Cheesecake Stuffed Red Velvet Cookies Recipes

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PERFECT AND FAST RED VELVET CHEESECAKE COOKIE BARS



Perfect and Fast Red Velvet Cheesecake Cookie Bars image

My cheesecake cookie bar recipe gives you the taste of decadent cheesecake without the hours of cooking and preparation. You can have it with a simple recipe that uses a cookie mix to speed up the process. My cheesecake cookie bar recipe cooks nice and fast too, so you'll have a delicious treat in record time!

Provided by gracescakes

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 51m

Yield 24

Number Of Ingredients 12

1 (17.5 ounce) pouch double chocolate cookie mix (such as King Arthur Flour®)
½ cup butter
1 egg
4 drops red food coloring, or more as needed
2 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
½ cup butter
3 eggs
2 tablespoons all-purpose flour
½ cup heavy whipping cream
2 teaspoons vanilla extract
1 cup milk chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking pan.
  • Stir cookie mix, 1/2 cup butter, 1 egg, and food coloring together in a bowl until just combined. Spread cookie dough into the prepared pan to cover entire bottom surface.
  • Beat cream cheese, sugar, 1/2 cup butter, and 3 eggs together in a bowl using an electric mixer on medium-high speed. Add flour, heavy cream, and vanilla extract; mix until smooth, about 2 minutes. Pour cheesecake layer over the cookie dough layer in the pan.
  • Bake in the preheated oven until cheesecake layer is slightly golden and firm to the touch, 30 to 45 minutes. Let cool.
  • Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, about 90 seconds. Pour over the cooled cheesecake. Cover with plastic wrap and refrigerate until set. Cut into bars and store in the refrigerator.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 31.2 g, Cholesterol 89.5 mg, Fat 24.4 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 13.5 g, Sodium 195.6 mg, Sugar 25.1 g

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