Description

This red velvet cheesecake combines two beloved classic desserts: red velvet cake and cheesecake to create the ultimate gorgeous, decadently delicious, show stopping dessert. This red velvet cheesecake may look impressive, but is easy to make with tender red velvet cake rounds and a luscious no-bake cheesecake filling spiked with white chocolate all slathered in a light cream cheese frosting. This red velvet cheesecake is also make-ahead friendly for a stress-free dessert everyone will be raving about. I’ve included detailed instructions, tips and tricks so this red velvet cheesecake will be the hit of your holidays!

Ingredients

Scale

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch of salt
1 cup buttermilk
2 large eggs (at 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 (16 oz.) cream cheese (softened)
1/2 cups granulated sugar
1 tablespoons lemon juice
8 tablespoons unsalted butter (softened)
2 cups powdered sugar
8 ounces cream cheese (cut into to 4 pieces, softened)
3/4 teaspoon vanilla extract
Pinch of salt

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Instructions

For the cake
For the filling
For the frosting

Prep Time: 60 minutes
Cook Time: 25 minutes
Category: Dessert