Description
Red velvet chocolate chip cheesecake bars blend creamy cheesecake with classic red velvet flavors for an indulgent dessert. Rich layers of velvety texture and chocolate chips promise a delightful experience you’ll savor with each delectable bite.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- 1 cup all-purpose flour
- ½ cup mini chocolate chips
- ¼ cup mini chocolate chips
- 2 tbsps unsweetened cocoa powder
- ½ cup (1 stick or 113 g) unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- ½ tsp vanilla extract
- 1 tsp white vinegar
- ¼ tsp salt
- ½ tsp baking powder
- ¼ cup granulated sugar
Instructions
- Oven Preparation: Preheat oven to 350°F and line an 8×8-inch pan with parchment paper, ensuring complete coverage for effortless extraction.
- Red Velvet Base Creation: Whisk melted butter with granulated and brown sugars until achieving a glossy, homogeneous mixture.
- Wet Ingredient Integration: Blend egg, vibrant red food coloring, vanilla extract, and vinegar into the butter mixture, stirring until uniformly combined.
- Dry Ingredient Preparation: Sift flour, cocoa powder, salt, and baking powder in a separate bowl to eliminate potential lumps.
- Batter Assembly: Fold dry ingredients into wet mixture gently, maintaining a light texture and avoiding overmixing, then incorporate mini chocolate chips evenly.
- Base Layer Composition: Spread approximately three-quarters of the red velvet batter into the prepared pan, creating an even foundation.
- Cheesecake Layer Development: Beat cream cheese until smooth, then gradually add sugar, egg yolk, and vanilla extract, mixing until silky and perfectly integrated.
- Layer Arrangement: Carefully spread cheesecake mixture over the red velvet base, ensuring complete and uniform coverage.
- Decorative Swirling: Dollop remaining red velvet batter across the cheesecake layer and use a knife to create elegant swirls without fully combining the batters.
- Final Touches: Sprinkle additional mini chocolate chips on top for enhanced texture and visual appeal.
- Baking Process: Bake for 30-35 minutes, monitoring for a set center and clean toothpick indication of doneness.
- Cooling and Serving: Allow bars to cool completely in the pan, then lift out using parchment paper and slice into neat, uniform squares.
Notes
- Prevent Color Bleeding: Add food coloring gradually and mix thoroughly to ensure an even, vibrant red color without streaks or uneven patches.
- Soften Cream Cheese Correctly: Leave cream cheese at room temperature for 30-45 minutes before mixing to achieve a smooth, lump-free cheesecake layer that blends effortlessly.
- Control Chocolate Chip Distribution: Toss mini chocolate chips in a light dusting of flour before folding into the batter to prevent sinking and ensure even spread throughout the bars.
- Master the Swirl Technique: Use a clean knife or toothpick to create gentle, delicate swirls without overmixing, maintaining distinct red velvet and cheesecake layers for a stunning visual effect.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 259
- Sugar: 17 g
- Sodium: 170 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 47 mg