Description
These Bloody Red Velvet Cheesecake Bars are hauntingly rich, creamy, and perfect for any Halloween table. Swirled with tangy cheesecake and topped with a bloody raspberry drizzle, they’re a spooky-sweet showstopper.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon vinegar
- 2 large eggs
- 3/4 cup all-purpose flour
- 250g cream cheese (room temperature)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup raspberry or strawberry preserves
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy lifting.
- In a bowl, whisk melted butter, sugar, cocoa powder, red food coloring, vanilla, and vinegar. Add eggs one at a time, whisking until smooth.
- Fold in flour and salt until just combined.
- Pour 3/4 of the red velvet batter into the pan. Reserve the rest for swirling.
- In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix until creamy.
- Pour cheesecake mixture over the red velvet layer in the pan.
- Dollop remaining red velvet batter on top. Use a knife or skewer to swirl gently.
- Bake for 30–35 minutes, until edges are set and center slightly jiggly. Cool completely in pan.
- Warm raspberry preserves and stir in lemon juice if using. Drizzle over cooled bars.
- Chill in fridge for at least 1 hour before slicing and serving.
Notes
Use gel red food coloring for bold color. Don’t overmix cheesecake layer. Let bars chill for clean slices. Add edible Halloween toppers or chocolate webs for extra flair.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American