How to make Red Velvet Cheesecake at home? (Delicious Dessert)

For a delectable dessert that anybody can make, this Red Velvet Cheesecake recipe combines a quick red velvet foundation with a simple no-bake cheesecake topping.

The best part is that this cake may be prepared in advance and chilled for the ideal dessert for a special occasion.

The Perfect Dessert Mashup

• Although we at The Cheesecake Factory adore red velvet cheesecake, you can make your own for much less money and it’s just as easy.
• The base layer is incredibly quick to create when a box of red velvet cake mix is used.
• The no-bake cheesecake is creamy, silky, and fluffy (and it always turns out perfectly).

Red Velvet Cheesecake ingredients

Mix for red velvet cake Make sure not to follow the instructions on the package when making the red velvet cake that serves as the dessert’s basis. To give them a more “brownie-like” texture, we add additives.

CHEESECAKE A variation of our no-bake cheesecake recipe is used for this cake layer. a mixture of heavy cream, powdered sugar, vanilla extract, and cream cheese. Simply combine, layer, and chill. Such ease!

In a 10-inch springform pan, bake this. You will need to bake it for a few minutes longer if your pan is a 9-inch pan because it will be thicker.

Making Red Velvet Cheesecake: A Recipe

Making this dessert is the ideal choice for a special event or gathering.

1. As specified in the recipe below, combine the red velvet ingredients. The box measurements shouldn’t be used. bake after cooling
2. Prepare the cheesecake mixture when the base has cooled.
3. Over the red velvet cake, spread the cheesecake mixture. Refrigerate.

Recipe tip To make the corners of the Red Velvet Cheesecake as flat and even as possible, we press them with a sizable spatula.

Advice on Perfecting Recipes

• Don’t follow the directions on the back of the cake mix box; instead, stick to the recipe below!
• For optimal results, make sure the egg and cream cheese are at room temperature.
• To prevent the cheesecake layer from melting, make sure the cake layer is cooled.
• To make it simple to remove the cake and cut it, line a 9-inch pan with parchment paper if you don’t have a springform pan.
• Refrigerate for at least 4 hours. This cake can be made in advance and freezes well.

Cheesecake leftovers storage

Cheesecake leftovers can be stored in the fridge for up to 7 days.

Additionally, this cake freezes well and can be frozen whole or separately. Slice and individually freeze in an airtight container.

Red Velvet Cheesecake

Red Velvet cake and cheesecake are combined in this straightforward recipe to create a delicious dessert that looks impressive.

A deliciously quick and rich no-bake cheesecake layer is placed on top of a straightforward Red Velvet cake layer.

Ingredients

red velvet cake

• 1 box red velvet cake mix 15.25 oz
• 1 egg
• ½ cup vegetable oil
• ⅓ cup milk

no bake cheesecake

• 1 ½ cup powdered sugar
• 12 ounces cream cheese
• 1 teaspoon vanilla
• 1 ½ cup heavy cream

optional

• whipped cream & raspberries for decorating

Instructions

1. Set the oven to 350°F. Grease a 10″ springform pan from the bottom up.
2. Mix milk, oil, egg, and dry cake mix together. Mix for two minutes on medium, or until smooth.
3. When a toothpick is inserted cleanly, bake for 20 to 25 minutes after spreading it into the prepared pan. Avoid overbaking. If necessary, use a spatula to gently press the cake’s edges to flatten and even it out. Complete cooling.
4. Cream cheese, powdered sugar, and vanilla are well beaten until frothy. When the mixture is rich, creamy, and firm peaks form, add the heavy cream and continue beating.
5. To loosen the edges of the red velvet cake, run a butter knife along them. Over the cooled red velvet cake, spread the cheesecake mixture. Overnight or for four hours, cover and chill.
6. Decorate as you please.

Notes

Don’t follow the directions on the back of the cake mix box; instead, stick to the recipe below!

To prevent the cheesecake layer from melting, make sure the cake layer is cooled.

To make it simple to remove the cake and cut it, line a 9-inch pan with parchment paper if you don’t have a springform pan.

When the cake layer has finished baking, use a spatula to gently press the edges to even and flatten the cake.
Refrigerate for at least 4 hours. This cake can be made in advance and freezes well.

Nutrition information

Calories: 499 | Carbohydrates: 44g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 86mg | Sodium: 408mg | Potassium: 195mg | Fiber: 1g | Sugar: 30g | Vitamin A: 851IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg