Red Velvet Cheesecake

Red Velvet Cheesecake

The Spruce / Elaine Lemm

Prep: 30 mins
Cook: 45 mins
Cool: 60 mins
Total: 2 hrs 15 mins
Servings: 8 servings
Yield: 1 (8-inch) cheesecake
Nutrition Facts (per serving)
667 Calories
46g Fat
55g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 667
% Daily Value*
Total Fat 46g 59%
Saturated Fat 25g 126%
Cholesterol 204mg 68%
Sodium 453mg 20%
Total Carbohydrate 55g 20%
Dietary Fiber 1g 5%
Total Sugars 43g
Protein 10g
Vitamin C 0mg 0%
Calcium 111mg 9%
Iron 5mg 26%
Potassium 218mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Any recipe with red velvet in the title means instantaneous deliciousness. Combine that with the word cheesecake, and it's a match made in heaven. This recipe takes some of the best elements of a traditional red velvet cake and a cheesecake and combines them to make a uniquely tasty dessert.

Red velvet is a hugely popular style of cake with its inviting red color and excellent balance of a sweet and light tang from the addition of buttermilk into the cake batter. Here, that tang comes from the cream cheese, ensuring a traditional flavor even if the texture is different.

This baked cheesecake is so much easier to make than it looks—it's just a whipped-up batter of cream cheese, sugar, eggs, cocoa, and vanilla. There is a little flour in the mix, but this is simply to stabilize the batter as it cooks. Top the cheesecake off with cream cheese frosting and you have a crowd-pleaser for parties and celebrations.


  • 2 1/2 cups chocolate cookie crumbs

  • 1/4 cup butter, melted

  • 3 cups full-fat cream cheese, softened, divided

  • 1 cup granulated sugar

  • 1/4 cup cocoa powder

  • 2 tablespoons all-purpose flour

  • 1 teaspoon vanilla extract

  • 2 large whole eggs

  • 1 large egg yolk

  • 1 tablespoon red food color gel, divided

  • 4 tablespoons heavy cream

  • 2 tablespoons sugar

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Red Velvet Cheesecake Ingredients

    The Spruce / Elaine Lemm

  2. In a medium bowl, stir to combine the melted butter and cookie crumbs.

  3. Press the crumb mix into the bottom of an 8-inch springform pan, ensuring the base layer is smooth and even all the way around (a flat-bottomed jar or glass is very useful for this).

  4. Bake for 5 minutes and let cool while you make the filling.

    Red Velvet Cheesecake crust pressed into springform pan

    The Spruce / Elaine Lemm

  5. Place 2 1/2 cups of softened cream cheese, sugar, cocoa powder, flour, and vanilla in a mixing bowl.

    Cheesecake ingredients in a mixing bowl

    The Spruce / Elaine Lemm

  6. Whip using an electric hand mixer or stand mixer until light and fluffy. If you don't have an electric whisk, you can hand whisk, but it will just take a bit longer. Make sure whichever method you use, everything is very well mixed.

    Cheesecake filling mixed with a hand mixer

    The Spruce / Elaine Lemm

  7. Add the eggs and egg yolk and half of the food color gel. Beat together with the electric mixer. Add more food color, a little at a time, until the mixer is bright red—it will darken in the oven, so be careful not to add too much.

    Red Velvet Cheesecake filling in a bowl

    The Spruce / Elaine Lemm

  8. Pour the mixture over the baked crust, spreading into an even layer.

  9. Bake for 40 minutes, or until the cheesecake is firm. Gently nudge the cheesecake pan. If there is only a slight jiggle in the middle, it's ready. If the whole cheesecake still jiggles, then leave it in the oven for another 5 to 15 minutes.

  10. Once done, remove from the oven and leave on a wire rack until it is room temperature before attempting to remove from the pan. This will take an hour or so, but the cake must be completely cooled before adding the frosting.

  11. Whisk the remaining 1/2 cup of cream cheese with the heavy cream and powdered sugar to make a thick frosting.

  12. Spread the frosting over the cheesecake and serve.

    Red Velvet Cheesecake

    The Spruce / Elaine Lemm

How to Store

The red velvet cheesecake is best eaten the day it is made, but will also keep well in the refrigerator, covered, for a day or two. Be sure to bring it back to room temperature before eating. Do not freeze.


You can use chocolate cookies to make the crumbs for this cake. Good options include chocolate digestives, Oreos with the filling removed, or Graham crackers with a couple of tablespoons of chocolate chips (to make the crumbs chocolatey).