Nobody is ever aware that these are vegetarian. With sweet and sour, Asian, or barbecue sauce, these also make fantastic cocktail meatballs in a slow cooker.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch baking pan |
Ingredients
- 1 ⅓ (16.5 ounce) packages red velvet cake mix
- 1 cup butter, melted
- 2 eggs, divided
- 2 egg yolks, divided
- 2 (8 ounce) packages cream cheese, softened
- ½ cup sour cream
- ½ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking pan with parchment paper.
- Mix red velvet cake mix, butter, 1 egg, and 1 egg yolk together in a large bowl. Press evenly into the bottom of the prepared pan.
- Whisk cream cheese, sour cream, sugar, and vanilla extract together in a separate bowl. Beat in 1 egg until smooth. Beat in 1 egg yolk.
- Spread cream cheese mixture over the red velvet layer in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan, about 30 minutes. Cut into bars.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 16 g |
| Sodium | 414 mg |
| Sugars | 6 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
cook time needs to be 50+ min to set. less is raw, not gooey but top gets really brown. I’d add less butter in the cake mix, go to two full eggs half the cheesecake recipe and swirl them.