This Red Velvet Cheesecake is delicious and always a favorite for any special occasion! The cheesecake filling is perfectly tangy and rich. Combining it with a layer of moist red velvet cake is a match made in heaven. I highly recommend making this for Christmas or Valentine’s Day.
Red Velvet Cheesecake Cake Recipe
If you love quick and easy desserts, I promise this is one you should make at least once. I make the red velvet cake layer from a box mix but trust me, it’s still so yummy! When you have kids at home, sometimes you have to cut corners to save time. With this red velvet cheesecake recipe, you may be saving time but you won’t be skimping on flavor.
This red velvet cheesecake has three layers. The cheesecake layer is light and creamy with a tasty vanilla flavor that pairs perfectly with the red velvet cake. It’s finished with a homemade whipped cream that adds a subtle sweetness. I’m getting hungry just thinking about it.
Are you a cheesecake lover? Then you are going to also love my classic Strawberry Cheesecake and my no-fail New York Cheesecake. Try one of these recipes for a special occasion or to satisfy a craving!
What is Red Velvet Cheesecake?
A red velvet cheesecake is the best of both worlds – layers of tangy cheesecake and moist red velvet cake. Originally the idea came from The Cheesecake Factory but there have been various homemade versions since then. This is my favorite because it’s easy to execute and you can make it with a box mix. However, there’s no wrong in making it from scratch if you prefer.
What Does Red Velvet Taste Like?
Red velvet cake has a rich cocoa flavor but it is not as pronounced as a chocolate cake. Red food coloring is added for a deep rep red color. When making a red velvet cake from scratch, a non-Dutch cocoa called anthocyanin cocoa which has a slight red hue, along with buttermilk and vinegar.
Ingredients You Will Need
This recipe for red velvet cheesecake calls for simple ingredients. You don’t need to be a classically trained baker to make delicious desserts. The cake layer is made from a box mix and the cheesecake layer is made from common ingredients. With a 3 ingredient vanilla whipped cream, you are sure to impress everyone you share this with.
And you won’t need to spend all day in the kitchen with prep time a fraction of other cheesecake recipes. The total time it takes to make this recipe for red velvet cheesecake will have you spending more time with the family.
- Butter: This is to grease the cake pan. Use a generous amount of unsalted butter and cover the entire inside to ensure that the cake comes out clean once baked.
- Flour: The combo of butter and flour is classic to prevent the cake from sticking. Tap out any excess before adding the batter.
- Box Cake Mix: You can use whatever brand of red velvet cake that you like. It’s going to be prepared according to the box so make sure you include those ingredients as well.
- Cream Cheese: Leave this out at room temperature to soften before using it. This will allow it to incorporate with the other ingredients better.
- Sugar – this is used for the cheesecake layer.
- Eggs: The eggs do not have to be at room temperature.
- Sour Cream – the sour cream adds a delicious flavor and creaminess to the cheesecake.
- Vanilla Extract: I highly recommend pure vanilla extract with all baking. The flour makes a huge difference.
- Kosher Salt – just a dash of salt for the cheesecake layer.
- Heavy Whipping Cream – you will beat the heavy whipping cream to make a delicious homemade whipped cream.
- Powdered Sugar – this is used to sweeten the whipped cream topping.
How To Make Red Velvet Cheesecake
This is a super simple red velvet cheesecake recipe. After the base cake layer is baked, the cheesecake is added. We love that the red velvet cake mimics a crust. The whipped cream layer is added just before serving to prevent it from melting.
Red Velvet Layer
- Prep the Oven and Pan. Preheat your oven to 350 degrees F. Then, prepare a 9-inch springform pan with butter and flour. Set it aside.
- Make Cake Batter. Combine the cake mix and the ingredients on the box. Pour the batter into the prepared pan.
- Bake. Place the pan in the oven and bake for 30-32 minutes or until a toothpick inserted into the center comes out clean. Set it aside to cool.
Cheesecake Layer
- Beat Cream Cheese and Sugar. Add the cream cheese and sugar to a large bowl. Beat with an electric mixer at medium-high speed until smooth.
- Add Eggs. Slowly beat in one egg at a time until fully combined.
- Add Remaining Ingredients. Next, add sour cream, flour, vanilla, and salt. Mix until combined.
- Bake. Pour the cheesecake mixture over the cooled red velvet cake. Spread evenly. Bake at 350 for 1 hour or until the center is jiggly but the edges are set.
- Cool. Place the cheesecake at room temperature to cool for a few minutes on a wire rack before transferring it to the freezer. Allow to firm completely.
Whipped Layer
- Combine Ingredients. Add heavy cream, powdered sugar, and a couple teaspoon vanilla extract into a medium mixing bowl.
- Whisk. Combine using a whisk until soft peaks form.
- Spread. Pour the whipped cream mixture over the cooked red velvet cheesecake and spread evenly.
How To Store Red Velvet Cheesecake
- Refrigerator. Cover the red velvet cheesecake with aluminum foil or plastic wrap or store in a cake holder with a lid. It will stay fresh in the refrigerator for up to 5 days.
- Freezing your cheesecake. Cover with aluminum foil or plastic wrap or slide it gently into a freezer bag. Store for up to 3 months. Defrost in the refrigerator for 24 before enjoying.
Tips & Tricks
- Variation: You can bake the red velvet and cheesecake separately, then just layer them. Either way works and we show you in the video how to assemble the layering method.
- Topping: instead of whipped cream topping, add Vanilla Buttercream or Cream Cheese Frosting (which is shown in the image below).
- Coloring: If you think your batter is not dark red, or you’d like it more red, simply add more of the red food coloring gel to the mixing bowl.
- Serving: While this red velvet cheesecake is pretty on its own, there are a couple of things you can do to take the presentation up a notch! Red velvet cake crumbs will add a little more color on top, so save those scraps from when you level off the cake. You can also make dollops of whipped cream as decoration as well.
More Red Velvet Dessert Recipes
- Red Velvet Crinkle Cookies
- Red Velvet Cake Roll
- Easy Red Velvet Peanut Butter Blossoms
- Red Velvet Fudge
- Red Velvet Whoopie Pies
Red Velvet Cheesecake
Ingredients
RED VELVET LAYER:
- 1 box Red Velvet Cake Mix plus ingredients called for on the box
CHEESECAKE LAYER:
- 16 ounces Cream Cheese softened
- 1 1/3 cup Sugar
- 4 large Eggs
- 2/3 cup Sour Cream
- 2 tablespoons Flour
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Salt
WHIPPED LAYER:
- 2 cups Heavy Cream
- 4 tablespoons Powdered Sugar
- 2 teaspoons Vanilla Extract
Instructions
Red Velvet Cake Layer:
- Preheat oven to 350º flour one springform 9" cake pan. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan. Bake for 30 to 32 minutes.
- Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat – set aside.
Cheesecake Layer:
- In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
- Add eggs, one a time, until combined. Mix in sour cream, flour, vanilla, and salt and beat until combined.
- Pour filling onto cake pan and bake at 350 for 55-65 minutes. Only until slightly jiggly in the center,
- Let cool slightly, then transfer to the freezer to cool completely (for one hour) and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
Whipped Topping
- Add all the ingredients to a mixing bowl.
- Using a large balloon whisk, whisk together the ingredients by hand for about five minutes or until soft peaks start to form.
- You'll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk. Be careful not to overdo the whisking.
- Spread the whipped cream over the top of the cheesecake. Use a decorators pastry tip to create whipped dollops on the edge.
- Garnish with red velvet cake crumbs and serve.
Last Step:
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33 comments on “Red Velvet Cheesecake”
This came it amazing!! And it was smy first time making cheesecake from scratch
So glad to hear that Courtney! Thank you!
At one place in the recipe, it says 32 ounces cream cheese in the actual breakdown of the recipe. It says 16 ounces which is it
Hi Janet. It’s 16 ounces.
I confused. Part of recipie says to ppour cheesecake layer on top of cake and bake, Then it says to bake layers separately.
Hi Judy. You can make this cake either by baking them separately or by adding the cheesecake to the red velvet. Either way works and some prefer one over the other.
I’m very confused and hoping it turns out. I baked according to the instructions which say bake the cake set it aside to cool and pour the cheesecake over the top of the cake and bake for 55 more minutes. The reviews are saying to bake separately. I’m hoping the cake isn’t all dried out.
Hi Sandy. You can actually bake this both ways with good results. Some prefer one way easier than the other.
Soooo easy to make, AND SOooo good I really thought it was going to be a pain to make wrong!!!!! Really easy! Thank you, love alot of your recipes.
Thank you Susan!
Better than the Cheesecake Factory’s cheesecake. I love cheesecake and red velvet cake so I just had to make this when I saw it and it came out amazing. Next time I make this I might need to use a bigger pan because when I put the cheesecake layer over the red velvet cake and put it in the oven it started to drip down because of the amount of cheesecake layer, I put a cookie sheet under the pan so it would catch whatever was going to drip down.
Thanks Erika!
Everyone loved it. I made one last week and made another one as a birthday gift today.
I am a fanatic cheesecake fan, and was extremely excited when I came across this recipe. I took a chance and went with it. It was a major hit with my family, and they are tough critics. Thank you for posting this recipe.
Connie Schutt
I am a fanatic cheesecake fan, and was extremely excited when I came across this recipe. I took a chance and went with it. It was a major hit with my family, and they are tough critics. Thank you for posting this recipe.
Need this recipe
This recipe has brought in as much as $150.00 at a fund raiser! The first time I made a cheesecake was with this recipe, it came out perfect. I definitely recommend the water bath. I also made it for my coworkers and they loved it! Impressive for the holiday season.
Yay! So glad everyone loved it!
How did you transfer the cheesecake on to the red velvet cake?
I was wondering that too. Afraid it would break. Look forward to an answer.
You put it in the freezer until it’s firm.
Do I also bake the filling at 350
If one wants to avoid added red food dye when making scratch red velvet, what color would the base cake end up being? I don’t care much about the end appearance being red, just curious what it would be.
One of the best cakes I have ever had!
what’s the best box brand of red velvet? Last one I made was a bit dry. Any additives you suggest other that butter instead of the oil
Can I make my own red velvet cake for the bottom layer? I don’t like using mixes.
Angi
Do you use the entire cake mix?
Hi Laurel…Yes
do yoy poor the cheese cake over the cake and bak it together, seems like the cake would burn , or in sepate pans
You bake them seperately
Do you put cheesecake filling on top of red velvet to bake or separate cake pan?
Do I bake the cheesecake right on top of the velvet cake? Thanks