Red Velvet Cheesecake
Hey friends! If you love the bold, classic flavor of red velvet cake and the creamy richness of cheesecake, this dessert combines the best of both worlds. With alternating layers of red velvet cake batter and smooth cheesecake filling, this Red Velvet Cheesecake is as pretty to look at as it is delicious to eat. Finished with a luscious cream cheese frosting and a sprinkle of red velvet crumbs, it’s the kind of showstopper dessert that feels perfect for Valentine’s Day, birthdays, or anytime you want something extra special.
If you’ve never made a layered cheesecake like this before, don’t worry—I’ll walk you through every step so you can get bakery-quality results right at home. For even more advice check out this post!
Best Red Velvet Cheesecake Recipe
What makes this cheesecake so special? The contrast. You’ve got tender, buttery red velvet cake baked right alongside a creamy cheesecake layer, creating a striking marbled look when sliced. The texture is moist and soft, with just the right balance of tangy and sweet. Once frosted, it’s easy to cut clean individual slices with a sharp knife, making it perfect for serving at gatherings.
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Red Velvet Cake Batter
To make the cake layers, whisk together the flour, cocoa powder, baking soda, and salt in a mixing bowl and set aside. These are your dry ingredients. In a stand mixer, beat the butter until light, then add the granulated and brown sugars. Mix until fluffy before adding the eggs one at a time, scraping the bowl after each addition. Stir in the vanilla, vinegar, and red food coloring until evenly blended. Next, alternate the flour mixture with the buttermilk—this keeps the wet ingredients and dry ingredients balanced for a tender crumb. Set aside while you prepare the cheesecake batter.
Pro tip: Save a few tablespoons of batter and bake it as a cupcake—you’ll crumble it over the top later for decoration.
Cheesecake Batter
In a large bowl, beat the softened cream cheese until creamy. Add both sugars and continue mixing until smooth, then blend in the sour cream. Add the eggs one at a time, mixing gently, and stir in the vanilla and salt with the final egg. The goal here is to keep the batter silky but not overmixed so it bakes evenly without cracks.
Assembling the Cheesecake
Grease and line your springform pan, then pour a layer of red velvet batter in first. Add a scoop of cheesecake batter into the center, then repeat with alternating layers until you’ve used up both batters, finishing with cheesecake on top. Bake at 350ºF for about 50 minutes, until the edges are set and the center still jiggles slightly. If the edges brown too quickly, cover the pan with foil to prevent over-baking. Once baked, set the cheesecake pan on a wire rack and let it cool gradually. Turn off the oven, crack the door, and let it rest inside for about 20 minutes before removing. Cool to room temperature on the rack, then refrigerate for at least 6 hours or overnight to set. The total time includes both baking and chilling, so plan ahead for best results.
Cream Cheese Frosting & Decoration
Beat the softened cream cheese and butter together until smooth, then whip in the powdered sugar and vanilla until fluffy. Spread this frosting over the chilled cheesecake, smoothing it evenly across the top. Finish with crumbled red velvet cake for that iconic look and extra flavor.
Storage
This cheesecake keeps well in the fridge, covered in an airtight container, for up to 4 days. You can also freeze it for up to 1 month. Wrap tightly before freezing, and thaw overnight in the fridge before serving.
Tips & Tricks for Red Velvet Cheesecake
- Best Cheesecake Tips: Did you know I have a whole post dedicated to baking cheesecakes? Check it out!
- Avoid cracks: Alternate the batters carefully and don’t overmix. Cooling slowly also prevents sinking.
- Room temp ingredients: Ensure cream cheese, eggs, and buttermilk are at room temperature for a smoother batter.
- Knife tip: Use a hot, clean knife when slicing for neat individual slices.
- Red food coloring: Gel food coloring gives the most vibrant red hue without thinning the batter.
- Decorating tip: Bake a cupcake with extra batter and use the crumbs to create a professional-looking topping.
Variations on Red Velvet Cheesecake
- Chocolate twist: Add a thin layer of chocolate ganache under the cream cheese frosting for extra decadence.
- Mini cheesecakes: Divide the batters into lined muffin tins for personal-sized cheesecakes that bake faster.
- Holiday version: Top with crushed peppermint candy for a festive Christmas vibe.
FAQ
Can I use natural food coloring?
Yes, though the color will be more muted compared to gel coloring.
Do I need a water bath?
No—this recipe is designed without one, but cooling slowly in the oven helps prevent cracks.
Can I make this ahead of time?
Absolutely! Since it needs to chill overnight, it’s the perfect make-ahead dessert.
What kind of cocoa should I use?
Stick with natural cocoa powder, not Dutch-process, for the classic red velvet flavor and proper reaction with the vinegar and baking soda.
Similar Recipes
If you loved this Red Velvet Cheesecake, you might also enjoy my classic Oreo Cheesecake for a chocolatey fix, my Raspberry Cheesecake for a fruity contrast, or my Millionaire Shortbread Cheesecake Bars for something extra indulgent. Or if you’re craving even more red velvet, try this tried and true Red Velvet Cake.
I hope you enjoy this Red Velvet Cheesecake as much as I loved creating it! If you make it, be sure to snap a photo and tag me on Instagram—I love seeing your beautiful bakes and sharing your creations with the community. And if you enjoyed this recipe, leaving a quick review helps more people find it too. Your feedback means the world!
Red Velvet Cheesecake
Ingredients
Red Velvet Cake Batter
- 1¼ cups all-purpose flour 159 grams
- 1 tbsp unsweetened cocoa powder not Dutch-process (7.5 grams)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened 113 grams
- ¾ cup granulated sugar 150 grams
- ¼ cup light brown sugar 55 grams
- 2 large eggs, room temperature
- ½ cup buttermilk, room temperature 120 ml
- 1 tsp vanilla extract
- 1½ tsp white vinegar
- 1½ tsp red gel food coloring
Cheesecake Batter
- 2 cups cream cheese, softened 453 grams
- ⅓ cup brown sugar 73 grams
- ⅓ cup granulated sugar 66 grams
- ¼ cup sour cream 60 grams
- 2 large eggs
- 2 tsp vanilla extract
- ¼ tsp salt
Cream Cheese Frosting
- ⅓ cup cream cheese, softened 75 grams
- 3 tbsp unsalted butter 38 grams
- 1 cup powdered sugar 125 grams
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350ºF. Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. If using an 8″ pan, make sure it’s at least 3″ tall. Grease the pan and parchment with spray oil.
Red Velvet Cake Batter
- To a mixing bowl, add the flour, cocoa powder, baking soda, baking soda and salt. Whisk and set it aside.
- In another large bowl, or in the bowl of a stand mixer, beat the butter for one minute. Add the granulated and brown sugars and beat for another two minutes.
- Add the eggs, one at time, beating until completely incorporated before adding the next one, also scraping the bowl in between.
- Add the vanilla, the white vinegar, and the red gel food coloring and mix to combine. If desired, add more food coloring to adjust the depth.
- Add one third of the flour mixture to the bowl and mix to combine. Add half of the buttermilk and mix.
- Follow with another third of the flour mixture. Add the remaining buttermilk and mix. Scrape the bowl as needed. Add the rest of the flour and mix to combine. Set the batter aside.
- Optional: You can save about 1/3 cup of batter and bake in a cupcake tin and then reserve it to crumble on top of the cheesecake to decorate. Bake the single cupcake for about 12 minutes in the preheated 350ºF oven while you make the cheesecake batter.
Cheesecake Batter
- In a large mixing bowl, beat the cream cheese for 1 minute. You can use a hand mixer, or a stand mixer with the paddle attachment.
- Add the granulated and the brown sugar to the bowl with the cream cheese. Beat to combine for another minute. Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine.
- Add the eggs, one at a time, mixing until incorporated before adding the next egg. You can add the vanilla and the salt along with the last egg.
- Mix to combine. Set aside until assembly.
Assembly
- Pour one third of the red velvet batter on the bottom of the prepared pan.
- Pour one third of the cheesecake batter right on top, in the center of the pan.
- Then, pour another third of the red velvet batter on top.
- Follow with another third of the cheesecake batter.
- Pour the rest of the red velvet batter, and then finish with the remaining cheesecake batter.
- Bake the cheesecake in the oven for about 50 minutes, until the center is just slightly jiggly, but the edges are set. If the cheesecake isn’t done baking in the center yet, but the edges are browning too much, you can cover the pan with foil to prevent any further browning. Just make sure the foil isn’t touching the cheesecake on top.
- Turn the oven off, prop the door open and leave the cheesecake inside for another 20 minutes. This will prevent the cheesecake from deflating and sinking.
- Remove the cheesecake from the oven. Let it cool down completely, then place it in the fridge overnight, or for at least 6 hours.
- Don’t remove the ring from the pan until the cheesecake is done chilling in the fridge.
Cream Cheese Frosting
- Beat the cream cheese and butter with a mixer in a medium bowl for 30 seconds.
- Add the powdered sugar, mix on low until combined, then raise the speed to medium-high, and beat for another minute.
- Add the vanilla and mix to combine.
Decoration
- Remove the cheesecake from the refrigerator. Remove the ring, and remove the parchment paper.
- Spread the Cream Cheese Frosting on top of the chilled cheesecake. Use a spatula to smooth out the frosting.
- Top with the red velvet crumbs from the baked cupcake.
