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Why choose between red velvet cake and cheesecake when you can have both!
This Red Velvet Cheesecake recipe combines a shortcut red velvet base with an easy no bake cheesecake topping for a delicious dessert that anyone can master!
Best of all, this cake is made ahead of time and chilled for the perfect special occasion dessert.
A Favorite Dessert Mashup
- While we love red velvet cheesecake at The Cheesecake Factory, this homemade version is extra simple to make for a fraction of the price.
- Using a box of red velvet cake mix makes the base layer extra fast to prepare.
- The no-bake cheesecake is rich, smooth, and fluffy (and it’s perfect every time).
Ingredients in Red Velvet Cheesecake
RED VELVET CAKE MIX The base of this cake is made from a box of red velvet cake but be sure not to follow the directions on the box. We add ingredients to make them a more “brownie-like” texture.
CHEESECAKE This layer of the cake is a version of our no-bake cheesecake recipe. A combination of cream cheese, vanilla extract, heavy cream, and powdered sugar. Just mix, layer, and chill. So simple!
Bake this in a 10-inch sprinform pan. If your pan is a 9-inch pan, you’ll need to add a few minutes of extra baking time since it will be slightly thicker.
How to Make Red Velvet Cheesecake
This is the perfect dessert to make for a special celebration or a potluck!
- Combine the red velvet ingredients per the recipe below. Do not use the box measurements. Bake and cool.
- Once the base is cooled, prepare the cheesecake mixture.
- Spread cheesecake mixture over red velvet cake. Refrigerate.
Recipe Tip We use a large spatula to press the edges of the red velvet cake to make it as flat and even as possible.
Tips for Recipe Perfection
- Be sure to follow the recipe below and do not follow the instructions on the back of the cake mix box!
- Ensure egg and cream cheese are room temperature for best results.
- Ensure that the cake layer is completely cooled or it will melt the cheesecake layer.
- If you don’t have a springform pan, line a 9″ pan with parchment paper so it is easy to remove the cake and cut.
- Be sure to refrigerate at least 4 hours. This cake freezes well and can be made ahead of time.
Storing Leftover Cheesecake
Leftover cheesecake will keep in the refrigerator for up to 7 days.
This cake also freezes well and can be frozen whole or individually. Cut into slices and freeze individually in an airtight container.
Celebrate with Cheesecake!
Did you make this Red Velvet Cheesecake? Be sure to leave a rating and a comment below!
Easy Red Velvet Cheesecake
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Preheat oven to 350°F. Grease the bottom and sides of a 10″ springform pan.
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Combine dry cake mix, egg, oil and milk. Mix on medium 2 minutes or until smooth.
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Spread into prepared pan and bake 20-25 minutes or until a toothpick comes out clean. Cool completely.
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Beat together cream cheese, powdered sugar, and vanilla until fluffy. Add in heavy cream and continue beating until thick and creamy and stiff peaks form.
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Run a butter knife around the edges of the red velvet cake to loosen it. Spread cheesecake mixture over the cooled red velvet cake. Cover and refrigerate 4 hours or overnight.
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Decorate as desired.
- Be sure to follow the recipe below and do not follow the instructions on the back of the cake mix box!
- Ensure that the cake layer is completely cooled or it will melt the cheesecake layer.
- If you don’t have a springform pan, line a 9″ pan with parchment paper so it is easy to remove the cake and cut.
- Be sure to refrigerate at least 4 hours. This cake freezes well and can be made ahead of time.
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
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Dessert
Cuisine American
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