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Christmas Red Velvet Cheesecake

Christmas Red Velvet Cheesecake

Christmas Red Velvet Cheesecake is a festive dessert that beautifully combines the rich, velvety texture of red velvet cake with the creamy smoothness of cheesecake. This layered treat offers vibrant red cake layers contrasted with luscious cream cheese filling and frosting, making it a stunning centerpiece for holiday celebrations. Perfectly balanced in flavor and texture, this cheesecake delivers a melt-in-your-mouth holiday indulgence that’s ideal for sharing with family and friends.

  • Total Time: 12 hours (including chilling time)
  • Yield: 12 servings 1x

Ingredients

Scale

Red Velvet Cake Layers

  • 2 ½ cups all-purpose flour (or gluten-free flour blend)
  • 1 ½ tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 1 cup softened butter or oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons gel-based red food coloring
  • 1 tablespoon white vinegar

Cheesecake Filling

  • 24 oz (3 packages) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream or heavy cream
  • 2 teaspoons vanilla extract

Crust / Additional Ingredients

  • Butter (for crust or cake layers as needed)
  • Cream cheese frosting or whipped cream (for frosting)
  • Optional garnishes: crushed candy canes, edible glitter, fresh cranberries

Instructions

  1. Prepare the Red Velvet Layers: In a bowl, mix together the flour (or gluten-free blend), cocoa powder, baking soda, and salt. In a separate large bowl, beat the sugar with softened butter or oil until smooth. Add the eggs one at a time, then mix in the vanilla extract. Stir in gel red food coloring and vinegar. Gradually fold in the dry ingredients until you have a smooth batter. Divide the batter evenly into prepared cake pans and bake at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted comes out clean. Allow the layers to cool completely before assembly.
  2. Make the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue beating. Add eggs one at a time, blending well after each addition. Mix in sour cream or heavy cream and vanilla extract carefully, avoiding overmixing to keep the filling silky smooth.
  3. Assemble the Layers: In a springform pan, place one cooled red velvet cake layer at the bottom. Pour half of the cheesecake filling over the cake layer, spreading evenly but gently. Add the second red velvet cake layer on top, then pour the remaining cheesecake filling. Finish by topping with the final red velvet cake layer, creating alternating layers of red cake and cheesecake.
  4. Bake the Assembled Cheesecake: Place the springform pan in a larger baking dish filled with hot water to create a water bath. Bake at 325°F (160°C) for 55-70 minutes or until the cheesecake is set but still slightly jiggly in the center. Remove from oven and allow it to cool gradually to room temperature.
  5. Chill Overnight: Refrigerate the cheesecake, covered, overnight to ensure flavors meld and the texture firms up for perfect slicing.
  6. Frost and Decorate: Once fully chilled, frost the cheesecake with cream cheese frosting or whipped cream. Garnish with festive toppings such as crushed candy canes, edible glitter, or fresh cranberries to add a holiday touch.

Notes

  • Use room temperature ingredients for smoother batter and filling.
  • Baking the cheesecake in a water bath prevents cracking and maintains moisture.
  • Use gel-based red food coloring for vibrant color without thinning the batter.
  • Chill the cheesecake overnight for optimum flavor and texture.
  • Do not overmix the cheesecake filling to keep it light and airy.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free flour blend used)

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of cheesecake)
  • Calories: 450
  • Sugar: 35g
  • Sodium: 320mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 110mg

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