Bloody Red Velvet Cheesecake Bars Recipe
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 tablespoon red food coloring
- 1/2 teaspoon white distilled vinegar
- 3/4 cup all-purpose flour
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake)
- 1 egg yolk
- 1/2 teaspoon vanilla extract (for cheesecake)
- 1/4 cup raspberry or strawberry preserves (seedless)
- 1–2 drops red gel food coloring (for the “blood”)
Instructions
- Step 1: Preparation and Preheating
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 to easily lift the bars out later. Lightly grease the parchment with non-stick spray. - Step 2: Mix the Red Velvet Base
In a medium bowl, whisk together the melted butter and 1 cup of sugar. Add the egg, vanilla extract, cocoa powder, salt, red food coloring, and vinegar. Stir until the color is uniform. Fold in the flour until just combined. Set aside about 1/4 cup of this batter for swirling later, and spread the rest into the bottom of your prepared pan. - Step 3: Prepare the Cheesecake Filling
In a separate bowl, beat the softened cream cheese with 1/4 cup of sugar, the egg yolk, and vanilla extract until smooth and creamy. Be careful not to overbeat, as you don’t want to incorporate too much air. - Step 4: Layer and Swirl
Spoon the cheesecake mixture over the red velvet base in the pan. Spread it gently with a spatula. Take the reserved 1/4 cup of red velvet batter and drop small dollops over the cheesecake layer. Use a toothpick or a knife to swirl the two layers together for a marbled effect. - Step 5: Baking the Bars
Bake for 35 to 40 minutes, or until the edges are set and the center only has a slight jiggle. Remove from the oven and let the bars cool completely in the pan on a wire rack. - Step 6: Adding the “Blood” Drizzle
While the bars cool, heat the raspberry preserves in a small microwave-safe bowl for 15 seconds until liquid. Mix in a drop of red gel food coloring if needed to make it look deep red. Once the bars are cool, use a spoon to splatter and drizzle the “blood” sauce over the top of the cheesecake layer. - Step 7: Chilling and Slicing
Place the pan in the refrigerator for at least 2 hours (or overnight) to allow the cheesecake to firm up. Once chilled, lift the bars out using the parchment overhang and cut into 16 squares with a sharp knife.