Bloody Red Velvet Cheesecake Bars Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon red food coloring (gel preferred)
- 3/4 cup all-purpose flour
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar (for cheesecake layer)
- 2 large eggs (for cheesecake layer)
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1/4 cup seedless raspberry jam or strawberry syrup (for the “blood”)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides. This will make it much easier to lift the bars out of the pan once they have chilled.
- In a medium bowl, whisk together the melted butter and 1 cup of sugar. Add one egg, vanilla extract, cocoa powder, salt, and red food coloring. Stir until the color is uniform. Gently fold in the flour until just combined. Be careful not to overmix, as this can make the base tough.
- Set aside about 3 tablespoons of the red velvet batter for swirling later. Spread the remaining batter into the bottom of your prepared baking pan, smoothing it into an even layer with a spatula.
- In a separate large bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and creamy. Add the two eggs and vanilla extract, beating on low speed until just combined. You want a smooth consistency without whipping too much air into the mixture.
- Pour the cheesecake mixture over the red velvet base in the pan. Use a spatula to spread it evenly to the edges. Ensure the white layer completely covers the red layer below.
- Drop small dollops of the reserved red velvet batter onto the top of the cheesecake layer. Use a toothpick or a butter knife to gently swirl the red batter into the white cheesecake. For the “bloody” effect, drop small amounts of the raspberry jam onto the surface and swirl them slightly to create streaks.
- Place the pan in the oven and bake for 35 to 40 minutes. The edges should be slightly golden and set, while the center should still have a slight jiggle. Do not overbake, or the cheesecake may crack.
- Remove the pan from the oven and let it cool to room temperature on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight. Chilling is essential for the cheesecake to set properly and for clean slicing.