Name: Red Velvet Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs (like Oreos, without filling); 1/4 cup melted butter; 3 (8 oz) packages cream cheese (softened); 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/4 cup sour cream; 1/3 cup buttermilk; 2 tablespoons unsweetened cocoa powder; 2 teaspoons red food coloring; 1/2 cup heavy cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; chocolate shavings or red velvet crumbs for garnish

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If there’s one show-stopping dessert that instantly dazzles both your eyes and your tastebuds, it’s Red Velvet Cheesecake. Imagine everything you love about lush red velvet cake swirled into a decadent, creamy cheesecake, with a chocolatey cookie crust and a cloud of billowy whipped cream on top. This confection is pure elegance, blending the classic cocoa-kissed tang of red velvet with the rich, smooth texture of a classic cheesecake. It’s destined to be the star of your next gathering—people will be begging for the recipe long after the last slice disappears!

Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Even though Red Velvet Cheesecake looks and tastes extravagant, the secret is all in the simple, everyday ingredients. Each one adds its own magic, from the creamy richness of cream cheese to the beautiful ruby hue from food coloring. Don’t skip any—every part is essential to building that signature flavor and texture!

Chocolate cookie crumbs: Provides a deep chocolatey base and crisp texture that perfectly complements the tangy cheesecake.
Melted butter: Binds the crust and adds rich, buttery goodness that you can taste in every bite.
Cream cheese (softened): The foundation of any great cheesecake—make sure yours is nice and soft for the smoothest filling!
Granulated sugar: Sweetens the filling just enough to balance the tanginess and cocoa notes.
Large eggs: Give the cheesecake its classic, creamy structure and silkiness.
Vanilla extract: Brings warmth and rounds out all the flavors—don’t underestimate its power!
Sour cream: Adds a subtle tang and keeps the texture perfectly velvety.
Buttermilk: The key to that authentic red velvet flavor, lending extra moisture and a gentle tang.
Unsweetened cocoa powder: Just a bit creates that signature red velvet backdrop and earthy depth.
Red food coloring: For that dramatic, irresistible scarlet hue—gel food coloring works best for vibrant color.
Heavy cream (for topping): Whips up light and fluffy, the perfect finish for your cheesecake.
Powdered sugar (for topping): Sweetens the whipped cream without any graininess.
Chocolate shavings or red velvet crumbs (for garnish): Adds a gorgeous final flourish and a little extra decadence!

How to Make Red Velvet Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). Mix your chocolate cookie crumbs and melted butter in a bowl until everything is evenly moistened—you want all those crumbs beautifully coated. Then, press the mixture into the bottom of a 9-inch springform pan. This is the foundation of your Red Velvet Cheesecake, so really press it in well for a sturdy base. Bake for 10 minutes, then let it cool while you prep the filling.

Step 2: Create the Cheesecake Filling

In a large mixing bowl, beat your softened cream cheese and granulated sugar until it’s super smooth and creamy—no lumps allowed! Add eggs one at a time, beating well after each addition. This helps achieve that sumptuously silky texture. Stir in the vanilla extract, sour cream, buttermilk, cocoa powder, and that dramatic red food coloring, making sure everything is fully incorporated and vibrantly red.

Step 3: Assemble and Bake

Pour the richly colored batter over your cooled crust, gently smoothing out the top. Bake for 50 to 60 minutes, or until the center is just slightly jiggly but mostly set. Here’s a secret trick for perfect cheesecake: when it’s done, turn off the oven, crack the door, and let your cheesecake cool right there—this prevents cracks and helps it set up beautifully. After an hour, pop it in the fridge for at least four hours (even better, overnight!) for sliceable perfection.

Step 4: Add the Topping

For pure decadence, whip up your topping right before serving. Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Pile or pipe it generously onto your chilled Red Velvet Cheesecake, then sprinkle with chocolate shavings or red velvet crumbs for a café-worthy finish. It truly makes the cake as gorgeous as it is delicious!

How to Serve Red Velvet Cheesecake

Garnishes

The simplest way to make your Red Velvet Cheesecake party-ready is with plenty of whipped cream and a flourish of chocolate shavings or vibrant red velvet cake crumbs. These finishing touches look stunning and add that extra hint of elegance and texture. A few fresh berries can also add a pop of color and tartness if you want to mix things up.

Side Dishes

This cheesecake is undeniably rich, so go for lighter sides: bowls of ripe strawberries or tangy raspberries, a pitcher of cold-brew coffee, or even a glass of bubbly prosecco. The contrast lets the flavors and colors of the cheesecake truly shine. It’s all about balance and letting each bite feel special.

Creative Ways to Present

If you want a dramatic statement, serve individual slices on contrasting plates or cake stands. For celebrations, try cutting your Red Velvet Cheesecake into small bars or squares for an elegant dessert platter. Little glass jars or trifle cups also make adorable single-serve portions with layers of cheesecake, crumbs, and whipped cream.

Make Ahead and Storage

Storing Leftovers

To keep your Red Velvet Cheesecake at its best, cover the pan tightly with plastic wrap or foil and store it in the fridge. It’ll stay wonderfully fresh and creamy for up to five days. Just be sure to store any garnishes separately and add them right before serving for the prettiest presentation.

Freezing

You can absolutely freeze this cheesecake for later enjoyment. Simply wrap individual slices or the whole cake in several layers of plastic wrap, then a final layer of foil. Freeze for up to two months. When you’re ready for a dazzling dessert, thaw overnight in the refrigerator before garnishing and serving.

Reheating

Cheesecake is best served chilled, but if you want to soften the texture slightly, let your slice sit at room temperature for about 20 minutes before eating. There’s no need for an oven or microwave—just a little patience for the creamiest result.

FAQs

Can I use natural food coloring instead of artificial?

Absolutely! Beet juice or natural red food dyes work well, though the color may be a bit more muted. For the most vibrant shade, gel food coloring is typically the best choice, but feel free to experiment with what you have on hand.

What’s the best way to avoid cracks in my Red Velvet Cheesecake?

The secret lies in gentle cooling. Once baked, leave the cheesecake in the oven with the door cracked for an hour. This slow cooling process prevents dramatic temperature changes that can cause cracks. Chilling overnight will also help the texture set up perfectly smooth.

Can I make Red Velvet Cheesecake ahead for a special event?

Yes! In fact, it’s even better made ahead. The flavors meld and improve as the cheesecake chills. Prepare it a day in advance, and just hold off on the whipped cream and finishing touches until right before serving.

Is this recipe suitable for vegetarians?

Definitely! All the ingredients in Red Velvet Cheesecake are vegetarian-friendly. If you have additional dietary needs, such as gluten-free, swap the cookies for gluten-free chocolate cookies and check your food coloring ingredients.

Can I turn this into mini cheesecakes or bars?

Absolutely! Divide the crust and filling among muffin tins or a square pan for bars, adjusting baking time (usually around 20–25 minutes for minis). Mini Red Velvet Cheesecakes are ideal for parties or gifting, and they look delightfully festive in paper liners or small jars.

Final Thoughts

Red Velvet Cheesecake is pure dessert magic—a jaw-dropping centerpiece that combines color, flavor, and creamy decadence in every slice. If you’ve been searching for the ultimate way to wow your friends and family, this recipe delivers every time. Give it a try, and let your next celebration be a little sweeter!

Red Velvet Cheesecake Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 1 hour 25 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate dessert with this luxurious Red Velvet Cheesecake. Creamy, rich, and beautifully red, this cheesecake is a showstopper at any gathering.

Ingredients

Scale

For the crust:

1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
1/4 cup melted butter

For the cheesecake:

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

For the topping (optional):

1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
chocolate shavings or red velvet crumbs for garnish

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Instructions

Preheat the oven to 325°F (160°C). Mix chocolate cookie crumbs and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in vanilla, sour cream, buttermilk, cocoa powder, and red food coloring until fully combined. Pour the batter over the cooled crust.
Bake for 50–60 minutes, or until the center is slightly jiggly but set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
For the topping, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe onto the chilled cheesecake and garnish as desired.