Red Velvet Cheesecake beautifully merges the vibrant color and mild cocoa flavor of red velvet with the tangy, creamy richness of cheesecake, making it an unforgettable dessert for any celebration. Below you’ll find everything you need to create this impressive dessert at home, with expert tips, serving ideas, and ways to make it your own.
Why You’ll Love Red Velvet Cheesecake
This dessert is a show-stopper you’ll be proud to serve!
- Combines two classics: the moist, cocoa-infused taste of red velvet and the decadent creaminess of cheesecake.
- Perfect for holidays and special occasions, especially Christmas or Valentine’s Day.
- Flexible preparation: make the cake or cheesecake layers from scratch, or take shortcuts for ease without losing the wow factor.
- The vibrant red color is always a crowd-pleaser.
- Pairs well with many other festive desserts, like Christmas Gooey Butter Cookies and Christmas Cookie Lasagna.
Ingredients
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1⅓ cups granulated sugar
- 4 large eggs
- ⅔ cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
For the Red Velvet Cake Layer:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1½ cups vegetable oil
- 1 cup buttermilk
- ¼ cup red food coloring (two 1-ounce bottles)
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
(You can use a boxed red velvet cake mix to simplify preparation if desired.)
Step-by-Step Instructions
- Prepare the Cheesecake Layer
- Preheat the oven to 325°F (163°C). Beat cream cheese and sugar together until smooth.
- Add eggs one at a time, then mix in sour cream, flour, vanilla, and salt until just combined.
- Pour into a parchment-lined, greased springform pan. Bake for 55–65 minutes, until center is just set. Cool completely, then chill.
- Prepare the Red Velvet Cake
- In one bowl, mix flour, cocoa powder, baking soda, and salt.
- In another, beat sugar and oil; add eggs, then whisk in buttermilk, red food coloring, vanilla, and vinegar.
- Combine wet and dry ingredients until smooth. Divide batter into two round pans and bake at 350°F (177°C) for 25–30 minutes. Cool thoroughly.
- Layer and Assemble
- Place one red velvet cake layer on a serving plate.
- Top with cheesecake layer, then finish with the second cake layer.
- Frost with cream cheese frosting as desired.
- Chill and Serve
- Chill assembled cake at least 2 hours for clean slices.
How to Serve Red Velvet Cheesecake
Red Velvet Cheesecake is wonderfully versatile and adds elegance to any dessert table.
- Serve chilled, sliced with a hot, clean knife for perfect layers.
- Garnish with white chocolate shavings, fresh berries, or festive sprinkles.
- Pair with hot coffee, cocoa, or even a glass of dessert wine.
- This cake is especially stunning at holiday parties, birthdays, or romantic celebrations.
- For a dessert buffet, present it with other festive sweets like Christmas Cookie Lasagna for an impressive variety.
Letting the cake come to room temperature for about 15 minutes before serving enhances the flavors of both the cake and cheesecake layers.
How to Store Red Velvet Cheesecake
Proper storage will keep your cheesecake fresh and delicious.
- Refrigerator: Keep the cheesecake covered in an airtight container for up to 5 days. This prevents it from absorbing other fridge odors and keeps the layers moist.
- Freezer: For longer storage, wrap slices or the full cake tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
- Serving Leftovers: Slice only what you’ll eat, keeping the rest chilled. The cheesecake texture holds up well for several days.
Try to avoid repeated temperature changes to help maintain the creamy consistency.
Tips to Make Red Velvet Cheesecake
Here are top tips for a perfect dessert:
- Use room temperature ingredients, especially cream cheese and eggs, for a smooth cheesecake filling.
- Bake the cheesecake layer in a water bath to prevent cracking and keep it creamy.
- Ensure the red food coloring is well mixed for bold, even color.
- Chill each component thoroughly before assembling; this prevents layers from sliding.
- For the cleanest slices, use a sharp, hot knife and wipe between cuts.
- For an extra-moist cake, brush the baked red velvet layers with simple syrup before assembly.
Homemade buttermilk (milk + lemon juice) works in a pinch if you don’t have buttermilk.
Variations of Red Velvet Cheesecake
Red Velvet Cheesecake is fun to experiment with:
- No-Bake Option: Skip baking the layers and use a cookie or Oreo base with a no-bake cheesecake filling for a quick dessert.
- Swirl Design: Pour red velvet and cheesecake batters in layers and swirl before baking for a marbled look.
- Mini Cheesecakes: Bake in cupcake liners for individual servings.
- Chocolate Twist: Add mini chocolate chips to the cheesecake or cake layers.
- Festive Toppings: Top with peppermint pieces or edible glitter for a holiday twist.
- Gluten-Free: Use gluten-free flour in both layers.
Personalize your cheesecake by adjusting the cocoa or frosting to your taste.
FAQs
Q: Can I use a cake mix for the red velvet layers?
A: Absolutely! Using a boxed mix saves time while still delivering delicious results.
Q: Do I need a water bath for the cheesecake layer?
A: A water bath helps prevent cracks and gives a smooth texture, but you can bake without if you’re in a hurry.
Q: Can I freeze Red Velvet Cheesecake?
A: Yes, wrap it well and freeze for up to a month. Thaw in the fridge before serving.
Q: How do I get vibrant red color?
A: Use quality gel or liquid food coloring and fully mix into the batter for a consistent color.
Final Thoughts
Red Velvet Cheesecake is an eye-catching, crowd-pleasing dessert that brings together the best of two classic sweets. With a bit of prep and patience, you’ll have a stunning centerpiece worthy of any celebration.
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Red Velvet Cheesecake
- Total Time: 2 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Red Velvet Cheesecake brings together decadent cream cheese filling and rich red velvet cake for an unforgettable holiday dessert.
Ingredients
- 16 ounces cream cheese, softened
- 1⅓ cups granulated sugar
- 4 large eggs
- ⅔ cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1½ cups vegetable oil
- 1 cup buttermilk
- ¼ cup red food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
Instructions
1. Preheat oven to 325°F (163°C). Grease a springform pan.
2. Beat cream cheese and sugar until smooth. Add eggs, then sour cream, flour, vanilla, and salt. Bake 55–65 minutes. Cool completely.
3. Blend cake ingredients and bake; let cool.
4. Layer cake, cheesecake, and cake. Frost with cream cheese frosting.
5. Chill at least 2 hours before slicing. Serve and enjoy!
Notes
For a quicker version, use a boxed red velvet cake mix.
Chill all layers before assembling to help with clean slicing.
Store in the fridge up to 5 days or freeze for up to 1 month.
Garnish slices with whipped cream or white chocolate for extra flair.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg