Introduction

This Red Velvet Cheesecake Layer combines the rich flavor of classic red velvet cake with a creamy white chocolate cheesecake filling. It’s a stunning dessert perfect for celebrations or anytime you want to impress family and friends.

A slice of cheesecake with three visible layers sits on a white speckled plate with a white marbled surface beneath. The bottom layer is a dark chocolate cookie crust with a crumbly texture. The middle layer is creamy light yellow with bits of green and dark chocolate pieces mixed in. The top layer is bright red, smooth, and thick. On top of the slice, there are three dollops of white whipped cream, each sprinkled with small green and red round and rod-shaped sprinkles. Two halves of a dark chocolate sandwich cookie with white cream filling are placed on the whipped cream in the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch of salt
1 cup buttermilk
2 large eggs, room temperature
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
12 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons unflavored gelatin
1 1/2 cups heavy cream
6 ounces white chocolate, chopped
1 pound full-fat cream cheese, softened
1/2 cup granulated sugar
1 tablespoon lemon juice
8 tablespoons unsalted butter, softened
2 cups powdered sugar
8 ounces full-fat cream cheese, softened and cut into 4 pieces
3/4 teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and grease and flour the pans.
Step 2: Whisk together the flour, baking soda, and salt in a bowl until combined.
Step 3: In a measuring cup, whisk together buttermilk, eggs, vinegar, and vanilla extract.
Step 4: Combine cocoa powder and red food coloring in a small bowl to form a smooth paste.
Step 5: Using a stand mixer with paddle attachment, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3–4 minutes.
Step 6: On low speed, add the flour mixture in thirds alternating with the buttermilk mixture. Add cocoa paste and beat on medium speed until just incorporated. Fold gently by hand to avoid overmixing.
Step 7: Divide batter evenly into prepared pans and smooth tops. Bake for 25 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then remove and cool completely on wire rack for about 2 hours.
Step 8: Level the cake tops with a serrated knife. Crumble the leveled tops into small crumbs and reserve for garnish.
Step 9: Sprinkle gelatin over ½ cup heavy cream in a small saucepan. Let sit 5 minutes, then heat over low until edges bubble. Stir in white chocolate until melted and smooth. Cool 15 minutes.
Step 10: Whip remaining 1 cup heavy cream on medium-high speed until stiff peaks form. Set aside.
Step 11: Beat cream cheese and ½ cup granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
Step 12: Add lemon juice and the cooled white chocolate-gelatin mixture, mixing until just combined.
Step 13: Gently fold whipped cream into the cream cheese mixture until smooth.
Step 14: Place one cake round cut side up in a parchment-lined 9-inch springform pan. Spread cheesecake filling evenly over it. Top with the second cake round, cut side down. Cover and refrigerate about 6 hours until firm.
Step 15: Beat softened butter and powdered sugar until fluffy. Add softened cream cheese one piece at a time, beating until smooth. Beat in vanilla and salt.
Step 16: Run a knife around the edges to loosen cheesecake from pan. Remove pan and transfer to serving plate.
Step 17: Reserve ½ cup frosting. Use remaining frosting to apply a thin crumb coat on sides and top. Freeze 30 minutes to set.
Step 18: Apply remaining frosting evenly. Press reserved cake crumbs gently onto the sides for decoration.

Tips & Variations

Use full-fat cream cheese and heavy cream for the richest texture and flavor.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let sit 5 minutes.
For a chocolate twist, sprinkle some miniature chocolate chips into the cheesecake filling before assembling.
Make sure all dairy ingredients are at room temperature to avoid lumps and ensure smooth batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap well with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat is not recommended for this cheesecake.

How to Serve

A slice of layered cheesecake sits on a white plate over a red and green plaid cloth; the bottom layer is a thick, crumbly dark chocolate crust, followed by a creamy white cheesecake with dark cookie bits mixed inside, topped with a bright red glossy layer that drips slightly down the sides. On top, there are two large swirls of white whipped cream decorated with small green and red sprinkles and small black cookie pieces, with an additional whole mini black cookie pressed into the whipped cream. Around the plate, there are colorful sprinkles and cookie crumbs scattered, with a whole mini cookie resting beside the slice. The background features blurred red and green holiday decorations and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake layer ahead of time?

Yes, you can prepare the cake layers and cheesecake filling a day ahead. Assemble and refrigerate as directed; the flavors will develop beautifully when chilled overnight.

What can I substitute for gelatin?

If you prefer a gelatin-free version, you can try using agar-agar powder following package instructions, but keep in mind the texture may differ slightly.