Looking for a show-stopping dessert that’s perfect for special occasions? This decadent red velvet cheesecake combines two classic treats—red velvet cake and creamy cheesecake—into one irresistible dessert. With its luscious layers and rich flavors, it’s sure to impress your guests and satisfy your sweet tooth.
What Is Red Velvet Cheesecake?
Red velvet cheesecake is a layered dessert featuring a base of rich red velvet cake, a creamy cheesecake layer, and an optional topping of whipped cream and decorative crumbs. The contrasting flavors and textures create a luxurious treat that’s as visually stunning as it is delicious.
Why You’ll Love This Recipe
- Two desserts in one: A perfect fusion of red velvet cake and cheesecake.
- Stunning presentation: Ideal for holidays, birthdays, or any celebration.
- Make-ahead friendly: Prepare it in advance to save time on busy days.
- Customizable: Add your favorite toppings to make it your own.
Ingredients
For the Crust:
- 2 cups (200g) crushed chocolate sandwich cookies (e.g., Oreos)
- 5 tbsp (70g) unsalted butter, melted
For the Red Velvet Layer:
- 1 box (approximately 432g) red velvet cake mix
- Ingredients listed on the cake mix box (typically eggs, oil, and water)
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp (5ml) vanilla extract
- ½ cup (120g) sour cream
For the Topping (Optional):
- Whipped cream
- Red velvet crumbs or sprinkles

Step-by-Step Instructions
Preparing the Crust
- Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan.
- In a medium bowl, mix crushed cookies with melted butter until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared pan to form a crust.
- Bake for 8-10 minutes, then set aside to cool.
Assembling the Red Velvet Layer
- Prepare the red velvet cake batter according to the package instructions.
- Pour half of the prepared batter over the cooled crust. Save the remaining batter for cupcakes or another dessert.
Making the Cheesecake Layer
- In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until fully combined.
- Carefully pour the cheesecake mixture over the red velvet batter in the springform pan. Smooth the top with a spatula.
Baking the Cheesecake
- Bake the cheesecake for 50-60 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight.
Adding the Topping
- Before serving, top the cheesecake with whipped cream for a decorative finish.
- Sprinkle red velvet crumbs or add sprinkles for extra flair.

Serving Suggestions
Serve this red velvet cheesecake as the centerpiece of your dessert table. Pair it with a glass of cold milk, coffee, or even a glass of champagne for a festive touch.
Storing and Freezing
Storage Tips
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Keep any toppings separate and add them just before serving for freshness.
Freezing Instructions
- To freeze, wrap the cheesecake (without toppings) tightly in plastic wrap, then in aluminum foil.
- Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Recipe Variations
- Gluten-free: Use gluten-free sandwich cookies and a gluten-free red velvet cake mix.
- Dairy-free: Substitute dairy-free cream cheese, sour cream, and whipped topping.
- Mini cheesecakes: Divide the ingredients into a muffin tin with cupcake liners for individual portions.
FAQs
Can I use homemade red velvet cake batter instead of a mix?
Absolutely! Prepare your favorite red velvet cake recipe and use half the batter for this cheesecake.
What’s the best way to avoid cracks in the cheesecake?
Ensure the cream cheese is softened before mixing, and avoid overbaking. Cooling the cheesecake slowly in the oven helps prevent cracks.
Can I skip the crust?
Yes, but the crust provides a delicious base and adds texture.
This decadent red velvet cheesecake is a true crowd-pleaser, combining the best of two beloved desserts. Its creamy texture, vibrant red hue, and rich flavor make it perfect for any celebration. Try it out, and don’t forget to share your experience with friends and family!
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Decadent Red Velvet Cheesecake Recipe
- Total Time: 6 hours 25 minutes
- Yield: 12 servings
Description
This decadent red velvet cheesecake combines the rich, velvety texture of cheesecake with the vibrant and flavorful layers of red velvet cake. Topped with whipped cream and red velvet crumbs, this show-stopping dessert is perfect for special occasions or anytime you crave something indulgent.
Ingredients
For the Crust:
- 2 cups (200g) crushed chocolate sandwich cookies (e.g., Oreos)
- 5 tbsp (70g) unsalted butter, melted
For the Red Velvet Layer:
- 1 box (approx. 432g) red velvet cake mix
- Ingredients listed on the cake mix box (usually eggs, oil, and water)
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp (5ml) vanilla extract
- ½ cup (120g) sour cream
Optional Topping:
- Whipped cream
- Red velvet crumbs or sprinkles
Instructions
Prepare the Crust:
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix crushed cookies and melted butter until evenly combined.
- Press the mixture firmly into the bottom of the pan to form a crust.
- Bake for 8-10 minutes, then let cool.
Prepare the Red Velvet Layer:
- Prepare the red velvet cake batter according to the box instructions.
- Pour half the batter over the cooled crust. Reserve the rest for another use.
Make the Cheesecake Layer:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until fully combined.
- Gently pour the cheesecake mixture over the red velvet batter. Smooth the top.
Bake the Cheesecake:
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and cool the cheesecake inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Add the Topping:
- Before serving, top with whipped cream and sprinkle red velvet crumbs or decorations as desired.
Notes
- For a smoother cheesecake, ensure the cream cheese is at room temperature before mixing.
- Avoid opening the oven during baking to prevent cracks.
- Store leftovers in the refrigerator for up to 5 days.
- To freeze, wrap tightly in plastic wrap and foil; freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal per serving