Easy Red Velvet Cheesecake
User Reviews
4.9
Easy Red Velvet Cheesecake
Description
The recipe starts by mixing a box red velvet cake mix with egg, vegetable oil, and milk to create a standard red velvet cake batter. It is baked in a greased springform pan until a toothpick inserted comes out clean, then cooled fully to ensure the cheesecake layer does not melt on contact. The cheesecake layer is made by beating cream cheese with powdered sugar and vanilla until fluffy, then folding in whipped heavy cream to create a light yet creamy texture.
The cheesecake mixture is carefully spread over the cooled red velvet cake to form a smooth top layer. The dessert is refrigerated for at least 4 hours or overnight to set properly. This layering results in a cake with a tender, moist base topped with a rich, creamy topping that maintains its shape yet is soft on the palate.
When serving, the cake can be finished with whipped cream and fresh raspberries to add a complementary sweetness and visual appeal. This no-bake cheesecake layer avoids the need for a water bath or baking after assembly, making the preparation straightforward.
The recipe advises not to follow the cake mix box instructions but to use the specific recipe proportions given, and suggests using a springform pan or lining a pan with parchment paper for easier removal. The cake freezes well and is suitable for make-ahead events.
Ingredients
Red Velvet Cake
- 15.25 ounces red velvet cake mix 1 box
- 1 egg
- ½ cup vegetable oil
- ⅓ cup milk
No Bake Cheesecake
- 12 ounces cream cheese
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
Optional
- Whipped Cream and raspberries for decorating
Instructions
- Preheat oven to 350°F. Grease the bottom and sides of a 10" springform pan.
- Combine dry cake mix, egg, oil and milk. Mix on medium 2 minutes or until smooth.
- Spread into prepared pan and bake 20-25 minutes or until a toothpick comes out clean. Do not overbake. If needed gently press the edges with a spatula to even and flatten out the cake. Cool completely.
- Beat together cream cheese, powdered sugar, and vanilla until fluffy. Add in heavy cream and continue beating until thick and creamy and stiff peaks form.
- Run a butter knife around the edges of the red velvet cake to loosen it. Spread cheesecake mixture over the cooled red velvet cake. Cover and refrigerate 4 hours or overnight.
- Decorate as desired.
Notes
- Cool the red velvet cake completely before adding the cheesecake layer to prevent melting.
- Use a springform pan or line a pan with parchment for easy removal and cutting.
- Do not follow box instructions; use recipe proportions for best texture.
- Carefully press edges of the cake with a spatula to even the layer before cooling.
- Refrigerate at least 4 hours to allow cheesecake to set properly.
- This cake freezes well and can be prepared ahead of time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499 | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 86mg | 29% |
| Sodium | 408mg | 17% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 851IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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