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+ servings

Layers of Love Cheesecake Bars

Delicious red velvet crust, topped with a creamy pink velvet cheese cake and all covered in a gooey white chocolate ganache.
Prep Time2 hrs 15 mins
Cook Time30 mins
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 333kcal



  • 1 box red velvet cake
  • 1 stick butter melted
  • 1 egg

Cheesecake Layer

  • 2 (8 opkg cream cheese softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla
  • A few drops of pink gel food coloring


  • 2 cups white chocolate baking chips
  • 1 cup heavy cream


  • Preheat oven to 350.
  • Line a 9"x13" pan with tin foil and spray with cooking spray.
  • Mix together your red velvet cake mix, butter and egg in bowl and press into bottom of pan, set aside.


  • In another bowl mix together your cream cheese and sugar until light and creamy.
  • Add in 1 egg at a time, mixing well after each addition.
  • Mix in your sour cream and vanilla.
  • Add in your food coloring a little at a time until desired color is reached.
  • Spread over the top of your red velvet layer.
  • Bake for about 30 minutes or until center of cheesecake is no longer jiggly and sides are just starting to brown.
  • Cool to room temperature then refrigerate for 2 hours.


  • Add your chocolate chips to a bowl.
  • In saucepan heat your cream until just boiling.
  • Pour over the chocolate chips and cover for about 5-7 minutes.
  • Stir until the chips are melted and smooth.
  • Remove cheesecake from refrigerator and pour ganache over the top. Return to refirigerator to set.
  • Cut and enjoy!


We used gel food coloring and very little to get the desired light pink color. You don't have to use gel color.


Calories: 333kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 264mg | Potassium: 181mg | Fiber: 1g | Sugar: 30g | Vitamin A: 290IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 1.4mg