Print

Creamy No-Bake Red Velvet Cheesecake Bars

no-bake red velvet cheesecake bars - featured image
Print Recipe

These creamy no-bake red velvet cheesecake bars feature a silky cream cheese filling with a vibrant red velvet swirl and a crunchy chocolate wafer crust, perfect for a quick and impressive dessert.

Ingredients

Scale
  • 1 ½ cups (150g) chocolate wafer cookies or graham crackers, finely crushed
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened (full-fat)
  • ¾ cup (90g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) cold heavy cream
  • ½ cup (60g) red velvet cake mix
  • 2 tablespoons (30ml) buttermilk or milk
  • 1 tablespoon cocoa powder
  • Red food coloring (optional)

Instructions

  1. Crush 1 ½ cups (150g) of chocolate wafer cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
  2. Mix the crumbs with 5 tablespoons (70g) melted unsalted butter and 2 tablespoons (25g) granulated sugar until the mixture resembles wet sand.
  3. Evenly press the crumb mixture into the bottom of an 8×8-inch pan. Use the back of a spoon or a flat-bottomed glass to compact it firmly. Refrigerate while preparing the filling.
  4. In a large bowl, beat 16 ounces (450g) softened cream cheese with ¾ cup (90g) powdered sugar until smooth and creamy. Add 1 teaspoon vanilla extract.
  5. In a separate bowl, whip 1 cup (240ml) cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  6. In a small bowl, mix ½ cup (60g) red velvet cake mix with 2 tablespoons (30ml) buttermilk or milk and 1 tablespoon cocoa powder until smooth. Add a few drops of red food coloring if desired.
  7. Spread about two-thirds of the cheesecake filling evenly over the chilled crust.
  8. Dollop spoonfuls of the red velvet batter over the surface.
  9. Add the remaining cheesecake filling on top.
  10. Using a butter knife or skewer, gently swirl the layers to create a marbled effect without overmixing.
  11. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.

Notes

Use room temperature cream cheese for smooth blending. Whip cold heavy cream until stiff peaks form. Use a light hand when swirling to maintain the marbled effect. Chill bars for at least 4 hours or overnight for best results. Dip knife in hot water and wipe between cuts for clean slices. For dairy-free, substitute coconut cream and dairy-free cream cheese. For gluten-free, use gluten-free cookies or almond flour crust.

Nutrition

Keywords: no-bake, red velvet, cheesecake bars, easy dessert, quick dessert, no oven, creamy, swirl, chocolate crust

Find it online: https://bakebelle.com/creamy-no-bake-red-velvet-cheesecake-bars-recipe-easy-5-step-guide/