Layered Red Velvet Cheesecake

Layered Red Velvet Cheesecake is a rich dessert that pairs red velvet cake with a light cream cheese layer.

Layered Red Velvet Cheesecake introduction

Layered Red Velvet Cheesecake brings a classic cake and creamy filling into one treat.
It works well after a warm meal, or try a savory side like our one-pot red lentil chili for a full menu.

Layered Red Velvet Cheesecake why make this recipe

Layered Red Velvet Cheesecake gives you cake and cheesecake in two simple layers.
It is quick to make and looks fancy, and it pairs nicely with easy mains like the 5-ingredient sweet potato black bean chili.

Layered Red Velvet Cheesecake how to make Layered Red Velvet Cheesecake

Layered Red Velvet Cheesecake uses a baked cake base and a whipped cream cheese filling.
Follow the Ingredients and Directions below, then chill the cake so the layers set.

Layered Red Velvet Cheesecake Ingredients

• 2 cups red velvet cake mix
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/4 cup cocoa powder
• Chocolate shavings for garnish

Layered Red Velvet Cheesecake Directions

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. In a bowl, mix the red velvet cake mix, melted butter, and egg until combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
3. Allow the cake to cool completely.
4. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
5. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
6. Once the cake is cooled, slice it in half horizontally to create two layers.
7. Spread one layer with half of the cream cheese mixture, then place the other layer on top.
8. Spread the remaining cream cheese mixture on top and dust with cocoa powder.
9. Garnish with chocolate shavings and refrigerate for at least 2 hours before serving.

Layered Red Velvet Cheesecake how to serve Layered Red Velvet Cheesecake

Layered Red Velvet Cheesecake is best served chilled and sliced with a clean knife.
For a mixed plate, add a savory side like an Asian-inspired eggplant casserole or a simple salad.

Layered Red Velvet Cheesecake how to store Layered Red Velvet Cheesecake

• Wrap the cake or keep it in an airtight container in the fridge for up to 4 days.
• Freeze slices in a sealed container for up to 1 month; thaw in the fridge before serving.

Layered Red Velvet Cheesecake tips to make Layered Red Velvet Cheesecake

• Let the cake cool fully before slicing to get even layers.
• Use room-temperature cream cheese for a smooth filling.
• Chill the cake well so the filling sets and slices cleanly.

Layered Red Velvet Cheesecake variation

• Add a thin layer of jam between cake and filling for a fruity note.
• Swap cocoa dust for powdered sugar or cocoa mixed with cinnamon.
• Make mini versions in small springform pans or ramekins.

Layered Red Velvet Cheesecake FAQs

Q: Can I bake this in a different pan?
A: Yes. A 9-inch springform pan is easiest, but you can use a regular cake pan and remove the cake before layering.

Q: Can I make this ahead of time?
A: Yes. Make it a day ahead and keep it chilled so it is ready to serve.

Q: What pan should I use for this recipe? Buy it here if you need one.

Layered Red Velvet Cheesecake

A rich dessert that combines a classic red velvet cake with a light and creamy cheesecake layer, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 8 servings

Calories 450 kcal

Ingredients

  

For the Cake

• 2 cups red velvet cake mix
• 1/2 cup unsalted butter, melted
• 1 large egg

For the Cream Cheese Filling

• 1 cup cream cheese, softened Use room temperature for a smoother mix.
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream Whip until stiff peaks form.
• 1/4 cup cocoa powder For dusting.
• Chocolate shavings For garnish.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
• In a bowl, mix the red velvet cake mix, melted butter, and egg until combined.
• Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
• Allow the cake to cool completely.

Cream Cheese Filling

• In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
• In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Assembly

• Once the cake is cooled, slice it in half horizontally to create two layers.
• Spread one layer with half of the cream cheese mixture, then place the other layer on top.
• Spread the remaining cream cheese mixture on top and dust with cocoa powder.
• Garnish with chocolate shavings and refrigerate for at least 2 hours before serving.

Notes

Let the cake cool fully before slicing to get even layers. Use room-temperature cream cheese for a smooth filling. Chill the cake well so the filling sets and slices cleanly.

Keyword Baking, Cheese, dessert, Layered Cake, Red Velvet Cheesecake