Red Velvet Cheesecake


Elevate your dessert game with our Red Velvet Cheesecake – a delightful fusion of rich red velvet cake and creamy cheesecake, topped with a luscious whipped frosting. This indulgent treat is perfect for special occasions or whenever you crave a heavenly combination of flavors. Let’s dive into the layers of decadence and learn how to create this show-stopping dessert.


Red Velvet Layer:

  • Butter, for greasing the cake pan
  • Flour, for dusting the cake pan
  • 1 box red velvet cake mix, plus the ingredients called for on the box

Cheesecake Layer:

  • 2 8-oz. packages cream cheese, softened
  • 2/3 cup sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Whipped Layer:

  • 2 cups heavy cream
  • 4 tablespoons powdered sugar
  • 2 teaspoons vanilla extract


Red Velvet Cake Layer:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch springform cake pan with butter and dust it with flour to prevent sticking.
  2. Mix the Batter: Prepare the red velvet cake batter according to the directions on the box. Pour the batter into the prepared cake pan.
  3. Bake and Cool: Bake the cake for 30 to 32 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan, then remove and level the top.

Cheesecake Layer:

  1. Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar until fluffy and well combined for about 3 minutes.
  2. Add Eggs and Mix: Add the eggs one at a time, beating well after each addition.
  3. Incorporate Ingredients: Mix in the sour cream, flour, vanilla extract, and kosher salt until combined.
  4. Bake Cheesecake: Pour the cheesecake filling into a separate 9-inch springform pan lined with parchment paper. Bake for about 1 hour or until slightly jiggly in the center. Cool and transfer to the freezer to firm up.

Whipped Frosting:

  1. Prepare Ingredients: In a mixing bowl, add the heavy cream, powdered sugar, and vanilla extract.
  2. Whisk Soft Peaks: Whisk together by hand for about five minutes until soft peaks form. Be cautious not to overwhisk.

Assembling the Cake:

  1. Layering: Place the cheesecake layer on top of the red velvet cake layer.
  2. Spread Whipped Cream: Spread the whipped cream over the cheesecake layer.
  3. Decorate: Use a decorator’s pastry tip to create whipped dollops around the edge. Garnish with red velvet cake crumbs for an extra touch of elegance.

Capture the Moment

Share your Red Velvet Cheesecake creation with these popular hashtags:

  • #RedVelvetCheesecake
  • #SweetTreats
  • #DessertDelights
  • #FoodieFaves
  • #YummyInMyTummy
  • #FoodPhotography
  • #BakingGoals
  • #ShareTheLove
  • #IndulgeInFlavor
  • #DeliciousDesserts
  • #CheesecakeCravings


Dive into the world of decadence with our Red Velvet Cheesecake. This dessert not only delights the taste buds but also captivates with its visual appeal. Share your love for baking and indulgence with friends and family. Don’t forget to capture the moment and tag us with your creations. Happy baking!


  1. Can I use a different cake mix flavor for the base?
    • Certainly! Experiment with chocolate or even vanilla for a unique twist.
  2. How far in advance can I prepare the cheesecake layer?
    • You can prepare the cheesecake layer a day in advance and store it in the freezer for convenience.
  3. Can I use a store-bought red velvet cake instead of a mix?
    • Absolutely! Adjust the baking time according to the package instructions.
  4. Is it necessary to use a springform pan for the cheesecake layer?
    • A springform pan makes it easier to remove the cheesecake, but a regular cake pan lined with parchment paper works too.
  5. Can I substitute the sour cream in the cheesecake layer?
    • Greek yogurt can be a suitable substitute for sour cream in this recipe.

Leave a Comment