Description
These Valentine’s Red Velvet Cheesecake Bars feature a rich Oreo crust topped with a smooth, creamy cheesecake swirl in striking red and white hues. Perfect for Valentine’s Day or any special occasion, this easy yet elegant dessert blends the classic flavors of red velvet and cheesecake into bite-sized squares of indulgence.
Ingredients
Scale
- 35–40 Oreos: for a deep chocolate crust base
- 1/2 cup unsalted butter, melted: binds the Oreo crumbs and adds richness
- 2 (8 oz) blocks cream cheese, softened: creates a creamy, tangy filling
- 1 1/4 cups granulated sugar: sweetens the cheesecake
- 4 large eggs, room temperature: help set the cheesecake and add structure
- 1 teaspoon vanilla extract: enhances the overall flavor
- 1/4 teaspoon salt: balances the sweetness
- 1/2 cup heavy cream, room temperature: adds a silky, rich texture
- 2 tablespoons unsweetened cocoa powder: for the classic red velvet flavor
- 2–3 drops red food gel: gives the vibrant red color
Instructions
- Preheat oven to 350°F (177°C) and line an 8×8-inch square pan with parchment paper. Lightly grease and leave overhangs for easy removal. Wrap the bottom of the pan with foil for a water bath later.
- Use a food processor to crush the Oreos into fine crumbs. Mix in melted butter until evenly combined. Press the mixture into the prepared pan to form the crust. Bake for 10 minutes, then set aside. Reduce oven temperature to 300°F (149°C).
- In a large bowl, beat softened cream cheese until smooth and creamy. Add sugar and mix on low speed until blended. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract, salt, and heavy cream until smooth.
- Remove about 1 1/4 cups of batter and transfer to a small bowl. Mix in cocoa powder and red food gel to create the red velvet batter.
- Alternate spoonfuls of plain and red velvet batter over the crust. Swirl gently with a toothpick or skewer to create a marbled pattern. Optionally, shape red dollops into hearts for a festive touch.
- Place the pan inside a larger baking dish and pour about 1 inch of hot water into the outer dish for a water bath. Bake for 75 minutes, or until the center is slightly jiggly but set around the edges.
- Remove from the oven and water bath. Let cool at room temperature for 20 minutes, then refrigerate for at least 2 hours or until fully set.
- Lift the cheesecake from the pan using parchment overhangs. Slice into even squares and serve chilled.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter.
- Mix gently to avoid incorporating air bubbles that can cause cracks.
- For a gluten-free version, use gluten-free Oreos or chocolate cookies.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- For a fruity twist, swirl in raspberry or strawberry puree before baking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Valentine’s Red Velvet Cheesecake Bars, red velvet dessert, cheesecake bars, Valentine’s Day dessert, Oreo crust cheesecake, creamy cheesecake, romantic dessert