Best Ever Red Velvet Cheesecake (Perfect for Any Occasion)

What is Red Velvet?

Ever wondered what makes red velvet stand out?

It’s not just a chocolate cake with a dash of red color. Nope, it’s a whole experience!

Red velvet combines the rich flavors of cocoa with a slight tanginess, all wrapped up in a bright red hue that makes it impossible to resist.

And when you marry it with cheesecake?

You get an indulgent, show-stopping dessert that’s bound to be the talk of any gathering.

Why You’ll Love My Red Velvet Cheesecake Recipe

Let’s be real—who doesn’t love a good slice of cheesecake or a soft, moist piece of red velvet cake?

Now, imagine combining the two. Yes, it’s as amazing as it sounds. Here’s why you’re going to fall head over heels for this recipe:

• It’s a delicious dessert that looks as good as it tastes.
• Perfect for special occasions like Valentine’s Day or to make any day feel special.
• The creamy cheesecake layer paired with the moist layers of red velvet cake and homemade cream cheese frosting is pure bliss.
• I’ve broken down the steps to make it as simple as possible.

Trust me; it tastes as stunning as it looks – each bite is a blend of moist red velvet cake with creamy cheesecake, all wrapped up in homemade cream cheese frosting!

You’ll also want to try my Red Velvet Cinnamon Rolls!

Ingredients for Red Velvet Cheesecake

My Red Velvet Cheesecake is a labor of love, but oh, so worth it.

Let me break down the ingredients for you in simple terms. You’ll see it’s not as daunting as it might seem!

Cheesecake Layer

• Cream Cheese: Start with a block of cream cheese, softened to room temperature. This ensures your cheesecake layer is smooth and creamy.
• Granulated Sugar: Ummm….it’s sugar! Every dessert needs sugar.
• Eggs: They help bind everything together, giving your cheesecake that perfect texture.
• Sour Cream: Adds a delightful tangy flavor, enhancing the overall taste.
• Tip: If you’re out of sour cream, a good scoop of Greek yogurt can do the trick!

Red Velvet Cake Layer

• Self-Rising Flour: It’s got the rising agents already mixed in. No fuss there!
• Cocoa Powder: Just a bit, for that hint of chocolatey goodness.
• Granulated Sugar: Because every cake needs some sweetness.
• Eggs: For structure and richness, the eggs hold it all together.
• Vegetable Oil: Keeps the cake moist and tender.
• White Vinegar: While it may seem odd at first, white vinegar plays a crucial role in making a red velvet cake.
• Red Food Coloring: Food coloring gives red velvet desserts its signature look.
• Vanilla Extract: A dash of vanilla brings all the flavors together beautifully.
• Buttermilk: It reacts with the vinegar to make the cake super tender and flavorful.
• Substitution Alert: No buttermilk? Mix a little lemon juice with milk and let it sit for 5 minutes.

Cream Cheese Icing

You can print my recipe for Cream Cheese Frosting separately if you’d like. It’s great tohave on-hand for all the recipes that use it.

• Cream Cheese and Butter: You’ll need to have both softened to room temperature.
• Confectioners Sugar: For sweetness and a silky texture.
• Vanilla Extract: Because vanilla makes everything better.

If you’re into dessert mash-ups, be sure to try my No-bake Banana Pudding Cheesecake recipe.

How to Make Red Velvet Cheesecake

You’ll make this recipe in three seprate steps: the cheesecake layer, the red velvet cake layers, and finally the cream cheese frosting. Here’s how:

Red Velvet Cake Layers

Since you’ll need two layers of moist red velvet cake, you’ll need two 9-inch cake pans.

Get your oven ready: Crank up the oven to 350 degrees F.

Mix ingredients: Mix your dry ingredients in one large bowl and your wet ingredients—including that signature red food coloring—in a separate bowl.

Combine ingredients: Combine them together, pour into your pans, and bake until a toothpick comes out clean.

Let cake cool: Let the cake cool on a wire rack. Isn’t it so pretty?

The Cheesecake Layer

To make the cream cheese layer, you’ll be making just one cheesecake. Here’s how you do it:

Lower oven temperature: Start by preheating your oven to 325 degrees.

Beat the cream cheese: Use an electric mixer on low speed and beat until fluffy before gradually adding the sugar.

Add in the eggs: one at a time, add your eggs.

Add sour cream: add the sour cream to the mix and blend well.

Make cheesecake: Pour the cheesecake batter into a springform pan and bake until set in the center.

Cool cheesecake: Let it cool, wrap it in plastic wrap, and then freeze it solid.

Cream Cheese Frosting

Beat your cream cheese, butter, and vanilla with a hand mixer or a stand mixer until smooth, then gradually add in your sugar until you’ve got fluffy frosting heaven.

How to Assemble

This is where the fun begins!

Layer your cake: Start with a layer of red velvet cake on your plate.

Add frosting and cheescake: Spread some frosting over it, then place your cheesecake layer on top.

Add second layer: Add another layer of frosting and cap it off with your second red velvet cake layer.

Frost cake: Cover the entire cake with more frosting—don’t hold back! Top with some of the red velvet cake crumbles so it looks beautiful like the picture below.

Recipe Tips

• Use a springform pan lined with parchment paper for easy release of your cheesecake layers.
• A water bath (or bain-marie) during baking helps prevent cracks in your cheesecake by providing gentle heat.
• Don’t rush the cooling process! Letting your cheesecake cool gradually in an oven turned off prevents sinking in the middle.
• For assembly, patience is key. Ensure each layer is fully cooled before stacking to avoid slippage.
• Some white chocolate curls on top can add a touch of elegance, or sprinkle some red velvet cake crumbs for a pop of color.
• When serving, ensure each slice showcases the beautiful layers.

Other Delicious Desserts to Try

• Nanaimo Bars
• Pecan Pie Brownies
• Whoopie Pies
• Apple Tres Leches Cake
• Strawberry Upside Down Cake

How to Store Red Velvet Cheesecake Leftovers

Got leftovers? No problem! Wrap them up in plastic wrap and keep them in an airtight container in the fridge. It will stay good for 4-5 days.

Let it come to room temperature before serving.

How to Freeze It

If you want to save some for later, wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge overnight before serving again.

More Red Velvet Desserts to Try

If you’ve got a sweet tooth and a hankering for a red velvet dessert, here are some more recipes to try:

• Red Velvet Cookie Cake
• Red Velvet Cheesecake
• Red Velvet Fudge Bars
• Red Velvet Cheesecake Brownies
• Red Velvet Fudge Pie
• Patriotic Ice Cream Cupcakes

Print Pin

Red Velvet Cheesecake

Ingredients

For the Cheesecake Layer:

• 2½ 8 oz packages of cream cheese 20 oz, room temperature
• ¾ cups sugar
• 2 eggs
• ½ cup sour cream

For the Red Velvet Cake:

• 2½ cups self-rising flour
• 3 tablespoons cocoa
• 1½ cups granulated sugar
• 3 eggs
• 1½ cups vegetable oil
• 1 teaspoon vinegar
• 1 1-ounce bottle red food coloring
• 1 teaspoon vanilla
• 1 cup buttermilk

For the Cream Cheese Frosting:

• 4 8oz packages of cream cheese, softened
• 2 sticks of butter softened
• 4 cups confectioners sugar
• 2 teaspoons vanilla extract

Instructions

For the Cheesecake

• Preheat oven to 325 degrees. Beat cream cheese with an electric mixer until fluffy. Gradually add sugar, beating until nice and creamy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
• Put a large baker with hot water in the bottom rack of your oven. Pour the cheesecake batter into a 9 inch springform pan. Bake on middle rack until just set in center, about 45 minutes – 1 hour. Remove pan from oven; let cool completely. Wrap in plastic wrap and freeze for a few hours, or until frozen.

For the Cake

• Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round layer cake pans, or spray with Bakers Joy.
• Sift flour and cocoa together. Beat sugar and eggs together in a large bowl.
• In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
• Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Start with the flour and end with the flour.
• Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25-28 minutes or until a toothpick inserted near the middle comes out clean. Be careful not to over bake or you’ll end up with a dry cake.
• Let layers cool on a wire rack for about 10 minutes before turning out of pan. Let cool completely before frosting.

For the Frosting

• Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy.

Assemble the Cake

• Layer the cake as follows. One red velvet layer, followed by frosting – then add the cheesecake layer. Spread more frosting on the top of the cheesecake, then top with the last layer of red velvet cake. Finish the whole thing off with more frosting. Be generous with the icing! Refrigerate until ready to serve.