Picture the lushness of a classic red velvet cake merged with the creamy dreaminess of cheesecake: that’s exactly what you get with this unforgettable Red Velvet Cheesecake. The deep crimson hue and the delicate hint of cocoa are perfectly complemented by a tangy cream cheese filling and a dark, chocolatey cookie crust. Whether you’re serving guests at a celebration or just craving something decadent, this showstopping dessert is a treat everyone will remember.

Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Red Velvet Cheesecake is that its flavor and texture come from a handful of well-chosen, accessible ingredients. Each component works its magic, from building the prettiest color to delivering that melt-in-your-mouth richness.

Chocolate cookie crumbs: These lay down the bold, chocolatey base for our crust, contrasting beautifully with the velvety filling.
Granulated sugar: Adds balanced sweetness to both the crust and the creamy cheesecake layers.
Unsalted butter (melted): Binds the crust and amps up the richness without overpowering the chocolate flavor.
Cream cheese (softened): The star of the show, creating a silky, smooth cheesecake filling with a signature tang.
Large eggs: These add structure to the filling, ensuring it bakes up beautifully smooth and sets just right.
Sour cream: Adds a gentle tang and incredible creaminess to the filling.
Buttermilk: Helps give the Red Velvet Cheesecake that classic red velvet flavor, adding both moisture and a hint of acidity.
Unsweetened cocoa powder: Just a touch enhances the earthy chocolate flavor and deepens the color.
Vanilla extract: Infuses warmth and rounds out all the flavors in both the filling and the whipped topping.
White vinegar: A traditional ingredient in red velvet, this sharpens the flavors and helps the color pop.
Red food coloring: The secret to that iconic red velvet hue—gel works beautifully for a bold color.
Heavy whipping cream: When whipped, it creates a lush and light topping that truly completes each slice.
Powdered sugar: Sweetens the whipped cream for a perfect contrast to the tangy cheesecake.

How to Make Red Velvet Cheesecake

Step 1: Prepare the Chocolate Cookie Crust

Start by preheating your oven to 325°F (165°C). Combine the chocolate cookie crumbs, granulated sugar, and melted butter in a bowl, mixing until the crumbs resemble wet sand. Next, press this mixture firmly into the bottom of a greased 9-inch springform pan, forming an even layer—use the bottom of a glass for a smooth finish! Bake the crust for 10 minutes, then set it aside to cool while you work on the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat together the softened cream cheese and sugar until completely smooth and free of any lumps. Add eggs one at a time, making sure each is fully incorporated before adding the next. Blend in the sour cream, buttermilk, cocoa powder, vanilla extract, white vinegar, and red food coloring—this is the step where the gorgeous red velvet magic happens! The batter should be silky and vibrantly red.

Step 3: Bake the Cheesecake

Pour your velvety red filling over the cooled crust, smoothing the top with a spatula. Transfer the pan to the oven and bake for 55 to 65 minutes, until the edges are set but the center still has a gentle wobble. Once baked, switch off the oven, crack the door, and let the cheesecake cool inside for an hour—this gradual cooling helps prevent cracks.

Step 4: Chill the Cheesecake

After taking it out of the oven, let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (or overnight, if you can stand the anticipation). Chilling not only makes slicing easier but deepens all the flavors in your Red Velvet Cheesecake.

Step 5: Make the Whipped Topping and Finish

Just before serving, whip up the heavy cream, powdered sugar, and vanilla extract until soft peaks form. You can dollop or pipe this luscious whipped cream over the cold cheesecake for a finishing touch that’s light, creamy, and simply irresistible.

How to Serve Red Velvet Cheesecake

Garnishes

Red Velvet Cheesecake is already a stunner, but you can take it over the top with a cloud of fresh whipped cream, a sprinkle of shaved chocolate, a few chocolate curls, or even a scattering of red velvet cake crumbs for a dramatic touch. Fresh berries also add a tangy pop and contrast beautifully with the rich filling.

Side Dishes

This cheesecake easily stands alone, but a small scoop of vanilla or chocolate ice cream on the side is a lovely pairing. For something a little lighter, a fresh berry compote or some marinated strawberries can brighten every bite. Looking for a contrast? Try serving with a mug of strong coffee or a tall glass of cold milk.

Creative Ways to Present

If you really want to impress, consider making mini Red Velvet Cheesecakes using a muffin tin and cupcake liners for individual servings. For special occasions, decorate each slice with a chocolate heart or gold leaf. Another fun idea: layer the cheesecake and whipped cream in jars or parfait glasses for a chic, portable treat.

Make Ahead and Storage

Storing Leftovers

Keep leftover Red Velvet Cheesecake fresh by covering it with plastic wrap or transferring slices to an airtight container. Store in the refrigerator, where it will stay luscious for up to five days (if it even lasts that long!).

Freezing

You can absolutely freeze this cheesecake! After cooling and before adding the whipped topping, wrap the whole cheesecake (or individual slices) tightly in plastic wrap and then in foil. Freeze for up to two months. Thaw in the refrigerator overnight for best texture.

Reheating

Since cheesecake is best served chilled, there’s no need to reheat. If you’ve frozen it, just let it thaw gently in the fridge before adding any fresh toppings.

FAQs

Can I use a different kind of cookie for the crust?

Definitely! While chocolate cookie crumbs are traditional for a Red Velvet Cheesecake crust, you can use any chocolate-based cookie you love, such as Oreos (with or without filling) or chocolate grahams. Just make sure to process them into fine crumbs for best results.

Why does my cheesecake crack?

Cracks can happen if the cheesecake cools too quickly or if it’s overbaked. To minimize cracks, always let it cool slowly in the oven with the door slightly open and make sure not to overmix the batter. Even if it cracks, don’t worry—the whipped cream topping works as a beautiful cover-up!

Is it okay to skip the red food coloring?

Of course! The food coloring is purely for that iconic appearance—without it, your cheesecake will taste exactly the same but lack the vibrant red color. For a natural touch, you can experiment with beet powder or simply go color-free for a cocoa cheesecake.

Can I make Red Velvet Cheesecake gluten-free?

Absolutely. Swap out the chocolate cookies in the crust for a gluten-free version, and double-check your other ingredients to confirm they’re gluten-free. The filling and topping are naturally gluten-free, so swapping the crust is all it takes!

Can I make this recipe ahead for a party?

Red Velvet Cheesecake is the perfect make-ahead dessert. Bake and chill it a day or two before your event, and add the whipped topping just before serving. It actually tastes better after a day in the fridge, giving the flavors extra time to mingle.

Final Thoughts

If you ask me, Red Velvet Cheesecake is one of those desserts that’s worth every bit of effort. Its showstopping color and ultra-creamy filling always get rave reviews, and you’ll love how easy it is to make ahead. Seriously, give this recipe a try—you might just discover your new favorite indulgence!

Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: admin
Total Time: 7 hours 35 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent Red Velvet Cheesecake, a perfect fusion of red velvet cake and creamy cheesecake. This show-stopping dessert is sure to impress your guests!

Ingredients

Scale

For the crust:

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

For the cheesecake filling:

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

For the topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 325°F (165°C). Mix the chocolate cookie crumbs, sugar, and melted butter. Press into a greased 9-inch springform pan and bake for 10 minutes.
Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, buttermilk, cocoa powder, vanilla extract, vinegar, and red food coloring. Pour over crust.
Bake: Bake for 55-65 minutes until set but slightly jiggly. Cool in the oven with the door open for 1 hour. Refrigerate for at least 4 hours.
Make the topping: Whip cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled cheesecake.