Indulge in the decadent layers of a Red Velvet White Chocolate Cheesecake—a dessert that’s as stunning to look at as it is to taste. With its rich red velvet cake base, creamy white chocolate cheesecake filling, and luscious cream cheese frosting, this treat is perfect for special occasions or when you want to impress your guests.
Why You’ll Love This Recipe
- Combines the best of red velvet cake and cheesecake in one dessert
- A visually striking dessert that’s perfect for celebrations
- Creamy, rich, and delightfully indulgent
- Easy to make ahead for stress-free entertaining
- A crowd-pleaser that’s guaranteed to earn rave reviews
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Red velvet cake mix
- Eggs
- Vegetable oil
- Water
- Cream cheese
- White chocolate chips
- Granulated sugar
- Vanilla extract
- Heavy cream
- Powdered sugar
Directions
- Prepare the Cake Base
- Preheat your oven to 350°F (175°C).
- Grease a springform pan and line the bottom with parchment paper.
- Prepare the red velvet cake batter according to the package instructions. Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean. Allow to cool.
- Make the Cheesecake Layer
- In a mixing bowl, beat cream cheese until smooth.
- Melt the white chocolate chips and gradually mix them into the cream cheese.
- Add sugar, vanilla extract, and heavy cream, and beat until combined.
- Assemble the Cheesecake
- Pour the cheesecake mixture over the cooled red velvet cake layer. Smooth the top with a spatula.
- Bake the Cheesecake
- Place the pan in a water bath and bake at 325°F (160°C) for 50–60 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside for one hour.
- Chill
- Refrigerate the cheesecake for at least 4 hours or overnight for best results.
- Frost and Decorate
- Whip cream cheese and powdered sugar together to make the frosting. Spread evenly over the top of the cheesecake. Garnish with white chocolate shavings or sprinkles if desired.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Chill Time: 4–8 hours
Variations
- Gluten-Free: Use a gluten-free red velvet cake mix.
- Dark Chocolate Twist: Replace white chocolate with dark chocolate for a richer flavor.
- Mini Cheesecakes: Divide the recipe into cupcake tins for individual servings.
- Berry Addition: Top with fresh raspberries or a raspberry sauce for a fruity touch.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cheesecake without frosting for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: Serve cold or let the cheesecake sit at room temperature for 15 minutes before enjoying.
FAQs
1. Can I use homemade red velvet cake instead of a mix?
Yes, a homemade red velvet cake base will work perfectly for this recipe.
2. Do I need a water bath for the cheesecake?
Yes, a water bath helps prevent cracks and ensures even baking.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better when made a day in advance.
4. What type of cream cheese should I use?
Full-fat cream cheese works best for a rich and creamy texture.
5. Can I use milk chocolate instead of white chocolate?
Yes, but it will alter the flavor profile slightly.
6. How do I prevent cracks in the cheesecake?
Use a water bath, avoid overmixing the batter, and cool the cheesecake gradually in the oven.
7. Can I skip the frosting?
You can, but the cream cheese frosting adds an extra layer of flavor.
8. What’s the best way to slice the cheesecake?
Use a sharp knife dipped in hot water and wiped clean between cuts.
9. Can I add food coloring to enhance the red velvet color?
Yes, a few drops of red gel food coloring can make the cake more vibrant.
10. Can I substitute heavy cream with milk?
No, heavy cream is necessary for the creamy texture of the cheesecake.
Conclusion
Red Velvet White Chocolate Cheesecake is a showstopping dessert that combines the elegance of red velvet cake with the decadence of creamy cheesecake. Whether it’s for a holiday gathering, a birthday, or a romantic dinner, this dessert is sure to steal the spotlight. Try it once, and it’s bound to become a favorite in your recipe repertoire!
PrintRed Velvet White Chocolate Cheesecake
A luscious combination of creamy white chocolate cheesecake and rich red velvet cake, layered to perfection. This stunning dessert is topped with velvety cream cheese frosting, making it an irresistible centerpiece for any special occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Red Velvet Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 cup (240ml) vegetable oil
- ½ cup (120ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the White Chocolate Cheesecake:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 6 oz (170g) white chocolate, melted and slightly cooled
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Red Velvet Cake:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, mixing just until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the White Chocolate Cheesecake:
- Lower the oven temperature to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- Beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla and melted white chocolate.
- Pour the batter into the prepared springform pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water, halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the edges are set but the center jiggles slightly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Chill in the refrigerator for at least 4 hours.
- Assemble the Cheesecake:
- Level the red velvet cake if needed, then place it on a serving plate. Top with the chilled white chocolate cheesecake.
- Prepare the Cream Cheese Frosting:
- Beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar and vanilla, mixing until smooth.
- Spread the frosting over the top and sides of the layered cake and cheesecake.
- Serve and Enjoy:
- Decorate as desired with white chocolate shavings or sprinkles. Slice and serve chilled.
Notes
- Use gel food coloring for a more vibrant red velvet cake.
- For clean slices, warm the knife in hot water and wipe between cuts.