Dreamy Red Velvet Cheesecake Cake Recipe for Sweet Celebrations

Indulging in a red velvet cheesecake cake brings pure magic to your dessert experience.

Layers of rich, velvety goodness await your taste buds.

Soft crimson cake meets creamy cheesecake in a delectable dance of flavors.

Each slice promises a symphony of textures that melt delightfully on your palate.

Cream cheese frosting adds a luxurious touch that elevates this dessert from ordinary to extraordinary.

Decadent and irresistible, this recipe combines classic comfort with elegant sophistication.

Prepare to be amazed by a sweet creation that will have everyone asking for seconds.

Storage Advice for Red Velvet Cheesecake Cake

• Store the cheesecake cake in an airtight container or cover tightly with plastic wrap. Keep in the refrigerator for up to 5 days, ensuring the cake remains fresh and maintains its creamy texture.
• Wrap the entire cake or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Let the cake sit at room temperature for 15-20 minutes before serving to soften slightly and enhance its flavors.
• Gently warm individual slices in the microwave for 10-15 seconds on low power, or use a warm plate to take the chill off without compromising the cake's delicate texture.

Frequently Asked Questions About Red Velvet Cheesecake Cake

• How do I prevent lumps in the cream cheese mixture?

Ensure cream cheese is at room temperature and beat it thoroughly before adding other ingredients. Use a hand mixer or stand mixer and scrape down the sides of the bowl to incorporate everything smoothly.

• Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, full-fat cream cheese provides better texture and richer flavor. Low-fat versions might result in a less creamy and less stable cheesecake.

• What's the best way to crumble the red velvet cake?

Use your hands to break the cake into fine, even crumbs. Ensure the cake is completely cooled to prevent clumping and make crumbling easier.

Why Red Velvet Cheesecake Cake Stands Out

• Craft a Stunning Dessert: Impress guests and family with a showstopping red velvet cheesecake that looks professionally made, yet requires minimal baking skills.
• Celebrate Any Special Moment: Perfect for birthdays, holidays, or weekend gatherings where you want a memorable sweet treat that feels extra special.
• Layer with Delicious Simplicity: Combine classic red velvet cake crumbs with creamy cheesecake filling, creating a luxurious dessert that's surprisingly straightforward to prepare.
• No-Bake Convenience: Requires no complicated baking techniques, making it accessible for home cooks of all skill levels who want a decadent dessert without stress.

Ingredients Needed for Red Velvet Cheesecake Cake

• Red Velvet Cake Mix: A pre-mixed dry ingredient blend that provides the classic red color and flavor for the cake layer.
• Ingredients for Cake Mix: Follow package instructions for specific additional ingredients like eggs, oil, and water.

• Cream Cheese: A smooth, rich dairy product that creates the creamy base of the cheesecake layer.
• Granulated Sugar: Adds sweetness and helps balance the tangy cream cheese flavor.
• Vanilla Extract: Provides a warm, aromatic flavor that enhances the overall taste of the filling.
• Heavy Cream: Adds lightness and creates a fluffy texture when whipped into the cream cheese mixture.

• Parchment Paper: Helps prevent sticking and makes removing the cake from the pan easier.
• White Chocolate Shavings: Optional decorative topping that adds a touch of elegance and extra sweetness to the dessert.

How to Make Red Velvet Cheesecake Cake

Step 1: Create Velvety Cake Base

Whip up the red velvet cake mix following package guidelines. Let the cake cool completely, then gently crumble it into delicate, fine crumbs.

Step 2: Whip Creamy Cheesecake Filling

In a large mixing bowl, beat cream cheese until silky smooth. Incorporate sugar and vanilla extract, blending until perfectly combined and luscious.

Step 3: Fold in Fluffy Cream

Tenderly fold whipped heavy cream into the cream cheese mixture, creating a light and airy filling that’s irresistibly smooth.

Step 4: Prepare Springform Pan

Line the bottom of a 9-inch springform pan with parchment paper, ensuring a clean and easy release later.

Step 5: Build First Cake Layer

Gently press half of the red velvet cake crumbs into the pan’s bottom, forming a delectable first foundation.

Step 6: Spread Initial Cream Layer

Carefully spread half of the cream cheese mixture over the cake crumbs, creating a rich and creamy surface.

Step 7: Add Second Cake Crumb Layer

Sprinkle the remaining red velvet cake crumbs evenly over the cream cheese layer, adding texture and depth.

Step 8: Top with Final Cream Layer

Spread the remaining cream cheese mixture over the crumbs, smoothing the top to create a flawless finish.

Step 9: Chill and Set

Refrigerate the cake for a minimum of 4 hours or overnight, allowing it to set and develop its full, decadent flavor.

Step 10: Garnish and Serve

Before serving, optionally adorn with delicate white chocolate shavings or elegant curls for a stunning presentation.

Expert Tips for Red Velvet Cheesecake Cake

• Crumb Creation: Ensure the red velvet cake is completely cool before crumbling to prevent moisture from making crumbs soggy.
• Cream Cheese Perfection: Use room temperature cream cheese for smoother, lump-free mixing that blends effortlessly.
• Whip with Care: Gently fold whipped cream to maintain its airy texture and prevent deflating the mixture.
• Chill for Success: Allow ample refrigeration time to help layers set firmly and develop rich, creamy consistency.
• Garnish Gracefully: Add white chocolate shavings just before serving to keep them crisp and prevent melting.

Delicious Variations for Red Velvet Cheesecake Cake

• No-Bake Chocolate Cheesecake: Replace red velvet cake with chocolate cookie crumbs, using dark chocolate melted into the cream cheese mixture for intense flavor.
• Gluten-Free Berry Cheesecake: Substitute red velvet cake with gluten-free almond flour cake crumbs and add fresh mixed berries between cream cheese layers.
• Vegan Coconut Cheesecake: Use vegan cream cheese alternative, coconut cake crumbs, and coconut whipped cream for a plant-based version with tropical notes.
• Low-Sugar Lemon Cheesecake: Swap sugar with stevia, use lemon zest in cream cheese mixture, and create a light lemon sponge cake base instead of red velvet.

Pairing Ideas to Enjoy with Red Velvet Cheesecake Cake

• Pair Luxurious Red Wine: Select a full-bodied, slightly sweet red wine like Merlot or Cabernet Sauvignon to complement the rich, decadent cheesecake layers.
• Enhance with Espresso Delight: Serve a freshly brewed espresso or cappuccino alongside the cake to cut through the creaminess and provide a bold, contrasting flavor profile.
• Match with Vanilla Bean Ice Cream: Top a slice with premium vanilla bean ice cream to create a harmonious blend of cold, creamy textures that elevate the dessert's indulgent character.
• Create Raspberry Coulis Accent: Drizzle a homemade raspberry coulis around the plate to introduce a tangy, bright note that balances the cake's sweetness and adds visual appeal.

Red Velvet Cheesecake Cake Recipe

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4.6 from 8 reviews

• Total Time: 4 hours 20 minutes
• Yield: 8 1x

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Description

Red velvet cheesecake cake marries classic Southern charm with creamy indulgence, creating a dessert that mesmerizes taste buds. Layers of rich crimson cake and silky cream cheese filling promise a luxurious experience you’ll savor with pure delight.

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Ingredients

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Cake Base:

• 1 box (15.25 ounces/432 grams) red velvet cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water

Cheesecake Filling:

• 16 ounces (454 grams) cream cheese, softened
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon vanilla extract

Topping and Decoration:

• 2 cups (480 milliliters) heavy cream, whipped
• Red velvet cake crumbs
• White chocolate shavings or curls (optional)

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Instructions

1. Craft the red velvet cake according to package guidelines, ensuring complete cooling. Meticulously crumble the cake into fine, delicate fragments.
2. Using an electric mixer, whip softened cream cheese until silky and uniform in texture. Gradually incorporate granulated sugar and vanilla extract, blending until harmoniously integrated.
3. Gently introduce whipped heavy cream, folding with precision to create a luxurious, airy consistency.
4. Prepare a 9-inch springform pan by lining the base with parchment paper, creating a non-stick foundation.
5. Distribute approximately half of the crimson cake crumbs evenly across the pan’s bottom, establishing a robust base layer.
6. Delicately spread a generous portion of the cream cheese mixture over the initial crumb foundation, ensuring complete coverage.
7. Artfully scatter the remaining cake crumbs atop the cream cheese layer, creating a textural mosaic.
8. Crown the dessert with the final cream cheese mixture, smoothing the surface to achieve a pristine, elegant finish.
9. Refrigerate for a minimum of 4 hours, preferably overnight, allowing the cake to set and flavors to meld harmoniously.
10. Prior to serving, optionally embellish with delicate white chocolate shavings for an elegant presentation.

Notes

• Crumble the cake while it’s completely cool to ensure easy, even texture without clumping or moisture issues.
• Use room temperature cream cheese for smoother, lump-free mixing that blends perfectly with other ingredients.
• Consider using low-fat cream cheese or Greek yogurt for a lighter, healthier version of the dessert without compromising taste.
• Freeze cake crumbs briefly before assembling to prevent them from becoming soggy and maintain their distinct red velvet flavor and texture.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 489
• Sugar: 35 g
• Sodium: 230 mg
• Fat: 37 g
• Saturated Fat: 22 g
• Unsaturated Fat: 12 g
• Trans Fat: 1.2 g
• Carbohydrates: 32 g
• Fiber: 1.2 g
• Protein: 6 g
• Cholesterol: 120 mg