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
4.86 from 14 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 ½ cups heavy cream
  • 1 teaspoon vanilla


  • 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!

More Posts by Holly

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Recipe Rating


  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.