Christmas is a time when flavors of red, green, and cream blend beautifully into festive treats, and nothing embodies that spirit quite like a Christmas Red Velvet Cheesecake. This unique dessert combines the rich and velvety texture of cheesecake with the beloved flavors of a red velvet cake, resulting in a stunning centerpiece for your holiday gatherings. I remember the first time I made this dish—it captivated my guests, not only with its vibrant color but also with its luscious taste. Whether you’re attending a holiday party or hosting a cozy family dinner, this cheesecake will surely create lasting memories.

Why you’ll love this dish

This Christmas Red Velvet Cheesecake isn’t just about looks; it’s a delightful blend of flavors and textures that are sure to please everyone. It’s perfect for those special holiday occasions when you want to impress your loved ones without working yourself into a frenzy in the kitchen. The creamy cheesecake layer breaks the sweetness of the red velvet cake, creating a perfect balance that leaves you craving more. Plus, it’s a relatively straightforward recipe that even novice bakers can tackle!

"This cheesecake is a showstopper! I brought it to a gathering, and everyone couldn’t stop raving about the flavors. It was the highlight of the evening!" – Sarah L.

How this recipe comes together

Preparing this Christmas Red Velvet Cheesecake is a delightful process that involves three main components: the cheesecake layer, the red velvet cake layers, and a creamy frosting. You’ll start by baking the cheesecake layer first, which you then chill. Next, you’ll whip up the red velvet cake, while your cheesecake sets perfectly. Finally, it all comes together with a luscious cream cheese frosting that makes every slice irresistible. The whole experience takes some time but is definitely worth every minute spent in the kitchen.

What you’ll need

To create your Christmas Red Velvet Cheesecake, gather the following 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
1/2 cup granulated sugar (for the cheesecake)
1/2 cup sour cream
2 large eggs (for the cheesecake)
1 tsp vanilla extract (for the cheesecake)
8 oz cream cheese (for frosting)
1/2 cup unsalted butter
3 cups powdered sugar
1 tsp vanilla extract (for frosting)

Note: If you’re out of buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about five minutes.

Directions to follow

Preheat your oven to 325°F. Start by baking the cheesecake layer. In a mixing bowl, combine 16 oz of cream cheese, 1/2 cup granulated sugar, 1/2 cup sour cream, 2 large eggs, and 1 tsp vanilla extract. Blend until smooth and pour into a greased 9-inch springform pan. Bake for 40-45 minutes. Allow to cool, then chill.
Once the cheesecake is set, increase your oven temperature to 350°F. In another bowl, mix together 2 1/2 cups flour, 2 tbsp cocoa powder, baking powder, baking soda, and salt. Separately, whisk together 1 3/4 cups sugar, 3/4 cup vegetable oil, 1 cup buttermilk, 2 eggs, red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar.
Combine the wet and dry ingredients until just mixed, then pour the batter into two greased 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
For the frosting, beat together 8 oz of cream cheese, 1/2 cup unsalted butter, 3 cups powdered sugar, and 1 tsp vanilla extract until smooth and creamy.
Now, it’s time to assemble! Start with one layer of red velvet cake, spread a layer of cheesecake on top, then add the second red velvet layer. Frost the entire cake with the cream cheese frosting. Chill for about an hour before serving.

Best ways to enjoy it

When it comes to serving your Christmas Red Velvet Cheesecake, presentation is key. A sprinkle of crushed candy canes or festive sprinkles on top can add a delightful pop of color. Pair it with a scoop of vanilla ice cream or fresh berries for a refreshing contrast. This dessert is also best enjoyed with a warm cup of eggnog or a creamy coffee that complements its rich flavor.

Storage and reheating tips

To keep your cheesecake fresh, cover it tightly and store it in the refrigerator. It can last for about 3 to 5 days. If you need to store leftovers, you can slice and freeze them in an airtight container. Just ensure you let it thaw in the refrigerator for best results. Always prioritize food safety by engaging proper handling techniques!

Helpful cooking tips

Ensure your cream cheese is at room temperature before mixing; this will help achieve a smooth texture.
Overmixing the batter can lead to a dense cake, so mix just until combined.
For even layers, spin the pans halfway through baking to help them bake evenly.

Creative twists

Feel free to get creative with your Christmas Red Velvet Cheesecake! Consider adding crushed nuts or chocolate chips between the layers for a delightful crunch. You could also switch up the frosting by introducing flavors like orange zest or peppermint for a seasonal spin. For a more decadent experience, top with ganache or chocolate shavings.

Your questions answered

What is the prep time for this recipe?
The prep time for this cheesecake is approximately 30 minutes, with a total bake time of around 1 hour for both layers.
Can I substitute ingredients in this recipe?
Absolutely! For a gluten-free version, use a gluten-free all-purpose flour blend. You can also substitute the buttermilk with plain yogurt mixed with a bit of water.
How should I serve this cheesecake?
Slice into wedges and serve chilled. Pair with coffee, tea, or a festive drink to enhance the flavor experience!

This Christmas Red Velvet Cheesecake will surely become a favorite in your holiday repertoire, adding joy and deliciousness to your celebrations. Enjoy every bite!

Christmas Red Velvet Cheesecake

A stunning and delicious blend of red velvet cake and creamy cheesecake, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 10

Total Time 1 40

Course Cake, Dessert

Cuisine American, Holiday

Servings 12 pieces

Calories 450 kcal

Ingredients

For the red velvet cake

2.5 cups 2 1/2 cups all-purpose flour
2 tbsp 2 tbsp unsweetened cocoa powder
1 tsp 1 tsp baking powder
1 tsp 1 tsp baking soda
0.5 tsp 1/2 tsp salt
1.75 cups 1 3/4 cups granulated sugar
0.75 cups 3/4 cup vegetable oil
1 cup 1 cup buttermilk If out of buttermilk, mix 1 tbsp vinegar or lemon juice with 1 cup milk.
2 large 2 large eggs
1-2 tbsp 1–2 tbsp red food coloring
1 tsp 1 tsp vanilla extract
1 tsp 1 tsp white vinegar

For the cheesecake layer

16 oz 16 oz cream cheese Ensure at room temperature.
0.5 cups 1/2 cup granulated sugar
0.5 cups 1/2 cup sour cream
2 large 2 large eggs
1 tsp 1 tsp vanilla extract

For the frosting

8 oz 8 oz cream cheese Ensure at room temperature.
0.5 cups 1/2 cup unsalted butter Ensure at room temperature.
3 cups 3 cups powdered sugar
1 tsp 1 tsp vanilla extract

Instructions

Baking the Cheesecake Layer

Preheat your oven to 325°F (163°C).
In a mixing bowl, combine 16 oz cream cheese, 1/2 cup granulated sugar, 1/2 cup sour cream, 2 large eggs, and 1 tsp vanilla extract. Blend until smooth.
Pour the mixture into a greased 9-inch springform pan and bake for 40-45 minutes.
Allow to cool, then chill.

Baking the Cake Layers

Once the cheesecake is set, increase your oven temperature to 350°F (177°C).
In another bowl, mix together 2.5 cups flour, 2 tbsp cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
Separately, whisk together 1.75 cups sugar, 3/4 cup vegetable oil, 1 cup buttermilk, 2 eggs, red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar.
Combine the wet and dry ingredients until just mixed, then pour the batter into two greased 9-inch round cake pans.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Let the cakes cool completely.

Preparing the Frosting

Beat together 8 oz cream cheese, 1/2 cup unsalted butter, 3 cups powdered sugar, and 1 tsp vanilla extract until smooth and creamy.

Assembling the Cheesecake

Start with one layer of red velvet cake, spread a layer of cheesecake on top, and then add the second red velvet layer.
Frost the entire cake with the cream cheese frosting.
Chill for about an hour before serving.