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Decadent Red Velvet Cheesecake Bars with White Chocolate Drizzle

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These decadent red velvet cheesecake bars combine a tender cocoa-infused red velvet base with a smooth cream cheese layer, topped with a luscious homemade white chocolate drizzle. Perfect for celebrations or quiet nights, they are easy to make and crowd-pleasing.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup (120ml) buttermilk (or regular milk plus 1 tsp lemon juice)
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring (gel or liquid)
  • ¼ tsp salt
  • 16 oz (450g) cream cheese, softened
  • ½ cup (120ml) sour cream
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tbsp (16g) all-purpose flour
  • ½ cup (90g) white chocolate chips or chopped white chocolate
  • 2 tbsp (30ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, mix melted butter and granulated sugar until combined. Add egg, buttermilk, vanilla, and red food coloring; mix well.
  4. Gradually stir dry ingredients into wet ingredients until just combined. Batter should be smooth and vibrant red.
  5. Spread red velvet batter evenly into prepared pan using a spatula.
  6. Using a mixer, beat softened cream cheese on medium speed until smooth, about 2 minutes. Add sugar and mix until combined.
  7. Beat in eggs one at a time, then add sour cream and vanilla. Finally, add flour and mix just until incorporated.
  8. Carefully pour cheesecake mixture over red velvet base and tilt pan to spread evenly.
  9. Bake for 40-45 minutes until cheesecake layer is set but slightly jiggly in the center and edges are lightly golden.
  10. Remove from oven and cool on a wire rack for 30 minutes. Chill in refrigerator for at least 4 hours or overnight.
  11. Melt white chocolate and heavy cream together in a double boiler or microwave in 20-second bursts, stirring between until smooth and pourable.
  12. Lift bars out using parchment overhang. Cut into 16 squares with a sharp knife, wiping between cuts for neat edges.
  13. Drizzle white chocolate over bars in a zigzag pattern. Let drizzle set for 10 minutes before serving.

Notes

Use room temperature ingredients for smooth batter. Do not overmix red velvet batter to avoid dense bars. Bake cheesecake layer until mostly set but still slightly jiggly to prevent cracking. Chill bars overnight for best texture and clean slicing. Melt white chocolate gently to avoid burning. Use a sharp knife warmed under hot water and dried between cuts for neat squares. Bars can be stored in the fridge up to 5 days or frozen up to 3 months.

Nutrition

Keywords: red velvet cheesecake bars, white chocolate drizzle, easy dessert, homemade cheesecake bars, crowd-pleaser, celebration dessert

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