Red Velvet No Bake Cheesecake Bars

Directions:

For Crust:

1. In a bowl, add your crushed chocolate cookies and melted butter and stir until combined and sticks together when pressed down.
2. Transfer your crust mixture into a 9 by 13 inch baking dish lined with parchment paper. Press your mixture down spreading it out all over the pan. Once its packed down transfer to freezer to chill and set.

For Cheesecake mixture:

1. In a large bowl add your Belfonte heavy cream and using a hand mixer whip it up until stiff. This will take a few minutes. Add your powdered sugar and whip it once more. Be careful not to over whip it.
2. In another large bowl, add your cream cheese and whip it up using a hand mixer. Add your brown sugar, vanilla extract and pinch of salt and whip until well combined.
3. Add your whipped cream into your cream cheese mixture and mix until it’s fully combined and smooth.
4. Divide your mixture into two bowls and add your cocoa powder and red food coloring (however much you need to get to a shade you like) and mix until well combined. If it’s too thick, add a dash of heavy whipping cream.
5. Remove your crust from freezer and add dollops of each cheesecake mixture. Spread it out evenly, being gentle to not mix them together but giving it a swirl effect.
6. Let chill in the freezer to set. (about 30 minutes or so)
7. Once your cheesecake bars have chilled, remove them from the pan using parchment paper and cut into bars.
8. Share and ENJOY!!