Bloody Red Velvet Cheesecake Bars Recipe
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian, Gluten-Free Option
Ingredients
Scale
- 24 chocolate sandwich cookies (like Oreos), crushed
- 4 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup granulated sugar, divided
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 large egg (for the red velvet layer)
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract, divided
- 16 ounces cream cheese, softened
- 1 large egg (for the cheesecake layer)
- 1/2 cup raspberry jam or strawberry puree (strained for “blood”)
Instructions
- Step 1: Preheat and Prep the Pan: 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 help you lift the bars out easily once they are cooled and set.
- Step 2: Create the Cookie Crust: In a medium bowl, mix the crushed chocolate cookies with the melted butter until the mixture looks like wet sand. Press this firmly into the bottom of your prepared baking pan. Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly while you prepare the fillings.
- Step 3: Mix the Red Velvet Layer: In a large bowl, whisk together the flour, 1/2 cup of sugar, and cocoa powder. In another bowl, combine the oil, one egg, buttermilk, red food coloring, and 1/2 teaspoon of vanilla. Gradually pour the wet ingredients into the dry ingredients and whisk until smooth. Pour about 3/4 of this batter over the pre-baked crust, spreading it evenly.
- Step 4: Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with the remaining 1/4 cup of sugar, the second egg, and the remaining 1/2 teaspoon of vanilla until the mixture is completely smooth and creamy. Use an electric mixer for the best results to avoid any lumps.
- Step 5: Layer and Swirl: Drop spoonfuls of the cream cheese mixture over the red velvet batter. Then, take the remaining red velvet batter and drop small dollops on top of the white cheesecake layer. Use a toothpick or a butter knife to gently swirl the two colors together to create a marbled effect.
- Step 6: Bake the Bars: Bake for 30 to 35 minutes, or until the center is mostly set with just a slight jiggle. Do not overbake, or the cheesecake might crack. Remove from the oven and let the bars cool to room temperature on a wire rack, then refrigerate for at least 3 hours or overnight.
- Step 7: Add the Bloody Garnish: Once the bars are fully chilled and firm, cut them into 16 squares. Heat your raspberry jam or puree slightly and strain out any seeds. If it isn’t red enough, add a drop of red food coloring. Drizzle the “blood” over each bar in a messy, splattered pattern before serving.