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.
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 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.
How to Make Red Velvet Cheesecake
This is the perfect dessert to make for a special celebration or a potluck!
- Combine the red velvet ingredients per the recipe below. Do not use the box measurements. Bake and cool.
- Once the base is cooled, prepare the cheesecake mixture.
- 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.
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!
- Instant Pot Cheesecake – ultra rich & creamy
- Oreo No-Bake Cheesecake – a family fave
- Mini Cheesecakes – perfect for a potluck
- No-Bake Lemon Cheesecake – sweet & tart
- Easy Cheesecake Recipe – a fool-proof recipe
Did you make this Red Velvet Cheesecake? Be sure to leave a rating and a comment below!
Equipment
Ingredients
Red Velvet Cake
- 15.25 ounces red velvet cake mix 1 box
- 1 egg
- ½ cup vegetable oil
- ⅓ cup milk
No Bake Cheesecake
- 12 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups heavy whipping cream
Optional
- whipped cream and raspberries for decorating
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. Run a butter knife around the edges of the red velvet cake to loosen it.
- Beat together cream cheese, powdered sugar, and vanilla until fluffy. In a separate bowl, beat cold heavy whipping cream on low for 1 minute. Increase the mixer speed to high, and beat for an additional 3 to 4 minutes or until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture. Spread the cheesecake filling evenly over the cooled red velvet layer and refrigerate for at least 4 hours, or overnight.
- Decorate as desired.
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 for at least 4 hours. This cake freezes well and can be made ahead of time.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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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!