Red velvet desserts have a way of stealing the show. That deep red color. The light cocoa flavor. The tangy, creamy bite that keeps every forkful from feeling too sweet.
This red velvet cheesecake brings all of that into one slice. You get a thick, smooth cheesecake filling with a classic red velvet flavor profile, baked on a crisp chocolate cookie crust, then finished with an easy cream cheese topping that looks pretty and tastes even better.
It’s the kind of dessert that feels special on a holiday table, but it’s not fussy. No complicated decorating. No endless steps. Just a few simple tricks that make the texture come out right—creamy center, clean slices, and a crust that stays crisp.
Our Best Tip: Use room temperature cream cheese and eggs so the batter mixes smooth and bakes up silky.
YOU WILL LOVE THIS RED VELVET CHEESECAKE
SHOWSTOPPER LOOK: The red filling against the dark crust is bold and beautiful, even before you add any toppings.
TRUE RED VELVET FLAVOR: A little cocoa, vanilla, and a touch of tang give that classic red velvet taste without turning it into plain “red cheesecake.”
CREAMY, DREAMY TEXTURE: Slow, gentle baking keeps the center rich and smooth.
MAKE-AHEAD FRIENDLY: Cheesecake is better after a long chill, so it’s perfect when you want dessert done before the busy part of the day.
EASY TO SLICE: A few simple cooling steps help prevent cracks and keep slices neat.
WHAT IS RED VELVET CHEESECAKE?
Red velvet cheesecake is a baked cheesecake that borrows the flavor notes you expect from red velvet cake—light cocoa, vanilla, and a mild tang—while keeping the signature cheesecake texture front and center.
You’ll see lots of versions out there. Some are layered with cake. Some have swirls. This one keeps it simple and delivers the classic vibe in the most reliable way: a red velvet–flavored cheesecake baked on a chocolate cookie crust, finished with a cream cheese topping and optional crumbs or curls for a bakery-style look.
RED VELVET CHEESECAKE INGREDIENTS
Every ingredient here earns its spot. Cheesecake can be picky, but once you know what each piece does, it’s easy to get consistent results.
Crust
Chocolate cookie crust makes the color pop and adds a deep, cocoa crunch that pairs perfectly with the creamy filling.
-
Chocolate sandwich cookies (like classic chocolate wafers or chocolate creme cookies)
-
Melted butter
-
A pinch of salt (small thing, big difference)
Filling
This is where the red velvet flavor happens.
-
Cream cheese: full-fat gives the best texture
-
Granulated sugar: sweetens without making the batter gritty
-
Sour cream: adds tang and keeps the filling creamy
-
Heavy cream: makes the texture lush and smooth
-
Cocoa powder: just enough for that red velvet note
-
Vanilla: rounds everything out
-
White vinegar: a tiny amount helps mimic that classic red velvet tang
-
Eggs: bind the batter so it sets properly
-
Red food coloring: gel or liquid both work
Topping
A simple cream cheese topping finishes it off without needing extra frosting skills.
-
Cream cheese
-
Powdered sugar
-
Vanilla
-
Heavy cream (or milk) to loosen it to a spreadable texture
YOU’LL NEED
For the Crust
-
24 to 26 chocolate sandwich cookies (about 2½ cups fine crumbs)
-
6 tablespoons salted butter, melted
-
⅛ teaspoon salt (optional, especially if using unsalted butter)
Red Velvet Cheesecake Filling
-
32 ounces cream cheese, softened (four 8-ounce blocks)
-
1¼ cups granulated sugar
-
3 tablespoons unsweetened cocoa powder
-
1 tablespoon cornstarch
-
1 cup sour cream, room temperature
-
¼ cup heavy cream, room temperature
-
1 tablespoon pure vanilla extract
-
1 teaspoon white vinegar
-
4 large eggs, room temperature
-
1 to 2 tablespoons red food coloring (gel recommended for strong color)
Cream Cheese Topping
-
8 ounces cream cheese, softened
-
¾ cup powdered sugar
-
1 teaspoon vanilla extract
-
2 to 4 tablespoons heavy cream (as needed)
Optional Garnishes
-
Extra cookie crumbs
-
Chocolate shavings
-
Fresh berries
HOW TO MAKE RED VELVET CHEESECAKE
This recipe bakes best when you treat it gently. Low mixing. Slow baking. A gradual cool-down. That’s the path to a smooth, creamy center.
STEP ONE: PREP THE PAN
Preheat oven to 325°F.
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil, bringing the foil up the sides. This protects the crust if you use a water bath.
Lightly spray the inside of the pan with nonstick spray.
PRO TIP: Even if you don’t plan to use a water bath, wrapping the pan helps prevent surprise leaks from butter in the crust.
STEP TWO: MAKE THE CRUST
Add cookies to a food processor and pulse until you have fine crumbs. Pour crumbs into a bowl and stir in melted butter (and salt, if using).
Press the mixture firmly into the bottom of the springform pan. Use the bottom of a measuring cup to pack it down tight.
Bake the crust for 10 minutes, then set it aside to cool while you mix the filling.
OUR RECIPE DEVELOPER SAYS
Press the crust up the sides just a little (about ½ inch). It helps hold the filling in place and looks nice when you slice.
STEP THREE: MIX DRY INGREDIENTS
In a small bowl, whisk together cocoa powder and cornstarch. Set aside.
This step keeps cocoa from clumping later.
STEP FOUR: BEAT THE CREAM CHEESE AND SUGAR
In a large bowl, beat softened cream cheese on medium-low speed until smooth, about 1 to 2 minutes. Scrape down the sides.
Add granulated sugar and beat again until combined and creamy.
PRO TIP: Keep the mixer speed on the lower side. Too much air in cheesecake batter can lead to cracking.
STEP FIVE: ADD COCOA MIXTURE, SOUR CREAM, AND FLAVORING
Sprinkle in the cocoa/cornstarch mixture and beat just until the batter looks even.
Add sour cream, heavy cream, vanilla, and vinegar. Mix until smooth, scraping the bowl once or twice.
At this point, the batter should look thick and glossy.
STEP SIX: ADD EGGS LAST
Add eggs one at a time, mixing on low just until each disappears into the batter. Stop as soon as the last egg is blended.
Over-mixing after eggs go in is one of the quickest ways to change the texture.
STEP SEVEN: COLOR THE BATTER
Add red food coloring and fold it in gently with a spatula. Start with a smaller amount and build until you like the shade.
Gel coloring gives a strong red without adding extra liquid.
STEP EIGHT: POUR AND BAKE
Pour the filling over the cooled crust and smooth the top.
Water bath option (recommended): Place the wrapped springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake at 325°F for 65 to 80 minutes, until the edges look set and the center still has a slight wobble when you gently tap the pan.
PRO TIP: Cheesecake is done when the center jiggles like set pudding, not like liquid. If the whole surface ripples, it needs more time.
STEP NINE: COOL SLOWLY
Turn the oven off. Crack the oven door open and let the cheesecake sit inside for 1 hour.
Then remove it from the oven and let it cool at room temperature for another hour.
After that, cover and chill in the refrigerator for at least 8 hours, preferably overnight.
This long chill is what gives you clean slices and the best texture.
CREAM CHEESE TOPPING
This topping is light, creamy, and easy to spread. It looks like frosting but feels softer on the fork.
STEP ONE: MIX IT SMOOTH
Beat softened cream cheese until creamy.
Add powdered sugar and vanilla. Beat again.
Add heavy cream one tablespoon at a time until it turns smooth and spreadable.
STEP TWO: TOP THE CHEESECAKE
Once the cheesecake is fully chilled, remove the ring from the springform pan.
Spread the topping over the top in a thick, even layer.
Finish with cookie crumbs, chocolate shavings, or a few berries if you want a little contrast.
PRO TIP: For the cleanest topping layer, chill the cheesecake first, then add topping right before serving (or up to a few hours before).
EASY TIPS FOR A SMOOTH, CRACK-FREE CHEESECAKE
Cheesecake doesn’t need to be stressful. These small details make a big difference.
-
Use room temperature ingredients. Cold cream cheese turns lumpy fast.
-
Mix on low speed. Air bubbles expand in the oven and can cause cracking.
-
Don’t overbake. The center should still wobble slightly when you shut the oven off.
-
Cool it gradually. A sudden temperature change can split the top.
-
Chill overnight. It sets the texture and makes slicing clean and easy.
RED VELVET CHEESECAKE SUBSTITUTIONS AND ADDITIONS
Want to tweak it? Here are a few easy swaps that still keep the recipe reliable.
CRUST: Swap chocolate sandwich cookies for chocolate graham crackers or chocolate wafer cookies. Keep the same crumb amount.
SOUR CREAM: Plain full-fat Greek yogurt works in place of sour cream. The flavor will be slightly different but still tangy and rich.
FOOD COLORING: Gel coloring is ideal, but liquid works. If using liquid, you may need a bit more to get a deep red.
CHOCOLATE NOTE: If you want a stronger cocoa flavor, increase cocoa powder by 1 tablespoon. Don’t go wild—red velvet should stay subtle.
TOPPING IDEAS: Drizzle melted chocolate, add crushed cookies, or top with whipped cream rosettes if you’re feeling fancy.
TROUBLESHOOTING THIS RED VELVET CHEESECAKE
Issue: Cracked top
Solution: Cheesecake usually cracks from overbaking or cooling too fast. Next time, bake until the center still wobbles slightly and cool it slowly in the oven with the door cracked.
Issue: Lumpy batter
Solution: Your cream cheese was too cold. Let it soften longer, then beat it smooth before adding sugar.
Issue: Cheesecake looks set but turns runny when sliced
Solution: It needed more bake time or more chill time. Always chill at least 8 hours. If your fridge runs warm, go longer.
Issue: Soggy crust
Solution: Wrap the springform pan tightly in foil if using a water bath. Also bake the crust first so it firms up.
Issue: Color looks dull or brownish
Solution: Cocoa can mute the red. Use gel coloring and add it at the end so you can control the shade.
HOW TO SERVE RED VELVET CHEESECAKE
Cheesecake shines on its own, but the right finishing touch makes it feel bakery-level.
-
Classic: A thick layer of cream cheese topping with a sprinkle of cookie crumbs.
-
Chocolate lover: Add chocolate curls or a drizzle of chocolate sauce on each slice.
-
Fresh and bright: A few raspberries or strawberries balance the richness.
-
Coffee pairing: Serve with hot coffee or a creamy latte-style drink. That bitter note plays so well with the tangy cheesecake.
PRO TIP: For sharp, clean slices, wipe your knife with a warm, damp towel between cuts.
HOW TO STORE THIS RED VELVET CHEESECAKE
Cheesecake stores beautifully, which is another reason it’s such a good make-ahead dessert.
IN THE FRIDGE
Store covered in the refrigerator for up to 4 days. A springform base with a domed lid works great, or use plastic wrap plus foil.
If you already sliced it, press plastic wrap against the cut edge to keep it from drying out.
IN THE FREEZER
You can freeze the cheesecake for up to 2 months.
For best results:
-
Chill the cheesecake completely first.
-
Freeze whole or in slices.
-
Wrap tightly in plastic wrap, then foil.
-
Label with the date.
PRO TIP: Freeze slices on a parchment-lined tray for 1 hour first, then wrap them. This keeps the topping from getting smashed.
THAWING
Thaw overnight in the refrigerator. Cheesecake doesn’t love fast thawing at room temperature because condensation can soften the crust.
MAKE AHEAD
This dessert practically demands a head start.
-
Bake the cheesecake 1 to 2 days ahead and keep it chilled.
-
Add the cream cheese topping the day you plan to serve, or a few hours before.
-
Garnish right before slicing so everything looks fresh.
OUR RECIPE DEVELOPER SAYS
If you’re making this for an event, bake it the night before. Cheesecake is at its best after a long, cold chill.
RED VELVET CHEESECAKE FAQS
Do I have to use a water bath?
No, but it helps. A water bath adds gentle heat and moisture, which lowers the chance of cracks and keeps the texture extra creamy.
Can I make this without a springform pan?
A springform pan is the easiest way to remove cheesecake cleanly. If you don’t have one, you can use a deep 9-inch cake pan lined with parchment, but removal is trickier.
Why do you add vinegar?
It’s a classic red velvet detail. You’re not trying to taste vinegar. You’re adding a tiny bit of tang that makes the flavor more “red velvet” and less “plain cocoa.”
Can I skip the topping?
You can. The cheesecake is rich enough on its own. The topping just adds a pretty finish and that familiar cream cheese flavor people expect with red velvet desserts.
How do I know it’s done baking?
The edges should look set. The center should still wobble slightly. If the center looks wet and ripples like liquid, it needs more time.
RED VELVET CHEESECAKE
Ingredients
Crust
- 24 to 26 chocolate sandwich cookies about 2½ cups fine crumbs
- 6 tablespoons salted butter melted
- ⅛ teaspoon salt optional
Red Velvet Cheesecake Filling
- 32 ounces cream cheese softened
- 1¼ cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 cup sour cream room temperature
- ¼ cup heavy cream room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 4 large eggs room temperature
- 1 to 2 tablespoons red food coloring gel preferred
Cream Cheese Topping
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons heavy cream
Instructions
- Preheat oven to 325°F. Wrap a 9-inch springform pan with two layers of foil. Lightly spray inside of pan.
- Make crust: Pulse cookies into fine crumbs. Stir in melted butter (and salt if using). Press firmly into bottom of pan. Bake 10 minutes. Cool.
- Mix cocoa + cornstarch in a small bowl and set aside.
- Beat cream cheese on medium-low until smooth. Add sugar and beat until creamy.
- Add cocoa mixture and mix just until combined. Add sour cream, heavy cream, vanilla, and vinegar. Mix until smooth.
- Add eggs one at a time on low, mixing only until each is blended in.
- Add red coloring and fold gently until evenly colored.
- Bake: Pour filling over crust. Place pan in a roasting pan and add hot water halfway up sides (optional but recommended). Bake 65–80 minutes, until edges are set and center still wobbles slightly.
- Cool slowly: Turn oven off, crack door, cool cheesecake in oven 1 hour. Remove and cool at room temp 1 hour. Cover and chill at least 8 hours.
- Make topping: Beat cream cheese smooth. Add powdered sugar and vanilla. Add heavy cream until spreadable.
- Finish: Remove springform ring. Spread topping over chilled cheesecake. Garnish if desired. Slice and serve.
Notes
