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Perfect Red Velvet Heart-Shaped Cheesecake Bars

red velvet heart-shaped cheesecake bars - featured image
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These red velvet heart-shaped cheesecake bars combine a rich, velvety red base with a creamy cheesecake topping, perfect for any occasion and easy to make in under 45 minutes.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • ¾ cup (150g) granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (180ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil (neutral oil like canola)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (gel preferred)
  • 1 teaspoon white vinegar
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) sour cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy lifting.
  2. In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to blend evenly.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, red food coloring, and white vinegar until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; stop when no streaks of flour remain.
  5. In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg, vanilla extract, and sour cream, blending until silky and lump-free.
  6. Spread the red velvet batter evenly into the prepared pan. Carefully spoon the cheesecake mixture over the top and spread into an even layer.
  7. Bake for 35-40 minutes, or until the edges are set and the center slightly jiggles but is not liquid. Avoid overbaking to prevent cracks.
  8. Let the bars cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours or overnight to firm up.
  9. Use heart-shaped cookie cutters to cut out shapes, or slice into squares or rectangles if cutters are unavailable. Wipe cutters clean between cuts for neat edges.
  10. Arrange on a platter and serve chilled. Store leftovers in the refrigerator for up to 4 days.

Notes

Soften cream cheese for at least 30 minutes before mixing to avoid lumps. Avoid overmixing the red velvet batter to keep bars tender. Use an oven thermometer to maintain consistent temperature. The slight jiggle in the cheesecake center indicates doneness. Bars keep well refrigerated for up to 4 days and can be frozen for up to 2 months.

Nutrition

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

Find it online: https://blairrecipes.com/perfect-red-velvet-heart-shaped-cheesecake-bars-easy-recipe-for-any-occasion/