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Red Velvet Cheesecake Bars

Prepare and bake these squares in less than an hour. A Valentines Day special to day the least. A crunchy chocolate biscuit base with a dense red velvet brownie that’s been swirled with a luscious vanilla scented cheesecake.
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Prep Time 15 mins
Cook Time 30 mins
Chill Time 10 mins
Course Breakfast, Dessert, Sweet tooth, cookie, tea time, Brunch, Party, Celebration, Bars
Cuisine American
Servings 16 Sqaures

Equipment

  • 3 Mixing bowls
  • Blender
  • Stand mixer
  • Whisk
  • Tablespoons
  • Baking tin 9x7 inches

Ingredients
  

Biscuit Base

  • 200 gm Chocolate biscuits
  • 40 gm Butter melted

Red Velvet Brownie

  • 100 gm Butter soft
  • 190 gm Castor sugar
  • 2 Eggs
  • 2 tsp Red Food Color Gel
  • 30 gm Cocoa powder
  • 80 gm Flour
  • 1 tbsp Vinegar
  • Pinch of Salt

Cheesecake Swirl

  • 250 gm Cream cheese
  • 1 Egg
  • 1 tbsp Vanilla extract
  • 60 gm Castor sugar

Instructions
 

  • Preheat the oven to180ºC. I’ve used a rectangle baking tin to make these, check out the equipment section for more information.
  • In a blender add the chocolate biscuits and blend until fine. Transfer to a mixing bowl, add the melted butter and stir to combine, the mixture should resemble wet sand. Dump into the baking tin and flatten the crumb mixture evenly using your hands or the back of a spoon. Ensure it covers the tin in one single layer.
  • In a stand mixer let us make the brownie batter, add the butter, sugar and beat well until light and fluffy. Add the eggs and beat again until well incorporated. Add the food coloring and beat again until evenly distributed.
  • Add the flour, cocoa powder, salt, vinegar and stir until combined and no dry ingredients are visible. Pour 3/4 of the batter into the baking tin and set aside.
  • In another mixing bowl add all the ingredients for the cheesecake and beat until combined, do not over mix. Dollop the batter into the baking tin and top with the remaining red velvet batter.
  • Using a knife, tooth pick or spatula make swirls in the brownie and don’t over do it at this stage. Place into the oven and bake for 28-30 mins until the sides are set and the center is dry on the top but still has a giggle.
  • Let it cool in the pan before cutting into squares and serving.

Notes

  • If your dry ingredients have lumps, sieve them together.
  • The vinegar can be swapped for lemon juice in this recipe.
  • You can cut the squares smaller and get 24 pieces instead.
  • The cream cheese must be at room temperature in order for the cheesecake batter to be smooth.
  • Butter must be soft in order for it to be mixed into the brownie batter well.
  • If you do not want to make these red velvet, remove the food color and you’ve got chocolate brownie cheesecake bars.