For a showstopping dessert centerpiece, Red Velvet Cheesecake blends cream cheese and cocoa powder into a vibrant, silken batter. The simple press-in graham cracker crust and a gentle bake yield a stunning treat that sets as it cools. After chilling overnight, serve this rich dessert to cap off a celebration meal with style.
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Table of Contents
Ingredients for Red Velvet Cheesecake
For the crust
- Graham cracker crumbs – The perfect base for a buttery, slightly sweet crust.
- Granulated sugar – Just a bit to balance the cracker crumbs.
- Unsalted butter, melted – Makes everything bind together beautifully.
For the filling
- Cream cheese, softened – This is key for that creamy, dreamy texture.
- Granulated sugar – Sweetens the filling just right.
- Eggs, at room temperature – Helps create that classic cheesecake structure.
- Sour cream, at room temperature – Adds a touch of tang and richness.
- Pure vanilla extract – A must for depth of flavor.
- Unsweetened cocoa powder – Gives that subtle chocolate hint.
- Red food coloring – For that iconic red velvet look.
- Salt – A pinch to balance all the sweetness.
Cook Time for Baked Red Velvet Cheesecake
Making this holiday dessert recipe is a true labor of love, but I promise the timeline is so manageable. Grab your ingredients and let’s get started!
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Cooling & Chilling | At least 5 hours (overnight is best!) |
Plan ahead for that crucial chill time—it makes all the difference for that perfect, velvety smooth cheesecake with sour cream texture. For more creamy delights, check out our cottage cheese strawberry mousse.
How to Make Red Velvet Cheesecake Recipe
This Red Velvet Cheesecake recipe is my go-to for special occasions. Follow these steps for a foolproof, rich and creamy cocoa cheesecake that will have everyone asking for seconds.
Step 1: Prepare the Crust
Preheat your oven to 325°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/3 cup melted unsalted butter using a fork until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
Step 2: Make the Filling
In a large mixing bowl, use an electric mixer on medium speed to beat 24 ounces of softened cream cheese with 3/4 cup granulated sugar until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
Step 3: Incorporate Remaining Ingredients
Add 3 large eggs one at a time, beating well after each addition. Incorporate 1/3 cup sour cream, 1 teaspoon vanilla extract, 1 tablespoon unsweetened cocoa powder, 1 tablespoon red food coloring, and 1/4 teaspoon salt. Mix until the batter is fully combined and a uniform deep red color.
Step 4: Assemble and Bake
Pour the cheesecake batter over the prepared crust, using a spatula to spread it evenly. Gently tap the pan on the counter 2-3 times to release any trapped air bubbles.
Step 5: Bake with Care
Bake in the preheated oven for 50-55 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Step 6: Chill and Serve
Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. Refrigerate for at least 4 hours or overnight to set before serving.
Step 7: Final Presentation
Run a knife around the edges of the cheesecake to loosen it, then release the springform pan. Slice and serve chilled.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks to make this cream cheese dessert absolutely perfect every single time. Here are my favorite ways to personalize this baked cream cheese dessert with cocoa.
- Flavor Swap: For a fun twist, try using an Oreo crust instead of graham cracker. It adds a deep chocolatey note that pairs wonderfully with the tangy filling.
- Diet Tweak: You can easily make a lighter version by using reduced-fat cream cheese and Greek yogurt instead of sour cream. For more healthy ideas, browse our healthy no-bake desserts.
- Texture Fix: To avoid cracks, never overmix the batter after adding the eggs. I also always let my ingredients come to room temperature first—it makes for a smoother, more luxurious texture.
- Storage Tip: This cheesecake keeps beautifully in the fridge for up to 5 days. Simply cover it tightly with plastic wrap. For another make-ahead favorite, see my pecan pie cheesecake.
Red Velvet Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter melted
- 24 ounces cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs at room temperature
- 1/3 cup sour cream at room temperature
- 1 tsp pure vanilla extract
- 1 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring
- 1/4 tsp salt
Equipment
- spatula
- oven
- springform pan
- hand mixer
Method
- Preheat the oven to 325°F. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and 3/4 cup sugar on medium speed until smooth and creamy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, cocoa powder, red food coloring, and salt until the batter is fully combined and evenly colored.
- Pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 50-55 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Refrigerate for at least 4 hours or overnight before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this Red Velvet Cheesecake is certainly an indulgent treat, I believe in celebrating food fully while understanding what goes into our favorite dishes. Knowing the nutritional profile helps us enjoy every bite mindfully.
This rich and creamy cocoa cheesecake provides protein from cream cheese and eggs, along with calcium for bone health. The graham cracker crust offers a satisfying crunch with a touch of fiber. For those watching their intake, remember that a little goes a long way with this decadent dessert.
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 420 |
| Protein | 7g |
| Carbohydrates | 32g |
| Fat | 30g |
| Calcium | 8% DV |
If you’re looking for lighter options, I’ve found that using reduced-fat cream cheese and Greek yogurt can trim some calories without sacrificing too much flavor. For more nutritious dessert inspiration, check out our collection of healthy no-bake desserts or explore our high-protein desserts for satisfying alternatives.
According to the classic red velvet cheesecake ingredients guide, traditional recipes balance richness with portion control, making them perfect for occasional celebrations.
A Lighter Version of Red Velvet Cheesecake
Over the years, I’ve learned how to lighten up this holiday dessert recipe without losing its magical essence. Sometimes we want all the flavor with fewer calories, and I’m happy to share my favorite tweaks that still deliver that velvety smooth cheesecake with sour cream texture we all love.
Start by swapping full-fat cream cheese for the reduced-fat variety—it melts just as beautifully into the batter. Instead of sour cream, try plain Greek yogurt for extra protein and tang. For the crust, use whole wheat graham crackers and reduce the butter by a tablespoon, pressing it firmly to maintain that satisfying base.
When it comes to sweetness, I sometimes cut the sugar by a quarter cup and add a teaspoon of vanilla extract to enhance the perception of sweetness naturally. These small changes create a baked cream cheese dessert with cocoa that feels indulgent while being slightly kinder to your waistline.
For more healthy baking ideas, don’t miss my healthy baking recipes collection, or try this approach with our cottage cheese strawberry mousse for another lightened-up favorite.
Thoughtful Tips for Special Diets
I’ve had many friends and family members with different dietary needs around my table, and I’ve learned that with a few thoughtful adjustments, everyone can enjoy a slice of celebration. Whether you’re sugar-conscious, diabetic-friendly, or simply watching your intake, here are my favorite ways to adapt this Red Velvet Cheesecake.
For a low sugar version, I replace granulated sugar with natural sweeteners like stevia or xylitol blend—just be sure to use a conversion chart as these sweeteners vary in potency. You can also reduce the red food coloring if you prefer a more natural hue, though the cocoa will still give it that beautiful reddish-brown tone.
If you’re aiming for better glycemic control, consider using a nut-based crust instead of graham crackers. Almond flour mixed with a little melted butter creates a delicious base that’s lower in carbohydrates. And remember, portion size matters—sometimes a smaller slice with a dollop of whipped cream satisfies just as much as a large piece.
For those avoiding dairy, there are excellent plant-based cream cheese alternatives available now that work surprisingly well in baked applications. I’ve found that letting all ingredients come to room temperature is even more important with these substitutions to ensure that smooth, luxurious texture we all love in a proper cream cheese dessert.
How to Serve Red Velvet Cheesecake
I’ll never forget the first time I served this Red Velvet Cheesecake at our family’s Christmas gathering. My grandmother, who believed all proper desserts should have a story, took one bite and her eyes lit up like the tree lights. “Ellison,” she said, “this tastes like celebration.” From that moment, it became our holiday tradition—the rich crimson slice appearing amid the twinkling lights and wrapping paper.
For special occasions, I love serving this holiday dessert with graham crust with a dollop of freshly whipped cream and a few raspberries on the side. The tart berries cut through the richness beautifully. In the summer, I’ll sometimes add a scoop of vanilla bean ice cream—the warm-cold contrast is pure magic.
When it comes to drinks, a cup of strong coffee or espresso stands up wonderfully to the creamy density. For something festive, try a glass of cold milk with a dash of vanilla or even a dessert wine if you’re feeling fancy. If you’re planning a larger dessert spread, this Red Velvet Cheesecake pairs wonderfully with my lemon blueberry dessert for a contrast of flavors, or keep it simple with some easy oatmeal cookies for those who want something less rich.
However you choose to serve it, remember that the real magic happens when you gather people you love around the table. That’s what turns a simple baked Red Velvet Cheesecake into a memory that lasts long after the last crumb is gone.
Mistakes to Avoid
Over the years, I’ve made just about every mistake possible with this Red Velvet Cheesecake recipe. Fortunately, those kitchen mishaps taught me valuable lessons I’m happy to share so you can avoid them entirely.
The most common mistake is overmixing the batter once the flour is added. This develops too much gluten and can make your baked cream cheese dessert with cocoa dense rather than light and creamy. Always mix on low speed and stop as soon as the ingredients are just combined.
Another error I’ve made is not properly preparing the pan. For this Red Velvet Cheesecake recipe, I always line the bottom with parchment paper and grease the sides thoroughly. This ensures your beautiful holiday dessert with graham crust releases perfectly without sticking or breaking.
Timing matters too. Don’t be tempted to open the oven door during the first 30 minutes of baking. That sudden temperature drop can cause cracks in your velvety smooth cheesecake with sour cream. For more expert baking guidance, check out these southern-style cheesecake baking methods that have saved many of my desserts.
Lastly, impatience with cooling will break your heart. I learned this the hard way when I tried to unmold a still-warm cheesecake for a party. Now I always let it cool completely in the turned-off oven with the door cracked, then chill it overnight. This patience creates that perfect rich and creamy cocoa cheesecake texture we all love.
Remember, even imperfect cheesecakes still taste wonderful. My first cracked Red Velvet Cheesecake became a beautiful trifle layered with whipped cream and berries – sometimes mistakes lead to delicious discoveries!
How to Store Red Velvet Cheesecake
I’ll never forget the Christmas when my aunt called from three states away asking if I could freeze slices of my Red Velvet Cheesecake to mail to her. That’s when I perfected my storage methods, and now I’m delighted to share how to keep your dessert tasting fresh for days.
For short-term storage, cover your baked Red Velvet Cheesecake tightly with plastic wrap or transfer individual slices to airtight containers. It will keep beautifully in the refrigerator for up to 5 days. The flavors actually meld and deepen after a day or two, making it even more delicious.
If you want to freeze this cream cheese dessert, wrap the whole cheesecake or individual slices in two layers of plastic wrap followed by aluminum foil. Properly wrapped, it maintains its quality for up to 2 months in the freezer. Thaw overnight in the refrigerator when you’re ready to enjoy it again.
For more dessert storage ideas, check out my tips for cherry cheesecake ice cream or learn how to preserve other treats like my cottage cheese banana bread. Proper storage means you can enjoy your baking efforts longer and share them with loved ones near and far.
Try This Red Velvet Cheesecake Yourself
The first time I served this Red Velvet Cheesecake to my book club, the room went completely silent except for the sounds of happy eating. That’s when I knew this recipe was something special – a dessert that creates moments of pure joy around the table.
I hope you’ll experience that same magic in your own kitchen. Whether you’re making it for a holiday celebration, a special birthday, or just because Tuesday deserves something beautiful, this rich and creamy cocoa cheesecake has a way of turning ordinary moments into cherished memories.
Don’t be intimidated – you can absolutely create this stunning dessert. Take your time, follow the steps, and remember that even if it isn’t perfect, it will still be delicious. The people you share it with will remember the love you baked into it more than any imperfections.
If you love this Red Velvet Cheesecake recipe, you might also enjoy my pecan pie cheesecake for another southern twist on a classic. For something lighter, try my cottage cheese strawberry mousse or explore healthy Valentine’s Day desserts for more indulgent yet mindful options.
However you choose to enjoy it, I’d love to hear about your Red Velvet Cheesecake adventures. Some of my favorite reader stories have come from this recipe, and each one reminds me why I love sharing these kitchen traditions with you.
Frequently Asked Questions
Red velvet cheesecake recipe?
This article provides a complete Red Velvet Cheesecake recipe with detailed instructions. The recipe combines a chocolate-infused red velvet layer with creamy cheesecake filling and a graham cracker or Oreo crust for the perfect balance of flavors and textures.
Red Velvet cheesecake Factory?
While this is a homemade version, it captures that luxurious restaurant-quality taste you’d expect from specialty bakeries. The combination of cream cheese, cocoa, and that signature red color creates a dessert that rivals any professional bakery offering.
Red Velvet Cheesecake near me?
While many bakeries offer Red Velvet Cheesecake, making it at home allows you to control the ingredients and freshness. This recipe creates a dessert that often tastes better than store-bought versions because it’s made with love and enjoyed at its peak.
Philadelphia red velvet cheesecake?
Philadelphia cream cheese is actually my preferred brand for this recipe. Its consistent quality and creamy texture help create that smooth, rich filling that makes this Red Velvet Cheesecake so special. The brand really does make a difference in the final result.
Red velvet cheesecake swirl?
Creating that beautiful swirl pattern is easier than it looks. Simply reserve some of the red velvet batter and gently marble it through the cheesecake layer with a knife or skewer. The result is a stunning visual effect that makes the dessert even more special.
Red Velvet Cheesecake price?
While bakery prices vary, making Red Velvet Cheesecake at home is significantly more economical. You’ll save money while creating a dessert that often surpasses commercial versions in flavor and freshness. It’s also a rewarding baking project that fills your kitchen with wonderful aromas.
Red Velvet Cheesecake ice cream?
While this is a baked cheesecake, the leftovers make incredible ice cream! Simply blend chilled pieces with vanilla ice cream base or check out my cherry cheesecake ice cream recipe for inspiration on turning cheesecake into frozen treats.
Easy red velvet cheesecake recipe?
This recipe is designed to be approachable for bakers of all levels. While it has several components, each step is straightforward and explained in detail. The result is a spectacular dessert that looks and tastes professional without requiring advanced baking skills.
More Decadent Cheesecakes You’ll Love
If this Red Velvet Cheesecake stole your heart, wait until you try these other creamy, dreamy desserts that always disappear from my table.
Fruity Pebbles Cheesecake – A colorful, nostalgic treat that brings breakfast cereal magic to dessert in the most delightful way.
Pecan Pie Cheesecake – Southern comfort meets creamy indulgence in this showstopping combination of two classic desserts.
Lighter Thanksgiving Desserts – Enjoy holiday traditions without overindulgence with these mindful yet satisfying sweet endings.
Chocolate Buttercream Frosting – The perfect silky, rich topping that transforms simple cakes into extraordinary celebrations.
Snickerdoodle Banana Bread – Warm cinnamon sugar swirls through moist banana bread for the ultimate cozy breakfast or snack.
