Skip to main content

Red Velvet Cream Cheese Squares

Details

Time
6 hours
Skill Level
Intermediate
Yields
24 bars

Beautiful red swirls lace the top of this delicate cheesecake dessert recipe. These tasty red velvet cream cheese bars have an elegance that makes this dish standout. HERSHEY'S Cocoa and HERSHEY'S SPECIAL DARK Chocolate Chips make this dish unforgettable.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
32 minutes
Cool Time
1 hour
Chill Time
4 hours

Ingredients

  • 1 package

    white cake mix (16.25 oz)

  • 1/3 cup
  • 3/4 cup

    sugar, divided

  • 1/2 cup

    butter or margarine (1 stick), melted

  • 2 Tbsps

    red food coloring (1 oz bottle), divided

  • 1 Tbsps

    water

  • 3

    eggs

  • 1 cup

    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

  • 1 package

    cream cheese (8 oz), softened

  • 1 tsp

    vanilla extract

  • 1 container

    dairy sour cream (8 oz)

  • 1 Tbsp

    milk

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Baking Pan
13x9x2-Inch Baking Pan
Foil
Foil
Mixing Bowl
Mixing Bowl
Bowl
Bowl
Measuring Cups
Measuring Cups
Knife
Knife
Wire Rack
Wire Rack
1

Heat oven to 350°F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Lightly grease foil.

2

Stir together cake mix, cocoa and 1/4 cup sugar; set aside 1/2 cup cake mixture. Mix remaining cake mixture with melted butter, 1 tablespoon red food color, water and 1 egg until dough forms. Stir in chocolate chips. Press dough evenly on bottom of prepared pan.

3

Beat together cream cheese, remaining 1/2 cup sugar and vanilla until well blended. Beat in sour cream and remaining 2 eggs. Set aside 1/2 cup cream cheese mixture; pour remaining mixture in crust, spreading evenly.

4

Beat reserved cake mixture, reserved cream cheese mixture, remaining 1 tablespoon red food color and milk until well blended. Drop by tablespoons onto vanilla batter in pan. Swirl with knife for marbled effect.

5

Bake 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until chilled. Cut into squares. Refrigerate leftovers.

Additional questions?