This easy recipe for Red Velvet Cheesecake Bars features a creamy and luscious filling baked into a chocolate cookie crust and topped with cream cheese frosting. These little bars are a perfect treat for any red velvet or cheesecake lover!
Prep Time30 minutesmins
Cook Time40 minutesmins
Cooling and Chilling8 hourshrs
Total Time9 hourshrs10 minutesmins
Course: Dessert
Cuisine: American
Keyword: best cheesecake recipe, cheesecake bars, easy cheesecake recipe, homemade cheesecake recipe, how to make cheesecake at home, red velvet, red velvet cheesecake bars, Valentine's Day Cheesecake recipe, Valentine's Day Desserts
Preheat the oven to 375°F. Grease an 8x8 square baking pan with cooking spray, then line the pan with parchment paper so that there is an overhang on two sides of the pan. Set aside.
Place the chocolate cookies in a food processor and process until fine crumbs form. Scrape down the sides of the processor as needed. With the processor running, slowly drizzle in the melted butter, mixing just until the mixture resembles wet sand.
Use your hands to press the cookie crumb mixture into the prepared pan, just so the mixture covers the bottom of the pan evenly. Bake for 10 minutes, then transfer to a wire rack. Reduce the oven temperature to 325°F.
Wipe the bowl and blade of the food processor clean. Once you’ve put it back together, add the cream cheese, sour cream, and granulated sugar. Blend until the mixture is smooth and creamy. Scrape down the sides of the bowl, then add the eggs, cocoa powder, buttermilk, vanilla, and white vinegar. Blend until well combined. Scrape down the sides of the bowl, then add ¼ teaspoon of the red food coloring gel. Blend to combine thoroughly, then add a few more drops of coloring as needed until the mixture is a vibrant red color.
Use a rubber spatula to transfer the cheesecake filling into the prepared pan of cookie crust, smoothing the top out evenly. Place the square pan inside a 13x9 inch cake pan. Bring a pot of water to a simmer, then carefully pour the water around the pan of unbaked cheesecake until it comes halfway up the sides. Carefully transfer the nested pans to the oven, then bake for 35-42 minutes until the center of the cheesecake jiggles slightly. Turn the oven off and crack the door slightly, then let the cheesecake bars sit in the water bath for 1 hour as it cools. Remove the cheesecake from the oven, then let it cool completely at room temperature. Transfer the cheesecake to the fridge, and chill for at least 3 hours or up to overnight.
After chilling, use a knife to loosen the edges around the cheesecake, then carefully lift the edges of the parchment paper and transfer the cheesecake to a cutting board.
For the frosting, combine the butter and cream cheese with a handheld mixer (stand mixer or food processor will also work) until smooth. Add the powdered sugar and vanilla, mixing on low speed just until smooth and combined.
Spread the cream cheese frosting over the square of cheesecake. Cut it into 16 bars, wiping the knife clean after each row. Transfer the bars to a serving platter and garnish with mini chocolate chips. Serve right away, or chill until ready to serve.
Remaining cheesecake bars will keep in the refrigerator for up to 5 days, and can also be frozen in a single layer for up to 3 months. To thaw, place the desired number of cheesecake bars in the fridge for 2 hours or at room temperature for 30 minutes.