Treat yourself with a slice (or two) of this divine Red Velvet Cheesecake. Tender red velvet cake sandwiches creamy cheesecake for the ultimate dessert pairing. Based off the Cheesecake Factory’s decadent Red Velvet Cheesecake this unforgettable cheesecake recipe is perfect for Valentine’s day, date night in, or just because. Any cheesecake lover will go crazy for this dessert. Grab a fork and dive right in!

A slice of red velvet cheesecake on a white plate from the side with a fork in front.

I don’t know about you, but I find any trip to The Cheesecake Factory to be completely and utterly overwhelming. Their food is delicious, but the length of their menu never ceases to both amaze and befuddle me. The real test comes after the meal when you’re confronted with the cheesecake menu. I should make it my business to try each and every piece on that list. Not a bad hobby, right?

For a long time, Oreo cheesecake reigned supreme for me, then I tried some different varieties which I wasn’t too fond of, and then crowned the Snickers cheesecake as my favorite. It’s been many years since we’ve had a slice from there, but my husband has an old standby favorite as well – the red velvet cheesecake. It is a four-layered dessert, with two layers each of red velvet cake and creamy cheesecake, all covered in cream cheese icing. It’s decadent, drool-worthy, and delicious. And after being totally determined to recreate that baby, I can have my red velvet cheesecake and eat it too – all from the comforts of home.

A previous version of this cheesecake featured four layers, but slicing a cheesecake in half horizontally isn’t the easiest, so I’ve streamlined and simplified the recipe. If you want to go the full four-layer route, simply double the cheesecake layer, and once it has been chilled, slice in half horizontally and alternate layers with the red velvet cake.

A red velvet cheesecake with a slice on a small white plate in front of the rest of the cake on a large white plate in the back.

What is Red Velvet Cheesecake?

Red velvet + cheesecake come together to make this insanely delicious cake. This beauty originated at the Cheesecake Factory where all incredibly decadent cheesecakes are born into existence. If you want to grab a slice for yourself you might be looking at an $8 to $10 tab. Want to order it for a birthday? Harry and David can ship it to you for $70 to $90. If you want to save a little dough and totally impress your loved ones, I suggest making it yourself!

A large red velvet cheesecake on a white plate in front of a jug of milk.

How to make Red Velvet Cheesecake from Scratch

Now on to the cheesecake… this really isn’t terribly difficult, just a little time-consuming. It helps to spread the work out over a couple of days, and then it’s easy breezy.

The Cheesecake Layer

To start, you are going to want to make the cheesecake first to make sure it sets and cools in time. I would plan to make the cheesecake layer at least one day in advance.

Ingredients for a creamy cheesecake

  • Cream cheese – Let’s not cut corners here. Full fat. All the way.
  • Sugar – Helps balance the tart flavor from the cream cheese.
  • Flour + Salt –  Make the cheesecake a little more sturdy to hold up those red velvet cake layers.
  • Heavy Cream – This softens the texture of the cream cheese and adds a little moisture.
  • Eggs + and Egg Yolk – Gives this cheesecake an ultra-creamy finish!
  • Vanilla – Add a touch of flavor to this cheesecake.

The ingredients for the cheesecake layers of the red velvet cheesecake.

To Make the Cheesecake:

  • Preheat oven to 350°F.
  • Prepare springform pan: Spray with non-stick cooking spray and line the bottom with parchment paper.
  • Make the Filling: Beat cream cheese, sugar, flour, and salt until the mixture is creamy and no lumps of cream cheese remain.
  • Add heavy cream and vanilla. Beat to combine.
  • Add eggs one at a time. Beat 15 seconds before adding the next.
  • Bake the cheesecake: Pour filling into the pan and spread into even layer. Bake until the cheesecake is set and does not jiggle, about 40-55 minutes.
  • Remove from oven and cool for an hour on a wire rack. Once at room temperature place in the freezer for 3 hours or overnight.

Side by side images of the steps to make the cheesecake layers of red velvet cheesecake.

The Red Velvet Cake Layers

Red velvet cake often gets written off as just a red chocolate cake but it is SO much more than that. With a slightly acidic taste coming from the buttermilk and the white vinegar this unique cake truly stands alone. The cocoa powder is actually subdued a bit by the acidity of the buttermilk and vinegar leaving a very mild chocolate flavor.

For these layers of the cake, I went ahead and doubled the recipe for my Red Velvet Cupcakes and used the batter to make two 9-inch cake rounds.

Ingredients for Red Velvet Cake

  • Butter + Sugar – The basic building blocks for a delicious cake.
  • Eggs – Binds the cake together for a moist and spongy finish.
  • Cocoa Powder – Unsweetened, flavors the cake without making it too sweet.
  • Red Food Coloring – Use liquid food color to give the red velvet cake that distinctive rich red color.
  • Liquid Ingredients – Vanilla, buttermilk, and white vinegar keep the cake moist and add a little flavor.
  • Dry Ingredients – Flour, baking soda, and salt turn this into a true batter.

The ingredients to make red velvet cake in bowls with labels.

How to Make Red Velvet Cake

  • Preheat the oven to 350°F.
  • Prepare the Cake Pans: Grease two 9-inch cake pans and line with a parchment paper round. Grease the parchment paper and then flour the pans.
  • Cream butter and sugar until fluffy. Add eggs one at a time and beat until well incorporated.
  • Make a chocolate paste: In a small bowl mix cocoa powder, vanilla extract, and red food coloring to make a thick paste.
  • Add the chocolate paste to the batter and mix until completely combined. You might need to scrape the bottom of the bowl to ensure it all gets color.

Side by side photos of making the cake batter for the red velvet cake.

  • Reduce mixer to low and add half the buttermilk. Next, add half the flour and mix until combined. Scrape the sides and repeat with the remaining half of buttermilk and flour. Beat on high until smooth.
  • Reduce speed to low and add salt, baking soda, and vinegar. Then beat on high for another couple of minutes until completely combined and smooth.
  • Divide the batter evenly between the two cake pans and bake for 30 minutes or until a thin knife or skewer inserted into the center comes out clean.
  • Cool 10 minutes and remove cakes from pan and place on a cooling rack to cool completely.

Side by side photos of adding the flour into the cake batter and the smooth cake batter.

Cream Cheese Frosting

Ingredients for Cream Cheese Frosting:

  • Unsalted Butter – At room temperature to keep the frosting silky smooth.
  • Powdered Sugar – Balances out the tartness of the cream cheese and keeps the frosting perfectly sweet!
  • Vanilla – Flavor, flavor, flavor.
  • Cream Cheese – Makes a dreamy, creamy frosting while adding just a slight tang.

The ingredients for making cream cheese frosting.

Whip It Real Good!

  • Beat the butter, powdered sugar, vanilla, and salt with an electric mixer on low until smooth. Then mix for an additional 2 minutes, scraping down the bowl as needed.
  • Increase the speed to medium-low and add the cream cheese, one piece at a time and mix until smooth. Then mix for an additional 2 minutes.

Side by side photos of making the cream cheese frosting for the cake.

Let’s Put It All Together!

Now that you have all of the pieces to this decadent cheesecake, let’s get it put together.

  • Level the tops of the cakes if necessary, then place one cake layer on a serving platter.
  • Remove the cheesecake from the freezer and remove the sides of the springform pan. If the cheesecake is wider than the cake layers, use a sharp knife to gently shave off some of the sides of the cheesecake so it is the same width as the cake layers.
  • Place the cheesecake layer on top of the first cake layer, then place the second cake layer on top of the cheesecake layer, upside-down., and then frost the whole thing with the cream cheese frosting.

A hand holding an offset spatula spreads cream cheese frosting on a red velvet cheesecake.

Decorate + Serve

After frosting the cake you have a blank canvas for decorating. Some ways you can spice up the look of this cake are to:

  • Pipe the edge with a shell border and fill the center with red velvet cake crumbs. For a tutorial on shell borders check out this example from Wilton.
  • You can use red velvet cake crumbs to press on the side of the cake.
  • Top the finished cake with shaved white or dark chocolate!

When you are ready to serve, dish out your slices as is or with a side of ice cream or a tall glass of milk.

Storing, Freezing, and Make-Ahead Tips!

  • Storing: Keep this red velvet cheesecake in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 20 to 30 minutes before serving.
  • Make-Ahead Tips: I highly suggest making the cheesecake at least one day in advance but it can also be made up to 3 days in advance. You can make the cake layers up to 2 days in advance without freezing. Bake, cool, and wrap tightly with plastic wrap.
  • Freezing Cake Layers: If you want to make the cake layers in advance, allow the cakes to cool completely and then wrap tightly in plastic wrap and store in the freezer for up to 3 months. Move the wrapped cakes to the refrigerator the night before you plan to use them.
  • Freezing the Whole Cheesecake: To freeze the cheesecake, wrap tightly with plastic wrap and then cover with foil. Freeze for up to 1 month.

More Red Velvet Recipes You Must Try!

A slice of red velvet cheesecake from the front with a fork in the top.

JOIN THE BEB BAKE-ALONG!

To tackle the red velvet cheesecake and bake along with me this month, simply do the following:

  • Make the scones, either plain or with whatever mix-ins you’d like!
  • Snap a picture and either post it on Instagram using #BEBbakealong, share it in the BEB Facebook group, or email it to me.
  • Check-in on Instagram and Facebook throughout the month to see everyone’s cheesecake and cheer each other on!
  • You can view all past bake-along recipes here.

Red Velvet Cheesecake

I have made my share of red velvet desserts over the years but this Red Velvet Cheesecake truly stands above the rest. Moist red velvet cake layered with creamy cheesecake all wrapped up in a velvety cream cheese frosting… What more could you want?!?

If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

From the front a slice of red velvet cheesecake with layers of cake and cheesecake topped with cream cheese frosting and cake crumbs.

Red Velvet Cheesecake

Layers of tender red velvet cake sandwich velvety cheesecake in this absolutely decadent Red Velvet Cheesecake.
4.5 (53 ratings)

Ingredients

For the Cheesecake:

  • 16 ounces (454 g) cream cheese, at room temperature
  • ½ cup (99 g) granulated sugar
  • 1 tablespoon all-purpose flour
  • Pinch salt
  • ¼ cup (60 ml) heavy cream
  • ½ teaspoon vanilla extract
  • 2 eggs, at room temperature

For the Red Velvet Cake:

  • ½ cup (113 g) unsalted butter, at room temperature
  • cups (298 g) granulated sugar
  • 2 eggs
  • ¼ cup (26 g) + 1 tablespoon unsweetened cocoa powder
  • 6 tablespoons red food coloring, liquid
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) buttermilk
  • cups (270 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:

  • 1 cup (227 g) unsalted butter, at room temperature
  • 4 cups (454 g) powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 16 ounces (454 g) cream cheese, chilled and cut into 16 pieces

Instructions 

  • Make the Cheesecake: Preheat oven to 350 degrees F. Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with a round of parchment paper.
  • Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour, and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the heavy cream and vanilla, and beat to combine. Beat in the eggs one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated.
  • Pour the filling into the prepared pan and spread into an even layer. Bake until the cheesecake is set and does not jiggle, about 40 to 55 minutes. Remove from the oven and cool on a wire rack for at least 1 hour. Once the cheesecake has cooled to room temperature, place it in the freezer for at least 3 hours or overnight.
  • Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.
  • On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.
  • In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
  • Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.
  • Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
  • Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.
  • Make the Frosting: Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
  • Assemble the Red Velvet Cheesecake: Level the tops of the cakes if necessary, then place one cake layer on a serving platter. Remove the cheesecake from the freezer and remove the sides of the springform pan. Slide a knife between the bottom of the cheesecake and the parchment paper to remove the cheesecake from the pan bottom and parchment round. If the cheesecake is wider than the cake layers, use a sharp knife to gently shave off some of the sides of the cheesecake so it is the same width as the cake layers.
  • Place the cheesecake layer on top of the first cake layer, then place the second cake layer on top of the cheesecake layer, upside-down.
  • Spread a very thin layer of cream cheese frosting (the “crumb coat”) over the top and sides of the cake, then refrigerate for 30 minutes to set the frosting. Then apply another liberal coat of frosting and decorate as desired. Keep refrigerated, then let sit at room temperature for 20 minutes before serving. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

  • Equipment: Two 9-inch round cake pans / 9-inch springform pan
  • Buttermilk: You can substitute sour cream or plain Greek yogurt.
  • Food Coloring: If you prefer to use gel food coloring, substitute 1 teaspoon gel food coloring and add about 1 tablespoon water.
  • Storing: Keep this red velvet cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: To freeze the cheesecake wrap tightly with plastic wrap and then cover with foil. Freeze for up to 1 month.
  • If you want to make the cake layers in advance, allow the cakes to cool completely and then wrap tightly in plastic wrap and store in the freezer for up to 3 months. Move the wrapped cakes to the refrigerator the night before you plan to use them.
  • Make-Ahead Tips: I highly suggest making the cheesecake at least one day in advance but it can also be made up to 3 days in advance. You can make the cake layers up to 2 days in advance without freezing. Bake, cool, and wrap tightly with plastic wrap.
Calories: 669kcal, Carbohydrates: 73g, Protein: 8g, Fat: 40g, Saturated Fat: 23g, Trans Fat: 1g, Cholesterol: 156mg, Sodium: 432mg, Potassium: 164mg, Fiber: 1g, Sugar: 57g, Vitamin A: 1432IU, Vitamin C: 1mg, Calcium: 92mg, Iron: 1mg

Did you make this recipe?

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Photography by Dee Frances