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Decadent Red Velvet Cheesecake Bars Recipe with Easy White Chocolate Drizzle

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These decadent red velvet cheesecake bars feature a moist cocoa-kissed crust, a tangy creamy cheesecake layer, and a delicate white chocolate drizzle. Perfect for special occasions or a crowd-pleasing treat ready in under an hour.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • ¾ cup granulated sugar (150g)
  • 2 tablespoons unsweetened cocoa powder (preferably Dutch-processed)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (113g), melted
  • ½ cup buttermilk (120ml), room temperature
  • 1 large egg, room temperature
  • 2 tablespoons red food coloring (gel-based)
  • 1 teaspoon vanilla extract
  • 16 oz cream cheese (450g), softened
  • ½ cup granulated sugar (100g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (optional)
  • ½ cup white chocolate chips or chopped white chocolate (90g)
  • 1 tablespoon heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving edges overhanging for easy removal.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
  3. In a separate bowl, combine melted butter, buttermilk, egg, red food coloring, and vanilla extract. Slowly add wet ingredients to dry ingredients, stirring just until combined.
  4. Press the red velvet batter evenly into the prepared pan. Bake for 15 minutes until set but not fully baked.
  5. While crust bakes, beat softened cream cheese until smooth and fluffy. Add sugar and beat until combined. Add egg, vanilla, and heavy cream (if using), mixing on medium speed until silky and lump-free.
  6. Pour cheesecake layer over hot red velvet crust and smooth the top. Bake for 30-35 minutes until edges are set and center jiggles slightly.
  7. Cool bars at room temperature for at least 1 hour, then chill in the refrigerator for 3-4 hours or overnight.
  8. Melt white chocolate chips with heavy cream in a microwave-safe bowl in 20-second bursts, stirring until smooth.
  9. Drizzle white chocolate over chilled bars. Let set for 10 minutes before slicing into squares with a warm, sharp knife.

Notes

Use gel-based red food coloring for vibrant color without thinning the batter. Soften cream cheese well to avoid lumps. Do not overmix batters to prevent dense or cracked cheesecake. Chill bars thoroughly before slicing for clean cuts. Melt white chocolate gently to avoid burning. Tent with foil if cheesecake browns too much during baking.

Nutrition

Keywords: red velvet cheesecake bars, white chocolate drizzle, easy dessert, crowd-pleaser, creamy cheesecake, red velvet crust, holiday dessert

Find it online: https://siennaspoon.com/decadent-red-velvet-cheesecake-bars-recipe-with-easy-white-chocolate-drizzle/