Recipes and Cooking Red Velvet Cheesecake Bars 3.7 (19) 5 Reviews These yummy cheesecake bars are perfect for the holidays. This easy Christmas dessert recipe will definitely impress any holiday guests. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 30, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Bake Time: 25 mins Chill Time: 4 hrs Total Time: 4 hrs 50 mins Servings: 32 Yield: 32 bars Jump to Nutrition Facts Ingredients Nonstick cooking spray 8 ounce milk chocolate, chopped, or 1 1/3 cups milk chocolate pieces 2 cup finely crushed chocolate wafer cookies (about 38 cookies)* 2 tablespoon sugar* 6 tablespoon butter, melted* 2 8 ounce pkg. cream cheese, softened ½ cup sour cream ⅓ cup sugar 4 teaspoon liquid red food coloring 1 teaspoon vanilla 4 eggs, lightly beaten Directions Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat the foil with cooking spray. In a medium saucepan heat and stir chocolate over low heat until melted. Let cool. For crust, in a medium bowl combine crushed cookies and the 2 Tbsp.sugar; stir in the melted butter. Press crumb mixture firmly into bottom of prepared pan. In a large bowl beat cream cheese, sour cream, the 1/3 cup sugar, the red food coloring, and vanilla with a mixer on medium until smooth. Beat in the melted chocolate. Stir in eggs. Spread over crust. Bake about 25 minutes or until edges are puffed and center is set. Cool in pan on a wire rack. Cover and chill 4 to 24 hours before serving. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars. *Tip: Or use 2 cups finely crushed chocolate sandwich cookies with white filling, omit the 2 Tbsp. sugar, and decrease the melted butter to 1/4 cup. To Store: Layer bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 171 Calories 12g Fat 13g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 171 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 49mg 16% Sodium 124mg 5% Total Carbohydrate 13g 5% Total Sugars 10g Protein 3g Calcium 37mg 3% Iron 0.6mg 3% Potassium 74mg 2% Folate, total 8.7mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.