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Creamy Pink Velvet Cheesecake Bars

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These creamy pink velvet cheesecake bars feature a smooth, tangy cheesecake filling with a tender pink velvet crumb crust, topped with delicate white chocolate shavings. Perfect for celebrations or a cozy treat, they are simple, elegant, and delicious.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full crackers, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened (room temperature)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons whole milk
  • ¼ teaspoon salt
  • 1 teaspoon red food coloring gel
  • ½ cup white chocolate, shaved or finely chopped

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly coated and press firmly into the bottom of a lined 9×9-inch baking pan to form an even 1/4 inch thick crust. Bake for 10 minutes and let cool.
  2. In a large bowl, beat softened cream cheese with sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down sides.
  3. Add eggs one at a time, mixing on low speed after each until just combined. Stir in vanilla extract and sour cream.
  4. Sift together flour, cocoa powder, and salt. Gradually add to cream cheese batter, mixing on low speed until just blended. Do not overmix.
  5. Pour in whole milk and gently fold in. Add red food coloring gel and stir until color is even but not too intense.
  6. Pour filling over pre-baked crust and spread evenly. Bake at 325°F (160°C) for 35-40 minutes until edges are set but center has slight jiggle.
  7. Remove from oven and cool on a rack for about 1 hour until room temperature. Refrigerate for at least 4 hours or overnight to firm up.
  8. Lift cheesecake slab from pan using parchment paper edges. Place on cutting board and shave white chocolate on top.
  9. Use a sharp, hot knife (dip in hot water and dry between cuts) to slice into 9 or 12 bars and serve.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid overmixing after adding flour and cocoa powder to prevent cracks. Use gel food coloring for vibrant pink without thinning batter. Chill bars overnight for best texture. Heat knife before slicing for clean cuts. White chocolate shavings melt quickly at room temperature, so serve chilled or slightly cool.

Nutrition

Keywords: pink velvet cheesecake bars, creamy cheesecake bars, white chocolate shavings, easy dessert, homemade cheesecake bars, pink dessert, velvet cheesecake

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