I’m a huge red velvet lover, as evidenced by the dozens of red velvet-inspired recipes on this site. But this red velvet cheesecake cake might just take the cake (pun intended!). I layered moist red velvet cake, no-bake cheesecake filling, and decadent cream cheese frosting to make this cake so super indulgent. It’s the perfect hybrid dessert for my cake and cheesecake loving heart.
If you, like me, can’t decide between red velvet cake or cheesecake, this dessert is what you need. I took both classic desserts and smashed them together into a delicious franken-cake that’s surprisingly easy to make. Using boxed red velvet cake mix makes the cake part super easy, so there’s plenty of time to focus on getting the no-bake cheesecake filling and frosting perfect.
What’s in This Red Velvet Cheesecake Cake Recipe?
- Red Velvet Cake Mix: Makes the cake layer super easy to put together.
- Butter: Unsalted butter makes the cake rich and moist and forms the creamy base of the frosting.
- Eggs: Gives the cake structure and extra moisture.
- Cream Cheese: Forms the base of the cheesecake layer and adds tangy flavor and richness to the frosting.
- Sugar: A combination of granulated and powdered sugars sweeten and set the cheesecake, while powdered sugar sweetens the frosting and gives it structure.
- Sour Cream: Makes the cheesecake extra rich and tangy.
- Lime Juice: Brightens up the flavor of the cheesecake.
- Vanilla Extract: Adds warmth to the cheesecake and the frosting.
- Cornstarch: Helps thicken the cheesecake so it sets properly.
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How to Store
Store leftover red velvet cheesecake cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying chilled.
Tips for Success
- Do not overmix the cake batter as this causes the gluten to develop which will make for rubbery cakes.
- The cakes are baked in 9-inch pans but then placed in an 8-inch springform pan when assembled. This is because the cakes shrink when they cool.
- Assembling the cheesecake in a 9-inch springform pan would allow enough space around the cakes for the cheesecake batter to coat the sides of the cake making them “invisible” which defeats the purpose of layering them.
- To change up the flavor of this cheesecake, try adding a swirl of strawberry, blueberry, or raspberry jam to the frosting. Or try chocolate cream cheese frosting!
- The no-bake cheesecake will thicken up and be ready to be sliced and served once it has chilled. If, after some time at room temperature, you find the cheesecake sections to become excessively soft, return the cake back to the fridge to chill for 30 minutes.
- For ease of serving, I like to slice the entire cheesecake into individual slices and then wrap each slice in plastic wrap really well. This makes for easy freezing and for quick serving later on.
- To cut clean lines in the cheesecake, be sure to wipe your knife off well after each slice to avoid taking red cake to the top of the frosting.
Red Velvet Cheesecake Cake Recipe
Ingredients
For the Red Velvet Cake
- 15.25 ounces red velvet cake mix (1 box)
- 1 cup water
- ½ cup unsalted butter melted (1 stick)
- 3 large eggs room temperature
For the Cheesecake
- 24 ounces cream cheese room temperature (3 bricks)
- ¾ cup granulated sugar
- 1 cup sour cream room temperature
- 1 tablespoon lime juice (from ½ lime)
- 1 teaspoon pure vanilla extract
- 3 tablespoons powdered sugar
- 1½ tablespoons cornstarch
For the Cream Cheese Frosting
- 1¼ cups powdered sugar
- 10 tablespoons unsalted butter room temperature (1¼ sticks)
- 8 ounces cream cheese room temperature (1 brick)
- ½ teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan
- Stand Mixer
- 8-inch Springform Pan
- Piping Tip Set
Instructions
- Preheat oven to 350°F. Line the bottom of 2 9-inch cake pans with parchment paper and lightly grease the sides with baking spray. Set aside.
For the Red Velvet Cake
- Mix the cake mix, water, butter, and eggs in a large mixing bowl. Evenly divide the cake batter between the 2 prepared cake pans (about 461 grams per pan).15.25 ounces red velvet cake mix, 1 cup water, ½ cup unsalted butter, 3 large eggs
- Place them into the preheated oven to bake for 40 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Once the cakes have baked, remove from the oven and place them onto a cooling rack to cool completely.
For the Cheesecake
- While the cakes are cooling, make the cheesecake batter. Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes to ensure that the cream cheese is smooth and that no clumps remain.24 ounces cream cheese, ¾ cup granulated sugar
- Add the sour cream, lime juice, and vanilla. Mix for about 30 seconds. Add the powdered sugar and cornstarch and mix until fully incorporated.1 cup sour cream, 1 tablespoon lime juice, 1 teaspoon pure vanilla extract, 3 tablespoons powdered sugar, 1½ tablespoons cornstarch
- Once the cakes have cooled, place one layer of cake into the bottom of an 8-inch springform pan. Pour half of the cheesecake batter onto the cake and smooth out.
- Place the next layer of cake on top of the cheesecake and gently press it down so that any air pockets are eliminated. At this point, you may not have any more room for cheesecake batter. If you run out of room, use parchment paper to create a wall at the top of the pan. Cut a strip of parchment paper 27 inches in length. Fold the parchment paper in half lengthwise. Then fold in half again. Carefully place the parchment paper inside of a springform pan and slide it between the cake and the pan leaving at least 3 inches of parchment wall above the cake. There should be enough parchment paper to overlap the ends.
- Spoon the remaining cheesecake batter into the parchment wall and spread as smoothly as possible.
- Cover and place into the refrigerator to chill for 8 hours or overnight.
- Once the cheesecake has chilled, release the springform, remove the parchment paper, and place the cheesecake onto a serving platter or cake stand.
For the Cream Cheese Frosting
- To make the frosting, place all of the frosting ingredients into the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low for 1 minute to allow the powdered sugar to become incorporated. Increase the mixer speed to high and beat the ingredients together until smooth and fluffy, about 2 minutes.1¼ cups powdered sugar, 10 tablespoons unsalted butter, 8 ounces cream cheese, ½ teaspoon pure vanilla extract
- Frost the cheesecake! Spread all of the frosting in an even layer on top of the cheesecake or spoon half of it into a piping bag fitted with a star tip to add decoration. If adding frosting decoration, frost the top of the cheesecake with a layer of frosting and then pipe swirls on top if you so desire.
- Cheesecake is now ready to be sliced and served.
Notes
How to Make Red Velvet Cheesecake Cake Step-by-Step
Mix the Cake Batter: Preheat your oven to 350°F. Line the bottom of 2 (9-inch) cake pans with parchment paper and lightly grease the sides with baking spray. Set aside. Mix 15.25 ounces (1 box) of red velvet cake mix, 1 cup of water, ½ cup of melted unsalted butter, and 3 large eggs in a large mixing bowl. Evenly divide the cake batter between the 2 prepared cake pans (about 461 grams per pan).
Bake the Cakes: Place them into the preheated oven to bake for 40 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs. Once the cakes have baked, remove from the oven and place them onto a cooling rack to cool completely.
Beat the Cream Cheese: While the cakes are cooling, make the cheesecake batter. Add 24 ounces (3 bricks) of cream cheese and ¾ cup of granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes to ensure that the cream cheese is smooth and that no clumps remain.
Thicken the Batter: Add 1 cup of sour cream, 1 tablespoon of lime juice, and 1 teaspoon of vanilla. Mix for about 30 seconds. Add 3 tablespoons of powdered sugar and 1½ tablespoons of cornstarch and mix until fully incorporated.
Layer the Cake: Once the cakes have cooled, place one layer of cake into the bottom of an 8-inch springform pan. Pour half of the cheesecake batter onto the cake and smooth out.
Chill the Cake: Place the next layer of cake on top of the cheesecake and gently press it down so that any air pockets are eliminated. Spoon the remaining cheesecake batter on top and spread as smoothly as possible. Cover and place into the refrigerator to chill for 8 hours or overnight. Once the cheesecake has chilled, release the springform, remove the parchment paper, and place the cheesecake onto a serving platter or cake stand.
Beat the Frosting: Place 1¼ cups of powdered sugar, 10 tablespoons of unsalted butter, 8 ounces (1 brick) of cream cheese, and ½ teaspoon of vanilla extract into the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat on low for 1 minute to allow the powdered sugar to become incorporated. Increase the mixer speed to high and beat the ingredients together until smooth and fluffy, about 2 minutes.
Frost the Cake: Spread all of the frosting in an even layer on top of the cheesecake or spoon half of it into a piping bag fitted with a star tip to add decoration. If adding frosting decoration, frost the top of the cheesecake with a layer of frosting and then pipe swirls on top if you so desire. Cheesecake is now ready to be sliced and served.
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