Description
Easy Red Velvet Cheesecake is a show-stopping dessert that looks elegant but is surprisingly simple to make. This recipe combines a moist red velvet cake base with a rich and creamy no-bake cheesecake layer, making it perfect for holidays, parties, and special occasions. Using a boxed cake mix saves time while still delivering amazing flavor and texture. It’s an excellent make-ahead dessert that slices beautifully and always impresses.
Ingredients
Red Velvet Cake Layer
• 1 box red velvet cake mix (15.25 oz)
• 1 egg
• 1/2 cup vegetable oil
• 1/3 cup milk
No-Bake Cheesecake Layer
• 12 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups heavy whipping cream, cold
Optional Toppings
• Whipped cream
• Fresh raspberries or strawberries
Instructions
• Preheat oven to 350°F and grease the bottom and sides of a 10-inch springform pan
• In a large bowl, combine cake mix, egg, oil, and milk
• Mix on medium speed for 2 minutes until smooth
• Spread batter evenly into the prepared pan
• Bake for 20 to 25 minutes or until a toothpick comes out clean
• Do not overbake; gently level the cake if needed
• Cool completely, then run a knife around the edge to loosen the cake
• In a bowl, beat cream cheese, powdered sugar, and vanilla until fluffy
• In a separate bowl, beat cold whipping cream on low for 1 minute, then high for 3 to 4 minutes until stiff peaks form
• Gently fold whipped cream into the cream cheese mixture
• Spread cheesecake layer evenly over the cooled cake
• Refrigerate for at least 4 hours or overnight
• Decorate as desired before serving
Notes
• Serve chilled for clean slices and best texture
• Use a hot knife for smooth, professional-looking cuts
• Garnish just before serving for the freshest appearance
• Store covered in the refrigerator for up to 4 days
• For longer storage, freeze individual slices wrapped tightly for up to 2 months
• Thaw frozen slices overnight in the refrigerator before serving