I know, another red velvet recipe. But I couldn’t help myself…these were too good not to share STAT.
Okay food bloggers, back me up on this one:
You bake a few recipes on the same day. You plan out your editorial calendar for the month and the recipes you made are scheduled out a few weeks apart. Then you taste the recipes.
And you have to posthemrightnowbeforeanyonepoststhesamething. RIGHT?
Like, I don’t think that Red Velvet Chocolate Chip Cheesecake Bars are super unique. In fact, I didn’t Google them because I know there are probably 4000 versions. But these were SO good and so pretty that I had to post them this week, even though I just posted Red Velvet Blondies on Sunday.
Will you forgive me? I bring cheesecake to the table…
I can never get enough cheesecake bars. I mean, I like a regular round springform pan cheesecake just as much as the next girl, and mini cheesecakes are considered a food group in my house. But cheesecake bars? Priceless. They’re easy to make, easy to cut, and even easier to serve. And? You can eat them with your hands. This makes them the perfect party food.
These cheesecake bars have a thick and soft red velvet crust. For me, the crust is the best part of…well…anything, so I like a nice thick one. I used a cake mix for the crust and used an egg and some butter to make it a thick dough, like cookie dough. The dough gets pressed in the pan and then topped with the cheesecake mixture.
Now, for you red velvet haters (if you’ve made it this far in the post and not just clicked off thinking “Ew, red dye, how gross, she’s killing herself from the inside”), because I used a cake mix for this recipe, you can use your favorite flavor. Prefer chocolate? Funfetti? Yellow? Use your favorite cake mix to make your favorite cheesecake bar crust.
Then, obviously, you need a cheesecake layer. A few notes about cheesecake bar making (rules that actually are good for ALL cheesecake making):
- Your ingredients MUST BE ROOM TEMPERATURE. No excuses. Leave your cream cheese, egg, and sour cream out on the counter for a few hours before you make this cheesecake. I have been known to microwave both sour cream and cream cheese but it’s better if you remember to leave it out. Room temperature = LESS LUMPS.
- If you have a stand mixer, I suggest you use it to mix up the cheesecake layer. I’ve found that the power of a stand mixer mixes the ingredients and gets out any lumps much better than a hand mixer (but a hand mixer will do if that’s all you have).
- Be sure and beat the cream cheese alone in the mixer first, until it’s smooth. Then add the sugar and mix until it’s smooth. Then add your egg, sour cream, and vanilla. Again, this helps reduce the lumps.
Once it’s baked and completely cool, you should chill it for a few hours (or overnight) before cutting. It just helps the cheesecake set.
Red Velvet isn’t just good for Christmas or Valentine’s Day. It’s good all year long…especially when it’s paired with cheesecake.
Which is why I had to post it RIGHT NOW. I just couldn’t wait any more!
Red Velvet Chocolate Chip Cheesecake Bars
- 1 box 16.5 ounces red velvet cake mix
- 1 egg
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese room temperature
- 1 egg room temperature
- 1/4 cup granulated sugar
- 1/4 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray.
- Mix butter, egg, and cake mix in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer but it will take longer. Mix until a thick cookie dough is formed. Press into the bottom of the prepared pan.
- Beat cream cheese until smooth. Mix in sugar until smooth. Mix in egg, sour cream, and vanilla and beat until no lumps remain. (Your ingredients MUST be room temperature. A stand mixer does the job best, but a hand mixer will suffice if needed.) Stir in chocolate chips and pour over red velvet mixture.
- Bake for about 30 minutes, until cheesecake starts to brown around the edges and is no longer wet looking (it will still jiggle slightly in the center). Cool completely to room temperature, then chill (4 hours or overnight is best) before slicing into bars.
Nutritional information not guaranteed to be accurate
Sweets from friends:
Red Velvet Cheesecake Cake by RecipeGirl
Mini Red Velvet Cheesecakes by Sally’s Baking Addiction
Red Velvet Cheesecake Bars by Baked by Rachel
Red Velvet No Bake Cheesecake by Taste and Tell
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 30, 2015