake layer, swirled with a delicate marbled design for a stunning finish. Perfectly balanced between sweet and tangy, they offer a moist, chocolatey crumb complemented by the whisper of cocoa and a hint of vanilla. Ideal for holidays, parties, or anytime indulgence, these cheesecake bars are baked to perfection and chilled for a melt-in-your-mouth experience. With just 25 minutes of prep time, you can create 16 squares of pure delight—easy to serve, irresistibly delicious, and guaranteed to impress. Perfect keywords: "red velvet cheesecake," "dessert squares," "holiday baking," "easy cheesecake bars," and "cheesecake recipe."
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon red gel food coloring
- 2 tablespoons unsweetened cocoa powder
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 teaspoon baking powder
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon pure vanilla extract (for cheesecake layer)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.
In a large microwave-safe bowl, melt the butter. Allow it to cool slightly, then whisk in the granulated sugar until smooth.
Add the eggs one at a time, whisking well after each addition. Stir in 2 teaspoons of vanilla extract and the red gel food coloring until evenly combined.
In a medium bowl, sift together the cocoa powder, all-purpose flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Reserve 1/2 cup of the red velvet batter and set it aside. Spread the remaining batter evenly into the prepared baking pan.
In a separate bowl, using a hand mixer or stand mixer, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the egg and 1 teaspoon of vanilla extract to the cream cheese mixture. Continue mixing until fully incorporated and no lumps remain.
Pour the cheesecake mixture over the red velvet layer in the pan, smoothing it out with a spatula.
Drop small dollops of the reserved red velvet batter onto the cheesecake layer. Use a toothpick or skewer to gently swirl the dollops into the cheesecake for a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until the center is just set and slightly jiggly. Be careful not to overbake.
Remove the pan from the oven and let the bars cool to room temperature. Then, transfer the pan to the refrigerator to chill for at least 2 hours, or until fully set.
Once chilled, use the parchment overhang to lift the bars out of the pan. Cut into 16 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.0 g | 364% | |
| Saturated Fat | 160.5 g | 802% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1680 mg | 560% | |
| Sodium | 3479 mg | 151% | |
| Total Carbohydrate | 789.4 g | 287% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 535.4 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 673 mg | 52% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
