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Perfect Small Batch Red Velvet Cheesecake Bars

small batch red velvet cheesecake bars - featured image
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These rich and creamy red velvet cheesecake bars combine the nostalgic flavor of red velvet cake with a smooth cheesecake layer, perfect for a quick and easy homemade dessert.

Ingredients

Scale
  • 1 cup all-purpose flour (125 g)
  • 2 tablespoons unsweetened cocoa powder (Dutch-processed recommended)
  • 1/4 cup granulated sugar (50 g)
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted (57 g)
  • 8 oz cream cheese, softened (226 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon buttermilk or whole milk
  • 1 tablespoon all-purpose flour (optional)
  • 1/2 teaspoon white vinegar
  • 1/3 cup all-purpose flour (40 g)
  • 1/4 cup unsweetened cocoa powder (22 g)
  • 1/4 cup granulated sugar (50 g)
  • 1/4 cup vegetable oil (60 ml)
  • 1 large egg, room temperature
  • 1 tablespoon red food coloring (gel preferred)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Make the crust: In a medium bowl, whisk together 1 cup flour, 2 tablespoons cocoa powder, 1/4 cup sugar, and 1/4 teaspoon salt. Stir in 1/4 cup melted butter until mixture resembles wet sand. Press firmly into the bottom of the pan. Bake for 12 minutes, then cool slightly.
  3. Prepare cheesecake layer: Beat 8 oz softened cream cheese with 1/4 cup sugar until smooth. Add 1 egg, 1 teaspoon vanilla, 1 tablespoon buttermilk, 1 tablespoon flour (optional), and 1/2 teaspoon white vinegar. Mix until combined. Pour evenly over warm crust.
  4. Mix red velvet batter: Whisk 1/3 cup flour, 1/4 cup cocoa powder, 1/4 cup sugar, 1/4 teaspoon baking soda, and pinch of salt. In another bowl, beat 1 egg with 1/4 cup vegetable oil, 1 tablespoon red food coloring, and 1/2 teaspoon vanilla. Combine wet and dry ingredients gently.
  5. Layer red velvet batter over cheesecake layer in dollops. Swirl gently with a knife or skewer to create a marbled effect.
  6. Bake for 35-40 minutes until edges are set but center jiggles slightly.
  7. Cool completely on a wire rack for at least 2 hours, then chill in fridge for 2 hours or overnight.
  8. Use parchment overhang to lift bars from pan. Slice into 12 squares, wiping knife clean between cuts.

Notes

Use room temperature ingredients for smooth mixing. Swirl red velvet batter gently for marbled effect. Chill bars before slicing for clean cuts. Baking at 325°F prevents cracking and ensures even cooking. Substitute almond flour for gluten-free crust and dairy-free cream cheese for vegan option. Bars freeze well up to 3 months.

Nutrition

Keywords: red velvet, cheesecake bars, dessert, easy recipe, small batch, homemade, cocoa, cream cheese

Find it online: https://twinkletaste.com/perfect-small-batch-red-velvet-cheesecake-bars-recipe-easy-homemade-dessert-idea/