Red Velvet Cheesecake Cake

I’ll be honest with you—this Red Velvet Cheesecake Cake is one of those desserts that instantly makes people pause. The color is striking, yes, but the first bite? That’s the real hook.

You get the crunch of the chocolate crust, the silky red velvet cheesecake that melts on your tongue, and the soft cloud of whipped cream on top, all finished with little curls of chocolate that feel playful and fancy at the same time.

I love this cake because it has a way of turning any moment into something memorable. It’s not overly sweet, and it has just the right balance of tang and richness.

The texture is so smooth that every forkful feels indulgent, but it doesn’t weigh you down. I’ve made this cake for birthdays, family dinners, and even casual weekends, and every single time, it disappears faster than anything else on the table.

It’s the kind of dessert that people talk about long after the plates are cleared.

Table of Contents

Red Velvet Cheesecake Cake Recipe

Ingredients

For the Crust:

24 chocolate sandwich cookies (crushed into fine crumbs)
5 tablespoons unsalted butter, melted

For the Red Velvet Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sour cream (full fat, room temperature)
3 large eggs, room temperature
2 teaspoons vanilla extract
2 teaspoons distilled white vinegar
2 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring (gel works best for vibrant color)

For the Topping:

1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate curls or shavings, for garnish

Instructions

Preheat oven to 325°F (163°C).
Crush the chocolate sandwich cookies into fine crumbs using a food processor.
In a bowl, mix crumbs with melted butter until evenly coated.
Press firmly into the bottom of a 9-inch springform pan to form the crust.
Bake for 8 minutes, then remove and let cool while you prepare the filling.
In a large mixing bowl, beat cream cheese until smooth and creamy.
Add sugar and continue beating until well combined.
Mix in sour cream, vanilla, vinegar, and cocoa powder until smooth.
Add food coloring and mix until the batter is evenly red.
Add eggs one at a time, mixing on low speed after each addition (do not overbeat, just until combined).
Pour the batter over the cooled crust in the springform pan.
Smooth the top with a spatula.
Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath prevents cracks).
Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly.
Turn off oven, crack door open, and let cheesecake sit inside for 1 hour.
Remove from oven, take cheesecake out of water bath, and allow to cool completely at room temperature.
Cover and chill in the refrigerator for at least 6 hours or overnight.
In a cold mixing bowl, beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
Spread or pipe the whipped cream over the chilled cheesecake.
Sprinkle chocolate curls or shavings generously on top.
Slice with a sharp knife (wipe clean between cuts for neat slices).
Serve chilled and enjoy the velvety smooth layers.

Is The Cheesecake Layer Baked Or No-Bake?

The cheesecake layer in Red Velvet Cheesecake Cake is baked, not no-bake. Baking gives the cheesecake a firm texture that holds its shape when stacked between cake layers. A no-bake cheesecake would be too soft and could collapse under the weight of the cake.

Use a water bath: This keeps the cheesecake moist and prevents cracks.
Low and slow baking: Bake at a steady moderate temperature so it sets evenly.
Cool gradually: Let it rest in the oven with the door slightly open before chilling.

How Do I Keep The Cheesecake And Cake Layers From Sliding Apart?

Layered cakes can slip if not handled properly. The trick is giving each layer a little “grip” so it stays in place.

Trim the tops: Make sure cake layers are level so the cheesecake rests flat.
Use a thin frosting layer: Spread frosting or ganache between layers to act as glue.
Chill the cheesecake: A cold, firm cheesecake won’t move around as much.
Stack carefully: Place the cheesecake in the center and press gently before adding the top layer.

Can I Make Red Velvet Cheesecake Cake Ahead Of Time For a Party?

Yes, this cake is actually a great make-ahead dessert. Since cheesecake needs time to set, preparing it in advance makes things easier on the day of your event.

Bake the cheesecake a day before: Chill it overnight for best texture.
Assemble one day early: Put the cake together, then store it in the fridge.
Add toppings last: Decorate with whipped cream and chocolate curls just before serving.

What Size Pan Works Best For Red Velvet Cheesecake Cake?

The most reliable size is a 9-inch springform pan for the cheesecake and 9-inch round pans for the cake layers. This size keeps everything balanced and easier to stack.

Springform for cheesecake: Makes removing it simple and neat.
Match sizes: Keep cake pans the same size as the cheesecake pan for even layers.
Line pans properly: Use parchment paper to avoid sticking.

How Do I Cut Neat Slices Without The Layers Falling Apart?

A sharp knife and a little patience are the secret to clean slices.

Use a hot knife: Dip in hot water, wipe, then cut for smooth edges.
Wipe between slices: Clean the knife after each cut to avoid smudging.
Chill before cutting: A cold cake holds its shape much better.
Cut slowly: Don’t press too hard or the layers will slide.

Can I Make a Lighter Version Of Red Velvet Cheesecake Cake?

Yes, you can make a lighter version by swapping out some ingredients, but keep in mind it won’t be quite as rich.

Use Greek yogurt instead of sour cream: Adds creaminess with less fat.
Low-fat cream cheese: Cuts calories while keeping the cheesecake texture.
Whipped topping instead of heavy cream: For a lighter frosting layer.
Less sugar: Reduce the sugar slightly if you prefer less sweetness.

How Do I Stop My Cheesecake Layer From Cracking?

Cracks are common but easy to avoid with a few careful steps.

Water bath: Keeps heat gentle and prevents drying.
Don’t overmix: Too much air in the batter can cause cracks.
Avoid overbaking: The center should jiggle slightly when done.
Cool slowly: Sudden temperature changes create cracks.

How Do I Store Red Velvet Cheesecake Cake And How Long Does It Last?

This cake needs to be kept in the fridge because of the cheesecake layer.

Refrigerate covered: Store in an airtight container or cover with plastic wrap.
Shelf life: Lasts about 4 to 5 days in the fridge.
Serve chilled: Tastes best when cold and firm.

Can I Freeze Red Velvet Cheesecake Cake Without Ruining The Texture?

Yes, you can freeze it, but you need to wrap it well so it doesn’t dry out.

Wrap tightly: Use plastic wrap, then foil for double protection.
Freeze undecorated: Add whipped cream and toppings only after thawing.
Thaw slowly: Place in the fridge overnight for the best texture.
Best time frame: Use within 1 to 2 months for the freshest taste.