A festive red velvet cheesecake brings the rich, cocoa-tang of red velvet cake together with a creamy, smooth cheesecake filling. This dessert looks stunning with bright red crumbs and whipped cream, and it tastes indulgent — velvety, slightly tangy, and sweet. It’s perfect for holiday dinners, cookie exchanges, or any time you want a show-stopping dessert.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 12 slices
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 380 kcal
- Protein: 5 g
- Carbohydrates: 32 g
- Fat: 28 g
- Fiber: 1 g
- Sugar: 20 g
- Sodium: 250 mg
Why Make This Christmas Red Velvet Cheesecake
This cheesecake blends two holiday favorites into one beautiful dessert. The red velvet crust adds color and a slight cocoa note. The cheesecake filling is rich and creamy with a smooth texture and a touch of tang from the sour cream. It looks festive with whipped cream and red sprinkles on top. It’s a great centerpiece that tastes homemade but impressive.
How to Make Christmas Red Velvet Cheesecake
You’ll make a simple red velvet crust from cake mix, whip a creamy filling, and bake until the center is just set. Cooling and chilling are important so the texture is dense and sliceable. Plan ahead for cooling and chilling time — the chill improves flavor and makes clean slices.
Ingredients:
- 2 cups red velvet cake mix
- 1/2 cup butter, melted
- 1 egg (for crust)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs (for filling)
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup whipped cream (for topping)
- Red sprinkles (for decoration)
Substitutions and notes:
- For lower fat, use reduced-fat cream cheese and light sour cream (texture will be slightly less rich).
- If you don’t have cake mix, substitute 1 1/3 cups graham cracker crumbs plus 2 tablespoons sugar for the crust.
- Use store-bought whipped topping for convenience, or whip 1 cup heavy cream with 1–2 tbsp sugar until soft peaks form.
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan well. If you want extra security, line the bottom with parchment and grease the sides.
Step 2: Mixing the Crust
In a bowl, mix the 2 cups red velvet cake mix, melted 1/2 cup butter, and 1 egg until evenly combined. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
Step 3: Mixing the Filling
In a separate large bowl, beat the softened 8 oz cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla extract until smooth and free of lumps. Add the 2 eggs one at a time, mixing gently. Stir in 1 cup sour cream and 1/4 cup all-purpose flour until the batter is smooth and creamy. Scrape the bowl to ensure even mixing.
Step 4: Baking
Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center jiggles slightly but is not liquid. Avoid overbaking to prevent cracks.
Step 5: Cooling
Turn off the oven and crack the oven door; let the cheesecake cool in the oven for 30 minutes to reduce cracking from temperature shock. Then remove it to a wire rack and let it cool completely to room temperature.
Step 6: Chilling
Once cooled, cover the cheesecake and chill in the refrigerator for at least 4 hours, preferably overnight. Chilling firms the texture and makes neat slices.
Step 7: Finishing and Garnishing
Before serving, top the chilled cheesecake with 1 cup whipped cream spread or piped around the edge. Sprinkle red sprinkles over the top for a festive look. Release the springform and slice with a hot, clean knife for smooth slices.
How to Serve Christmas Red Velvet Cheesecake
- Serve chilled in thin slices for a rich finish. Clean the knife between cuts by wiping with a hot towel for perfect edges.
- Plate with a dollop of extra whipped cream, a few fresh raspberries, or a drizzle of chocolate sauce.
- Pair with coffee, dessert wine, or a rich hot chocolate for holiday gatherings.
How to Store Christmas Red Velvet Cheesecake
- Refrigerate: Store covered in the fridge for up to 4 days. Keep it in an airtight container or wrap the top with plastic wrap to prevent drying.
- Freeze: For longer storage, freeze slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.
- Do not leave cheesecake at room temperature for more than 2 hours.
Expert Tips for Perfect Christmas Red Velvet Cheesecake
- Bring cream cheese and eggs to room temperature before mixing. This prevents lumps and gives a silky filling.
- Beat the cream cheese until smooth, then add sugar and vanilla. Overbeating once eggs are added can whip in air and cause cracks.
- Use a water bath (bain-marie) for a very smooth top: place the springform pan inside a larger pan and add hot water halfway up the springform sides. It adds moisture and gentle heat.
- Cool slowly: let the cheesecake sit in the turned-off oven for 30 minutes before removing. Sudden temperature changes cause cracks.
- For neat slices, run a sharp knife under hot water, dry it, then slice. Wipe and reheat the knife between slices.
- If the crust is too soft, chill it for 10 minutes before pressing to firm it up and help it hold shape during baking.
Delicious Variations
- Chocolate Ganache Top: Warm 1/2 cup heavy cream and pour over 4 oz chopped chocolate. Stir until smooth and spread over the chilled cheesecake.
- Cream Cheese Frosting Swirls: Add a simple cream cheese frosting and pipe swirls instead of whipped cream for richer topping.
- Oreo Crust Twist: Substitute the red velvet cake mix crust with crushed Oreo cookies mixed with butter for a chocolatey crunch.
- Mini Cheesecakes: Divide batter into a lined muffin tin and bake for 18–22 minutes for handheld servings.
- Raspberry Swirl: Drop spoonfuls of raspberry jam on top of the filling before baking and swirl with a knife for fruity notes.
Frequently Asked Questions
Q: Can I use a glass or metal pan instead of a springform pan?
A: A springform pan is best for easy removal. If using a regular metal pan, line it with parchment and lift the cheesecake out carefully. Glass pans work for baking but are harder to remove without breaking the edges.
Q: How do I prevent cracks in my cheesecake?
A: Avoid overmixing air into the batter, bake at the correct temperature, cool slowly in the oven with the door cracked, and chill fully before slicing. A water bath helps reduce cracks.
Q: Can I make this ahead for a party?
A: Yes. Bake and chill overnight for best texture and flavor. Store in the fridge for up to 4 days or freeze slices for longer storage.
Q: My cheesecake wobbles in the center after baking. Is it done?
A: A slight jiggle in the center is fine. The center will set as it cools and chills. If it’s still very liquid after recommended baking time, return to the oven in 5–10 minute increments.
Q: Can I color the filling red for a stronger red velvet look?
A: You can add a few drops of red food coloring to the filling, but a little goes a long way. Over-coloring can affect flavor and texture. If you do color, mix gently until evenly blended.
Q: Can I reduce the sugar?
A: You can reduce sugar slightly, but sugar affects texture and browning. Reduce by small amounts (1–2 tablespoons) and taste the filling batter before baking.
Q: Is it possible to make this dairy-free?
A: For a dairy-free version, use dairy-free cream cheese, vegan butter, and dairy-free sour cream. Texture and flavor will differ, and baking times may vary.
Conclusion
This Christmas Red Velvet Cheesecake is a festive, creamy dessert that balances rich cheesecake texture with the classic red velvet flavor and a colorful finish. It’s showy enough for holiday tables and easy enough to make ahead. For more ideas and a different crust option, see this recipe: Red Velvet Cheesecake (with Oreo Crust) – Live Well Bake Often.
Give this recipe a try — the bright color, smooth filling, and sweet whipped topping make it a holiday favorite. Enjoy baking and happy holidays!
Print
Christmas Red Velvet Cheesecake
- Total Time: 70 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A festive red velvet cheesecake that combines the rich, cocoa flavor of red velvet cake with a creamy, smooth cheesecake filling. Perfect for holiday gatherings.
Ingredients
- 2 cups red velvet cake mix
- 1/2 cup butter, melted
- 1 egg (for crust)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs (for filling)
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup whipped cream (for topping)
- Red sprinkles (for decoration)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, mix the red velvet cake mix, melted butter, and egg until combined. Press into the bottom of the springform pan.
- In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, and then mix in sour cream and flour until creamy.
- Pour the cream cheese mixture over the crust in the pan and smooth the top.
- Bake for 50–60 minutes until edges are set and the center jiggles slightly but is not liquid.
- Turn off the oven and let the cheesecake cool with the door cracked for 30 minutes.
- Remove and let cool to room temperature, then chill in the refrigerator for at least 4 hours.
- Before serving, top with whipped cream and sprinkles.
Notes
For lower fat, use reduced-fat cream cheese and light sour cream. Store leftovers in the refrigerator for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
