Hey y'all! If you're looking to dazzle your family and guests this holiday season, this Christmas Red Velvet Cheesecake Dessert is an absolute showstopper. Creamy, velvety layers combined with that signature tang and a brilliant red hue make this cheesecake both irresistible and cheerful. Whether it's your Christmas dinner, a winter gathering, or just a special treat, this dessert is bound to steal the spotlight. Let's get cooking!
Why You'll Love This Christmas Red Velvet Cheesecake Dessert
- Stunning festive color that lights up any holiday table.
- Rich, creamy texture with a perfect balance of chocolate and tangy cheesecake flavors.
- Make-ahead friendly—perfect for stress-free entertaining.
- Classic crowd-pleaser that appeals to cheesecake and red velvet lovers alike.
- Easy to customize with your favorite toppings or mix-ins.
Ingredients for Christmas Red Velvet Cheesecake Dessert
- For the crust:
- 1 ½ cups chocolate cookie crumbs (e.g., Oreos without filling)
- ¼ cup unsalted butter, melted
- For the red velvet cheesecake layer:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 large eggs, room temperature
- ⅔ cup sour cream
- ⅓ cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon red gel food coloring (for best color)
- 1 teaspoon distilled white vinegar
- For the cheesecake topping:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Festive sprinkles or white chocolate shavings (optional)
How to Make Christmas Red Velvet Cheesecake Dessert
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix chocolate cookie crumbs and melted butter together in a bowl until fully combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Red Velvet Cheesecake Filling
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes).
- Add granulated sugar and cocoa powder, beating until fully combined.
- Add eggs one at a time, mixing just until each is incorporated. Scrape sides as needed.
- Mix in sour cream, buttermilk, and vanilla. Add food coloring and vinegar, mixing until your batter is vibrantly red and even.
- Pour the filling over the cooled crust. Smooth the top with a spatula.
Step 3: Bake the Christmas Red Velvet Cheesecake Dessert
- Place the springform pan on a baking sheet. Bake for 60-70 minutes, until the center is nearly set but still a bit jiggly. The edges will look firm.
- Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour.
Step 4: Chill & Decorate
- Refrigerate the cheesecake for at least 4 hours, preferably overnight for best texture.
- To make the whipped cream topping: beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe whipped cream over the chilled cheesecake and add festive sprinkles or white chocolate shavings if desired.
Notes for Christmas Red Velvet Cheesecake Dessert Success
- Let all dairy ingredients reach room temperature for a smoother batter and even baking.
- Use a water bath to minimize cracking and achieve an ultra-creamy texture. Learn more about water baths for cheesecakes.
- Use a sharp hot knife for clean slices—wipe after each cut.
Delicious Christmas Red Velvet Cheesecake Dessert Variations
- No-Bake Version: Prepare a no-bake crust and use gelatin (or whipped topping) in the filling for a set cheesecake without the oven.
- Chocolate Swirl: Swirl in melted dark chocolate before baking for a dramatic marbled effect.
- Mini Cheesecakes: Divide ingredients into a lined muffin pan for adorable, single-serve red velvet cheesecakes.
Required Equipment for Christmas Red Velvet Cheesecake Dessert
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
Christmas Red Velvet Cheesecake Dessert Storage & Shelf Life
Store leftovers covered in the fridge for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and add topping before serving.
Serving Suggestions & Pairings
- Serve with a mug of hot cocoa, peppermint coffee, or classic eggnog.
- Garnish with fresh berries or a drizzle of chocolate sauce for added flair.
- Enjoy alongside savory holiday favorites for a balanced festive feast.
Pro Tips for the Best Christmas Red Velvet Cheesecake Dessert
- Don’t overmix after adding the eggs—this helps avoid cracks. See more expert tips at King Arthur Baking.
- Run a knife around the edge immediately after baking to prevent cheesecake from sticking.
- For a perfectly creamy result, let the cheesecake come fully to room temperature before chilling.
FAQ: Christmas Red Velvet Cheesecake Dessert
- Can I make this Christmas Red Velvet Cheesecake Dessert ahead of time?
- Absolutely! Prepare up to 2 days ahead and keep covered in the fridge; add toppings the day you serve.
- Can I use natural food coloring?
- Yes, but the color may be less vibrant. Beet juice is a great option for natural red coloring.
- How do I prevent my cheesecake from cracking?
- Use a water bath and allow gradual cooling; don’t overmix the batter. For more, read these tips for perfect cheesecake.
Total Prep Time: 30 minutes | Baking Time: 60-70 minutes | Chill Time: 4 hours+
Total Time: approx. 5 hours
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- 2 large eggs
- ½ cup vegetable oil
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- ⅓ cup sour cream
- 1 tablespoon lemon juice
Instructions
-
1Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
-
2In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
-
3In a separate bowl, whisk together sugar, buttermilk, eggs, vegetable oil, red food coloring, and vanilla extract until smooth.
-
4Gradually mix the dry ingredients into the wet ingredients until just combined. Pour half of the batter into the prepared pan and smooth evenly.
-
5In another bowl, beat cream cheese, powdered sugar, sour cream, and lemon juice until creamy. Spread the cream cheese mixture over the red velvet batter. Top with remaining batter and smooth the surface.
-
6Bake for 45-50 minutes or until the center is set. Let cool completely before removing from the pan. Refrigerate for at least 2 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!