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Firecracker Red Velvet Cheesecake Bars

firecracker red velvet cheesecake bars - featured image
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These Firecracker Red Velvet Cheesecake Bars combine a moist red velvet base with a creamy cheesecake filling and white chocolate stars for a festive and delicious dessert perfect for celebrations.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 cup granulated sugar (200g)
  • 2 tbsp unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup buttermilk (180ml)
  • ½ cup vegetable oil (120ml)
  • 1 large egg, room temperature
  • 2 tbsp red food coloring (gel)
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 16 oz cream cheese, softened (450g)
  • ¾ cup granulated sugar (150g)
  • ½ cup sour cream (120ml)
  • 2 large eggs, room temperature
  • 1 tbsp all-purpose flour
  • ½ cup white chocolate chips or chunks (90g)
  • Optional: edible star sprinkles or white chocolate melts shaped with a small star cutter

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and white vinegar until smooth.
  4. Slowly combine wet ingredients into dry ingredients and mix until just combined. Do not overmix.
  5. Spread the red velvet batter evenly in the prepared pan.
  6. Using an electric mixer, beat softened cream cheese until smooth and creamy.
  7. Add sugar and mix well. Blend in sour cream, then add eggs one at a time, mixing gently after each.
  8. Stir in vanilla extract and flour until filling is silky and lump-free.
  9. Carefully spread cheesecake filling over the red velvet batter in the pan.
  10. Sprinkle white chocolate chips or chopped white chocolate evenly on top. Optionally, use a star cookie cutter to shape white chocolate melts for decoration.
  11. Bake for 40-45 minutes, or until cheesecake is set but slightly jiggly in the center. A toothpick near the edge should come out clean.
  12. Let bars cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  13. Use parchment overhang to lift bars from pan and cut into 16 squares. Serve chilled or at room temperature.

Notes

Use room temperature cream cheese and eggs to avoid lumps and cracking. Do not overmix red velvet batter to keep base tender. Cooling gradually before refrigeration prevents cracks. For clean cuts, chill bars and use a hot, wet knife. Freeze white chocolate melts before cutting for perfect stars.

Nutrition

Keywords: red velvet, cheesecake bars, dessert, white chocolate stars, easy dessert, party dessert, holiday dessert

Find it online: https://cooksyla.com/firecracker-red-velvet-cheesecake-bars-recipe-easy-homemade-dessert/