Indulging in the perfect blend of rich chocolate, velvety texture, and creamy cheesecake can transform any day into a celebration. The Red Velvet Chocolate Chip Cheesecake Bars are just the treat to make any moment special. These bars are easy to whip up and are sure to impress with their stunning layers and delicious flavor. Here’s how you can create this mouth-watering dessert in your kitchen.
Ingredients
- Red Velvet Layer:
- 1 box red velvet cake mix
- 1 egg
- ½ cup (113g) unsalted butter, softened
- Cheesecake Layer:
- 8 ounces (226g) cream cheese, room temperature
- 1 large egg, room temperature
- ¼ cup (50g) granulated sugar
- ¼ cup (61g) sour cream, room temperature
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Directions
- Preparation:
- Start by preheating your oven to 350°F (175°C). Line a 9×13 inch baking pan with foil, ensuring it extends over the edges for easy removal. Lightly grease the foil with cooking spray to prevent sticking.
- Red Velvet Base:
- In a stand mixer fitted with a paddle attachment, combine the softened butter, 1 egg, and the red velvet cake mix. Beat these together until a thick, smooth cookie dough forms. Transfer this mixture to your prepared pan, pressing it evenly across the bottom to form the base layer.
- Cheesecake Mixture:
- Using the same mixer (no need to clean it), add the cream cheese and beat until smooth. Incorporate the granulated sugar and continue mixing until well combined. Add the other egg, sour cream, and vanilla extract, beating until the mixture is smooth and free of lumps.
- Assembling:
- Gently fold the mini chocolate chips into the cheesecake mixture. Once mixed, carefully pour this over the red velvet base in the pan, spreading evenly.
- Baking:
- Place the pan in the oven and bake for 30-40 minutes. The bars are done when the edges have started to brown slightly and the center is set but still has a slight jiggle to it. This ensures a creamy texture in the middle.
- Cooling and Serving:
- Allow the bars to cool completely at room temperature. Then, refrigerate them for at least 4 hours, or overnight, which makes cutting them into bars easier and enhances the flavors.
- Lift the bars out using the overhanging foil and cut into 12 even bars.
Nutritional Information
- Calories: 350 kcal per bar
- Servings: 12 bars
Total Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes plus chilling
These Red Velvet Chocolate Chip Cheesecake Bars combine the classic charm of red velvet cake with the luxurious creaminess of a cheesecake, all speckled with delightful chocolate chips. They are perfect for any gathering, holiday, or when you simply need a sweet escape. Enjoy crafting this decadent treat and watch it become a new favorite among friends and family!
Red Velvet Chocolate Chip Cheesecake Bars
- Total Time: 55 minutes plus chilling
- Yield: 12 1x
Description
Indulge in the luxurious taste of our Red Velvet Chocolate Chip Cheesecake Bars. This dessert combines the rich, velvety texture of red velvet with the creamy, tangy notes of cheesecake, punctuated by bursts of sweet chocolate chips. It’s a perfect dessert that offers a stunning visual appeal with its vibrant red color contrasted against the creamy cheesecake topping.
Ingredients
1 box red velvet cake mix
1 egg
½ cup (113g) unsalted butter, softened
8 ounces (226g) cream cheese, room temperature
1 large egg, room temperature
¼ cup (50g) granulated sugar
¼ cup (61g) sour cream, room temperature
1 teaspoon vanilla extract
½ cup mini chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 9×13 inch pan with foil and lightly grease with cooking spray.
In a stand mixer fitted with a paddle attachment, combine the softened butter, 1 egg, and red velvet cake mix. Beat until a thick cookie dough forms. Press this mixture evenly into the bottom of the prepared pan.
In the same mixer, beat the cream cheese until smooth. Add the sugar and mix until well incorporated. Add the other egg, sour cream, and vanilla extract; beat until smooth and no lumps remain.
Fold in the mini chocolate chips to the cream cheese mixture and then pour over the red velvet base in the pan.
Bake for 30-40 minutes, or until the edges start to brown and the center is set but still slightly jiggly. Allow to cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, before cutting into bars.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350