If you’re ready for a dessert that feels like a declaration of love on a plate, then Red Velvet Cheesecake is about to become your new obsession. Imagine the rich, tangy creaminess of classic cheesecake blended with the soft cocoa notes and ruby-red drama of red velvet cake — all nestled on a decadent chocolate cookie crust and clouded with fresh whipped cream. This showstopper will turn any gathering into a celebration and has a wonderful balance of flavors and textures you’ll dream about long after the plates are cleared!
Ingredients You’ll Need
The list might look luxurious, but each ingredient here has a crucial part to play in bringing Red Velvet Cheesecake to life — from the bold color to the creamy tang. Gather everything before you start, and you’ll be rewarded with a dessert that’s as striking as it is delicious.
- Chocolate Cookie Crumbs: Sets the stage with a deep, crunchy chocolate base that complements the filling beautifully.
- Granulated Sugar: Adds sweetness and structure to both the crust and the heavenly filling.
- Unsalted Butter: Binds the crumbs for a melt-in-your-mouth crust and ensures you have control over the saltiness.
- Cream Cheese: The star of the show, this brings classic tang and ultra-creamy texture to the cheesecake.
- Unsweetened Cocoa Powder: Adds subtle chocolate warmth and signature red velvet flavor.
- Large Eggs: Create a silky-smooth, rich filling that sets up perfectly.
- Sour Cream: Dials up the creaminess and a bit of tang, making the filling lush and light.
- Buttermilk: The secret weapon for tender texture and that distinctive red velvet tang.
- Vanilla Extract: Balances out the cocoa and brings depth to every bite.
- White Vinegar: A classic for red velvet — it brightens the flavor and helps with that iconic hue.
- Red Food Coloring: For that irresistible, vibrant color that makes red velvet so special.
- Heavy Cream: Whipped up for a dreamy topping that takes the whole dessert to cloud nine.
- Powdered Sugar: Sweetens the whipped topping just enough without weighing it down.
How to Make Red Velvet Cheesecake
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a medium bowl, blend the chocolate cookie crumbs, granulated sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of your pan — the tighter the press, the crisper the crust. Set aside while you prepare the luscious filling.
Step 2: Make the Red Velvet Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until no lumps remain and the mixture is creamy as silk. Add cocoa powder, giving another good mix. Beat in the eggs one at a time — patience here ensures a smooth texture. Now stir in sour cream, buttermilk, vanilla extract, white vinegar, and the red food coloring. The moment your batter takes on that bold scarlet hue, you know you’re in for something special!
Step 3: Assemble and Bake
Pour the cheesecake batter over the baked crust, smoothing the top with a spatula. To create the perfect texture, place the springform pan into a larger roasting pan and fill the outer pan with about an inch of hot water. This water bath helps your Red Velvet Cheesecake bake gently and evenly, preventing cracks. Bake for 55 to 65 minutes — you’re aiming for a center that is set but still slightly jiggly. Turn off the oven, crack the door, and let your masterpiece cool slowly in the oven for one hour; this step also helps minimize cracks.
Step 4: Chill and Whip the Topping
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, for the ultimate creamy consistency, refrigerate it for at least 6 hours or leave it overnight. When you’re ready to serve, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Dollop or pipe this glorious cloud over your chilled Red Velvet Cheesecake.
How to Serve Red Velvet Cheesecake
Garnishes
No Red Velvet Cheesecake is complete without a little extra flair. Try crumbling pieces of red velvet cupcake (or even leftover cake scraps) on top for a dramatic and festive look. A scattering of chocolate shavings or even a sprinkle of cocoa adds a hint of decadence. If you love a pop of color, a few fresh berries are always welcome guests at the table!
Side Dishes
This cheesecake loves the company of simple, fresh accompaniments. Offer bowls of mixed berries or a fruit compote for a bright contrast. If you’re feeling, pour small glasses of Irish cream or coffee alongside — the flavors work together like a dream for dessert hour.
Creative Ways to Present
For an elegant dinner party, slice the cheesecake into slender wedges and serve each piece atop a drizzle of raspberry or chocolate sauce. Hosting a crowd? Try cutting it into tidy bars and serving with individual dollops of whipped cream. You can even assemble parfaits with cheesecake chunks, whipped cream, and crumbled crust for a whimsical twist!
Make Ahead and Storage
Storing Leftovers
Red Velvet Cheesecake stores beautifully in the refrigerator for up to 5 days. Cover any leftover slices well with plastic wrap or keep them in an airtight container to lock in that lovely moisture and prevent fridge odors from mingling with your dessert.
Freezing
If you (miraculously) have more cheesecake than you can eat in a week, it freezes like a champ. Just wrap individual slices tightly in plastic and then foil, or slide the whole cake into a freezer-safe bag. It’s best enjoyed within a month; simply thaw overnight in the fridge before serving.
Reheating
While Red Velvet Cheesecake is usually best served chilled, if you prefer a slightly softer bite, let a slice sit at room temperature for 20 to 30 minutes before indulging. Avoid the microwave, as it can make the texture uneven and lose that iconic creamy richness.
FAQs
Can I make Red Velvet Cheesecake without a water bath?
You can, but the water bath really helps prevent cracks and keeps the texture creamy. If you skip it, just keep an eye out and let the cheesecake cool slowly to help minimize cracking.
What kind of red food coloring works best?
Gel food coloring gives an intense, vibrant shade without diluting the cheesecake batter. Liquid works in a pinch, but you may need to use a bit more.
Can I use low-fat or non-dairy cream cheese?
Full-fat cream cheese is key for the classic richness, but you can use low-fat or non-dairy substitutes if needed — just know the texture and flavor will be a little different but still delicious!
How do I know when my Red Velvet Cheesecake is done baking?
The center should look set but still jiggle slightly when you gently shake the pan. It will continue to firm up as it cools and chills, so don’t overbake.
Can I decorate with something besides whipped cream?
Absolutely! Try cream cheese frosting swirls, dark chocolate curls, or even a dusting of cocoa powder. Let your inner artist play — Red Velvet Cheesecake loves a little extra flair.
Final Thoughts
Whether you’re celebrating a birthday or just sharing something special with friends, Red Velvet Cheesecake brings the perfect mix of comfort and wow-factor to the table. Give it a try, have fun with the toppings, and watch how quickly your masterpiece disappears. Happy baking!
Print
Red Velvet Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes plus chilling
- Yield: 12 servings
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of Red Velvet Cheesecake, a luscious fusion of velvety red cocoa cheesecake atop a rich chocolate cookie crust, crowned with billowy vanilla cream. This show-stopping dessert is perfect for any special occasion or sweet craving.
Ingredients
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 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 4 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.
- Prepare the crust: Combine chocolate cookie crumbs, sugar, and melted butter. Press into the pan to form the crust.
- Make the filling: Beat cream cheese and sugar, add cocoa powder, eggs, sour cream, buttermilk, vanilla, vinegar, and red food coloring. Pour over crust.
- Bake: Place in a water bath and bake for 55–65 minutes. Cool in the oven, then refrigerate.
- Prepare the topping: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled cheesecake.
Notes
- For a decorative touch, crumble a small red velvet cupcake or cake scraps on top of the whipped cream.
- To avoid cracks, make sure not to overbake and allow the cheesecake to cool gradually.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38 g
- Sodium: 370 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 145 mg
