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Decadent Red Velvet Heart-Shaped Cheesecake Bars

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These decadent red velvet heart-shaped cheesecake bars combine silky cream cheese with tender red velvet crumb, perfect for Valentine’s Day or any special occasion. Easy to prepare and visually charming with a marbled swirl and heart shapes.

Ingredients

Scale
  • 15.25 oz (432 g) Red Velvet Cake Mix (Betty Crocker recommended)
  • 16 oz (450 g) Cream Cheese, softened (full-fat)
  • 3/4 cup (150 g) Granulated Sugar
  • 3 Large Eggs, room temperature
  • 1/2 cup (120 ml) Vegetable Oil
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1/2 cup (120 ml) Buttermilk (or milk + 1 tsp vinegar as substitute)
  • 1/4 tsp (1.5 g) Salt
  • Optional: 1 tsp Red Gel Food Coloring
  • Optional: Heart-shaped Cookie Cutter (2-3 inches)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
  2. In a medium bowl, beat softened cream cheese with granulated sugar until smooth and creamy (2-3 minutes). Add eggs one at a time, then vanilla extract, mixing until combined.
  3. In another bowl, combine red velvet cake mix, vegetable oil, buttermilk, salt, and eggs. Mix until smooth without overmixing. Stir in red gel food coloring if using.
  4. Pour half of the red velvet batter into the prepared pan and spread evenly. Spoon the cream cheese mixture over it. Dollop remaining red velvet batter on top.
  5. Use a butter knife or skewer to gently swirl the layers to create a marbled effect, being careful not to overmix.
  6. Bake for 35-40 minutes until cheesecake layer is mostly set but slightly jiggly in the center and edges are firm.
  7. Cool bars to room temperature in the pan for about 1 hour, then refrigerate for at least 2 hours or overnight.
  8. Lift the slab out using parchment overhang and cut into 2-3 inch heart shapes with a cookie cutter. Wipe cutter clean between cuts for neat edges.
  9. Arrange bars on a serving platter and serve chilled or at room temperature.

Notes

Ensure cream cheese is fully softened before mixing to avoid lumps. Do not overmix cream cheese and eggs to prevent cracks. Use gentle swirling motions to create a marbled effect. Bake until cheesecake layer is slightly jiggly but edges are firm. Chill bars thoroughly before cutting for clean slices. Warm knife between cuts for smooth edges. Bars can be baked a day ahead and refrigerated to deepen flavors.

Nutrition

Keywords: red velvet cheesecake bars, heart-shaped dessert, Valentine's Day dessert, easy cheesecake bars, red velvet dessert, homemade cheesecake bars

Find it online: https://blairrecipes.com/decadent-red-velvet-heart-shaped-cheesecake-bars-easy-homemade-recipe-for-valentines-day/