Nothing says show-stopping indulgence quite like The Ultimate Red Velvet Cheesecake. Imagine the harmonious marriage of silky, tangy cheesecake tucked between layers of plush, cocoa-tinged red velvet cake, all smothered in clouds of whipped cream cheese frosting. It’s a celebration dessert destined to steal the spotlight at birthdays, holidays, or any moment you crave a little red velvet magic. Each component brings something special—decadence from the cheesecake, pillowy softness from the cake, and that signature tang from the frosting—all coming together for a dramatic, mouthwatering masterpiece you’ll want to make again and again.

The Ultimate Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for The Ultimate Red Velvet Cheesecake may look a bit long, but every item here serves a purpose. Each one helps build up delicate flavors, vibrant color, and a dreamy texture that make this cake unforgettable. Think of it as your toolkit for pure dessert happiness!

Cream Cheese (16 ounces, softened): The backbone of the cheesecake layer, yielding that rich, creamy texture everyone loves.
Granulated Sugar (½ cup & 1½ cups): Sweetens both the cheesecake and the cake layers without overpowering them.
All-Purpose Flour (1 tablespoon & 2¼ cups): Adds tender structure—just enough for both cake and cheesecake to hold together.
Salt (pinch & 1 teaspoon): Essential for bringing out chocolatey flavors and balancing sweetness.
Heavy Cream (¼ cup): Enriches the cheesecake with extra smoothness and body.
Vanilla Extract (½ teaspoon & 1 teaspoon & 2 teaspoons): Layers lovely aroma and warmth throughout the whole cake and frosting.
Eggs (2 for cheesecake, 2 for cake): Bind ingredients together, giving both the cake and cheesecake their ideal textures.
Unsalted Butter (½ cup & 1 cup, softened): Provides richness and flavor—don’t skip the softening, as it creams better!
Cocoa Powder (¼ cup + 1 tbsp, unsweetened): Lends gentle chocolate notes and depth to the iconic red color.
Red Liquid Food Coloring (6 tbsp): The star behind that signature vivid hue—don’t skimp if you want true red velvet drama.
Buttermilk (1 cup): Ensures a moist, tender crumb with a delightful tangy twist.
Baking Soda (1 teaspoon): Powers the rise, keeping cake layers plush but not dense.
Distilled White Vinegar (1 tablespoon): Reacts with baking soda for lift and bright flavor.
Powdered Sugar (4 cups): Creates the fluffy, cloudlike cream cheese frosting without any graininess.
Cream Cheese (16 ounces, chilled & cut for frosting): The base of the frosting—using chilled cream cheese ensures fluffiness!

How to Make The Ultimate Red Velvet Cheesecake

Step 1: Prepare the Cheesecake Layer

Start by preheating your oven to 350°F (175°C), then prepping a 9-inch springform pan with nonstick spray and a round of parchment on the bottom. Blend your cream cheese, sugar, flour, and salt on medium-low speed until silky smooth—this sets the foundation for a luscious, creamy bite. Once you add the cream, vanilla, and eggs, keep mixing gently to maintain that wonderfully light texture. Pour, smooth, and bake for 40 to 55 minutes, or until the center no longer jiggles. Cool the cheesecake for at least an hour, then pop it straight into the freezer for at least three hours or, even better, overnight. This step makes it so much easier to layer and assemble later!

Step 2: Bake the Red Velvet Cake Layers

With the cheesecake chilling, grease and line two 9-inch cake pans, then cream the butter and sugar until they’re fluffy and pale. Adding the eggs one by one ensures a uniform batter that bakes up light. Next, combine cocoa powder, vanilla, and a generous splash of red food coloring into a dramatic, chocolatey red paste—this is what gives The Ultimate Red Velvet Cheesecake its classic pop of color. Gently alternate adding your dry and wet ingredients, mixing just until everything comes together. Once you finally add the salt, baking soda, and vinegar, mix until truly smooth, divide evenly, and bake. Cool in the pan for 10 minutes, then let the layers finish cooling on wire racks.

Step 3: Make the Cream Cheese Frosting

The secret to flawless cream cheese frosting is starting with soft butter and chilled cream cheese. First, beat the butter with powdered sugar, vanilla, and salt until perfectly creamy—scrape the sides to make sure nothing goes unmixed. Add the cream cheese piece by piece, beating for a few to create a thick, cloudlike frosting that spreads like a dream. The Ultimate Red Velvet Cheesecake just wouldn’t be complete without this velvety finish!

Step 4: Assemble The Ultimate Red Velvet Cheesecake

Level your cake layers if needed, then set one on your serving platter. Gently remove the cheesecake from the springform pan, sliding a knife under the parchment to lift it free. If the cheesecake is slightly larger, trim it down so the layers stack neatly. Place your cheesecake layer on top of the first cake layer, then top with the second red velvet cake layer (upside down for ultra-flatness). Give everything a ‘crumb coat’ with a thin veil of frosting, refrigerate to set, then slather on a generous coat of cream cheese frosting, smoothing and swirling to your heart’s content. Now, you’re ready for final touches!

How to Serve The Ultimate Red Velvet Cheesecake

Garnishes

Dress up The Ultimate Red Velvet Cheesecake with a handful of simple, but eye-catching garnishes. Try crumbled red velvet cake scraps, chocolate curls, or a few fresh raspberries. If you’re feeling playful, sprinkle on edible glitter or delicate gold leaf for a celebration-worthy effect. Even a simple cloud of whipped cream around the base will set off those iconic red layers beautifully.

Side Dishes

This dessert is a superstar, but little side accompaniments can make it sing even more. Offer a scoop of vanilla bean ice cream, a drizzle of raspberry sauce, or a handful of fresh berries for a balance of sweetness and tartness. If it’s a festive table, try serving alongside espresso or strong coffee to complement the chocolate notes in the cake.

Creative Ways to Present

For extra wow-factor, slice The Ultimate Red Velvet Cheesecake into generous wedges and serve on fancy dessert plates with a chocolate sauce flourish. Mini cheesecake rounds are perfect for parties—use a cookie cutter to create individual servings and pipe a tiny rosette of frosting on each. Or, build a towering trifle by layering cubes of cake and cheesecake with whipped cream in a glass bowl. However you serve it, your guests are in for a treat!

Make Ahead and Storage

Storing Leftovers

Any leftovers can be covered and stored in the refrigerator for up to five days without sacrificing flavor or texture. It’s a good idea to store slices in an airtight container or wrap the cake in plastic wrap to keep the cream cheese frosting fresh and sensational. The flavors even deepen after a day or so, making those sneaky midnight snacks extra worth it!

Freezing

If you need to plan ahead, The Ultimate Red Velvet Cheesecake freezes like a champ. After assembling and chilling, wrap the whole cake tightly in plastic wrap and a layer of heavy-duty foil, or slice it into portions and store in zip-top freezer bags. Thaw overnight in the refrigerator, and your cake will taste just as rich and decadent as fresh.

Reheating

Since this cake tastes best cool or at room temperature, there’s no need to reheat. If you’ve frozen slices, let them thaw overnight in the fridge, then bring to room temperature for about 20 minutes before serving to ensure maximum creaminess. The result: a melt-in-your-mouth texture every time.

FAQs

Can I make The Ultimate Red Velvet Cheesecake without a springform pan?

A springform pan is the easiest way to remove the cheesecake layer cleanly, but if you don’t have one, you can use a well-lined cake pan with an overhang of parchment paper. Just be careful when lifting the cheesecake out to prevent cracking.

My cheesecake cracked! What can I do?

Don’t worry—a cracked cheesecake is still absolutely delicious and completely fixable. Just cover cracks with an extra swirl of cream cheese frosting, or add a garnish of fruit or chocolate shavings and no one will ever know.

Can I use gel food coloring instead of liquid?

Yes, you can swap in gel food coloring. Just start with less, as gels are usually more concentrated. Add a drop or two at a time until you reach that bold, classic red velvet shade that defines The Ultimate Red Velvet Cheesecake.

Do I have to freeze the cheesecake layer before assembling?

Freezing the cheesecake makes it so much easier to handle and stack without it breaking apart. If you’re short on time, a couple of hours in the freezer may suffice, but overnight yields the best, most stable results.

What’s the best way to get clean, pretty slices?

Use a sharp knife dipped in hot water and wiped dry between slices for those ultra-clean cuts through cake and cheesecake. This simple trick ensures every wedge looks picture-perfect—just like your new favorite The Ultimate Red Velvet Cheesecake deserves.

Final Thoughts

If you’re looking for a dessert that truly dazzles, you can’t go wrong with The Ultimate Red Velvet Cheesecake. Whether you’re baking for a special occasion or simply want to spoil yourself and your loved ones, this cake brings big smiles and even bigger flavors. Give it a try, and don’t be surprised when everyone asks for seconds—and the recipe!

The Ultimate Red Velvet Cheesecake Recipe

★★★★★

5.1 from 19 reviews

Author: Zoe
Total Time: 2 hours 30 minutes
Yield: 1 9-inch cake 1x
Diet: Vegetarian

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Description

The Ultimate Red Velvet Cheesecake is a decadent dessert combining the richness of cheesecake with the moistness of red velvet cake, all layered with a luscious cream cheese frosting. Perfect for special occasions or indulgent gatherings.

Instructions

To Make the Cheesecake: Preheat the oven, prepare pan, beat cream cheese mixture, add cream and vanilla, mix in eggs, pour batter, bake, cool, freeze.
To Make the Red Velvet Cake: Preheat oven, prepare pans, cream butter and sugar, add eggs, mix cocoa, vanilla, and food coloring, alternate buttermilk and flour, add salt, baking soda, vinegar, bake, cool.
To Make the Cream Cheese Frosting: Beat butter, sugar, vanilla, and salt, add cream cheese gradually, beat until smooth and creamy.
To Assemble the Red Velvet Cheesecake: Level cake layers, place cheesecake between cake layers, frost, chill, decorate, refrigerate before serving.