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Creamy Red Velvet No-Bake Cheesecake Bars

red velvet no-bake cheesecake bars - featured image
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These creamy red velvet no-bake cheesecake bars are a quick and festive dessert with a smooth cheesecake filling atop a crunchy crust, perfect for holiday parties or any occasion when you want an easy, indulgent treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon red food coloring (gel)
  • ½ teaspoon white vinegar
  • 1 cup heavy cream, whipped (for topping)
  • Red velvet cake crumbs or crushed freeze-dried raspberries (for topping)
  • Optional: white chocolate shavings or sprinkles

Instructions

  1. Prepare the crust: Crush graham crackers finely using a food processor or rolling pin. Mix crumbs with melted butter and sugar until evenly coated. Press firmly into the bottom of an 8×8 inch pan. Chill in the refrigerator for at least 10 minutes.
  2. Make the cheesecake filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Add cocoa powder and white vinegar, mixing until combined. Stir in red food coloring gradually until the desired red velvet shade is achieved.
  3. Whip the cream: In a separate chilled bowl, whip the heavy cream to soft peaks using an electric mixer (about 3-4 minutes).
  4. Combine mixtures: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until smooth and creamy.
  5. Assemble the bars: Pour the cheesecake filling over the chilled crust, spreading evenly. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Add festive topping: Whip additional heavy cream to stiff peaks and dollop or pipe over the cheesecake bars. Sprinkle with red velvet cake crumbs, crushed freeze-dried raspberries, or white chocolate shavings.
  7. Slice and serve: Use a sharp knife warmed in hot water to cut clean bars. Serve chilled.

Notes

Soften cream cheese at room temperature for at least 30 minutes for smooth mixing. Whip cream to soft peaks without overwhipping to avoid grainy texture. Use gel-based food coloring for vibrant color without adding liquid. Press crust firmly to avoid crumbling. Chill bars overnight for best texture. Use a warm knife for clean slicing.

Nutrition

Keywords: red velvet, no-bake, cheesecake bars, holiday dessert, easy dessert, festive dessert, creamy cheesecake, no oven dessert

Find it online: https://twinkletaste.com/creamy-red-velvet-no-bake-cheesecake-bars-easy-festive-recipe/