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Red Velvet Cream Cheese Squares

Beautiful red swirls lace the top of this delicate cheesecake dessert recipe. These tasty squares have an elegance that will make this dish a standout.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories240
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium210 mg9% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  Amount Per Serving % DV *
Calories240
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium210 mg9% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  • 1 package white cake mix (16.25 oz.)
  • 1/3 cup HERSHEY'S Cocoa
  • 3/4 cup sugar , divided
  • 1/2 cup butter or margarine (1 stick) , melted
  • 2 tablespoons red food color (1-oz. bottle) , divided
  • 1 tablespoon water
  • 3 eggs
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 package cream cheese (8 oz.) , softened
  • 1 teaspoon vanilla extract
  • 1 container dairy sour cream (8 oz.)
  • 1 tablespoon milk

Directions

  • 1. Heat oven to 350°F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Lightly grease foil.
  • 2. Stir together cake mix, cocoa and 1/4 cup sugar; set aside 1/2 cup cake mixture. Mix remaining cake mixture with melted butter, 1 tablespoon red food color, water and 1 egg until dough forms. Stir in chocolate chips. Press dough evenly on bottom of prepared pan.
  • 3. Beat together cream cheese, remaining 1/2 cup sugar and vanilla until well blended. Beat in sour cream and remaining 2 eggs. Set aside 1/2 cup cream cheese mixture; pour remaining mixture in crust, spreading evenly.
  • 4. Beat reserved cake mixture, reserved cream cheese mixture, remaining 1 tablespoon red food color and milk until well blended. Drop by tablespoons onto vanilla batter in pan. Swirl with knife for marbled effect.
  • 5. Bake 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until chilled. Cut into squares. Refrigerate leftovers. Makes 24 squares.

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