Christmas Red Velvet Cheesecake Recipe is a show-stopper for holiday tables. This dessert pairs bright red velvet cake with a smooth cheesecake layer and a silky cream cheese frosting for a festive look and rich taste. It serves a crowd, looks special, and tastes like a holiday treat. If you love layered desserts, try this — and see a fun twist on red velvet in this red velvet cheesecake brownies for another idea.
Why make this recipe
- Crowd-pleaser: feeds many and looks impressive on holiday tables.
- Simple ingredients: uses common pantry items you likely already have.
- Balanced flavors: tangy cheesecake cuts the sweet cocoa and butter of the cake.
- Make-ahead friendly: you can bake and chill earlier, which saves holiday time.
- Festive and fun: bright red layers with white frosting make a classic Christmas look.
- This version stands out because it uses a full cheesecake layer sandwiched between two red velvet cake layers for a clean contrast and creamy bite that fewer recipes offer.
Ingredients
For the 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 (or 1 cup milk + 1 tbsp vinegar, sit 5 min)
- 2 large eggs, room temperature
- 1–2 tbsp red food coloring (adjust to color you like)
- 1 tsp vanilla extract
- 1 tsp white vinegar (helps react with baking soda)
For the cheesecake layer:
- 16 oz (450 g) cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 1 tsp vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted if lumpy
- 1 tsp vanilla extract
Notes:
- Bring eggs and cream cheese to room temperature for smooth batter.
- Unsalted butter, softened, gives best frosting texture.
How to Make Christmas Red Velvet Cheesecake Recipe
- Prep oven and pans. Preheat one oven to 325°F (160°C) for the cheesecake and another to 350°F (175°C) for the cake layers. Grease and line pans: one 9-inch springform or round pan for the cheesecake, and two 9-inch cake pans for the red velvet layers. Chilling time: plan for at least 1 hour chill after assembly.
- Make the cheesecake filling. Beat 16 oz cream cheese until smooth. Add 1/2 cup granulated sugar and beat until mixed. Blend in 1/2 cup sour cream, then add eggs one at a time, mixing gently. Stir in 1 tsp vanilla. Do not overbeat — you want a smooth, not airy, filling.
- Bake the cheesecake layer. Pour cheesecake batter into the prepared pan. Optionally place the pan in a shallow water bath (wrap the pan bottom in foil) to reduce cracking. Bake at 325°F for 40–45 minutes. The center should be set but still slightly jiggly. Turn off oven, crack oven door, and let cheesecake cool in oven 30 minutes to avoid sudden drops. Then chill in fridge until firm, at least 2 hours or overnight.
- Make the red velvet cake batter. Whisk flour, cocoa, baking powder, baking soda, and salt. In a separate bowl, beat 1 3/4 cups sugar with oil until combined. Add buttermilk, eggs, red food coloring, 1 tsp vanilla, and 1 tsp vinegar; mix until smooth. Fold dry ingredients into wet until just combined. Do not overmix — this keeps the cake tender.
- Bake the cake layers. Divide batter between the two prepared 9-inch pans. Bake at 350°F for 25–30 minutes or until a toothpick comes out clean and edges pull slightly from pan. Cool in pans 10 minutes, then turn out onto racks to cool completely before assembly.
- Make the cream cheese frosting. Beat 8 oz cream cheese with 1/2 cup softened butter until smooth and light. Gradually add 3 cups powdered sugar and beat until silky. Stir in 1 tsp vanilla. If frosting is too thin, add a little more powdered sugar; if too thick, add 1 tsp milk to loosen.
- Assemble the cake. Place one red velvet layer on your serving plate. Add the chilled cheesecake layer on top (if cheesecake is in springform, remove sides first). Top with the second red velvet layer, pressing gently to level. Spread a thin crumb coat of frosting over the cake and chill 15–20 minutes. Finish with a full layer of frosting, smoothing sides and top.
- Chill before serving. Refrigerate assembled cake at least 1 hour to let layers settle and flavors meld. For best slices, chill 2–3 hours. Serve cold or slightly chilled.
Directions
- Bake the cheesecake layer at 325°F for 40–45 minutes. Chill until firm.
- Prepare red velvet cake layers and bake at 350°F for 25–30 minutes. Cool completely.
- Make cream cheese frosting by beating cream cheese, butter, powdered sugar, and vanilla until smooth.
- Assemble the cake: layer red velvet, cheesecake, and frosting. Cover well with frosting.
- Chill the whole cake at least 1 hour before serving for clean slices.
How to serve Christmas Red Velvet Cheesecake Recipe
- Slice with a sharp, hot knife (dip in hot water and wipe dry between cuts) for clean pieces.
- Garnish with fresh berries, a dusting of cocoa, or chocolate shavings for a festive look.
- Serve chilled with a dollop of whipped cream or a small scoop of vanilla ice cream.
How to store Christmas Red Velvet Cheesecake Recipe
- Refrigerate: Cover the cake lightly with plastic wrap or store in a cake keeper for up to 4 days.
- Freeze: Wrap individual slices in plastic and foil, then place in a freezer bag for up to 2 months. Thaw in fridge overnight.
- Do not leave at room temperature more than 2 hours because of the cheesecake layer.
Tips to make Christmas Red Velvet Cheesecake Recipe
- Use room temperature cream cheese and eggs for a silky cheesecake without lumps.
- Avoid overmixing cake batter to keep the cake soft and tender.
- If cheesecake cracks slightly, cover the top with frosting or a jam layer — it hides cracks and adds flavor.
- For another red velvet twist, try the red velvet strawberry cheesecake for fruity notes and a pink swirl.
- Chill between frosting steps to prevent crumbs in final coat.
Variation (if any)
- Mini version: Make in small pans or muffin tins for individual servings.
- Swirl: Reserve some plain cheesecake batter and swirl it into cake batter for a marbled interior.
- Nut topping: Add a toasted pecan or walnut crumble on top for crunch.
- Chocolate layer: Add a thin chocolate ganache on top before frosting for extra richness.
FAQs
Can I use low-fat cream cheese or sour cream?
Yes, you can, but low-fat dairy may change texture and make the cheesecake slightly less creamy. Full-fat gives best texture and flavor.
Do I need a water bath for the cheesecake?
A water bath helps prevent cracks and gives a smoother surface. It is optional but useful, especially if your oven runs hot or uneven.
Can I make this cake ahead for a party?
Yes. Bake layers and cheesecake a day ahead, make frosting, and assemble the cake the day before. Keep refrigerated and remove 15–30 minutes before serving for best texture.
Why did my cheesecake crack?
Cracks often come from overbaking, sudden temperature change, or overmixing air into the batter. Bake until slightly jiggly in center, cool slowly, and avoid overbeating.
Can I make this gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Texture may vary slightly.
Conclusion
This Christmas Red Velvet Cheesecake Recipe brings festive color and rich flavor together in one memorable dessert. It’s easy to prepare with ordinary ingredients, makes a beautiful centerpiece, and stores well for holiday plans. If you want a reference for a similar layered idea, check this detailed guide: Red Velvet Cheesecake | kitchenfunwithmy3sons.com. If you try the recipe, please leave a comment and a star rating — and share a photo on social media. What decoration will you add this year?
Print
Christmas Red Velvet Cheesecake
- Total Time: 100 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A show-stopper dessert that combines bright red velvet cake with a smooth cheesecake layer and silky cream cheese frosting, perfect for holiday tables.
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 (or 1 cup milk + 1 tbsp vinegar)
- 2 large eggs, room temperature
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat one oven to 325°F (160°C) for the cheesecake and another to 350°F (175°C) for the cake layers. Grease and line pans.
- Beat the cream cheese until smooth, then mix in sugar, sour cream, eggs, and vanilla. Avoid overbeating.
- Pour the cheesecake filling into the prepared pan and bake for 40-45 minutes. Let cool in the oven, then chill in the fridge for at least 2 hours.
- Make the red velvet batter by whisking together dry ingredients and beating in wet ingredients. Fold until just combined.
- Pour the batter into cake pans and bake for 25-30 minutes. Cool completely.
- Beat the frosting ingredients until smooth and creamy.
- Assemble the cake: layer red velvet, cheesecake, and top with the second red velvet layer. Frost and chill for at least 1 hour before serving.
Notes
Bring eggs and cream cheese to room temperature for a smooth batter. Use softened unsalted butter for the best frosting texture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg