Name: Christmas Red Velvet Cheesecake
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 7 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tbsp unsweetened cocoa powder; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 3/4 cups granulated sugar; 3/4 cup vegetable oil; 1 cup buttermilk (room temperature); 2 large eggs; 1–2 tbsp red food coloring; 1 tsp vanilla extract; 1 tsp white vinegar; 16 oz cream cheese, softened (for cheesecake layer); 1/2 cup granulated sugar (for cheesecake layer); 1/2 cup sour cream; 2 large eggs (for cheesecake layer); 1 tsp vanilla extract (for cheesecake layer); 8 oz cream cheese, softened (for frosting); 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract (for frosting)

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A stunning dessert that’s equal parts elegant and indulgent, this Christmas Red Velvet Cheesecake is everything I want in a holiday treat. With its striking red velvet cake layers, rich and creamy cheesecake center, and smooth cream cheese frosting, it’s the ultimate showstopper for festive gatherings. Every bite brings the perfect balance of tangy, sweet, and velvety textures that make this cake unforgettable.

Christmas Red Velvet Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Red Velvet Cake Layers:

2 ½ cups all‑purpose flour

2 tbsp unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 ¾ cups granulated sugar

¾ cup vegetable oil

1 cup buttermilk (room temperature)

2 large eggs

1–2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

Cheesecake Layer:

16 oz cream cheese, softened

½ cup granulated sugar

½ cup sour cream

2 large eggs

1 tsp vanilla extract

Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

Directions

Prepare the cheesecake layer:

I preheat the oven to 325°F (165°C), grease a 9-inch springform pan, and line the bottom with parchment paper. I beat the cream cheese and sugar until smooth, then add sour cream and vanilla extract. After mixing in the eggs one at a time on low speed, I pour the batter into the pan and bake for 40–45 minutes until the center has a slight jiggle. Once baked, I cool it completely and refrigerate it for at least 4 hours or overnight.

Make the red velvet cake layers:

I preheat the oven to 350°F (175°C), then grease and line two 9-inch round cake pans. In one bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, I beat the sugar and oil, then add the eggs, vanilla, red food coloring, and vinegar. I alternately mix in the dry ingredients and buttermilk until just combined. I divide the batter evenly into the pans and bake for 25–30 minutes until a toothpick inserted comes out clean. After baking, I let the layers cool completely.

Make the frosting:

I beat the cream cheese and butter together until creamy, then slowly add powdered sugar until smooth. I finish by mixing in the vanilla extract.

Assemble the cake:

I start with one red velvet layer on a serving plate and spread a thin layer of frosting. I gently add the chilled cheesecake layer, then another thin layer of frosting, and top it with the second red velvet cake layer. I frost the top and sides completely and chill the cake for at least 1 hour before serving.

Servings and timing

Servings: 12 slices

Prep Time: 45 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 7 hours (includes chill time)

Calories: 470 kcal per slice

Variations

Mini Cheesecake Cupcakes: I sometimes divide the batter and cheesecake into cupcake tins to make individual servings. Great for parties!

Chocolate Ganache Drip: For extra richness, I’ve added a chocolate ganache drip over the top before serving.

Nutty Twist: Chopped pecans or walnuts sprinkled between layers give a nice crunch.

Different Color Themes: By adjusting the food coloring, I’ve turned this into a Valentine’s Day or Fourth of July dessert too.

Lighter Frosting: Swapping half the cream cheese for whipped cream gives a fluffier, lighter texture.

Storage/Reheating

I store the finished cake in the refrigerator, tightly covered, for up to 5 days. For best flavor and texture, I let it sit at room temperature for 20–30 minutes before slicing. While freezing the whole assembled cake isn’t ideal due to the cream cheese frosting, I’ve frozen individual slices (wrapped in plastic and foil) for up to a month. I let them thaw overnight in the fridge before enjoying.

FAQs

What makes red velvet cake different from chocolate cake?

Red velvet has a small amount of cocoa powder, giving it a subtle chocolate flavor. What makes it unique is the tangy buttermilk and vinegar, along with its signature red color and soft, velvety texture.

Can I make this cheesecake layer in advance?

Yes, I always make the cheesecake layer a day ahead. It needs to chill and firm up anyway, which also makes assembly easier.

What kind of red food coloring should I use?

I use gel food coloring for a more vibrant red hue with less liquid. Liquid coloring works too, but I might need a little more to achieve the same effect.

Can I skip the cheesecake and just make the red velvet cake?

Absolutely. If I want a simpler dessert, I just make the red velvet cake and frost it with the cream cheese frosting.

How do I prevent the cheesecake from cracking?

I bake it at a low temperature and avoid overmixing. Letting it cool slowly and chilling it thoroughly also helps keep it smooth and crack-free.

Conclusion

This Christmas Red Velvet Cheesecake brings together the best parts of two beloved desserts in one unforgettable holiday centerpiece. I love how impressive it looks on the table and how indulgent each bite tastes. It’s festive, flavorful, and makes any celebration feel extra special. Whether I’m hosting or gifting, this cake is a go-to recipe I come back to every holiday season.

📖 Recipe:

Christmas Red Velvet Cheesecake

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Author: Cheryl
Total Time: 7 hours
Yield: 12 slices
Diet: Vegetarian

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Description

A festive and indulgent dessert, this Christmas Red Velvet Cheesecake combines vibrant red velvet cake layers with a rich, creamy cheesecake center and smooth cream cheese frosting — a true holiday showstopper.

Instructions

Preheat the oven to 325°F (165°C), grease a 9-inch springform pan, and line the bottom with parchment paper.
Beat the cream cheese and sugar until smooth, then mix in sour cream and vanilla extract.
Add eggs one at a time, mixing on low speed. Pour the batter into the pan and bake for 40–45 minutes until the center is slightly jiggly.
Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat sugar and oil, then add eggs, vanilla, red food coloring, and vinegar.
Alternately add the dry ingredients and buttermilk to the wet ingredients until just combined.
Divide the batter evenly between the pans and bake for 25–30 minutes. Let cool completely.
For the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and beat until smooth. Mix in vanilla extract.
To assemble, place one red velvet layer on a serving plate, spread a thin layer of frosting, and add the chilled cheesecake layer on top.
Add another thin layer of frosting and place the second red velvet cake layer on top. Frost the top and sides of the cake completely.
Chill the assembled cake for at least 1 hour before serving.