Red Velvet Cheesecake Recipe with Cream Cheese Frosting

This red velvet cheesecake is an elegant dessert with authentic red velvet flavor, a silky creamy texture, and a chocolate cookie crust. Finished with a tangy cream cheese topping, it tastes like a restaurant-quality cheesecake you can make at home.

This post was updated February 5, 2023 with new photos and recipe tips

I experimented with red velvet cheesecake for a long time and this version has everything you want: the deep red color, a hint of chocolate, and the slight tang that defines red velvet. These flavors pair wonderfully with a rich, creamy cheesecake base. An Oreo cookie crust adds texture and chocolate flavor, while a tangy cream cheese topping completes the classic red velvet profile. The result has the familiar notes of red velvet cake with the dense, luscious texture of a New York-style cheesecake.

The texture is luxuriously creamy and the flavor balances cocoa, tang, and sweetness. There’s no need for elaborate decoration — the cheesecake looks beautiful on its own.

A Few Notes About Ingredients

Cheesecake ingredients can be costly, so follow the recipe closely for best results. Substitutions can change texture and flavor.

• For the crust use chocolate wafer cookies and include both the wafers and their filling when crushing them.
• Use full-fat, brick-style cream cheese. Spreadable, whipped, or low-fat cream cheeses won’t give the proper structure or creaminess.
• Full-fat sour cream keeps the filling silky. In North America, look for sour cream in the tub with about 14–18% milk fat.
• Buttermilk is important for the tang and texture; plain milk won’t substitute well.
• The amount of red food coloring is flexible. I used 1 1/2 tablespoons of gel color for the photos; gel gives a more vivid hue, but liquid coloring also works.

Important: Make sure the cream cheese, sour cream, and eggs are at room temperature before you begin. Measure ingredients and let them sit about 30 minutes so they blend smoothly.

Baking, Chilling and Serving Red Velvet Cheesecake

This cheesecake is baked in a water bath to maintain moisture, prevent a grainy texture, and reduce the chance of cracking. To prepare the water bath:

1. Wrap the outside of a 9-inch springform pan with aluminum foil several times to seal the bottom and sides well (do this before making the crust).
2. When the filling is ready, place the wrapped springform pan in the center of a large roasting pan. Pour the batter onto the crust and smooth the top.
3. Carefully pour boiling water into the roasting pan so there is about 1/2 to 1 inch of water around the cheesecake.
4. Place the whole setup in the oven and bake.

How to Know When Your Cheesecake is Done Baking

Bake at 350°F (180°C) for about 60 minutes; ovens vary, so check at 50 minutes. The top should look mostly set but the center will still have a slight wobble — like gelatin or pudding — when you gently nudge the pan. If it moves like a liquid, it needs more time.

Allow the cheesecake to cool slowly to prevent temperature shocks that cause shrinkage and cracks. After it cools completely, cover and refrigerate for at least 6 hours or overnight so it firms up fully.

Serving

Once chilled, spread the tangy cream cheese topping over the cheesecake, leaving a small border around the edge. The topping is less sweet than typical cream cheese frosting, so adjust powdered sugar to taste.

I usually make the cheesecake a day ahead, chill it overnight, add the topping the next day, and keep it refrigerated until serving. If condensation forms after refrigeration, gently dab the surface with a paper towel before serving.

If you enjoy red velvet desserts, try other red velvet recipes for variety.