If you have a soft spot for desserts that blend velvety smoothness with a vibrant pop of color, then this Red Velvet Cheesecake Recipe is an absolute must-try. Imagine the rich cream cheese filling swirled into that classic red velvet chocolate flavor, all resting atop a buttery, crunchy graham cracker crust. Each bite is a perfect harmony of creamy texture and just the right amount of sweetness, making it a dazzling showstopper for any occasion or just a special treat for yourself. Trust me, once you make this, it’ll become one of your favorite go-to desserts!
Ingredients You’ll Need
Getting the ingredients right is half the fun, and this Red Velvet Cheesecake Recipe keeps it deliciously simple with familiar pantry staples. Each ingredient has its role, whether it’s creating the perfect crust, lending the cheesecake its silky smoothness, or ensuring that iconic red velvet flair shines through.
- 1 ½ cups graham cracker crumbs: Provides a wonderfully crunchy base for the crust that contrasts the creamy filling.
- 1/3 cup granulated sugar: Sweetens the crust just enough without overpowering it.
- 1/2 cup unsalted butter (melted): Binds the crust crumbs together so it holds its shape beautifully.
- 16 ounces cream cheese (softened): The rich, creamy heart of the cheesecake that melts in your mouth.
- 1 cup granulated sugar: Adds the perfect level of sweetness to the filling.
- 3 large eggs: Give structure and help the cheesecake set just right.
- 1 teaspoon vanilla extract: Brings a warm, aromatic depth to the flavor.
- 1 tablespoon cocoa powder: Enhances the chocolate notes without overpowering the velvet smoothness.
- 1 tablespoon red food coloring: Delivers that iconic, stunning red color that makes this cheesecake so special.
- 1 teaspoon vinegar: Balances out the flavors and reacts with the cocoa to brighten the red hue.
- 8 ounces cream cheese (softened): For the luscious cream cheese topping that finishes the cheesecake with elegance.
- 1/2 cup powdered sugar: Adds smooth sweetness to the topping for a perfect finish.
- 1 teaspoon vanilla extract: For a hint of extra flavor in the topping layer.
- Whipped cream (optional, for garnish): Adds a light and airy finish if you’re feeling fancy.
How to Make Red Velvet Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter together until well combined. Press this mixture evenly into the bottom of your springform pan to create a deliciously crunchy and slightly buttery base. Pop it into the fridge to set while you prepare the filling.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition for perfect consistency. Stir in vanilla extract, cocoa powder, red food coloring, and vinegar until everything is seamlessly blended—a gorgeous red velvet batter that’s ready to bake.
Step 3: Pour and Bake
Pour the velvety filling over your chilled crust and smooth the top. Bake in a preheated oven, allowing the cheesecake to set with just a slight jiggle in the center. This careful baking ensures a creamy texture that will have everyone asking for seconds.
Step 4: Prepare the Cream Cheese Topping
While the cheesecake cools, whip together the softened cream cheese, powdered sugar, and vanilla extract to create a luscious topping. Spread this over the cooled cheesecake for a smooth finish that complements the rich interior perfectly.
How to Serve Red Velvet Cheesecake Recipe
Garnishes
Adding whipped cream as a garnish brings freshness and lightness that balances the richness of the cheesecake. You can also sprinkle a few red velvet cake crumbs or fresh berries on top for a stunning presentation that will wow your guests.
Side Dishes
This cheesecake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent dessert experience. Fresh berries or a simple fruit compote also make a refreshing contrast to the richness of the cheesecake.
Creative Ways to Present
Slice your Red Velvet Cheesecake Recipe into neat wedges and place each on a dessert plate with a dollop of whipped cream and a dusting of cocoa powder. For a special occasion, serve it in individual glasses layered with berry compote and crumbled crust for a fun twist that combines elegance with convenience.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake in an airtight container in the refrigerator. The flavors actually deepen and the texture firms up overnight, making it even better the next day. Enjoy within 3-4 days for the best taste and freshness.
Freezing
If you want to save some for later, wrap the cheesecake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months, then thaw in the fridge overnight before serving. This way, you can enjoy your Red Velvet Cheesecake Recipe whenever the craving strikes.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so reheating isn’t usually necessary. However, if you prefer it slightly warmer, leave slices out for about 20-30 minutes or briefly warm in a low-temperature oven to take the chill off without compromising texture.
FAQs
Can I use a different type of crust for this Red Velvet Cheesecake Recipe?
Absolutely! While graham cracker crust is classic, you can experiment with chocolate cookie crumbs or even a nut-based crust for a different flavor and texture. Just be sure to use enough butter to bind it together well.
Do I have to use red food coloring in the recipe?
The red food coloring really creates that iconic red velvet color, but if you prefer a more natural approach, you can try beet juice or powder. Just keep in mind that natural alternatives may alter the flavor and color intensity slightly.
How do I prevent my cheesecake from cracking?
To avoid cracks, make sure all your ingredients are at room temperature before mixing, and avoid overbeating the batter. Baking the cheesecake in a water bath or placing a pan of water in the oven can also help maintain moisture and even temperature.
Can I make this Red Velvet Cheesecake Recipe gluten-free?
Yes! Swap out the graham cracker crumbs for a gluten-free alternative or finely crushed gluten-free cookies. Just keep the butter quantity the same to maintain the crust’s texture and binding.
Is this cheesecake suitable for freezing after assembly?
Definitely. The cheesecake freezes well both before and after adding the cream cheese topping. Just be sure to wrap it tightly to protect it from freezer burn and thaw it slowly for best results.
Final Thoughts
This Red Velvet Cheesecake Recipe is a dessert that feels special yet is surprisingly approachable to make. It perfectly balances the classic flavors you love with a texture that’s creamy, smooth, and utterly irresistible. Give it a try and watch it become a favorite in your home—seriously, you’ll be amazed at how quickly it disappears!
Print
Red Velvet Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A decadent Red Velvet Cheesecake combining the rich, creamy texture of classic cheesecake with the vibrant, chocolatey flavors of red velvet cake, topped with a smooth cream cheese frosting and optional whipped cream garnish.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
- 16 ounces cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
For the Cream Cheese Topping:
- 8 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Whipped cream (optional, for garnish)
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix together until the crumbs are evenly coated and resemble wet sand.
- Press the crust: Firmly press the crust mixture into the bottom of a springform pan to form an even layer. Chill in the refrigerator while preparing the filling to set the crust.
- Make the cheesecake filling base: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue to mix until well combined.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add vanilla extract, cocoa powder, red food coloring, and vinegar. Mix on low speed just until the mixture is uniform in color and texture.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 1 hour, or until the edges are set and the center slightly jiggles.
- Cool the cheesecake: Once baked, remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
- Prepare the cream cheese topping: In a bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and beat until fluffy and well combined.
- Frost the cheesecake: Spread the cream cheese topping evenly over the chilled cheesecake surface. Optionally decorate with whipped cream for extra elegance and flavor.
- Serve: Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your rich and creamy red velvet cheesecake!
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Ensure all dairy ingredients are softened to room temperature for easier mixing.
- Do not overbeat the filling once eggs are added to prevent cracks during baking.
- Water bath baking can be used to minimize cracking, but is optional.
- Allow sufficient chilling time; this improves the cheesecake’s texture and flavor.
- Red food coloring amount can be adjusted based on desired intensity.
