Red Velvet Cheesecake!
Red Velvet Cheesecake: The Ultimate Dessert for Velvet Lovers!
If you love red velvet cake and cheesecake, why not combine them into one showstopping dessert? This Red Velvet Cheesecake is rich, creamy, and irresistibly delicious! It features a moist red velvet cake base, topped with a smooth, velvety cheesecake layer, and finished with whipped cream and red velvet crumbs for the perfect touch.
This dessert is perfect for holidays, Valentine’s Day, birthdays, or any special occasion when you want to impress. With its beautiful red-and-white layers, it’s as stunning as it is delicious!
Why You’ll Love This Red Velvet Cheesecake
The Perfect Combo – Cake & cheesecake in one! Creamy & Decadent – A luscious cheesecake texture with moist cake. Great for Holidays & Special Occasions – A true showstopper! Easy to Make – Uses a cake mix and simple cheesecake ingredients. Make Ahead Friendly – Tastes even better the next day!
The Best Red Velvet Cheesecake Recipe
This easy layered cheesecake is fluffy, creamy, and absolutely irresistible!
Ingredients (Serves 12-14)
For the Red Velvet Cake Layer:
- 1 box red velvet cake mix (plus ingredients on the box: eggs, oil, water, etc.)
- Butter & flour, for greasing the pan
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Whipped Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Red velvet cake crumbs (from cake trimmings)
- White chocolate shavings or curls
- Chocolate ganache drizzle
Step-by-Step Instructions
1. Prepare the Red Velvet Cake Layer
- Preheat oven to 350°F (175°C).
- Grease a 9-inch springform pan with butter and flour.
- Prepare the red velvet cake batter according to the box instructions.
- Pour the batter into the pan and bake for 20-25 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
2. Make the Cheesecake Layer
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract and sour cream until creamy.
- Pour the cheesecake batter over the cooled red velvet cake layer.
3. Bake the Cheesecake
- Reduce oven temperature to 325°F (163°C).
- Bake for 45-50 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
4. Chill & Set
- Refrigerate for at least 4 hours (preferably overnight) to let the flavors blend.
5. Make the Whipped Topping
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Assemble & Decorate
- Spread the whipped topping over the chilled cheesecake.
- Garnish with red velvet cake crumbs, white chocolate curls, or a chocolate drizzle.
- Slice, serve, and enjoy!
Tips for the Best Red Velvet Cheesecake
Use room temperature ingredients – This ensures a smooth cheesecake batter. Let the cake cool completely – This prevents sinking or cracking. Chill overnight – The cheesecake sets better and develops richer flavors. Use a springform pan – It makes removing the cheesecake easier. Want extra richness? – Drizzle with cream cheese frosting or ganache!
Variations & Customizations
Want to switch things up? Try these fun variations!
1. Oreo Red Velvet Cheesecake 
Add crushed Oreos to the cheesecake batter for a cookies & cream twist.
2. Chocolate Lovers’ Version 
Drizzle with chocolate ganache for an extra indulgent touch.
3. Strawberry Red Velvet Cheesecake 
Add a layer of strawberry jam between the cake and cheesecake layers.
4. No-Bake Cheesecake Option 
Skip baking the cheesecake and use a no-bake cream cheese mixture with whipped cream.
5. Mini Red Velvet Cheesecakes 
Make individual cheesecakes in a muffin tin for a fun party treat!
What to Serve with Red Velvet Cheesecake
This rich, creamy dessert pairs beautifully with:
Hot Coffee or Espresso – Balances the sweetness perfectly.
Red Wine or Dessert Wine – A luxurious pairing. Fresh Berries – A light, fruity contrast. Chocolate Sauce or Ice Cream – Because more chocolate is always a good idea!
How to Store & Make Ahead
This cheesecake stays fresh and delicious for days!
Storing:
- Keep in an airtight container in the fridge for up to 5 days.
Freezing:
- Wrap tightly in plastic wrap + foil and freeze for up to 3 months.
- Thaw overnight in the fridge before serving.
Make Ahead Tips:
- Bake the cake and cheesecake layers a day before for best results.
- Assemble and add whipped topping just before serving.
Final Thoughts: The Ultimate Red Velvet Cheesecake
This Red Velvet Cheesecake is creamy, decadent, and the perfect mix of cake & cheesecake! Whether you’re making it for Valentine’s Day, birthdays, or holidays, it’s always a showstopper.
Try it today and enjoy every creamy, velvety bite!
Red Velvet Cheesecake!
This easy layered cheesecake is fluffy, creamy, and absolutely irresistible!
Ingredients
Ingredients (Serves 12-14)
For the Red Velvet Cake Layer:
- 1 box red velvet cake mix (plus ingredients on the box: eggs, oil, water, etc.)
- Butter & flour, for greasing the pan
For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Whipped Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Red velvet cake crumbs (from cake trimmings)
- White chocolate shavings or curls
- Chocolate ganache drizzle
Instructions
Step-by-Step Instructions
1. Prepare the Red Velvet Cake Layer
- Preheat oven to 350°F (175°C).
- Grease a 9-inch springform pan with butter and flour.
- Prepare the red velvet cake batter according to the box instructions.
- Pour the batter into the pan and bake for 20-25 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
2. Make the Cheesecake Layer
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract and sour cream until creamy.
- Pour the cheesecake batter over the cooled red velvet cake layer.
3. Bake the Cheesecake
- Reduce oven temperature to 325°F (163°C).
- Bake for 45-50 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
4. Chill & Set
- Refrigerate for at least 4 hours (preferably overnight) to let the flavors blend.
5. Make the Whipped Topping
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Assemble & Decorate
- Spread the whipped topping over the chilled cheesecake.
- Garnish with red velvet cake crumbs, white chocolate curls, or a chocolate drizzle.
- Slice, serve, and enjoy!
Notes
Tips for the Best Red Velvet Cheesecake
Use room temperature ingredients – This ensures a smooth cheesecake batter. Let the cake cool completely – This prevents sinking or cracking. Chill overnight – The cheesecake sets better and develops richer flavors. Use a springform pan – It makes removing the cheesecake easier. Want extra richness? – Drizzle with cream cheese frosting or ganache!
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