Red Velvet Cheesecake Bars
Experience the ultimate dessert fusion with these decadent Red Velvet Cheesecake Bars, offering a delightful symphony of rich cocoa and tangy cream cheese atop a buttery graham cracker crust.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ teaspoon baking soda
- 1-2 tablespoons natural red food coloring
- Pinch of salt
- 4 ounces cream cheese (for topping)
- 2 tablespoons powdered sugar
- 1 tablespoon milk or cream
- ½ teaspoon vanilla extract (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- In a large bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well and press into the bottom of the prepared pan. Bake for 8-10 minutes and let cool.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar until no lumps remain.
- Add the egg, flour, cocoa powder, vanilla, vinegar, baking soda, and salt, mixing until combined. Stir in the red food coloring.
- Pour the cheesecake filling over the cooled crust, spreading evenly.
- For the optional topping, beat together the cream cheese, powdered sugar, milk, and vanilla until smooth. Dollop on top and swirl gently.
- Bake for 25-30 minutes, until edges are set but the center jiggles slightly. Let cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before slicing. Use the parchment paper to lift out and slice into bars.
Notes
Ensure ingredients are at room temperature for best results. Avoid overmixing to prevent cracks. Store leftovers in an airtight container in the fridge for up to 5-7 days.