Name: Christmas Red Velvet Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1 box Red Velvet Cake Mix plus ingredients called for on the box (typically eggs, oil, and water as per box instructions); 16 ounces Cream Cheese, softened; 1 1/3 cups Sugar; 4 large Eggs; 2/3 cup Sour Cream; 2 tablespoons Flour; 2 teaspoons Vanilla Extract; 1/2 teaspoon Salt; 2 cups Heavy Cream; 4 tablespoons Powdered Sugar; 2 teaspoons Vanilla Extract

I’m so excited to share this Christmas Red Velvet Cheesecake Recipe with you because it’s become a staple at our holiday gatherings. There’s just something magical about the way the classic red velvet cake and creamy cheesecake layers come together — it makes every bite feel festive and indulgent. If you want a show-stopping dessert that’s as beautiful as it is delicious, this recipe will quickly become your go-to.

What I love most is how it blends different textures effortlessly; the rich, velvety cake paired with smooth cheesecake filling and a cloud of whipped cream on top—it’s truly a crowd-pleaser. Whether you’re bringing it to a Christmas party or making it for cozy family dinners, this Christmas Red Velvet Cheesecake Recipe is worth the little extra effort, and I’ll walk you through it step by step so it comes out perfect every time.

Ingredients You’ll Need

Each ingredient was picked to balance flavor and texture perfectly, giving you that signature red velvet flair with a luscious cheesecake twist. Some tips: use full-fat cream cheese for the best creamy texture, and fresh eggs really help the cheesecake set beautifully.

Red Velvet Cake Mix: The foundation – I usually choose a trusted mix brand to save time and guarantee vibrant color and flavor.
Cream Cheese: Softened at room temperature to blend smoothly and avoid lumps in your cheesecake layer.
Sugar: Regular granulated sugar balances the tang in the cream cheese.
Eggs: Large eggs help structure the cheesecake and add richness.
Sour Cream: Adds moisture and a subtle tang that cuts through the sweetness.
Flour: Helps the cheesecake keep its shape while staying tender.
Vanilla Extract: Essential for flavor depth, use pure if possible.
Salt: Enhances all the sweet flavors in the cheesecake.
Heavy Cream: Whipped for the fluffy topping; cold cream whips best and fastest.
Powdered Sugar: Used in the whipped cream for smooth sweetness without grit.

Variations

One of the best parts about a recipe like this is how easy it is to customize. I often tweak things depending on who I’m cooking for and what I have on hand — don’t hesitate to make this recipe your own!

Gluten-Free Variation: Substitute the red velvet cake mix for a gluten-free version; I’ve done this and it still tastes incredible!
Less Sweet Option: Reduce the sugar slightly in the cheesecake layer if you prefer a tangier finish.
Festive Toppings: Add crushed peppermint or chopped nuts over the whipped cream for extra holiday flair.
Mini Cheesecakes: Use muffin tins for individual portions—great for parties and easier to serve.

How to Make Christmas Red Velvet Cheesecake Recipe

Step 1: Prepare and Bake the Red Velvet Cake Layer

Start by preheating your oven according to the cake mix box instructions — usually 350°F (175°C). Mix the red velvet cake batter as directed. Pour half the batter into a greased springform pan or a similar cake pan, smoothing it out evenly. Bake this layer until it’s just set but not fully cooked through—about 15 minutes. You want it slightly underbaked because the cheesecake layer will go right on top and bake together later. Trust me, this trick keeps everything moist!

Step 2: Make the Cheesecake Layer

While the red velvet layer cools a little, beat your softened cream cheese and sugar together until creamy and smooth. Add eggs one at a time, mixing well after each addition, then stir in sour cream, flour, vanilla, and salt until everything is fully combined. Pour this luscious cheesecake mixture evenly over the red velvet layer in your pan.

Step 3: Bake Until Perfectly Set

Pop the pan back into the oven and bake at 325°F (160°C) for about 45-55 minutes, or until the cheesecake is mostly set but still jiggles slightly in the center. This gentle bake ensures the creamy texture we all crave. When done, let it cool completely at room temperature before chilling it in the fridge for at least 4 hours—or overnight if you can wait that long!

Step 4: Whip the Creamy Whipped Topping

When you’re ready to serve, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form. This whipped cream layer adds a light, airy finish that’s just the right balance against the denser cheesecake and cake below.

Step 5: Assemble and Chill Before Serving

Spread the whipped cream over the chilled cheesecake layer with a spatula, creating swirls or peaks for a festive look. Pop it back in the fridge for 30 minutes so everything sets together nicely. Now it’s ready to slice and dazzle your guests!

How to Serve Christmas Red Velvet Cheesecake Recipe

A slice of two-layered cake sits on a white plate with a beaded edge, placed on a white marbled textured wooden board. The bottom layer is a bright red color with a soft, moist texture, while the top layer is a thick, pale cream color with a fluffy, spongy texture. The cake is topped with a thick layer of white whipped cream, decorated with swirls and dollops. In the background, the rest of the cake shows the same two layers and white whipped cream topping, with a slice removed. To the left, a transparent glass filled with a red drink topped with white foam and red sprinkles sits on a white marbled textured surface covered with a soft, grey and white checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this cheesecake with simple yet elegant touches like a dusting of cocoa powder or a few fresh raspberries. Sometimes I sprinkle white chocolate shavings or crushed candy canes for a seasonal pop. These little extras always get compliments and take the presentation up a notch without much fuss.

Side Dishes

This cheesecake shines as a dessert all on its own, but if you want to pair it, I recommend a light citrus salad or some spiced nuts on the side. The tangy freshness helps balance the richness of the cheesecake beautifully.

Creative Ways to Present

For holiday parties, I’ve sliced the cheesecake into bars and served them on a festive platter lined with holly leaves or edible gold flakes. You could also use individual glasses: crumble some of the red velvet layer, add cheesecake filling, and layer whipped cream on top for a delightful trifle-style dessert.

Make Ahead and Storage

Storing Leftovers

Once cooled, I always keep leftovers covered tightly with plastic wrap or in an airtight container in the fridge. The cheesecake actually tastes even better the next day after the flavors have mingled. It’ll keep well for up to 5 days if stored properly.

Freezing

If you want to freeze slices, wrap each piece securely in plastic wrap then foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the fridge — I’ve found the texture stays surprisingly good, almost as fresh as newly made!

Reheating

I usually don’t reheat cheesecake because it’s best cold, but if you prefer a slightly softer slice, let it sit at room temperature for 20 minutes before serving. This little step really enhances the creamy texture without losing any flavor.

FAQs

Can I make this Christmas Red Velvet Cheesecake Recipe ahead of time?

Absolutely! In fact, making it a day ahead allows the flavors to deepen and the cheesecake to set up perfectly. Just keep it refrigerated and covered until ready to serve.
What’s the best way to prevent the cheesecake from cracking?

To avoid cracks, bake the cheesecake on a lower temperature and remove it when it’s slightly jiggly in the center. Also, avoid sudden temperature changes—cool it gradually and don’t overmix the batter.
Can I use homemade red velvet cake instead of the cake mix?

Yes! You can swap in your favorite homemade red velvet cake recipe; just make sure the first layer isn’t fully baked before adding the cheesecake layer for optimal texture.
How do I deal with leftover whipped cream topping?

Store leftover whipped cream in an airtight container in the fridge and gently re-whip it before serving if it becomes flat.
Is this recipe suitable for special diets?

You can adapt the recipe to gluten-free versions by using gluten-free cake mix. For dairy-free, substitutions are possible but may affect texture significantly.

Final Thoughts

This Christmas Red Velvet Cheesecake Recipe holds a special place in my heart because it brings together the best of two beloved classics with very little fuss. I genuinely encourage you to give it a try—you’ll impress your family and friends, and you might just steal the show at your holiday dinner. Plus, it’s really fun to make, and the joy of slicing into that perfect red velvet and creamy cheesecake combo never gets old.