Looking for that perfect dessert to impress your guests or satisfy your sweet tooth? You’ve found it! Red velvet cheesecake combines two beloved classics into one irresistible treat. Whether you’re a baking novice or a seasoned pro, these 20 decadent recipes offer something for everyone. Get ready to discover creamy, dreamy creations that will become instant favorites at your table. Let’s dive into these mouthwatering delights!
Classic Red Velvet Cheesecake with Cream Cheese Frosting
Nostalgia washes over me whenever I think about this dessert, the way its deep crimson layers whisper of celebrations past and quiet kitchen moments. There’s something profoundly comforting about the marriage of velvet-soft cake and cloud-like cheesecake, a dessert that feels both extravagant and deeply familiar. Today, I’m letting my thoughts drift back to that perfect balance of flavors and textures.
Ingredients
For the red velvet layers: a couple of cups of all-purpose flour, about a cup and a half of granulated sugar, a good splash of buttermilk, half a cup of vegetable oil, two large eggs, a tablespoon of cocoa powder, a teaspoon of vanilla extract, a teaspoon of white vinegar, half a teaspoon of baking soda, and a generous tablespoon of red food coloring.
For the cheesecake filling: two blocks of cream cheese at room temperature, about three-quarters of a cup of sugar, another splash of vanilla, and two eggs.
For the frosting: another block of cream cheese softened, half a cup of butter at room temperature, about two cups of powdered sugar, and one last splash of vanilla.
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans, lining them with parchment paper for easy removal.
2. Whisk together the flour, cocoa powder, and baking soda in a medium bowl until no lumps remain.
3. In a separate large bowl, beat the vegetable oil and granulated sugar together for about 2 minutes until pale and slightly fluffy.
4. Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in the buttermilk, vanilla extract, white vinegar, and red food coloring until the batter turns a uniform deep red color.
6. Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
7. Divide the red velvet batter evenly between the two prepared pans, smoothing the tops with your spatula.
8. For the cheesecake layer, beat the cream cheese in a clean bowl until smooth and creamy, about 1 minute.
9. Add the sugar and vanilla to the cream cheese, beating until completely combined and no graininess remains.
10. Incorporate the eggs one at a time, mixing just until blended to avoid incorporating too much air.
11. Pour the cheesecake batter over one of the red velvet layers, spreading it evenly to the edges.
12. Bake both pans for 25-30 minutes until the red velvet layer springs back when lightly touched and the cheesecake center barely jiggles.
13. Cool the cakes in their pans on wire racks for 15 minutes before carefully turning them out to cool completely.
14. For the frosting, beat the softened cream cheese and butter together until light and fluffy, about 2 minutes.
15. Gradually add the powdered sugar on low speed to prevent a sugar cloud, then increase speed and beat until smooth.
16. Stir in the vanilla extract until just combined.
17. Place the plain red velvet layer on your serving plate and spread a thin layer of frosting over the top.
18. Carefully place the cheesecake-topped layer over the frosted base, pressing down gently.
19. Frost the entire cake with the remaining cream cheese frosting, using an offset spatula for smooth sides.
20. Chill the completed cake in the refrigerator for at least 2 hours before slicing to allow the flavors to meld.
Cutting into this cake reveals such beautiful contrast—the moist, tender crumb of the red velvet against the dense, creamy cheesecake layer creates a wonderful textural dance. Creamy frosting wraps everything in a tangy sweetness that balances the subtle cocoa notes perfectly. Consider serving thin slices with strong coffee for afternoon tea, or garnish with fresh raspberries for a pop of color that complements the red tones beautifully.
Red Velvet Cheesecake Brownies
Gently, as the afternoon light fades, I find myself craving something that bridges the warmth of a brownie with the elegant tang of cheesecake, a quiet comfort for these shortening days.
Ingredients
– 1 stick (1/2 cup) of unsalted butter, softened
– A generous cup of granulated sugar
– A couple of large eggs, at room temperature
– A good splash of vanilla extract
– A few drops of red food coloring, just until the batter blushes
– A cup of all-purpose flour
– A couple of tablespoons of unsweetened cocoa powder
– A pinch of salt
– For the cheesecake swirl: one 8-ounce block of cream cheese, softened, a third of a cup of sugar, one egg yolk, and another splash of vanilla
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, letting the edges overhang for easy lifting later.
2. In a medium bowl, use an electric mixer on medium speed to cream the softened butter and the generous cup of sugar together for about 2 minutes, until the mixture is pale and fluffy. (Tip: Room temperature ingredients incorporate more evenly, preventing a greasy batter.)
3. Beat in the two large eggs, one at a time, waiting until each is fully combined before adding the next, then mix in the splash of vanilla and the red food coloring until the batter is uniformly tinted.
4. In a separate bowl, whisk together the cup of flour, the two tablespoons of cocoa powder, and the pinch of salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain; be careful not to overmix.
6. Pour the red velvet batter into your prepared pan and spread it into an even layer with a spatula.
7. For the cheesecake swirl, clean the beaters and in a clean bowl, beat the softened cream cheese on medium until smooth, about 1 minute.
8. Beat in the third of a cup of sugar until combined, then the single egg yolk and the second splash of vanilla, mixing just until the filling is silky. (Tip: Don’t overbeat the cheesecake mixture after adding the egg, or it can become too aerated and puffy.)
9. Drop large dollops of the cheesecake mixture randomly over the top of the red velvet batter.
10. Use a knife or a skewer to gently swirl the two batters together, dragging it through the dollops in a figure-eight pattern to create a marbled effect. (Tip: Don’t over-swirl, or the distinct layers will muddle together.)
11. Bake for 30-35 minutes, until the edges are set and the center jiggles only slightly when you gently shake the pan; a toothpick inserted into a brownie section should come out with a few moist crumbs.
12. Let the pan cool completely on a wire rack, then refrigerate for at least 2 hours to firm up the cheesecake layer for clean cuts.
Zesty cream cheese pockets cut through the deep, cocoa-kissed crumb, creating a rich, fudgy square that’s perfect slightly chilled. I love serving these on a vintage plate with a dusting of powdered sugar, the stark white against the red making them feel like a secret celebration.
Red Velvet Cheesecake Cupcakes
Sometimes, the best creations happen when you let two classics collide in your kitchen, like these red velvet cheesecake cupcakes that blend the tender crumb of a beloved cake with the creamy richness of cheesecake, all in one delightful bite. It’s a quiet kind of magic that turns an ordinary afternoon into something sweetly memorable, perfect for savoring slowly with a cup of tea or sharing with someone dear.
Ingredients
– 1 and half cups of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of unsalted butter, softened
– 2 large eggs
– 1 cup of buttermilk
– 1 tablespoon of cocoa powder
– 1 teaspoon of vanilla extract
– A splash of red food coloring (about 1 tablespoon)
– 1 teaspoon of white vinegar
– 1 teaspoon of baking soda
– A pinch of salt
– 8 ounces of cream cheese, at room temperature
– 1/4 cup of powdered sugar
Instructions
1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a separate large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed for about 2 minutes, until light and fluffy.
4. Beat in the eggs one at a time, mixing just until incorporated after each addition.
5. Stir in the vanilla extract, red food coloring, and white vinegar until the batter is evenly colored.
6. Tip: Add the food coloring slowly to control the shade and avoid splatters.
7. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour, and mix on low speed until just combined—do not overmix.
8. In a small bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
9. Fill each cupcake liner about two-thirds full with the red velvet batter.
10. Drop a heaping teaspoon of the cream cheese mixture onto the center of each batter-filled liner.
11. Tip: Use a small cookie scoop for even portions of the cheesecake filling to ensure consistent baking.
12. Bake for 18–20 minutes, or until a toothpick inserted into the cake part (not the filling) comes out clean.
13. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
14. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Decadently rich, these cupcakes offer a velvety crumb that gives way to a tangy cream cheese center, creating a beautiful contrast in every bite. For a special touch, serve them slightly chilled with a dusting of cocoa powder or alongside a dollop of whipped cream, letting the flavors meld into a comforting treat that feels both nostalgic and new.
Red Velvet Cheesecake Cookies
Yesterday’s rain left me craving something that felt like a warm hug, something that blended the comfort of red velvet with the creamy luxury of cheesecake in cookie form.
Ingredients
– 1 cup of all-purpose flour
– 1/4 cup of cocoa powder
– 1/2 teaspoon of baking soda
– A pinch of salt
– 1/2 cup of unsalted butter, softened
– 3/4 cup of granulated sugar
– 1 large egg
– 1 teaspoon of vanilla extract
– 1 tablespoon of red food coloring
– 4 ounces of cream cheese, chilled and cut into small cubes
– 1/2 cup of white chocolate chips
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for about 2 minutes, until light and fluffy.
4. Beat in the egg, vanilla extract, and red food coloring until the mixture is smooth and uniformly red.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
6. Gently fold in the chilled cream cheese cubes and white chocolate chips with a spatula, being careful not to overmix to keep the cream cheese distinct.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, until the edges are set but the centers are still slightly soft to the touch.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Oh, the joy of biting into one of these—the crisp edges give way to a fudgy center, with little bursts of tangy cream cheese that melt in your mouth. Try serving them slightly warm with a cold glass of milk, or crumble them over vanilla ice cream for a decadent twist that feels like a secret indulgence.
No-Bake Red Velvet Cheesecake
Sometimes the best desserts arrive not with the fanfare of an oven preheating, but with the quiet promise of something cool and creamy setting in the fridge. This no-bake red velvet cheesecake feels like a little secret, a rich, velvety dream that comes together with just a bit of patience and no heat at all. It’s the kind of treat that makes a warm afternoon feel just a little bit sweeter and more gentle.
Ingredients
– A sleeve and a half of those chocolate graham crackers, crushed up real fine
– A good half cup of melted butter, the salted kind works nicely here
– A couple of blocks of that classic cream cheese, softened right at room temperature
– About a cup of granulated sugar, maybe a tiny bit more if you like it sweet
– A generous splash of vanilla extract, the real stuff if you have it
– A cup of heavy whipping cream, cold straight from the fridge
– A couple tablespoons of that classic red velvet cocoa powder
– A little red food coloring gel, just until it looks like a deep, romantic red
Instructions
1. Crush the chocolate graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
2. Pour the melted butter over the crumbs and mix with a fork until the mixture resembles wet sand and holds together when pinched.
3. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, using the flat bottom of a measuring cup to create a compact layer.
4. Place the crust in the refrigerator to set for at least 30 minutes while you prepare the filling.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth and free of lumps.
6. Tip: Make sure your cream cheese is truly room temperature by leaving it out for 1-2 hours; this prevents a grainy texture in your final cheesecake.
7. Gradually add the granulated sugar to the cream cheese while mixing on low speed, then increase to medium and beat for another 2 minutes until fully incorporated.
8. Add the vanilla extract and red velvet cocoa powder, mixing on low speed just until combined and no white streaks remain.
9. Add the red food coloring gel a little at a time, mixing after each addition, until you achieve a deep, uniform red color throughout the batter.
10. In a separate chilled bowl, whip the cold heavy cream on high speed for 3-4 minutes until stiff peaks form that hold their shape when the whisk is lifted.
11. Tip: Chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping cream; this helps it whip faster and hold more volume.
12. Gently fold the whipped cream into the red velvet mixture using a spatula, making sweeping motions from the bottom up until no white streaks remain.
13. Tip: Fold gently and avoid overmixing to maintain the airiness that gives this cheesecake its light, mousse-like texture.
14. Pour the filling over the chilled crust and spread evenly with an offset spatula, tapping the pan gently on the counter to remove any air bubbles.
15. Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, though overnight is ideal for the perfect sliceable texture.
Finally, when you slice into it, the contrast between the crisp chocolate crust and the cloud-like, velvety filling is pure magic. That subtle cocoa flavor mingles so beautifully with the rich creaminess, making each bite feel both decadent and light. I love serving thick slices with a dusting of extra cocoa powder or a few fresh raspberries scattered alongside for a little tart contrast.
Red Velvet Cheesecake Cake
Unwrapping the layers of this dessert feels like opening a cherished memory, each crimson tier holding stories of celebrations past and quiet kitchen moments. There’s something deeply comforting about the way velvet cake and cheesecake embrace, creating a dessert that feels both nostalgic and wonderfully indulgent.
Ingredients
For the red velvet layers: a couple of cups of all-purpose flour, about a cup and a half of granulated sugar, a teaspoon of baking soda, a good pinch of salt, a couple of large eggs, a cup of buttermilk, half a cup of vegetable oil, a tablespoon of white vinegar, a teaspoon of vanilla extract, and a tablespoon of red food coloring. For the cheesecake layer: two 8-ounce blocks of cream cheese at room temperature, about two-thirds of a cup of granulated sugar, a couple of large eggs, and a splash of vanilla extract. For the frosting: an 8-ounce block of cream cheese softened, half a cup of unsalted butter softened, about three cups of powdered sugar, and a teaspoon of vanilla extract.
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy removal. 2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined. 3. In a separate large bowl, beat 2 large eggs with 1 cup of buttermilk, 1/2 cup of vegetable oil, 1 tablespoon of white vinegar, and 1 teaspoon of vanilla extract until smooth. 4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated—be careful not to overmix for a tender crumb. 5. Stir in 1 tablespoon of red food coloring until the batter is uniformly crimson, then divide it evenly between the prepared pans. 6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, then let the layers cool completely in the pans on a wire rack. 7. While the cake layers cool, reduce the oven temperature to 325°F and line an 8-inch round cake pan with aluminum foil, pressing it smoothly against the bottom and sides. 8. In a clean bowl, beat 16 ounces of softened cream cheese with 2/3 cup of granulated sugar on medium speed until creamy and lump-free, about 2 minutes. 9. Add 2 large eggs one at a time, mixing just until each is incorporated to avoid overbeating, which can cause cracking. 10. Stir in 1 teaspoon of vanilla extract, then pour the cheesecake batter into the foil-lined pan and smooth the top. 11. Place the cheesecake pan into a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cheesecake pan for a water bath. 12. Bake the cheesecake for 45-50 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. 13. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes. 14. Remove the cheesecake from the water bath, then refrigerate it for at least 4 hours or until firm and chilled through. 15. For the frosting, beat 8 ounces of softened cream cheese with 1/2 cup of softened unsalted butter on medium speed until light and fluffy, about 2 minutes. 16. Gradually add 3 cups of powdered sugar, 1 cup at a time, mixing on low speed to avoid a sugar cloud, then increase to medium and beat until smooth. 17. Blend in 1 teaspoon of vanilla extract, then refrigerate the frosting for 15-20 minutes to firm up slightly for easier spreading. 18. Carefully remove the cooled red velvet layers from their pans and peel off the parchment paper. 19. Unmold the chilled cheesecake by lifting the foil edges, then peel away the foil and place it on one red velvet layer. 20. Top the cheesecake with the second red velvet layer, then frost the entire cake with the chilled cream cheese frosting, using an offset spatula for smooth sides. Just imagine slicing into this creation—the velvety crumb gives way to a cool, creamy center that melts together in a dance of tangy and sweet. Serve it chilled with a dusting of cocoa powder or alongside a hot coffee, letting the rich flavors unfold slowly with each bite.
Red Velvet Cheesecake Bars
A quiet afternoon like this makes me want to bake something that feels like a gentle hug, something rich and comforting that fills the kitchen with warmth. Red velvet cheesecake bars came to mind, a dessert that marries the tender crumb of cake with the creamy coolness of cheesecake, all in one neat little square. It’s the kind of treat that slows time down, perfect for savoring with a cup of tea while the world outside carries on.
Ingredients
– A sleeve and a half of graham crackers, crushed into fine crumbs
– Half a cup of melted unsalted butter
– A couple of tablespoons of granulated sugar
– One and a half cups of cream cheese, softened to room temperature
– Three-quarters of a cup of sour cream
– Two-thirds of a cup of granulated sugar
– A couple of large eggs
– A splash of vanilla extract
– A tablespoon of unsweetened cocoa powder
– A teaspoon of white vinegar
– A bottle of red food coloring, just enough to tint the batter a deep crimson
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
2. In a medium bowl, mix the crushed graham crackers, melted butter, and 2 tablespoons of sugar until the crumbs are evenly moistened and hold together when pressed.
3. Press the crumb mixture firmly into the bottom of the prepared pan, using the flat bottom of a measuring cup to create an even, compact layer.
4. Bake the crust for 8–10 minutes, until it’s lightly golden and set, then let it cool on a wire rack while you prepare the filling—this helps prevent a soggy bottom.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 2–3 minutes, until it’s completely smooth and free of lumps.
6. Add the sour cream and 2/3 cup of sugar to the cream cheese, beating for another 2 minutes until the mixture is creamy and well combined.
7. Crack in the eggs one at a time, mixing on low speed just until each egg is fully incorporated; overmixing can introduce too much air and cause cracking.
8. Stir in the vanilla extract, cocoa powder, and white vinegar by hand, using a spatula to gently fold everything together without deflating the mixture.
9. Add the red food coloring a few drops at a time, folding gently until the batter reaches a uniform, vibrant red hue—this avoids streaks and ensures even color.
10. Pour the filling over the cooled crust, spreading it evenly with the spatula and tapping the pan lightly on the counter to release any air bubbles.
11. Bake for 25–30 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan; this means it’s perfectly cooked and won’t overbake as it cools.
12. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent sudden temperature changes that could lead to cracks.
13. Transfer the pan to the refrigerator and chill for at least 4 hours, or overnight, to allow the bars to firm up completely before slicing.
14. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares with a sharp knife wiped clean between cuts for neat edges.
Nothing compares to the way these bars melt on the tongue, the velvety cake layer giving way to that tangy, creamy cheesecake beneath. They’re even better the next day, when the flavors have deepened, and I love serving them chilled with a dusting of powdered sugar or a dollop of whipped cream for contrast.
Red Velvet Cheesecake Dip
Sometimes the best desserts happen when you let go of perfection and just embrace the messy joy of dipping. Softly swirling cream cheese with cocoa creates something that feels both nostalgic and wonderfully simple. This dip captures that magical red velvet flavor without any of the fuss of baking layers.
Ingredients
– 8 ounces of softened cream cheese
– 1/2 cup of powdered sugar
– 1 tablespoon of cocoa powder
– A splash of vanilla extract
– 1/2 cup of heavy cream
– A couple of tablespoons of red food coloring
– A handful of mini chocolate chips
Instructions
1. Place your cream cheese in a medium bowl and beat it with an electric mixer on medium speed for about 2 minutes until it becomes completely smooth and fluffy.
2. Add the powdered sugar and cocoa powder to the bowl, then mix on low speed for 1 minute until everything is well combined and no dry patches remain.
3. Pour in the vanilla extract and heavy cream, then increase the mixer speed to medium and beat for another 2 minutes until the mixture becomes light and airy.
4. Add the red food coloring one tablespoon at a time, mixing thoroughly after each addition until you achieve that classic deep red velvet color throughout.
5. Gently fold in the mini chocolate chips using a spatula, being careful not to overmix so they stay intact in the dip.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up slightly.
The creamy texture melts on your tongue while the subtle cocoa and vanilla notes dance together beautifully. Try serving it with crisp apple slices for a refreshing contrast, or spread it between graham crackers for an instant no-bake cheesecake sandwich that feels like a secret indulgence.
Red Velvet Cheesecake Truffles
Cradling a small ceramic bowl in my hands, I find myself returning to these little crimson spheres whenever the afternoon light grows soft and the world outside slows to a gentle hum. There’s something deeply comforting about transforming leftover cake into something entirely new, like giving forgotten stories a second chance to be told.
Ingredients
– About 2 cups of crumbled red velvet cake (the kind with cream cheese frosting already mixed in works beautifully)
– 4 ounces of softened cream cheese, just cool enough to hold its shape but warm enough to yield to your touch
– A good splash of pure vanilla extract, maybe half a teaspoon
– A couple of tablespoons of finely chopped white chocolate for coating
– A tiny pinch of flaky sea salt for that final magical touch
Instructions
1. Combine the crumbled red velvet cake and softened cream cheese in a medium mixing bowl until they form a uniform, slightly sticky dough.
2. Use a small cookie scoop or tablespoon to portion the mixture, then roll each portion between your palms into smooth, 1-inch balls.
3. Place the formed truffles on a parchment-lined baking sheet and freeze them for exactly 30 minutes until firm but not rock-hard.
4. Melt the chopped white chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring constantly until completely smooth and fluid.
5. Using two forks, carefully dip each chilled truffle into the melted white chocolate, allowing the excess to drip back into the bowl.
6. Return the coated truffles to the parchment-lined sheet and immediately sprinkle each with a few flakes of sea salt before the chocolate sets.
7. Let the truffles sit at room temperature for about 20 minutes until the chocolate coating becomes firm to the touch.
Each bite reveals that wonderful contrast between the crisp white chocolate shell and the impossibly soft, almost fudgy interior that melts on your tongue. I sometimes arrange them in tiny paper cups for gift boxes or simply pile them high on a vintage plate for unexpected guests.
Red Velvet Cheesecake Pie
Yesterday, as the afternoon light faded, I found myself craving something that felt both nostalgic and comforting—a dessert that would fill the kitchen with warmth and promise a slice of pure indulgence. This red velvet cheesecake pie is just that, with its velvety texture and creamy richness, it’s like a hug in dessert form, perfect for those quiet moments when you need a little sweetness.
Ingredients
– A couple of cups of graham cracker crumbs
– About half a cup of melted butter
– A good splash of vanilla extract
– One and a half cups of granulated sugar
– A couple of tablespoons of unsweetened cocoa powder
– A few drops of red food coloring
– Two 8-ounce packages of cream cheese, softened
– A cup of sour cream
– Three large eggs
– A pinch of salt
Instructions
1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated and hold together when pressed.
3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
4. Bake the crust for 8 minutes at 350°F until it’s lightly golden and set, then let it cool completely on a wire rack.
5. In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed for about 2 minutes until smooth and creamy.
6. Add the sour cream, vanilla extract, and a pinch of salt, then mix for another minute until well combined.
7. Tip: Scrape down the sides of the bowl with a spatula to ensure no lumps remain in the mixture.
8. Beat in the eggs one at a time, mixing just until each egg is incorporated to avoid overbeating.
9. Stir in the unsweetened cocoa powder until it’s fully blended into the batter.
10. Add a few drops of red food coloring and mix gently until the batter turns a deep, uniform red color.
11. Pour the filling into the cooled crust, spreading it evenly with a spatula.
12. Tip: Tap the pie dish lightly on the counter to remove any air bubbles for a smoother texture.
13. Bake at 350°F for 40–45 minutes, or until the edges are set but the center still has a slight jiggle when shaken.
14. Turn off the oven, crack the door open, and let the pie cool inside for 1 hour to prevent cracking.
15. Remove the pie from the oven and let it cool completely at room temperature for about 2 hours.
16. Tip: Refrigerate the pie for at least 4 hours, or overnight, to allow it to firm up and develop its flavors.
17. Slice and serve chilled, garnishing with whipped cream or fresh berries if desired.
Here, the pie emerges with a silky, dense cheesecake layer that melts on the tongue, balanced by the subtle cocoa and tang from the sour cream. For a playful twist, crumble extra graham crackers on top or drizzle with a white chocolate ganache to highlight its velvety richness.
Red Velvet Cheesecake Mousse
Remembering how the crimson swirls used to mesmerize me as a child, I find myself returning to that nostalgic comfort today, this time folding velvet cake into clouds of cheesecake mousse for a dessert that feels like both celebration and quiet solace.
Ingredients
– 8 ounces of cream cheese, softened to room temperature
– 1 cup of heavy whipping cream
– 1/3 cup of granulated sugar
– 1 teaspoon of vanilla extract
– A splash of red food coloring
– 1 1/2 cups of crumbled red velvet cake pieces
– A handful of fresh raspberries for garnish
Instructions
1. Place the softened cream cheese in a large mixing bowl and beat it with an electric mixer on medium speed for about 2 minutes until completely smooth and free of lumps.
2. Gradually add the granulated sugar to the cream cheese while continuing to beat, mixing for another minute until the sugar is fully incorporated and the mixture looks creamy.
3. Pour in the vanilla extract and a splash of red food coloring, then beat for 30 seconds more until the color is evenly distributed throughout the mixture.
4. In a separate chilled bowl, pour the heavy whipping cream and whip it on high speed for 3-4 minutes until stiff peaks form that hold their shape when you lift the beaters.
5. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, making wide, sweeping motions to maintain as much air as possible until no white streaks remain.
6. Sprinkle the crumbled red velvet cake pieces over the mousse base and fold them in gently just 4-5 times to create visible swirls without fully mixing them in.
7. Divide the mousse evenly among 4 serving glasses, covering each with plastic wrap, and refrigerate for at least 2 hours to allow it to set properly.
8. Just before serving, top each glass with a few fresh raspberries arranged in a small cluster.
Perhaps what I love most is how the velvet cake crumbs slowly soften in the fridge, creating pockets of moist cake within the cloud-like mousse. The tangy cream cheese balances the sweetness beautifully, and serving it in clear glasses lets you admire those marbled crimson layers—though it’s equally lovely spooned over angel food cake for an extra indulgent treat.
Red Velvet Cheesecake Parfait
Zigzagging through my thoughts today, I found myself craving something that marries nostalgia with elegance, a dessert that feels both celebratory and comforting. Red velvet cheesecake parfaits came to mind—those beautiful layers of crimson cake, creamy filling, and a hint of cocoa that make any evening feel special. It’s the kind of treat that slows time, inviting you to savor each spoonful like a quiet secret.
Ingredients
– A couple of cups of crumbled red velvet cake (about one 9-inch cake’s worth)
– One 8-ounce block of cream cheese, softened to room temperature
– A half cup of powdered sugar
– A splash of vanilla extract (about 1 teaspoon)
– One cup of heavy whipping cream
– A handful of fresh raspberries for topping (optional, but lovely)
Instructions
1. Crumble the red velvet cake into small, bite-sized pieces using your hands or a fork, aiming for a texture that’s soft but not powdery.
2. In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 1–2 minutes, until it’s smooth and free of lumps.
3. Add the powdered sugar and vanilla extract to the cream cheese, and beat again on low speed for 30 seconds, then increase to medium until fully combined and fluffy.
4. In a separate chilled bowl, pour the heavy whipping cream and whip it with the electric mixer on high speed for 2–3 minutes, until stiff peaks form that hold their shape when you lift the beaters.
5. Gently fold the whipped cream into the cream cheese mixture using a spatula, making slow, sweeping motions to keep the mixture light and airy without deflating it.
6. Spoon a layer of the cream cheese mixture into the bottom of each parfait glass, filling it about one-third of the way up.
7. Add a layer of red velvet cake crumbs on top of the cream cheese, pressing lightly with the back of a spoon to create an even surface.
8. Repeat the layers—cream cheese mixture, then cake crumbs—until the glasses are nearly full, ending with a final dollop of the cream cheese mixture on top.
9. Chill the parfaits in the refrigerator for at least 1 hour to allow the flavors to meld and the texture to firm up slightly.
10. Just before serving, garnish each parfait with a few fresh raspberries for a burst of color and tangy contrast.
Ambling through the first bite, you’ll notice how the velvety cake crumbs melt into the cloud-like cream, with the raspberries adding a bright, tart note that cuts through the richness. Try serving these in clear mason jars for a rustic touch, or layer them with crushed cookies for extra crunch—each variation feels like a new discovery.
Red Velvet Cheesecake Ice Cream
Vaguely, like a memory surfacing from childhood, this ice cream captures that magical moment when red velvet cake meets creamy cheesecake, swirled together in frozen perfection. There’s something deeply comforting about recreating that bakery case fantasy in your own kitchen, watching the crimson streaks marble through snowy white cream. It feels like preserving a sweet secret just for yourself.
Ingredients
– 2 cups of heavy cream, cold right from the fridge
– 1 can (14 ounces) of sweetened condensed milk
– 8 ounces of cream cheese, softened to room temperature
– 1/3 cup of granulated sugar
– 2 teaspoons of pure vanilla extract
– A good splash of white vinegar, about 1 teaspoon
– 1 tablespoon of unsweetened cocoa powder
– 1 bottle (1 ounce) of red food coloring
– A pinch of fine salt
Instructions
1. Place the softened cream cheese and granulated sugar in a large mixing bowl. 2. Beat with an electric mixer on medium speed for exactly 2 minutes, until completely smooth and no lumps remain. 3. Pour in the sweetened condensed milk and vanilla extract. 4. Mix on low speed for 1 minute until fully incorporated. 5. In a separate chilled bowl, pour the cold heavy cream. 6. Whip the cream on high speed for 3-4 minutes until stiff peaks form that hold their shape when you lift the beaters. 7. Gently fold the whipped cream into the cream cheese mixture in three additions, using a spatula and sweeping from the bottom to preserve airiness. 8. Transfer one-third of the plain base to a medium bowl. 9. Add the cocoa powder, red food coloring, and white vinegar to this portion. 10. Stir vigorously with a whisk for about 30 seconds until the color is uniform and vibrant red. 11. Layer the plain base and red velvet mixture alternately in a 9×5-inch loaf pan. 12. Drag a knife through the layers 5-6 times in a zigzag pattern to create marbled streaks. 13. Press plastic wrap directly onto the surface of the ice cream. 14. Freeze for at least 8 hours or overnight until firm. What emerges is a dessert of contrasts—velvety smooth cream cheese base ribboned with tangy, crimson red velvet that melts silkily on the tongue. Try sandwiching it between two chewy red velvet cookies, or crumbling actual red velvet cake crumbs over the top for a playful texture surprise that makes every bite a little celebration.
Red Velvet Cheesecake Pancakes
There’s something quietly magical about weekend mornings, when the light slants just so through the kitchen window and the world feels soft enough to cradle a stack of these dreamy, blush-hued pancakes. They’re a little like a hug in food form—comforting, slightly indulgent, and deeply satisfying.
Ingredients
– 1 ½ cups of all-purpose flour
– ¼ cup of granulated sugar
– A tablespoon of cocoa powder
– A teaspoon of baking powder
– A pinch of salt
– 1 cup of buttermilk
– 2 large eggs
– A splash of vanilla extract
– A tablespoon of red food coloring
– 4 ounces of softened cream cheese
– ¼ cup of powdered sugar
– A couple of tablespoons of milk
– A pat of butter for the skillet
Instructions
1. Whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt in a large bowl until no streaks remain.
2. In a separate bowl, beat the buttermilk, eggs, vanilla extract, and red food coloring with a fork until the mixture is uniformly pink.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—a few small lumps are fine to keep the pancakes tender.
4. Let the batter rest for 5 minutes on the counter to allow the baking powder to activate, which gives the pancakes a lighter rise.
5. While the batter rests, beat the softened cream cheese, powdered sugar, and milk in a small bowl with a hand mixer on medium speed for 1–2 minutes until smooth and spreadable.
6. Heat a non-stick skillet or griddle over medium heat (350°F if using an electric griddle) and melt a pat of butter, swirling to coat the surface.
7. Pour ¼ cup portions of batter onto the hot skillet, spacing them about 2 inches apart to allow for spreading.
8. Cook the pancakes for 2–3 minutes, until bubbles form on the surface and the edges look set.
9. Flip each pancake carefully with a spatula and cook for another 1–2 minutes, until the underside is golden brown and the center springs back lightly to the touch.
10. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more butter to the skillet as needed to prevent sticking.
11. Dollop or spread the cream cheese mixture over the warm pancakes just before serving.
Keeping these pancakes stacked high feels like a small celebration, their velvety crumb giving way to the tangy cream cheese swirl. For a playful twist, layer them with fresh raspberries or a drizzle of maple syrup to balance the subtle cocoa notes.
Red Velvet Cheesecake Waffles
Beneath the morning stillness, there’s something quietly magical about transforming a classic dessert into a breakfast surprise—these red velvet cheesecake waffles feel like a secret indulgence, a gentle start to the day that carries the warmth of tradition with a playful twist. They’re soft, a little decadent, and perfect for those slow weekend moments when time feels generous.
Ingredients
– 1 ½ cups of all-purpose flour
– 2 tablespoons of cocoa powder
– 1 teaspoon of baking powder
– A pinch of salt
– 1 cup of buttermilk
– 2 large eggs
– ¼ cup of granulated sugar
– 4 tablespoons of melted unsalted butter
– 1 teaspoon of vanilla extract
– A splash of red food coloring
– 4 ounces of softened cream cheese
– ¼ cup of powdered sugar
Instructions
1. Preheat your waffle iron to 375°F, ensuring it’s hot and ready for even cooking.
2. Whisk together the flour, cocoa powder, baking powder, and salt in a large bowl until no lumps remain.
3. In a separate bowl, beat the buttermilk, eggs, granulated sugar, melted butter, vanilla extract, and red food coloring until the mixture is smooth and uniformly colored.
4. Tip: Pour the wet ingredients into the dry ones and stir gently—just until combined; overmixing can make waffles tough.
5. Let the batter rest for 5 minutes to allow the baking powder to activate, which helps create fluffy waffles.
6. Lightly grease the waffle iron with non-stick spray or a brush of butter to prevent sticking.
7. Spoon about ½ cup of batter onto the center of the preheated waffle iron, spreading it slightly with the back of the spoon.
8. Close the lid and cook for 4–5 minutes, or until the waffle is crisp on the outside and a toothpick inserted comes out clean.
9. Tip: Avoid opening the waffle iron too early; steam escape can lead to uneven cooking.
10. While the waffles cook, beat the softened cream cheese and powdered sugar in a small bowl until smooth and creamy.
11. Tip: If the cream cheese is too firm, let it sit at room temperature for 15 minutes beforehand for easier blending.
12. Remove the cooked waffle from the iron and repeat with the remaining batter.
13. Dollop the cream cheese mixture over warm waffles just before serving.
Mornings like these call for simplicity—the waffles emerge tender with a hint of cocoa, while the cream cheese adds a cool, tangy contrast that melts into each bite. For a whimsical touch, layer them with fresh berries or drizzle with maple syrup, turning breakfast into a quiet celebration.
Red Velvet Cheesecake French Toast
Just thinking about how some mornings call for something that feels like a warm hug, a breakfast that bridges the cozy familiarity of French toast with the decadent, celebratory spirit of dessert. It’s a quiet indulgence, perfect for those slow weekend hours when time feels a little more generous.
Ingredients
– A couple of thick slices of brioche bread
– One large egg
– A quarter cup of milk
– A tablespoon of granulated sugar
– A teaspoon of red velvet cake mix
– A splash of vanilla extract
– A couple of tablespoons of cream cheese, softened
– A pat of butter for the pan
– A drizzle of maple syrup for serving
Instructions
1. In a shallow bowl, whisk together the large egg, quarter cup of milk, tablespoon of granulated sugar, teaspoon of red velvet cake mix, and splash of vanilla extract until the mixture is completely smooth and uniformly tinted a pale pinkish-red. 2. Gently dip each thick slice of brioche bread into the egg mixture, letting it soak for about 30 seconds per side until the bread has absorbed the liquid but still holds its shape. 3. Heat a non-stick skillet or griddle over medium-low heat and melt a pat of butter, swirling it to coat the surface evenly. 4. Carefully place the soaked brioche slices into the skillet and cook for 3-4 minutes, until the bottom is golden brown and slightly crisp. 5. Flip the French toast and cook for another 3-4 minutes on the other side, until it’s cooked through and firm to the touch. 6. While the French toast is cooking, spread a couple of tablespoons of softened cream cheese evenly over the top of each warm slice. 7. Drizzle with maple syrup just before serving. Kind of magical how the cream cheese melts ever so slightly into the warm, velvety crumb, creating this rich, tangy contrast against the sweet, cake-like toast. The edges stay delicately crisp, while the center remains impossibly soft—perfect with a dusting of powdered sugar or a handful of fresh berries scattered over top.
Red Velvet Cheesecake Milkshake
Floating through this quiet afternoon, I find myself craving something that bridges childhood nostalgia with grown-up indulgence—a dessert that feels like velvet on the tongue and comfort in a glass. There’s something deeply soothing about blending rich, creamy textures with that hint of cocoa and tang, a treat that slows time just enough to savor each sip. It’s the kind of simple luxury that turns an ordinary day into a gentle pause, a moment all your own.
Ingredients
– A couple of generous scoops of red velvet cake (about 1 cup, crumbled)
– A big scoop of cream cheese frosting (roughly ½ cup)
– A splash of whole milk (around ½ cup)
– A handful of ice cubes (about 1 cup)
– A drizzle of vanilla extract (1 tsp)
– A pinch of cocoa powder (1 tbsp)
Instructions
1. Crumble the red velvet cake into small, even pieces using your fingers or a fork to ensure they blend smoothly without clumping.
2. Add the cream cheese frosting to a blender, followed by the crumbled cake, milk, ice cubes, vanilla extract, and cocoa powder.
3. Secure the blender lid tightly and pulse on low speed for 10 seconds to break down the ice, then switch to high and blend for 30–45 seconds until the mixture is thick, creamy, and uniformly pink.
4. Pause blending to scrape down the sides with a spatula if any ingredients stick, which helps achieve a consistent texture without overworking the motor.
5. Pour the milkshake immediately into a chilled glass to keep it frosty and prevent melting, as it’s best enjoyed cold and fresh.
6. Garnish with an extra sprinkle of cake crumbs on top for a bit of crunch and visual appeal, serving right away.
A velvety smoothness coats your throat with each sip, the tang of cream cheese balancing the subtle cocoa notes in a dance of cool creaminess. For a playful twist, rim the glass with crushed red velvet crumbs or add a dollop of whipped cream and a tiny cake slice on the edge—it turns an everyday treat into a little celebration.
Red Velvet Cheesecake Donuts
Wandering through my recipe journal today, I found myself drawn back to those quiet autumn afternoons when the kitchen becomes a sanctuary. There’s something deeply comforting about transforming simple ingredients into something magical, like these red velvet cheesecake donuts that fill the house with the warm scent of cocoa and nostalgia.
Ingredients
– 2 cups of all-purpose flour
– 3/4 cup of granulated sugar
– 2 large eggs
– 1/2 cup of buttermilk
– 1/4 cup of vegetable oil
– 2 tablespoons of unsweetened cocoa powder
– 1 teaspoon of vanilla extract
– A splash of red food coloring
– 1/2 teaspoon of baking soda
– A pinch of salt
– 8 ounces of cream cheese, softened
– 1/4 cup of powdered sugar
– Vegetable oil for frying
– Extra powdered sugar for dusting
Instructions
1. Whisk together 2 cups of all-purpose flour, 3/4 cup of granulated sugar, 2 tablespoons of cocoa powder, 1/2 teaspoon of baking soda, and a pinch of salt in a large mixing bowl.
2. In a separate bowl, beat 2 large eggs until frothy, then stir in 1/2 cup of buttermilk, 1/4 cup of vegetable oil, 1 teaspoon of vanilla extract, and a splash of red food coloring until fully combined.
3. Gradually pour the wet ingredients into the dry ingredients, mixing just until the batter comes together without overmixing—this keeps the donuts tender.
4. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer to maintain the perfect temperature for frying.
5. Drop tablespoon-sized portions of batter into the hot oil, frying 4-5 donuts at a time without crowding the pot.
6. Fry for 90 seconds per side until the donuts puff up and turn deep red with golden-brown edges.
7. Remove the donuts with a slotted spoon and drain on a wire rack set over paper towels—this prevents sogginess by allowing air to circulate.
8. While the donuts cool, beat 8 ounces of softened cream cheese with 1/4 cup of powdered sugar until smooth and creamy.
9. Transfer the cream cheese mixture to a piping bag fitted with a small round tip.
10. Gently poke a hole in the side of each cooled donut and pipe in the cheesecake filling until you feel slight resistance.
11. Dust the filled donuts generously with powdered sugar using a fine-mesh sieve for even coverage.
Heavenly doesn’t begin to describe the contrast between the crisp, sugared exterior and the velvety cream cheese center that melts on your tongue. The deep cocoa notes play beautifully against the tangy filling, making these perfect for serving alongside strong coffee or as the star of a lazy weekend brunch where every bite feels like a warm embrace.
Red Velvet Cheesecake Bread Pudding
A quiet afternoon like this makes me want to bake something that feels like a warm hug, something that transforms simple ingredients into a moment of comfort. This red velvet cheesecake bread pudding came to mind, with its rich colors and creamy layers, perfect for savoring slowly with a cup of tea. It’s the kind of dessert that turns a dreary day into something sweet and memorable.
Ingredients
– 4 cups of cubed day-old red velvet cake
– 8 ounces of softened cream cheese
– 1/2 cup of granulated sugar
– 3 large eggs
– 1 cup of whole milk
– 1/2 cup of heavy cream
– A splash of vanilla extract
– A couple of tablespoons of unsalted butter, melted
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking dish with a bit of the melted butter, making sure to coat the sides evenly to prevent sticking.
2. In a medium bowl, beat the softened cream cheese and granulated sugar together with a hand mixer on medium speed for about 2 minutes, until the mixture is smooth and no lumps remain.
3. Add the eggs one at a time to the cream cheese mixture, beating well after each addition until fully incorporated to create a uniform base.
4. Pour in the whole milk, heavy cream, vanilla extract, and a pinch of salt, then whisk by hand for 1-2 minutes until everything is well blended and silky.
5. Place the cubed red velvet cake into the prepared baking dish, spreading them out in a single layer for even soaking.
6. Slowly pour the cream cheese mixture over the cake cubes, using a spatula to gently press down so every piece absorbs the liquid, which helps avoid dry spots.
7. Let the dish sit undisturbed for 15 minutes to allow the cake to fully soak up the custard, ensuring a moist texture throughout.
8. Drizzle the remaining melted butter over the top for a golden, crispy finish once baked.
9. Bake in the preheated oven for 35-40 minutes, until the edges are set and the center jiggles slightly when shaken, indicating it’s perfectly cooked without being overdone.
10. Remove from the oven and let it cool on a wire rack for at least 20 minutes before serving to allow the flavors to meld.
Zesty and velvety, this bread pudding emerges with a tender crumb that melts in your mouth, contrasted by the tangy creaminess woven through each bite. For a twist, serve it warm with a dollop of whipped cream or a drizzle of chocolate sauce, letting the deep red hues peek through for a cozy, indulgent treat.
Red Velvet Cheesecake Stuffed Strawberries
Floating through the afternoon light, I find myself craving something that holds both memory and surprise, a treat that feels like discovering a secret in plain sight. These little gems transform ordinary moments into something quietly special, where vibrant color meets creamy comfort in a single bite.
Ingredients
– about 20 plump strawberries, the kind that feel heavy for their size
– one 8-ounce block of cream cheese, softened to room temperature
– a quarter cup of powdered sugar, sifted to avoid lumps
– half a teaspoon of real vanilla extract
– a tablespoon of unsweetened cocoa powder, the dark kind
– just a splash of red food coloring, enough to blush the filling deeply
– a handful of white chocolate chips for melting
– a tiny pinch of fine salt to balance the sweetness
Instructions
1. Rinse your strawberries under cool water and pat them completely dry with a clean kitchen towel.
2. Use a small paring knife to slice off the green leafy tops of each strawberry, creating a flat base.
3. Carefully hollow out the center of each strawberry using a small melon baller or teaspoon, creating a deep well for filling.
4. In a medium mixing bowl, combine the softened cream cheese, sifted powdered sugar, vanilla extract, cocoa powder, red food coloring, and pinch of salt.
5. Beat the mixture with an electric mixer on medium speed for about 2 minutes until completely smooth and fluffy.
6. Transfer your cream cheese mixture to a piping bag fitted with a star tip, or use a zip-top bag with one corner snipped off.
7. Pipe the red velvet cheesecake filling generously into each hollowed strawberry, swirling upward into a pretty peak.
8. Place your filled strawberries on a parchment-lined baking sheet and refrigerate for at least 30 minutes to let the filling firm up.
9. While the strawberries chill, melt the white chocolate chips in a microwave-safe bowl using 15-second intervals, stirring between each until smooth.
10. Drizzle the melted white chocolate over the chilled strawberries in delicate lines.
11. Return the strawberries to the refrigerator for another 15 minutes to let the chocolate set completely.
Remarkably, the cool creaminess of the filling contrasts with the berry’s gentle crunch, while the dark cocoa whispers through the sweetness. The white chocolate drizzle adds both visual lace and a buttery finish that makes these feel like tiny celebrations. They shine brightest when arranged on a slate board with fresh mint leaves, where their ruby red centers peek through like hidden treasures.
Summary
Zesty, rich, and utterly divine—these 20 red velvet cheesecake recipes offer something for every sweet tooth. Whether you’re a baking newbie or a seasoned pro, there’s a slice of heaven waiting for you. Give one a try, share your favorite in the comments, and don’t forget to pin this roundup for your next baking adventure!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
