Description
A luscious red velvet cake base topped with silky smooth cheesecake and finished with clouds of whipped vanilla cream—this layered dessert is everything rich, romantic, and irresistible. Whether you’re impressing dinner guests or treating yourself, this is the kind of cheesecake that truly lives up to its name.
Ingredients
For the Red Velvet Cake Base:
• 1 box red velvet cake mix (plus eggs, oil, and water as directed)
• 9″ springform pan, greased
For the Cheesecake Layer:
• 16 oz cream cheese, softened
• ⅔ cup granulated sugar
• 2 large eggs
• ⅓ cup sour cream
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt
For the Whipped Topping:
• 2 cups heavy whipping cream
• 4 tbsp powdered sugar
• 2 tsp vanilla extract
• Optional: red velvet cake crumbs for garnish
Instructions
1️⃣ Bake the Red Velvet Base:
• Preheat oven to 350°F (175°C).
• Prepare red velvet cake mix according to box directions.
• Pour into a greased 9″ springform pan and bake for 30–32 minutes or until a toothpick comes out clean.
• Cool completely. Level the top if needed. Chill in the fridge.
2️⃣ Make the Cheesecake Layer:
• Lower oven to 325°F (163°C).
• In a bowl, beat softened cream cheese and sugar until smooth.
• Add eggs one at a time, then mix in sour cream, flour, vanilla, and salt.
• Line the springform sides with parchment. Pour cheesecake batter over cooled cake.
• Bake for 55–60 minutes, until center is just set.
• Cool at room temperature, then refrigerate for 4 hours or freeze for at least 1 hour to firm up for layering.
3️⃣ Prepare Whipped Topping:
• In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
• Spread or pipe over fully chilled cheesecake.
4️⃣ Finish & Garnish:
• Sprinkle with red velvet crumbs or drizzle with red glaze for extra drama.
• Slice and serve chilled.
Notes
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Make Ahead: This dessert is ideal for preparing the day before. It needs at least 4 hours to chill, but overnight chilling makes it even easier to slice and enhances flavor fusion.
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Cake Mix Tip: Don’t overmix your red velvet cake batter—blend just until combined to keep the crumb light and tender.
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Clean Slicing Trick: Dip your knife in hot water and wipe it clean between cuts to achieve bakery-style slices.
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Mini Cheesecake Variation: Use a muffin tin lined with cupcake papers to create individual servings—great for parties and portion control.
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Flavor Twist: Add a teaspoon of espresso powder to the cake mix to deepen the chocolate flavor, or fold in crushed Oreos for added texture.
- Prep Time: 30 minutes
- Cook Time: Cook Time: 1 hour 30 minutes (includes red velvet base and cheesecake baking)+Chill Time: 4 hours (for cheesecake to fully set)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 495 kcal
- Sugar: 34 g
- Sodium: 340 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.8 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Red Velvet Recipes, Cheesecake Desserts, Layered Cakes, Valentine’s Day Baking, Holiday Cheesecake Ideas, Whipped Topping Cakes, Decadent Bakes, Sweet Showstoppers, Southern-Inspired Sweets, Bakery-Style Homemade