Red Velvet Cheesecake – My Lovely Recipe  

Hey cousins! I’m back with another holiday banger!! This time I’m sharing a super easy red velvet cheesecake. This is a beginner-friendly dessert recipe, because I cut a few corners. However, no one will ever know that we cheat a little bit with this recipe because it tastes 100 percent homemade! So how do we cheat? Well, we use boxed red velvet cake. If you’d like to replace the boxed cake mix my homemade red velvet cake recipe, you can!

This cake is the perfect Christmas dessert, but it can also be served for other special occasions such as Valentine’s Day, Mother’s Day, Easter, and even Juneteenth!

A whole red velvet cheesecake, iced with a cream cheese frosting and decorated with red velvet cake crumbles, chocolate ganache drizzle, and dollops of cream cheese frosting on top.

What Ingredients Do You Need for Easy Red Velvet Cheesecake?
Believe it or not, you don’t need a lot of complicated ingredients to make this moist, delicious cake. As a matter of fact, you probably already have most of the ingredients on hand. For this recipe, your will need the following:




Red Velvet Cake

  • 2 1/4 cups sifted cake flour (sifted, then measured)
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup full fat buttermilk , room temperature
  • 2 tbs red food coloring (one bottle)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs , room temperature


  • 32 oz cream cheese
  • 16 oz sour cream
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 6 eggs


  • 1/2 cup heavy cream
  • 1 teaspoonful white chocolate instant pudding mix
  • 2 tablespoons of sugar as needed



Preheat oven to 350°F.
Sift sifted flour, cocoa powder, baking powder, baking soda, and salt intoa bowl.

Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
Beat the sugar and butter in large bowl until light and fluffy.
Add eggs 1 at a time, beating well blended after each addition
Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.

Put about 1/4 inch of cake batter in the bottom of a greased and floured 10 inch springform.
Use the rest of the batter in a 13×9 or 9 inch cake pan.
Bake both pans for about 20 minutes or until a toothpick comes out clean.
Cool in pans about 5 minutes and turn out to cool completely.
Break the larger cake (NOT the one in the springform) into large chunks and set aside.
(can be done a day ahead)
Preparation time: 10 minute(s)
Preheat oven to 375F
Beat the cheesecake ingredients together until smooth.

Reserve about 1/2 cup cake crumbs for the top.
Fold the remaining cake chunks into cheesecake batter.
Pour into pan.

Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
Place pan in larger pan of hot water. Water should come halfway up the sides.
Bake for 45 minutes.
Turn oven off and leave door closed for 1 hour.

Leave a Comment