With Karo® in the crust to help hold it together and swirled into the smooth and creamy red-velvet filling, these easy no-bake bars will be your go-to family treat!
For the Cookie Crust
In a large bowl, add cookie crumbs, Karo® Light Corn Syrup and melted butter, whisk to combine.
Press the mixture into a 9 x 13-inch baking dish, keeping mixture even and pressing into the corners. Chill in the refrigerator while preparing the filling.
For the Cheesecake Filling
In a large bowl, with a stand mixer or hand mixer, whisk cream-cheese until smooth. Add granulated sugar, Karo® Light Corn Syrup and vanilla extract. Mix well and set aside.
In another large bowl, whip heavy cream until stiff but smooth, but do not over-whip. Gently fold the whipped cream into the cream-cheese mixture. Remove a heaping 1 cup of cream-cheese mixture to another bowl.
To the remaining bowl of cream-cheese mixture, sift in unsweetened cocoa powder and several drops of red gel food coloring. Mix until fully combined. If you want a deeper red, add more food coloring.
Remove the chilled crust from the refrigerator. Spread the red cream mixture on top of the crust and spread evenly. Drop small spoonfuls of the white colored cream-cheese filling onto the red colored cream-cheese. Using the back edge of a butter knife, pull through the white cream-cheese to create swirls. (When swirling, microwave the white colored cream mixture for 30 seconds; this melts it slightly and makes it easier to create swirls.)
Tightly cover with plastic wrap and place in the refrigerator overnight for 6–8 hours to firm.
Cut into squares and enjoy. Store in the refrigerator in an airtight container for 7 days or freezer for longer.
Notes
Tia’s Tip:Cheesecake can be made weeks in advance and frozen for an easy dessert to share anytime!
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In a large bowl, add cookie crumbs, Karo® Light Corn Syrup and melted butter, whisk to combine.
Press the mixture into a 9 x 13-inch baking dish, keeping mixture even and pressing into the corners. Chill in the refrigerator while preparing the filling.
In a large bowl, with a stand mixer or hand mixer, whisk cream-cheese until smooth. Add granulated sugar, Karo® Light Corn Syrup and vanilla extract. Mix well and set aside.
In another large bowl, whip heavy cream until stiff but smooth, but do not over-whip. Gently fold the whipped cream into the cream-cheese mixture. Remove a heaping 1 cup of cream-cheese mixture to another bowl.
To the remaining bowl of cream-cheese mixture, sift in unsweetened cocoa powder and several drops of red gel food coloring. Mix until fully combined. If you want a deeper red, add more food coloring.
Remove the chilled crust from the refrigerator. Spread the red cream mixture on top of the crust and spread evenly. Drop small spoonfuls of the white colored cream-cheese filling onto the red colored cream-cheese. Using the back edge of a butter knife, pull through the white cream-cheese to create swirls. (When swirling, microwave the white colored cream mixture for 30 seconds; this melts it slightly and makes it easier to create swirls.)
Tightly cover with plastic wrap and place in the refrigerator overnight for 6–8 hours to firm.
Cut into squares and enjoy. Store in the refrigerator in an airtight container for 7 days or freezer for longer.
Tia’s Tip:
Cheesecake can be made weeks in advance and frozen for an easy dessert to share anytime!
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