Red Velvet Cheesecake Squares
These Red Velvet Cheesecake Squares are perfect for Valentine's day, the Christmas season, or anytime you are craving them. They are delicious, light & moist, and topped with perfect cream cheese swirls. This is an easy recipe everyone will enjoy!
Ingredients
Cream Cheese layer:
- 460 g Cream Cheese softened
- 180 g Powdered sugar
- 2 Eggs
- 2 tsp Vanilla extract
Red Velvet Batter:
- 120 g Butter
- 300 g Granulated sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 160 g Vegetable oil
- 150 g Buttermilk
- 1 tsp White vinegar
- 350 g Flour
- 2 tbsp Cocoa powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1/2 tsp Red food coloring
- 3 tbsp Milk to add to the set aside batter at the end
Instructions
Cream Cheese topping:
- Mix softened cream cheese and powdered sugar until combined.
- Add the eggs (one at a time, mixing in-between) and vanilla extract, and beat with a hand mixer until well incorporated and smooth. Set aside.
Red Velvet Batter:
- Preheat the oven to 350°F or 180°C.
- Line a 13x18 baking sheet with parchment paper all the way up around the sides.
- In a medium-sized mixing bowl, combine all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- Add softened butter and sugar in a large mixing bowl, and mix with a hand or stand mixer until sugar is moist and well incorporated. Then add the vanilla extract and mix some more.
- Add one egg at a time and mix well before adding the next egg. Beat until there is no egg visible.
- Slowly add the vegetable oil; keep mixing while adding it to the batter.
- Combine the white distilled vinegar with the buttermilk and add it to the batter.
- With a sifter, sift the dry ingredients into the batter and mix until just incorporated.
- Add half a teaspoon of Red food coloring to the batter and mix until you have evenly red cake batter and no more flour lumps are visible.
- Pour about 3/4 cup of cake batter into a small bowl and set aside. You will need that to drip it over the cheesecake topping at the end. Next, scoop the rest of the batter into the lined baking sheet and spread it into an even layer with an offset spatula.
- Add 3 tbsp milk to the bowl with the set-aside batter and mix well with a whisk.
Layer and bake:
- Pour the cream cheese topping over the red velvet cake batter and spread it evenly.
- Then add drops of the thinned cake batter randomly on the cheesecake.
- Swirl them with the cheesecake topping with a knife or a spoon to blend the red and white colors together. Continue until you have the desired pattern you like.
- Then bake for 20-25 minutes.
Cool and cut:
- Let the cake cool for 30 minutes.
- Then cut it into equal squares to the size of your liking (I usually cut mine into 4.5x4.5cm squares).
Notes
Tips:
➙ They stay good for three days in the refrigerator or up to 2 months in the freezer. Place them in a freezer-safe container. To thaw, take them out of the freezer for at least an hour before eating them.
➙ They stay good for three days in the refrigerator or up to 2 months in the freezer. Place them in a freezer-safe container. To thaw, take them out of the freezer for at least an hour before eating them.
Nutrition
Calories: 335kcalCarbohydrates: 40gProtein: 3gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 70mgSodium: 277mgPotassium: 70mgFiber: 1gSugar: 17gVitamin A: 522IUVitamin C: 1mgCalcium: 67mgIron: 1mg
Nutrition Facts
Red Velvet Cheesecake Squares
Amount per Serving
Calories
335
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Trans Fat
0.3
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
6
g
Cholesterol
70
mg
23
%
Sodium
277
mg
12
%
Potassium
70
mg
2
%
Carbohydrates
40
g
13
%
Fiber
1
g
4
%
Sugar
17
g
19
%
Protein
3
g
6
%
Vitamin A
522
IU
10
%
Vitamin C
1
mg
1
%
Calcium
67
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.