Red Velvet Cheesecake

Oh, you guys, let me tell you—this Red Velvet Cheesecake is pure magic. It’s like the best of both worlds—rich, chocolatey red velvet and creamy, dreamy cheesecake. One bite, and you’ll be hooked!

I’ve made a lot of desserts, but this one? Oh, it’s special. That velvety smooth texture, the deep red color, and that tangy-sweet balance—it’s just chef’s kiss. Plus, it looks like a showstopper, so get ready for compliments!

Imagine slicing into this beauty, the layers so perfect, the flavors melting together like a dream. It’s fancy enough for a celebration but easy enough to make just because. Trust me, once you try it, you’ll want to make it again and again.

So, what do you say? Let’s make this Red Velvet Cheesecake together. Grab your ingredients, and let’s bake something unforgettable!

Why You’ll Love This Recipe

• Two Desserts in One – A perfect blend of cheesecake and red velvet cake.
• Rich & Creamy – The cheesecake layer is smooth and luscious, balancing the cocoa flavor of the red velvet cake.
• Festive & Beautiful – Its striking red hue makes it a standout dessert.
• Make-Ahead Friendly – Prepare in advance for stress-free entertaining.
• Crowd-Pleaser – Perfect for celebrations and holiday gatherings.

What You Need to Know Before You Start

Prep & Cook Time:

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Cooling & Chilling: 4+ hours
• Total Time: About 6 hours (including chilling)

Servings:

• This recipe makes one 9-inch cheesecake, serving 10-12 people.

Difficulty Level:

• Intermediate – Requires multiple layers but is manageable with step-by-step guidance.

Required Kitchen Tools

Before you begin, gather these essential tools:

• 9-inch springform pan – To easily release the cheesecake.
• Mixing bowls – For preparing cake and cheesecake batters.
• Hand or stand mixer – For smooth and lump-free batter.
• Rubber spatula – To fold ingredients gently.
• Measuring cups and spoons – For accurate ingredient portions.
• Offset spatula – To spread frosting evenly.
• Cooling rack – For proper cake cooling.
• Parchment paper – To prevent sticking.
• Baking sheet – To catch any drips from the springform pan.

Cheesecake Layer

This creamy layer adds a rich, tangy contrast to the red velvet cake.

• 24 oz (680g) cream cheese – Full-fat, softened
• 1 cup (200g) granulated sugar
• 2 tbsp (15g) all-purpose flour – Helps stabilize the cheesecake
• ¼ tsp salt
• ½ cup (120ml) heavy cream – Adds a luscious texture
• 2 tsp vanilla extract
• 3 large eggs – Room temperature

Red Velvet Cake Layers

This is a classic red velvet cake with its signature cocoa flavor and tangy richness.

• ½ cup (115g) unsalted butter – Softened
• 1 cup (200g) granulated sugar
• 2 large eggs – Room temperature
• 1 tbsp (6g) unsweetened cocoa powder
• 1 tbsp red food coloring (liquid) – Adjust to desired color intensity
• 2 tsp vanilla extract
• ½ cup (120ml) buttermilk – Room temperature
• 1 ¼ cups (156g) all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp distilled white vinegar – Enhances the tangy flavor and reacts with baking soda

Cream Cheese Frosting

Smooth, creamy, and slightly tangy—this frosting ties everything together.

• ½ cup (115g) unsalted butter – Softened
• 2 cups (240g) powdered sugar – Sifted
• 2 tsp vanilla extract
• ¼ tsp salt
• 12 oz (340g) cream cheese – Softened

Step 1: Make the Cheesecake Layer

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat the softened cream cheese on medium speed until smooth (about 2 minutes).
3. Add the granulated sugar, flour, and salt. Beat until fully incorporated, scraping down the sides as needed.
4. Mix in the heavy cream and vanilla extract, beating until smooth.
5. Add the eggs, one at a time, mixing on low speed until just combined. Do not overmix, as this can create air bubbles.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Place the pan on a baking sheet and bake for 40-45 minutes, or until the center is slightly set but still jiggly.
8. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
9. Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.

Step 2: Make the Red Velvet Cake Layers

1. Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, beat the butter and sugar together on medium speed until light and fluffy (about 3 minutes).
3. Add the eggs, one at a time, mixing well after each addition.
4. In a small bowl, mix the cocoa powder, red food coloring, and vanilla extract to form a paste. Add this to the batter and mix until fully combined.
5. Reduce mixer speed to low and alternately add the buttermilk and flour, starting and ending with flour. Mix until just combined.
6. In a small cup, mix the baking soda and vinegar (it will bubble up). Immediately fold it into the batter.
7. Divide the batter evenly between the two cake pans and smooth the tops.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

1. In a large bowl, beat the butter on medium speed until creamy (about 2 minutes).
2. Add the powdered sugar, vanilla extract, and salt, beating until well incorporated.
3. Add the softened cream cheese and mix on low speed until just combined. Increase speed to medium-high and beat until smooth and fluffy (about 2 minutes).
4. Cover and refrigerate until ready to use.

Step 1: Level the Cake Layers (If Needed)

1. Once the red velvet cake layers have completely cooled, use a serrated knife or cake leveler to trim the tops if they are domed. This ensures an even, stable cake.

Step 2: Assemble the Cake

1. Place one red velvet cake layer on a serving plate or cake stand.
2. Spread a thin layer of cream cheese frosting over the top.
3. Carefully remove the chilled cheesecake from the springform pan. If needed, run a knife around the edges before releasing the pan.
4. Gently place the cheesecake layer on top of the frosted red velvet layer.
5. Spread another thin layer of frosting over the cheesecake.
6. Place the second red velvet cake layer on top and press down gently to secure.

Step 3: Frost the Cake

1. Apply a thin crumb coat (a light layer of frosting) over the entire cake to seal in crumbs.
2. Refrigerate the cake for 15-20 minutes to set the crumb coat.
3. Once chilled, spread the remaining cream cheese frosting evenly over the top and sides of the cake.
4. Use an offset spatula for a smooth finish, or create decorative swirls for a more rustic look.

Step 4: Decoration Ideas

• Classic Look: Pipe frosting swirls around the top edge using a star tip.
• Crumble Effect: Crumble leftover red velvet cake scraps and sprinkle them over the top or around the sides.
• Chocolate Drizzle: Drizzle melted white or dark chocolate over the cake for an elegant touch.
• Festive Touch: Add red and white sprinkles for a holiday-themed cake.

How to Serve Red Velvet Cheesecake

• For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts.
• Serve at room temperature for the best flavor and texture. Let the cake sit out for 15-20 minutes before slicing.
• Pair it with a cup of coffee, hot cocoa, or a scoop of vanilla ice cream for an extra indulgent treat.

Storage & Make-Ahead Tips

Refrigerator:

• Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• If storing a whole cake, cover it loosely with plastic wrap to prevent it from drying out.

Freezer:

• To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container.
• The cake stays fresh for up to 2 months.
• Thaw overnight in the refrigerator before serving.

Nutrition Information

(Per slice, based on 12 servings)

Nutrient	Amount
Calories	~520 kcal
Carbohydrates	~58g
Protein	~7g
Fat	~28g
Saturated Fat	~16g
Cholesterol	~120mg
Sodium	~320mg
Sugar	~45g

Red Velvet Cheesecake FAQs

Can I make this cake ahead of time?
Yes! The cheesecake can be made a day in advance and refrigerated. The entire assembled cake can be stored for up to 2 days before serving.

Can I use store-bought red velvet cake mix?
Yes, if you’re short on time, a boxed red velvet cake mix can be used instead of the homemade cake layers.

Do I have to use a water bath for the cheesecake?
No, this recipe does not require a water bath, making it easier to prepare.

Conclusion

This Red Velvet Cheesecake is a perfect combination of creamy cheesecake and classic red velvet cake, making it a true showstopper. Whether for birthdays, holidays, or special occasions, this dessert is sure to impress. Enjoy!