Red Velvet Cheesecake is the dessert you make when you want people to say WOW. It has that classic red velvet flavor (a hint of cocoa and vanilla), plus the ultra-creamy richness of cheesecake. Add a dark chocolate crust and a fluffy cream cheese frosting, and you’ve got a bakery-style masterpiece that’s totally doable at home.
The secret to the smoothest Red Velvet Cheesecake is simple: mix on low and don’t overbeat the eggs. Too much air can cause cracks and a puffy top. A gentle mix gives you that dense, silky texture that slices like a dream.
This Red Velvet Cheesecake is a fan-favorite for holidays, birthdays, and Valentine’s Day. Once you serve it, everyone will ask for the Red Velvet Cheesecake recipe—trust me.
Why You’ll Love This Red Velvet Cheesecake
- Ultimate celebration dessert: It’s tall, dramatic, and perfect for birthdays and holidays.
- Better than restaurant: Rich, smooth filling with the classic red velvet taste.
- Creamy and sliceable: Chills firm for clean, picture-worthy slices.
- Chocolate crust win: That crisp chocolate base balances the creamy filling.
- Make-ahead friendly: Cheesecake is best after chilling overnight anyway.
- Crowd-pleaser: If you love red velvet cake, you’ll love this even more.
Ingredients for Red Velvet Cheesecake
Chocolate Cookie Crust
- Chocolate sandwich cookie crumbs (2 1/2 cups): Makes a sturdy, chocolatey base that pairs perfectly with red velvet.
Sub: Chocolate wafer crumbs, or graham crackers plus 3 tablespoons cocoa powder.
- Unsalted butter (6 tablespoons, melted): Binds crumbs so the crust slices clean.
Tip: If crumbs look dry, add 1 more tablespoon melted butter.
- Pinch of salt: Makes the chocolate crust taste richer.
Red Velvet Cheesecake Filling
- Cream cheese (32 ounces, softened): The key to a thick, creamy cheesecake.
Tip: Full-fat cream cheese gives the smoothest texture.
- Granulated sugar (1 1/4 cups): Sweetens and helps the batter turn silky.
- Unsweetened cocoa powder (2 tablespoons): Just enough for the classic red velvet hint.
- Sour cream (1 cup): Adds tang and keeps the filling creamy, not heavy.
Sub: Plain Greek yogurt.
- Buttermilk (1/2 cup): Adds that red velvet cake flavor and softens the bite.
Sub: 1/2 cup milk + 1 1/2 teaspoons vinegar, rest 5 minutes.
- Vanilla extract (2 teaspoons): Adds warmth and rounds out cocoa.
- White vinegar (1 teaspoon): Boosts that signature red velvet flavor.
- Large eggs (4, room temperature): Sets the cheesecake for clean slices.
- Red gel food coloring (1–2 teaspoons): Bright red color without thinning the batter.
Tip: Gel works better than liquid.
Cream Cheese Frosting Topping (Optional but so good)
- Cream cheese (8 ounces, softened): Tangy, classic pairing with red velvet.
- Unsalted butter (1/4 cup, softened): Helps it hold shape.
- Powdered sugar (1 1/2 cups): Sweetens and thickens.
- Vanilla extract (1/2 teaspoon): Adds flavor.
- Pinch of salt: Balances sweetness.
Optional Garnish
- Red velvet crumbs (1/2 cup): Crushed cookie crumbs or cake crumbs for that classic look.
- Chocolate curls: Makes it extra bakery-style.
How to Make Red Velvet Cheesecake
- 1. Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil.
- 2. Mix the crust: Stir cookie crumbs, melted butter, and a pinch of salt until it looks like wet sand. Press firmly into the bottom of the pan. Bake 10 minutes, then cool.
- 3. Beat the cream cheese: Beat softened cream cheese on low to medium for 1–2 minutes until smooth. Scrape the bowl well.
- 4. Add sugar and cocoa: Mix in granulated sugar and cocoa powder on low until combined.
- 5. Stir in sour cream, buttermilk, vanilla, vinegar, and red coloring until smooth and evenly red.
- 6. Mix in the eggs gently: Add eggs one at a time on low, mixing just until each disappears.
- 7. Bake gently: Pour batter over the crust. Place the pan in a large roasting pan and add hot water halfway up the sides. Bake 60–75 minutes, until edges are set and center has a slight wobble.
- 8. Cool slowly: Turn the oven off, crack the door, and let the cheesecake sit 45 minutes. Remove, unwrap foil, and cool at room temperature 45 minutes.
- 9. Chill: Cover and refrigerate at least 6 hours, preferably overnight.
- 10. Frost (optional): Beat frosting ingredients until smooth and fluffy, then spread on the chilled cheesecake. Garnish with crumbs.
Reader Review: This Red Velvet Cheesecake was absolutely perfect. Super creamy, beautiful color, and that cream cheese frosting made it taste like a fancy bakery dessert.
Tips for Perfect Red Velvet Cheesecake
- Use room-temperature ingredients for a lump-free batter.
- Mix on low so you don’t whip in extra air.
- Use a water bath for a gentle bake and fewer cracks.
- Pull it when the center still wobbles slightly.
- Chill overnight for the cleanest slices.
- Slice with a hot, wiped knife between cuts.
Variations & Substitutions
- Chocolate ganache topping instead of frosting.
- Oreo crust upgrade and extra cookie crumbs on top.
- Mini cheesecakes in a muffin pan for 18–22 minutes.
- No water bath: Place a pan of hot water on the bottom rack (cracking risk is higher).
- Add 1–2 teaspoons lemon juice for a brighter finish.
- Use whipped topping instead of cream cheese frosting for a lighter top.
Make-Ahead & Freezing
- Make-ahead: Best made 1 day ahead.
- Freeze whole (without frosting) up to 2 months; thaw overnight in the fridge.
- Freeze slices for easy grab-and-go treats.
- Add frosting after thawing for the prettiest finish.
Storing & Serving
- Fridge: Store covered for 4–5 days.
- Serve: Let slices sit out 10–15 minutes for the creamiest texture.
- Add crumbs right before serving so they stay crisp.
Serving Suggestions
- Pair with fresh berries and a drizzle of chocolate sauce.
- Add to a Valentine’s Day dessert board with cookies and chocolate covered strawberries.
- Serve small wedges for parties and potlucks.
- Top with raspberry sauce for a sweet-tart contrast.
If you make this Red Velvet Cheesecake, leave a rating and a comment. Are you topping yours with cream cheese frosting, chocolate ganache, or both?
Print
Red Velvet Cheesecake (Easy, Creamy, Showstopper)
- Total Time: 9 hours 40 minutes
- Yield: 1 (9-inch) cheesecake, about 12 slices
- Diet: Vegetarian
Description
Red Velvet Cheesecake is a rich, silky cheesecake with classic red velvet flavor, a chocolate cookie crust, and an optional cream cheese frosting topping. It’s the perfect make-ahead dessert for holidays and special occasions.
Ingredients
Chocolate Cookie Crust
– 2 1/2 cups chocolate cookie crumbs (chocolate sandwich cookies or wafers)
– 6 tablespoons unsalted butter, melted
– Pinch of salt
Red Velvet Cheesecake Filling
– 32 ounces cream cheese, softened
– 1 1/4 cups granulated sugar
– 2 tablespoons unsweetened cocoa powder
– 1 cup sour cream
– 1/2 cup buttermilk
– 2 teaspoons vanilla extract
– 1 teaspoon white vinegar
– 4 large eggs, room temperature
– 1–2 teaspoons red gel food coloring
Optional Cream Cheese Frosting
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1/2 teaspoon vanilla extract
– Pinch of salt
Optional Garnish
– Red velvet crumbs or extra cookie crumbs
– Chocolate curls
Instructions
1. Preheat oven to 325°F. Wrap a 9-inch springform pan with 2 layers of foil.
2. Mix cookie crumbs, melted butter, and salt. Press into pan. Bake 10 minutes; cool.
3. Beat cream cheese on low-medium until smooth. Mix in sugar and cocoa on low.
4. Mix in sour cream, buttermilk, vanilla, vinegar, and red gel coloring until smooth.
5. Add eggs one at a time on low, mixing just until combined.
6. Pour batter over crust. Set pan in a roasting pan and add hot water halfway up the sides.
7. Bake 60–75 minutes until edges are set and center has a slight wobble.
8. Turn oven off and crack the door; cool 45 minutes. Remove, cool 45 minutes at room temp.
9. Chill at least 6 hours, preferably overnight.
10. Optional frosting: Beat frosting ingredients until smooth and spread on chilled cheesecake.
Notes
– Key tip: Mix on low and stop as soon as the eggs are incorporated for the creamiest texture and fewer cracks.
– Water bath: Helps prevent cracking and keeps the bake gentle.
– Clean slices: Use a hot, wiped knife between cuts.
– Make-ahead: Best made 1 day ahead.
– Freezing: Freeze fully chilled cheesecake up to 2 months; thaw overnight in the fridge.
- Prep Time: 25 minutes
- Cook Time: Cook time: 1 hour 15 minutes Cooling + chill time: 8 hours
- Category: Dessert
- Method: Bake
- Cuisine: American