There’s just something magical about Fourth of July Red Velvet Cheesecake Bars that makes your taste buds dance with delight. Imagine biting into a velvety bar that combines the rich flavor of red velvet cake with the creamy decadence of cheesecake, all while fireworks crackle in the background and the scent of summer fills the air. cookies and cream cake strawberry ice cream sandwiches These bars are not just desserts; they’re an explosion of joy on a plate. For more inspiration, check out this Baileys Irish Cream Cheesecake recipe.

The best part? They’re perfect for celebrating Independence Day, family gatherings, or simply indulging yourself after a long day. Trust me, one taste of these bars will have you dreaming of star-spangled picnics and backyard barbecues. So, let’s whip up a batch and make some delicious memories together!

Everyone raved about the Fourth of July Red Velvet Cheesecake Bars I brought to last year’s barbecue; it was hard to keep them from disappearing! watermelon feta mint salad.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Red Velvet Cake Mix: Choose a high-quality mix for the best flavor and texture in your bars.
• Cream Cheese: Use full-fat cream cheese for that rich, creamy cheesecake filling everyone loves.
• Sugar: Regular granulated sugar works wonders in balancing sweetness with tangy cream cheese.
• Eggs: Fresh large eggs help bind everything together and create that luscious texture.
• Butter: Unsalted butter adds richness; melt it for easy mixing into both layers.
• Vanilla Extract: A must-have for enhancing flavors; opt for pure vanilla for the best results.
• Powdered Sugar: Use this in the cheesecake layer for smooth sweetness without any gritty texture.
• Cocoa Powder: Adds depth to the red velvet flavor; choose unsweetened cocoa for balance.
• Whipped Cream (optional): Top your bars off with whipped cream for added decadence and decoration.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking pan by greasing it well or lining it with parchment paper.

Mixing the Red Velvet Layer: In a large bowl, combine red velvet cake mix, melted butter, and eggs. Mix until smooth and well blended—your arms will get quite the workout here!

Prepare Your Cheesecake Filling: In another bowl, beat together cream cheese and sugar until creamy. Add in eggs and vanilla extract then blend until everything is combined perfectly.

Create the Layers: Pour half of the red velvet batter onto your prepared pan first, spreading it evenly. Next, gently spoon over cheesecake filling and top with remaining red velvet batter—don’t worry about making it perfect!

Bake to Perfection: Bake in your preheated oven for 30-35 minutes or until set in the center. The edges should look firm while the center has just a slight jiggle—trust me; it’s worth waiting for!

Let Them Cool Down!: Once out of the oven, allow your bars to cool completely before cutting them into lovely squares. This helps set everything beautifully and makes cutting easier.

Now you have delicious Fourth of July Red Velvet Cheesecake Bars ready to wow everyone at your next gathering! Enjoy every bite as you celebrate with friends and family! Fourth of July Cookie Bars.

Perfecting the Cooking Process

Begin by preparing the crust while preheating the oven. This ensures that everything bakes evenly and saves time.

Add Your Touch

Feel free to incorporate white chocolate chips or swap out cream cheese for mascarpone for a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently in the microwave to maintain texture.

Sharing these delicious Fourth of July Red Velvet Cheesecake Bars at a family BBQ was unforgettable, especially when my cousin declared them “the new holiday tradition.” For more inspiration, check out this Ultimate Chocolate Cake recipe.

FAQ

What is the best way to store leftover cheesecake bars?

Keep them in an airtight container in the refrigerator for freshness.

Can I freeze these red velvet cheesecake bars?

Yes, you can freeze them for up to three months wrapped tightly.

How do I know when the cheesecake bars are fully baked?

The edges should be firm, while the center remains slightly jiggly when you remove them from the oven.

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Fourth of July Red Velvet Cheesecake Bars

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• Author: Mery Mack
• Total Time: 50 minutes
• Yield: Makes about 16 servings 1x

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Description

Indulge in the delightful fusion of rich red velvet cake and creamy cheesecake with these Fourth of July Red Velvet Cheesecake Bars. Perfect for summer celebrations, each bite delivers a velvety texture and a burst of festive flavor that will have everyone reaching for seconds. Whether at a backyard barbecue or a family gathering, these bars are sure to become a beloved tradition.

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Ingredients

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• 1 box (15.25 oz) Red Velvet Cake Mix
• 1/2 cup unsalted Butter, melted
• 2 large Eggs (for red velvet layer)
• 8 oz Cream Cheese, softened
• 1/2 cup Granulated Sugar
• 1 large Egg (for cheesecake layer)
• 1 tsp Vanilla Extract
• 1 cup Powdered Sugar
• 2 tbsp Unsweetened Cocoa Powder
• Whipped Cream (optional, for topping)

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Instructions

1. Preheat the oven to 350°F (175°C), greasing a baking pan or lining it with parchment paper.
2. In a large bowl, mix the red velvet cake mix, melted butter, and two eggs until smooth.
3. In another bowl, beat the cream cheese and granulated sugar until creamy. Add one egg and vanilla extract, mixing until combined.
4. Spread half the red velvet batter in the prepared pan. Spoon cheesecake filling over it, then top with the remaining red velvet batter.
5. Bake for 30-35 minutes until set; edges should be firm with a slight jiggle in the center. Allow to cool completely before cutting into squares.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar (60g)
• Calories: 230
• Sugar: 14g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 55mg