RED VELVET CHEESECAKE IS 100% MAKE AHEAD FRIENDLY AND GUARANTEED TO BECOME A NEW HOLIDAY FAVORITE!
This red velvet cheesecake combines two beloved classic desserts: red velvet cake and cheesecake to create the ultimate gorgeous, decadently delicious, show-stopping dessert. This red velvet cheesecake may look impressive, but is easy to make with tender red velvet cake rounds and a luscious no-bake cheesecake filling spiked with white chocolate all slathered in a light cream cheese frosting. This red velvet cheesecake is also make-ahead friendly for a stress-free dessert everyone will be raving about. I’ve included detailed instructions, tips and tricks so this red velvet cheesecake will be the hit of your holidays!
RED VELVET CHEESECAKE RECIPE
This red velvet cheesecake tastes even dreamier than it looks, both Patrick and I were obsessed! Red velvet cheesecake is the perfect choice for the holidays because not only does it taste incredible but it looks festive without even trying. I decorated the outside with red velvet cake crumbs but you can also use crushed candy canes or sprinkles!
When I first saw this red velvet cheesecake recipe in America’s Test Kitchen – Great American Cakes Magazine I thought the photo was stunning but I was a bit skeptical about how all the ingredients would come together – would the cheesecake meld with the cake? Would it be too heavy? Too many layers? I can attest that this red velvet cheesecake just works:
- The flavors are a dream: red velvet and cream cheese are a match made in heaven but often the cream cheese frosting can be overwhelming heavy. In this red velvet cheesecake recipe, the cheesecake provides the requisite cream cheese flavor in a silkier, dreamier, surprisingly light way. Enveloping the entire cake is a light buttercream frosting blended with a small amount of cream cheese to marry all of the flavors together.
- It’s rich yet light: the red velvet cakes are soft and tender and “velvety” while the no-bake cheesecake center is luxuriously creamy yet airy due to the whipped heavy cream. You’ll be surprised how easily one slice slips down!
This red velvet cheesecake recipe is easy to make but it not quick to make due to the multiple components and the cooling and chilling required. That being said, much of the time is hands off and it is so worth of every second.
To make the red velvet cheesecake, two red velvet cake rounds are baked and cooled. One cake is placed in the bottom of a springform pan to provide stability when assembling the cake. If you don’t have a springform pan, don’t worry, I’ve provided alternatives as well.
The cake is topped with a no-bake cheesecake stabilized by gelatin, lightened by whipped cream and laced with white chocolate. The cheesecake layer is topped with the second red velvet cake and then refrigerated and allowed to set before unmolding and frosting. The resulting red velvet cheesecake is decadently delicious, festive and so good it will become an annual Christmas tradition!
RED VELVET CHEESECAKE
This red velvet cheesecake combines two beloved classic desserts: red velvet cake and cheesecake to create the ultimate gorgeous, decadently delicious, show stopping dessert. This red velvet cheesecake may look impressive, but is easy to make with tender red velvet cake rounds and a luscious no-bake cheesecake filling spiked with white chocolate all slathered in a light cream cheese frosting. This red velvet cheesecake is also make-ahead friendly for a stress-free dessert everyone will be raving about. I’ve included detailed instructions, tips and tricks so this red velvet cheesecake will be the hit of your holidays!