Braces-Friendly Recipe: 4th of July Red Velvet Cheesecake Bars


"Layers of red velvet brownie, vanilla cheesecake, and fresh blueberries make up this festive patriotic dessert! These Red Velvet Cheesecake Bars are perfect for your Fourth of July party!"

One of my favorite holidays of all time, the 4th of July, is just days away! I'd like to celebrate in advance by sharing this FANTASTIC, braces-friendly recipe with you.

One pan of these red velvet cheesecake bars will feed everyone at the BBQ. Best of all, all of your friends will be talking about this insane flavor combination of cool, creamy cheesecake, moist, rich red velvet cake and ripe blueberries!

You're welcome.


For the red velvet layer:

  • 1/2 cup (1 stick) unsalted butter

  • 1/2 cup light brown sugar (lightly packed)

  • 1/2 cup granulated sugar

  • 1 large egg

  • 1/4 cup buttermilk

  • 1 tablespoon red (liquid) food coloring

  • 1 1/2 teaspoons white vinegar

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon kosher salt

For the cheesecake layer:

  • 16 ounces (two 8-ounce bricks) cream cheese, softened

  • 2/3 cup granulated sugar

  • 2 tablespoons cornstarch

  • 3 large eggs

  • 3 tablespoons heavy cream

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon kosher salt

  • 1 pint fresh blueberries

  • powdered sugar (optional garnish)


Make the red velvet layer:

  1. Preheat the oven to 350 degrees F.

  2. Mist a 9-inch by 9-inch square baking pan with non-stick spray and line with parchment paper.

  3. Place the butter, brown sugar, and granulated sugar in a large, microwave-safe bowl and heat until the butter has completely melted (in my microwave, this takes about 2 minutes on 60% power).

  4. Stir the mixture with a whisk until smooth, then whisk in the egg. Add the buttermilk, food coloring, vinegar, and vanilla and stir to combine.

  5. Whisk in the flour, cocoa, baking soda, and salt and transfer the batter to the prepared pan.

  6. Bake for 20 minutes.

Make the cheesecake layer:

  1. Place the cream cheese, sugar, and cornstarch in a large mixing bowl and beat on medium-low speed until smooth.

  2. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.

  3. Stir in the cream, vanilla, and salt, and pour over the partially baked red velvet layer (it’s ok if it’s still hot).

  4. Turn the oven temperature down to 250 degrees F, and bake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly.

  5. Cool completely (overnight is best), and cut into bars.

  6. Top with fresh blueberries and dust with powdered sugar.


A Hungry McFarland Orthodontics Staffer


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