Ingredients
Scale
- For the Red Velvet Base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/8 tsp salt
- 1 tbsp red food coloring (gel preferred)
- 1/2 tsp white distilled vinegar
- 3/4 cup all-purpose flour
- For the Cheesecake Layer:
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- For the Raspberry “Blood” Sauce:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water (optional for thickness)
Instructions
- Step 1: Preparation and Oven Setup
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease any exposed pan surfaces with cooking spray or butter. - Step 2: Mix the Red Velvet Batter
In a medium bowl, whisk together the melted butter and 1 cup of sugar until well combined. Stir in the egg, vanilla extract, red food coloring, and vinegar. Sift in the cocoa powder, salt, and all-purpose flour. Fold the ingredients together with a spatula until just combined. Reserve about 1/4 cup of this batter for swirling later, and spread the rest evenly into the bottom of your prepared pan. - Step 3: Create the Cheesecake Mixture
In a separate bowl, beat the softened cream cheese and 1/4 cup of sugar with an electric mixer until smooth and creamy. Add the egg and vanilla extract, beating on low speed until just incorporated. Be careful not to overmix, as this can introduce too much air into the cheesecake. - Step 4: Layer and Swirl
Pour the cheesecake mixture over the red velvet base and spread it out to the edges. Drop small spoonfuls of the reserved red velvet batter over the top of the cheesecake layer. Use a toothpick or a butter knife to gently swirl the two batters together, creating a marbled effect. Bake for 30 to 35 minutes, or until the edges are set and the center only has a slight jiggle. - Step 5: Prepare the Blood Sauce and Chill
While the bars bake, place raspberries, sugar, and lemon juice in a small saucepan over medium heat. Simmer for 5-8 minutes until the berries break down. Strain through a fine-mesh sieve to remove seeds. If you want it thicker, stir in the cornstarch slurry and heat for another minute. Once the cheesecake bars have cooled completely, randomly splatter or drizzle the red sauce over the top to create the “bloody” effect. Chill in the refrigerator for at least 3 hours before slicing into squares.
- Cook Time: 1 hour 5 minutes