Easy Red Velvet Cheesecake

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Red Velvet Cheesecake slice, and a Red Velvet Cheesecake slice with the entire cheesecake in the background

Red Velvet Cheesecake on a white plate

Red Velvet Cake is something that my Mom always made when we were kids…  and it was always my sister’s favorite (while cheesecake was always my favorite!).

This simple recipe combines the two for an impressive looking dessert that is super easy to make! A simple Red Velvet cake layer is topped with a deliciously quick and rich no bake cheesecake layer!  This no bake cheesecake is one of my favorites because it’s so quick to make yet it is fluffy and rich at the same time!

Do not follow the directions on the box for the red velvet cake, you want this layer a little bit more sturdy than a typical cake so it will hold up the cheesecake layer! a slice of Red Velvet Cheesecake on a white plate with the entire cheesecake in the background with milk bottles

Items you’ll need for this recipe

* 10″ Springform pan * Red Velvet Cake Mix * Mixer *


a slice of red velvet cheesecake
4.91 from 20 votes
Review Recipe

Easy Red Velvet Cheesecake

Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Servings 12
This simple recipe combines Red Velvet cake and cheesecake for an impressive looking dessert that is super easy to make! A simple Red Velvet cake layer is topped with a deliciously quick and rich no bake cheesecake layer!


Red Velvet Cake

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

No Bake Cheesecake

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


  • whipped cream & raspberries for decorating

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  • Preheat oven to 350°F. Grease the bottom and sides of a 10" springform pan.
  • Combine dry cake mix, egg, oil and milk. Mix on medium 2 minutes or until smooth.
  • Spread into prepared pan and bake 20-25 minutes or until a toothpick comes out clean. Cool completely.
  • 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.
  • 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.
  • Decorate as desired.

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

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert
Cuisine American

Other Red Velvet Recipes you’ll love:

 Gooey Red Velvet Pudding Cake from Spend With Pennies

Red Velvet Peanut Butter Blossoms from I am Baker

Cheesecake Stuffed Red Velvet Brownies from Spend With Pennies

Red Velvet Chocolate Swirled Brownie Bars from Averie Cooks


About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I love this recipe. I made for my daughter’s birthday and it was a huge success.5 stars

    1. Hi Carol, you can try baking it in a smaller pan you will want to pay attention to cook time as it will be a thicker cake. Also be careful about overfilling your pan, so it doesn’t overflow when baking.

    1. I have only tried this recipe as written, but if you use mascarpone I would suggest to use 1/2 cream cheese and 1/2 mascarpone. If you try it, let me know how it turns out!

  2. After reading some of the comments about the cake part being dry, I was wondering if maybe using buttermilk instead of plain milk would help? Or maybe adding a little more oil?

    1. While I haven’t found the cake to be dry Julie, these are great suggestions for others to try. Thank you for sharing your ideas.

  3. We made this cake for a family get together. Our family really enjoyed the cake but the actual red velvet layer was a little dry for our taste. Also, we left the cake in the fridge to chill over night but the cheesecake layer never solidified so it turned out more like a cream cheese icing. The flavor was okay just not our favorite.

  4. So silly question how do you add the cheese cake mixture to your red velvet cake? Do you have an extra tall cake pan? I wasn’t thinking when I baked the cake and now I’m unsure how I’m going to put the cheese cake mix on top since my cake mix is to the brim. I don’t think it will transfer if I put in a different pan and let it set up separate.

    1. If your pan is too shallow and the cake is to the top, you could try adding some parchment paper and foil paper around the cake to make it taller to add the cheesecake top?

  5. Recipe was great! However, the cake part was very dense and did not rise much. How can I make cake less dense but firm enough to hold cheesecake part of the cake? 

    1. The cake part is intended to be a bit dense, almost like a brownie. This allows it to hold the cheesecake layer.