What’s more decadent than a creamy cheesecake and more celebratory than a classic red velvet cake? When you put them together, you get the show-stopping Red Velvet Cheesecake—a sweet fusion of rich, tangy, and chocolatey flavors, all wrapped up in an eye-catching scarlet hue. Whether for a holiday table or simply as a treat to brighten up your week, this Red Velvet Cheesecake promises a stunning slice with the lush texture and crowd-pleasing taste that never fails to impress.

Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Red Velvet Cheesecake are surprisingly straightforward, but each one works its magic to deliver that plush mouthfeel, dramatic color, and irresistible chocolate undertone. Gathering everything ahead of time sets you up for success and makes the baking process a pure pleasure.

Chocolate cookie crumbs: The base layer, bringing a deep cocoa crunch to support the velvety filling.
Granulated sugar: Essential for structured sweetness throughout both crust and cheesecake filling.
Unsalted butter, melted: Binds the crust ingredients with a lush, buttery richness.
Cream cheese, softened: The cornerstone of any cheesecake, lending an indulgent, tangy base.
Unsweetened cocoa powder: Just the right amount for that signature red velvet chocolate note without stealing the show.
Large eggs: These help set the cheesecake, holding everything together while adding silkiness.
Sour cream: Contributes a touch of tang and ensures a creamy, luscious consistency.
Buttermilk: The unsung hero for tender texture and the subtle acidity red velvet is known for.
Vanilla extract: Rounds out the flavors with warmth and classic depth.
Distilled white vinegar: That distinct red velvet flavor sparkles thanks to a splash of vinegar.
Red food coloring: For that iconic, vivid color—use gel or liquid, whichever you have on hand.
Heavy cream: Whipped up for a pillowy topping that makes every slice feel special.
Powdered sugar: Sweetens the topping without any graininess, melting in for cloud-like results.
Chocolate shavings or red velvet cake crumbs: For garnish, bringing both looks and irresistible texture to the final flourish.

How to Make Red Velvet Cheesecake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 325°F (163°C). Generously grease a 9-inch springform pan and wrap the outside securely with heavy-duty aluminum foil. This extra layer wards off leaks during the water bath and gives your Red Velvet Cheesecake neat, crisp edges worthy of a bakery.

Step 2: Build the Bold Chocolate Crust

Mix the chocolate cookie crumbs, granulated sugar, and melted butter in a small bowl until the texture is like wet sand. Press the mixture firmly into the bottom of your pan, smoothing it out evenly for a sturdy foundation. Set this aside while you turn your attention to that rosy filling.

Step 3: Create the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese together with the sugar until the mixture is smooth as silk and free of any lumps. Add the cocoa powder and ensure it’s completely incorporated for an even chocolatey base. Then, add the eggs one at a time, blending well after each addition—this guarantees the smoothest, creamiest result.

Step 4: Add the Signature Red Velvet Elements

With the cream cheese mixture velvety and gorgeous, stir in your sour cream, buttermilk, vanilla extract, vinegar, and red food coloring. Mix until the filling is even and a rich, striking red color blooms before your eyes. Be careful not to overmix—just until the colors are blended is perfect.

Step 5: Assemble and Bake the Cheesecake

Pour the filling over your prepared crust, smoothing the top so it bakes up beautifully. Place the springform pan in a large roasting pan, then pour in hot water to reach about halfway up the sides of the pan. This gentle water bath helps the Red Velvet Cheesecake bake evenly without cracks. Bake for 1 hour and 15 minutes, or until just set with a firm-looking top.

Step 6: Cool Gradually for That Dreamy Texture

Once the timer buzzes, turn off the oven and crack the door open slightly, allowing your cheesecake to cool inside for about one hour. This gentle cool-down prevents the dreaded sinking center or unsightly cracks. Then transfer the cake to the fridge and let it chill for at least 6 hours—or even better, overnight. This patience pays delicious dividends!

Step 7: Whip and Top with Cream

Before serving, whip the heavy cream together with the powdered sugar and vanilla until stiff peaks form. You can spread this dreamy topping over the entire cheesecake or pipe it in decorative swirls—either way, it’s a luscious finishing touch.

Step 8: Garnish Like a Pro

Finish your Red Velvet Cheesecake with a flourish of chocolate shavings or crumbled red velvet cake crumbs. This adds a welcome crunch and colorful flair that elevates every slice from delicious to unforgettable.

How to Serve Red Velvet Cheesecake

Garnishes

Don’t be shy when it comes to decorating your Red Velvet Cheesecake! Scatter chocolate shavings, a handful of red velvet cake crumbs, or even a sprinkle of crushed freeze-dried raspberries for a playful pop of color. For extra elegance, consider a drizzle of chocolate ganache or a few curls of white chocolate. Each garnish brings its own touch of fun and fabulousness.

Side Dishes

Balance the richness with something bright on the side. Think fresh strawberries, raspberries, or a spoonful of tangy berry compote. For an extra-indulgent spread, pair your cheesecake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Light herbal teas or a glass of bubbly make the whole affair feel more special.

Creative Ways to Present

No need to stick to slices! For parties, you could cut the cheesecake into dainty bite-sized squares or even use mini mason jars for individual desserts layered with cream and crumbles. If you’re feeling fancy, alternate thin wedges with different toppings on a dessert platter. Red Velvet Cheesecake is a canvas for your creativity—dress it up or down as you please.

Make Ahead and Storage

Storing Leftovers

Wrap the cheesecake (whole or sliced) tightly in plastic wrap or store it in an airtight container in the refrigerator. It stays incredibly fresh and delicious for up to five days. Be sure to reserve any whipped cream or garnishes until just before serving for maximum freshness.

Freezing

Red Velvet Cheesecake actually freezes beautifully! Wrap individual slices or the whole cheesecake (without the whipped topping) tightly in plastic and then foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator, then add your whipped cream and garnishes just before serving.

Reheating

No need to reheat—cream cheesecake is best served chilled. If you’re taking the chill off after freezing, allow the slices to sit at room temperature for 10 to 15 minutes. This lets the flavors bloom and brings each creamy bite to its most luscious state.

FAQs

Can I make Red Velvet Cheesecake without a water bath?

While it’s possible, a water bath really helps prevent cracks and keeps the texture satiny smooth. If you skip it, be extra careful not to overbake, and consider lowering the oven temperature slightly for a gentler bake.

What’s the best way to get clean slices?

For those picture-perfect slices, chill the cheesecake thoroughly and use a large knife dipped in hot water (wiping between each cut). This keeps the layers crisp, with no smudging or stickiness.

Can I use natural food coloring instead of artificial?

Absolutely! While gel or liquid food coloring gives the most vivid hue, beetroot powder or natural food dyes work too—the red may be subtler, but the flavor and homemade charm are just as delightful.

Is there a gluten-free option?

You can easily make the crust gluten-free by swapping in your favorite gluten-free chocolate cookies or graham crackers for the crumbs. The rest of the recipe is naturally gluten-free, so everyone can enjoy!

How far in advance can I make this Red Velvet Cheesecake?

This dessert is perfect for planning ahead. Bake and chill your cheesecake up to two days in advance; just whip and add the cream topping right before serving to keep everything fresh and gorgeous.

Final Thoughts

If you’re ready to wow your family and friends with a dessert that’s both timeless and striking, get baking and let Red Velvet Cheesecake become the star of your table. The creamy layers, vibrant color, and unforgettable flavor will make it a recipe you’ll come back to time and time again. Go ahead—give it a try and celebrate every sweet occasion in style!

Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

Author: admin
Total Time: 7 hours 45 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent flavors of this Red Velvet Cheesecake, a perfect fusion of two beloved desserts. A velvety smooth cheesecake on a chocolate cookie crust, topped with a luscious cream topping – a show-stopping treat for any occasion.

Ingredients

Scale

For the crust:

1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the filling:

3 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
4 large eggs
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons distilled white vinegar
2 tablespoons red food coloring

For the topping:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Chocolate shavings or red velvet cake crumbs for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty aluminum foil to prevent leaks.
Prepare the crust: Combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan.
Make the filling: Beat cream cheese and sugar, add cocoa powder, then eggs one at a time. Mix in sour cream, buttermilk, vanilla, vinegar, and food coloring. Pour over crust.
Bake: Place the pan in a roasting pan with water, bake for 1 hour 15 minutes. Cool in the oven.
Chill: Refrigerate the cheesecake for at least 6 hours or overnight.
Prepare the topping: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled cheesecake and garnish before serving.