Decadent Swirled Red Velvet Cheesecake Bars

These swirled red velvet cheesecake bars combine the richness of a brownie with the smooth, tangy layers of cheesecake. Perfect for any special occasion or just because, they bring indulgence to the next level with a blend of creamy and chocolatey goodness. These treats are simple to whip up and look as beautiful as they taste!

Yield: 12 small or 9 large squares
Prep Time: 25 minutes
Cook Time: 30 minutes
Chill Time: 2 hours

Photo byGLP

Ingredients

Cheesecake Layer:

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• Pinch of salt

Red Velvet Layer:

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 2 cups sugar
• 2 large eggs, lightly beaten
• 1 oz red food coloring
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or cream

Instructions

1. Prepare the Cheesecake Layer:
   Using a hand or stand mixer, blend together softened cream cheese, sugar, egg, vanilla extract, flour, and salt until smooth. Set aside.
2. Prepare the Red Velvet Layer:
   Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or line it with parchment paper.
   In one bowl, whisk together flour, cocoa powder, and salt. In a separate, larger bowl, combine oil, sugar, eggs, red food coloring, vanilla extract, and milk or cream. Gradually mix the dry ingredients into the wet until fully incorporated.
3. Assemble:
   Spread most of the red velvet batter into the prepared pan, reserving about 1/4 of it. Spread the cheesecake mixture evenly over the red velvet layer. Drop spoonfuls of the reserved red velvet batter on top, and use a knife to create swirls, giving the bars a marbled effect.
4. Bake:
   Bake for 30-35 minutes, until the edges are set and slightly golden. Insert a toothpick into the center—if it comes out with moist crumbs, the bars are done. Cool completely in the pan, then refrigerate for at least 2 hours before slicing.

Substitutions:

• Milk alternatives: You can use almond or oat milk instead of dairy milk in the red velvet layer.
• Sugar alternatives: Replace granulated sugar with coconut sugar for a slightly different flavor.
• Gluten-free option: Swap regular flour for gluten-free all-purpose flour to make these bars suitable for those with gluten sensitivities.

Storage:

Keep these cheesecake bars refrigerated in an airtight container for up to 5 days. For longer storage, you can freeze the bars for up to 2 months. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag or container. When ready to enjoy, thaw in the refrigerator overnight.

These bars blend velvety richness with a pop of vibrant color, making them a perfect treat for dessert lovers everywhere!

https://12tomatoes.com/red-velvet-cheesecake-brownies/