Introduction

This Christmas Red Velvet Cheesecake is a festive twist on classic holiday desserts. Combining rich red velvet cake with creamy cheesecake and smooth cream cheese frosting, it’s sure to impress your guests. Perfectly layered and vibrant, this treat brings warmth and sweetness to any celebration.

A slice of Christmas red velvet cheesecake is placed on a white plate with floral patterns. The cake has three layers: the bottom and top layers are deep red velvet cake with a soft, moist texture, and the middle layer is a thick, creamy white cheesecake. The top of the cake is covered with smooth white frosting. On top, there is a swirl of white whipped cream, decorated with shiny red berries, a small green pine sprig, and a red glittery coral-shaped decoration. The scene is set against a soft-focus festive background with green pine branches and a red glittery Christmas bauble, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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
2 large eggs
1–2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
16 oz cream cheese (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 (for frosting)
1/2 cup unsalted butter
3 cups powdered sugar
1 tsp vanilla extract (for frosting)

Instructions

Step 1: Preheat the oven to 325°F (165°C). Prepare the cheesecake layer by beating 16 oz cream cheese with 1/2 cup granulated sugar until smooth. Add 1/2 cup sour cream, 2 eggs, and 1 tsp vanilla extract, mixing until combined. Pour into a springform pan and bake for 40–45 minutes. Allow it to cool completely, then chill in the refrigerator.
Step 2: Increase oven temperature to 350°F (175°C). In a large bowl, whisk together 2 1/2 cups flour, 2 tbsp cocoa, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. In another bowl, combine 1 3/4 cups sugar, 3/4 cup vegetable oil, 1 cup buttermilk, 2 eggs, 1–2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar. Mix wet ingredients into dry until smooth. Divide batter to create cake layers and bake for 25–30 minutes. Let cool completely.
Step 3: For the cream cheese frosting, beat 8 oz cream cheese and 1/2 cup unsalted butter until creamy. Gradually add 3 cups powdered sugar and 1 tsp vanilla extract, beating until smooth and spreadable.
Step 4: Assemble the cake by placing one red velvet layer on a serving plate. Add the chilled cheesecake layer on top, then cover with remaining red velvet layers. Spread cream cheese frosting evenly over the entire cake.
Step 5: Chill the assembled cake for at least 1 hour before serving to set the layers and flavors.

Tips & Variations

Use room temperature ingredients for smoother batter and frosting.
For extra moisture, brush cake layers lightly with simple syrup before assembling.
Replace buttermilk with milk and 1 tbsp lemon juice if unavailable.
Add a sprinkle of white chocolate shavings on top for festive decoration.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. When ready to serve, let it sit at room temperature for 15–20 minutes for best texture. Leftover cake can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The Christmas red velvet cheesecake is a round dessert with three clear layers: the bottom layer is dark red velvet cake, the middle is creamy white cheesecake, and the top layer is another thick red velvet cake. The top is decorated with white swirls of cream, small red berries, and green Christmas tree-shaped decorations, all dusted lightly with powdered sugar. The cake sits on a detailed silver cake stand, and the background gives a warm holiday feel with blurred lights and pinecones around. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from resting overnight in the refrigerator, allowing the flavors to meld and the layers to firm up, making slicing easier.

What can I use instead of red food coloring?

You can substitute beet juice or powder as a natural red hue, but the color will be less intense than traditional food coloring.

Christmas Red Velvet Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

This festive Christmas Red Velvet Cheesecake combines the rich, smooth texture of classic cheesecake with the vibrant flavor and color of red velvet cake, layered and topped with creamy cream cheese frosting. Perfect for holiday celebrations, this indulgent dessert features moist red velvet cake layers, a baked cheesecake center, and a luscious cream cheese frosting, creating a harmonious blend of flavors and textures that delight the palate.

Author: Bella
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Red Velvet Cake Layers

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
2 large eggs
1–2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar

Cheesecake Layer

16 oz cream cheese
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 tsp vanilla extract

Cream Cheese Frosting

8 oz cream cheese
1/2 cup unsalted butter
3 cups powdered sugar
1 tsp vanilla extract

Instructions

Bake the cheesecake layer: Preheat oven to 325°F (163°C). Prepare the cheesecake batter by beating together the cream cheese, granulated sugar, sour cream, eggs, and vanilla extract until smooth. Pour into a springform pan and bake for 40–45 minutes, or until set but slightly jiggly in the center. Remove from oven and chill thoroughly before assembling.
Prepare red velvet cake layers: Increase oven temperature to 350°F (177°C). Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Gradually add dry ingredients to wet, mixing until smooth. Pour batter into cake pans and bake for 25–30 minutes until a toothpick inserted comes out clean. Allow to cool completely.
Make cream cheese frosting: Beat together softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
Assemble the cake: On a serving plate, place one layer of red velvet cake. Add the chilled cheesecake layer on top. Cover with frosting, then top with the remaining red velvet cake layer. Use the remaining frosting to cover the entire cake evenly.
Chill before serving: Refrigerate the assembled cake for at least 1 hour to allow flavors to meld and frosting to set. Slice and serve chilled for best taste and texture.

Notes

Make sure the cheesecake is fully chilled before assembly to prevent frosting from melting.
You can adjust the amount of red food coloring to get a deeper red velvet color.
Use room temperature cream cheese and butter for smooth frosting.
For cleaner slices, warm the knife slightly before cutting.
Store leftovers refrigerated and consume within 3-4 days for optimal freshness.

Keywords: Christmas dessert,red velvet cheesecake,holiday cake,cream cheese frosting,festive cake