Red Velvet Cheesecake Bars

What is Red Velvet Cake?

I don’t think anyone really knows! Well, of course – people do KNOW! But I don’t!

It’s cake – that’s delicious. And beautiful. Not chocolate, or vanilla, or marble. Just… red velvet?

If vanilla cake was a normal kid at school – Red Velvet cake would be his hot, adopted cousin who became a model and actress and superstar. 

Red Velvet…

So red…

So velvety…

Always dressed to impress – but where does she come from? Who are her parents? No one knows! She’s unlike anything else!

Red Velvet Cheesecake Bars IMG_3337

So I have no idea what type of analogy that was…

But regardless, these Red Velvet Cheesecake Bars are UNREAL – if you like Red Velvet and/or cheesecake.

Eat it at any temperature – well, maybe not hot… but cool! Or cold! Or frozen!

Not to mention, they come out BEAUTIFULLY!

All your friends and family will think you are like SO INCREDIBLY skilled! 

Little do they know, this recipe is easy-peasy!

Ingredients

For the Red Velvet layer:

1 cup red velvet cake mix

1 egg

1 stick butter, softened

For the Cheesecake layer:

1 8-ounce stick cream cheese

1 egg

1/3 cup sugar

2 teaspoons vanilla

Directions

  1. Preheat oven to 350F. Lightly grease a square 8-inch pan, set aside.
  2. In a medium mixing bowl, combine red velvet cake mix, egg, and butter. Beat until thick batter forms. You want this batter to be thick, but if batter is too thick to spread feel free to add a small amount of water (too much water will make the red velvet layer bake into fluffy cake, rather than dense bars). 
  3. Spread batter throughout bottom of square pan.
  4. In a separate bowl, beat cream cheese, egg, sugar, and vanilla extract until no more cream cheese chunks remain. 
  5. Pour cheesecake mixture over red velvet layer, spreading evenly until all red velvet is covered with cheesecake.
  6. Bake at 350F for 35-40 minutes, or until edges of cheesecake begins to lightly brown.
  7. Remove from oven and allow to set for at least 1 hour. Refrigerate entire pan for an additional 3-4 hours. 
  8. Slice and serve!

Storage: Refrigerate in airtight container for up to one week, or freeze for up to 2 weeks.

Want to print or save this recipe? Go ahead!

Red Velvet Cheesecake Bars
Decadent, red velvet cake layered with rich, moist cheesecake. What could be better?
Print
Prep Time
30 min
Cook Time
45 min
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
45 min
Total Time
4 hr 30 min
For the Red Velvet layer
  1. 1 cup red velvet cake mix
  2. 1 egg
  3. 1 stick butter, softened
For the Cheesecake layer
  1. 1 8-ounce stick cream cheese
  2. 1 egg
  3. 1/3 cup sugar
  4. 2 teaspoons vanilla
Instructions
  1. Preheat oven to 350F. Lightly grease a square 8-inch pan, set aside.
  2. In a medium mixing bowl, combine red velvet cake mix, egg, and butter. Beat until thick batter forms. You want this batter to be thick, but if batter is too thick to spread feel free to add a small amount of water (too much water will make the red velvet layer bake into fluffy cake, rather than dense bars).
  3. Spread batter throughout bottom of square pan.
  4. In a separate bowl, beat cream cheese, egg, sugar, and vanilla extract until no more cream cheese chunks remain.
  5. Pour cheesecake mixture over red velvet layer, spreading evenly until all red velvet is covered with cheesecake.
  6. Bake at 350F for 35-40 minutes, or until edges of cheesecake begins to lightly brown.
  7. Remove from oven and allow to set for at least 1 hour. Refrigerate entire pan for an additional 3-4 hours.
  8. Slice and serve!
Notes
  1. Storage: Refrigerate in airtight container for up to one week, or freeze for up to 2 weeks.
The Hungry Bride http://thehungrybride.com/

 Enjoy!

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