Decadent Red Velvet Cheesecake Recipe

Why settle for one classic when you can have the best of both? This Red Velvet Cheesecake combines the rich, tangy, cocoa-kissed layers of homemade red velvet cake with an ultra-creamy baked cheesecake center.

Topped with a cloud of cream cheese frosting, this cake is pure dessert magic—equal parts showstopper and crowd-pleaser.

Whether you’re celebrating a holiday, a birthday, or just want to impress, this cheesecake-cake fusion is guaranteed to deliver a slice of pure bliss.

Ingredients Checklist

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, room temperature

• ½ cup (100g) granulated sugar

• 1 tablespoon all-purpose flour

• Pinch salt

• ¼ cup (60ml) heavy cream

• ½ teaspoon vanilla extract

• 2 large eggs, room temperature

For the Red Velvet Cake Layers:

• ½ cup (113g) unsalted butter, room temperature

• 1½ cups (300g) granulated sugar

• 2 large eggs, room temperature

• ¼ cup (25g) unsweetened natural cocoa powder

• 6 tablespoons red liquid food coloring (or 2–3 teaspoons gel coloring)

• 1 teaspoon vanilla extract

• 1 cup (240ml) buttermilk, room temperature

• 2¼ cups (280g) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:

• 1 cup (226g) unsalted butter, room temperature

• 4 cups (480g) powdered sugar, sifted

• 2 teaspoons vanilla extract

• Pinch of salt

• 16 oz (450g) cream cheese, chilled and cut into cubes

Optional Toppings:

• White chocolate curls

• Red velvet cake crumbs

• Fresh berries

• Crushed pecans or toasted coconut

Step-by-Step Instructions

This recipe is made in three parts: the cheesecake layer, the red velvet cake, and the assembly/frosting.

1. Make the Cheesecake Layer

• Preheat oven to 325°F (163°C). Grease a 9-inch springform pan, line the bottom with parchment.

• In a large bowl, beat cream cheese, sugar, flour, and salt on medium speed until smooth, about 2–3 minutes.

• Mix in heavy cream and vanilla. Add eggs one at a time, mixing just until combined after each.

• Pour batter into prepared pan and spread evenly.

• Bake for 40–50 minutes, until set but slightly jiggly in the center.

• Cool on a wire rack for 1 hour, then freeze (in pan) until very firm, at least 3 hours or overnight. This makes assembly easy and prevents squishing.

2. Make the Red Velvet Cake Layers

• Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment, then dust with flour.

• In a large bowl, cream butter and sugar together until light and fluffy, 2–3 minutes.

• Beat in eggs, one at a time, scraping the bowl.

• In a small bowl, whisk cocoa powder, food coloring, and vanilla into a smooth paste. Beat into batter until fully combined.

• With mixer on low, alternate adding buttermilk and flour (start and end with flour), mixing just until incorporated.

• Add salt, baking soda, and vinegar; mix on low until batter is smooth (do not overmix).

• Divide batter evenly into prepared pans. Bake 25–30 minutes, until a toothpick comes out clean.

• Cool in pans 10 minutes, then turn onto racks to cool completely.

3. Make the Cream Cheese Frosting

• Beat butter on medium speed until creamy.

• Add powdered sugar, vanilla, and salt, mixing on low then medium until fluffy.

• With mixer on medium-low, beat in chilled cream cheese cubes a few at a time until smooth and thick.

Tips for Perfect Results

• Room temperature ingredients: Ensure smooth batter and even baking.

• Don’t overmix batters: Keeps the cake tender and prevents dense layers.

• Freezing cheesecake: This makes stacking and frosting much easier.

• Level cake layers: Use a serrated knife to trim domes for a flat, professional look.

• Crumb coat: Apply a thin layer of frosting, chill 30 minutes, then finish with a thicker coat for a neat finish.

Serving Suggestions

• Garnish with red velvet cake crumbs, white chocolate curls, or fresh berries for color.

• Serve slightly chilled or let stand 20 minutes at room temperature for the creamiest texture.

• For special occasions, pipe rosettes or swirls of frosting around the top edge.

• Add a drizzle of chocolate or berry sauce for an extra decadent touch.

Storage and Freezing

• Refrigeration: Store the assembled cake covered in the refrigerator for up to 5 days.

• Freezing: Freeze individual slices (well-wrapped in plastic and foil) up to 1 month. Thaw overnight in the fridge.

• Refreshing: Add fresh toppings after thawing for best texture and look.

Final Thoughts

Red Velvet Cheesecake is the ultimate two-in-one dessert—rich, creamy cheesecake meets the bold color and subtle cocoa tang of red velvet. With the right steps and tips, you’ll achieve bakery-level results at home, making this cake the perfect centerpiece for celebrations, holidays, or any occasion that calls for something truly special. Enjoy every blissful, show stopping slice!