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

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.

plated Easy Red Velvet Cheesecake with a bite taken out

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 with labels to make Easy Red Velvet Cheesecake

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.

process of adding ingredients together to make Easy Red Velvet Cheesecake

How to Make Red Velvet Cheesecake

This is the perfect dessert to make for a special celebration or a potluck!

  1. Combine the red velvet ingredients per the recipe below. Do not use the box measurements. Bake and cool.
  2. Once the base is cooled, prepare the cheesecake mixture.
  3. 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.

Easy Red Velvet Cheesecake with a slice taken out

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! 

plated Easy Red Velvet Cheesecake with a bite taken out
4.9 from 28 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!

Equipment

Ingredients

Red Velvet Cake

  • 1 box red velvet cake mix 15.25 oz
  • 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

Optional

  • whipped cream & raspberries for decorating

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Instructions

  • 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. Do not overbake. If needed gently press the edges with a spatula to even and flatten out the cake. 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.

Recipe Notes

  • 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.
  • Once the cake layer is baked, gently press the edges with a spatula to even and flatten out the cake.
  • Be sure to refrigerate at least 4 hours. This cake freezes well and can be made ahead of time.

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
close up of Easy Red Velvet Cheesecake with a bite taken out and a title
close up of Easy Red Velvet Cheesecake with a title
close up of plated Easy Red Velvet Cheesecake with a bite taken out and writing
Easy Red Velvet Cheesecake and slice on a plate with writing
About the author

Holly

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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




Comments

  1. I made this and the cheesecake part did not firm up real good. What could have caused this?
    It tasted great even though it wasn’t firm.4 stars

  2. This cake is Amazing and has turned out to be a favorite. Was a little dry the first time but added some applesauce. Can you do this recipe with any box of cake mix such as carrot or chocolate?

  3. Hi holly. Your recipe says heavy cream but your last comment on April 14 , you said you used whipped cream. Confused ? Please clarify. Thanks 

  4. Hi, what’s the difference between heavy cream and heavy whipping cream? Does it matter which one is used? Thank you

    1. Heavy cream is about 38% mf (milk fat) while whipping cream is about 32-35%. I used whipping cream in this recipe.

    1. I tried to make a red velvet cheesecake cake for my boyfriend’s birthday and it was honestly an epic fail (I’ve never baked a cheesecake before) but then I found this recipe and it’s so much better. Sadly I’m out of red velvet cake mix but I have chocolate. Was thinking a chocolate bottom cheesecake with a cherry purre?

      1. I have not used it with the chocolate cake mix, but I think it should work just fine. I would put the cherry puree on top. Let us know how it turns out.

    1. Cream cheeses shouldn’t cause your mixture to curdle as you will be beating softened cream cheese until fluffy and then adding in the heavy cream. Was your cream cheese room temperature?

  5. Hi, i live in Australia and love your recipes but our weights differ in box cake sizes ours is (some) 410 gms to your new 15.25 ozs (432gms) what size is the box weight for your red velvet cheese cake. Can I add 85 gms of flour to make up the extra 3ozs or would this not work. Many Thanks for your time and trouble.

  6. Holly thanks for sharing this rećipe! I made this red vevet cheesecake yesterday. I would give this cake 5 stars it was delicious! The Cheesecake topping was so creamy!! My family loved it!!5 stars

  7. Going to make this for all my co workers on Valentines Day. We are a group on nurses all working that day, so we don’t get to spend it with our Valentine’s.

  8. Will the cake mix leak out of a spring form pan? I checked mine and water leaks out of it. Since the recipe is altered from the box recipe, I’m assuming it’ll be a thicker consistency (so as not to leak out of my pan)?

    1. I have only made it using a springform pan. If you do try a different type of pan I would suggest lining it with foil so the cake is easier to remove.

  9. My pan must not be 10 in. This cake has been baking for well over 30 mins and is still raw in middle. It looks SOOO amazing and is an update on my daughters annual red velvet birthday cake. I seriously hope it cooks.

  10. Hello, i want to try this one but i can only find redvelvet mix box for 2 cake… is it what you used and put it all in one pan or will i have to cut it in half?

    1. I think that would work just fine, you may need to slightly adjust your baking time to make sure the cake layer is cooked through.