Combining the elegance of red velvet cake with the creaminess of classic cheesecake, this Red Velvet Cheesecake is a dessert that’s as stunning as it is indulgent. Featuring a moist red velvet base, a rich and velvety cheesecake center, and a cloud of whipped topping finished with crumbled red velvet garnish, this layered treat is ideal for special occasions, holidays, or whenever you want to impress with a show-stopping dessert.

Why You’ll Love This Recipe

Red Velvet Cheesecake offers the perfect fusion of two beloved desserts. The slight cocoa notes of the red velvet cake complement the tangy, rich cheesecake layer, creating a flavor profile that’s balanced, sophisticated, and undeniably delicious. The contrasting textures—dense cake, silky cheesecake, and airy whipped topping—come together in a single slice that’s both visually striking and deeply satisfying. It’s an ideal make-ahead dessert that looks beautiful and tastes even better.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Red Velvet Cake Base

red velvet cake mix (or your favorite homemade recipe)
eggs, oil, and water (as called for on the cake mix package)

For the Cheesecake Layer

cream cheese, room temperature
granulated sugar
finely grated lemon zest
fresh lemon juice
salt
large eggs
sour cream

For the Topping

whipped cream or whipped topping
crumbled red velvet cake (for garnish)

Directions

Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
Prepare the red velvet cake batter according to the package directions.
Pour the batter into the springform pan and bake for 15 minutes. Remove and let cool slightly while preparing the cheesecake layer.
In a large mixing bowl, beat the cream cheese until smooth and free of lumps.
Add the sugar, lemon zest, lemon juice, and salt. Beat until light and fluffy.
Add eggs one at a time, mixing just until combined. Avoid overbeating.
Gently fold in the sour cream until fully incorporated.
Carefully pour the cheesecake mixture over the partially baked red velvet cake base.
Bake for 50–55 minutes, or until the center is just set and a slight jiggle remains.
Turn off the oven and let the cake cool inside with the door slightly ajar for 1 hour.
Remove and refrigerate for at least 4 hours, preferably overnight.
Before serving, spread whipped cream or whipped topping over the cheesecake. Garnish with crumbled red velvet cake.

Servings and timing

Servings: 12 slices
Prep Time: 25 minutes
Cooking Time: 55 minutes
Total Time: 6 hours (including chilling time)
Calories per serving: 420 kcal

Variations

Homemade red velvet cake: Use your favorite homemade red velvet cake recipe instead of boxed mix for a more personalized touch.
Cream cheese topping: Replace whipped topping with a sweetened cream cheese frosting for a richer finish.
Chocolate twist: Add a chocolate ganache drizzle on top for a more indulgent version.
Nut crust base: Replace the cake base with a pecan or chocolate cookie crust for a crust-only bottom.
Mini cheesecakes: Bake in muffin tins with liners for individual servings—ideal for parties and holidays.

Storage/Reheating

Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.
Freezing: Wrap tightly and freeze (without whipped topping) for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: Not recommended. Serve chilled or at room temperature for the best texture.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is recommended for easy release, but you can use a deep 9-inch cake pan with parchment and careful handling.

Can I use homemade red velvet cake batter?

Yes, homemade batter works just as well. Be sure to only partially bake the base before adding the cheesecake layer.

Why do I need to let the cheesecake cool in the oven?

This prevents cracks by allowing the cheesecake to cool gradually and evenly.

Can I use lemon extract instead of fresh lemon juice?

Fresh lemon juice provides better flavor and acidity. If using extract, use it sparingly and add extra sour cream for balance.

Can I skip the lemon zest?

Yes, but it adds brightness to the cheesecake layer. You may substitute with a splash of vanilla if preferred.

How do I prevent the cheesecake from cracking?

Avoid overmixing the batter, don’t open the oven while baking, and let it cool gradually.

Can I use store-bought whipped topping?

Yes, both homemade whipped cream and store-bought whipped topping work well for this recipe.

What is the best way to crumble red velvet cake?

Use a fork or your hands to break off and crumble a small portion of the baked cake base before topping the cheesecake.

Can I make this ahead?

Yes, this is an ideal make-ahead dessert. Prepare it the day before and store chilled until serving.

How do I slice clean cheesecake portions?

Use a hot knife (dipped in hot water and wiped dry) to cut clean slices. Wipe the blade between each slice.

Conclusion

Red Velvet Cheesecake is a luxurious, layered dessert that merges the best of two classic favorites into one unforgettable showpiece. With its striking color, creamy texture, and balanced flavors, it’s the perfect centerpiece for holidays, birthdays, or any celebration that calls for something extra special. Easy to prepare and even easier to enjoy, this cheesecake is a recipe you’ll want to return to time and again.

Red Velvet Cheesecake

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This decadent Red Velvet Cheesecake blends rich red velvet cake with a velvety smooth cheesecake center, topped with whipped cream and garnished with red velvet crumbs—making it a stunning and indulgent dessert for any celebration.

Author: Mari
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 6 hours
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
Prepare the red velvet cake batter according to package instructions. Pour into the bottom of the pan and bake for 15 minutes. Let cool slightly.
In a large mixing bowl, beat the cream cheese until smooth. Add sugar, lemon zest, lemon juice, and salt. Beat until fluffy.
Add eggs one at a time, mixing just until combined. Fold in the sour cream.
Carefully pour the cheesecake mixture over the partially baked red velvet layer.
Bake for 50–55 minutes or until the center is just set. Let cool in the oven with the door slightly open for 1 hour.
Refrigerate at least 4 hours or overnight to fully set.
Spread whipped topping over the cooled cheesecake and garnish with crumbled red velvet cake before serving.

Notes

Use room temperature ingredients for a smooth cheesecake texture.
Wrap the springform pan with foil and place it in a water bath to help prevent cracks.
Leftover red velvet cake trimmings can be crumbled and frozen for future garnish use.

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 30g
Sodium: 340mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg