by Holly
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! 
Items you’ll need for this recipe
* 10″ Springform pan * Red Velvet Cake Mix * Mixer *
Easy Red Velvet Cheesecake
Prep Time 10 minutes
Servings 12
Ingredients
Red Velvet Cake
- 1 box red velvet cake mix
- 1 egg
- ½ cup vegetable oil
- ⅓ cup milk
No Bake Cheesecake
- 12 ounces cream cheese
- 1 ½ cups powdered sugar
- 1 ½ cups heavy cream
- 1 teaspoon vanilla
Optional
- whipped cream & raspberries for decorating
Follow Spend with Pennies on Pinterest
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. 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
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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
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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.
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?
This should work with any cake mix. :)
Hi holly. Your recipe says heavy cream but your last comment on April 14 , you said you used whipped cream. Confused ? Please clarify. Thanks
Heavy cream is sometimes called whipping cream. Sorry for the confusion!
Hi, what’s the difference between heavy cream and heavy whipping cream? Does it matter which one is used? Thank you
Heavy cream is about 38% mf (milk fat) while whipping cream is about 32-35%. I used whipping cream in this recipe.
Would it work with any cake flavor or does it have to be red velvet?
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?
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.
Any cake flavor should be fine.
What did I do wrong, when I added the cream to the cheese mixture the whole lot curdled
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?
I accidentally added the heavy cream with everything else do you think it will still turn out good?
If you’ve added it with the cream cheese mixture it should still work out just fine!
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.
I haven’t tried it so I can’t say for sure.
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!!
Yay! So happy to hear it!
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.
Have you ever made a crust for it? I wanted to incorporate a oreo crust. Thanks!
I haven’t tried making a crust but I bet it’d be delicious!
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)?
Oh, and I don’t have heavy cream on hand, can I use whipped cream instead?
Yes, you can use whipping cream
No, it won’t leak out of the pan.
What if I don’t have a Spring form pan. Can I use a different type of pan?
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.
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.
Yes, changing the pan size can definitely change the bake time. I hope it all worked out for you!
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?
You’ll want a red velvet cake mix that is approximately 15-16oz. Hopefully that helps.
Thanks! :D that cake is amazing!!!
Thankyou for shring the recipe, darl :))
That is the best of BOTH worlds!
CAN I USE 9” SPRING PAN INSTEAD OF THE 10” ?
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.
Was that a mistake on amou t of cream in the cheese cake icing? Going to make it but wanted to check.
No, it’s correct. It’s not as much of a frosting as it whips into a no bake cheesecake layer.
I love that creamy cheesecake on top! This looks so delicious!