This small batch, Cheesecake Factory copycat Red Velvet Cake Cheesecake has all your favorite flavors including a cream cheese frosting and white chocolate. It’s the perfect indulgence for Valentine’s Day or any time of the year.
When I was thinking about recipes to share on the blog, I could not get the idea of a red velvet cake cheesecake out of my head. The idea is inspired by the Cheesecake Factory’s Ultimate Red Velvet Cake Cheesecake. Unlike the Cheesecake Factory version, I decided to make a small batch Red Velvet Cake Cheesecake. Mostly, so I don’t overindulge on it. Because, let’s be honest, it is a decadent dessert!
There are three main components to this Red Velvet Cake Cheesecake:
- Red Velvet Cake
- No-Bake Cheesecake
- Cream Cheese Frosting
Plus, I added chopped white chocolate chips for extra texture and flavor.
Red Velvet Cake Cheesecake Equipment
To make this a small batch recipe, you’ll need a 6″ Round Cake Pan that’s at least 2″ deep. You can buy them on Amazon, or I’ve also found a 2-pack for less than $10 at Walmart in their party/cake section of the store. (These are also the perfect size to use in your Air Fryer or Pressure Cooker).
TIP: For an easy way to cut the size of parchment paper you need to line the bottom of your cake pan, try this trick from Ina Garten. You’ll end up with a perfectly round piece of parchment that fits the bottom of your pan.
Additionally, I highly recommend using a Hand Mixer or Stand Mixer to mix the cheesecake and the cream cheese frosting. Since you’ll be making smaller quantities, I prefer to use the hand mixer since it’s easier to use and easier to clean. I’ve tried whipping cream cheese by hand before, and it always ends up taking forever, and it’s still lumpy. So, I don’t do it by hand anymore.
Next, you’ll need a good mixing bowl. I love my Pyrex Bowl Set, and I use them for most of my food prep. When mixing the cheesecake and cream cheese frosting, try to use a deep bowl to avoid splatters.
One of the best tools you can use when making cakes is an Offset Spatula. In this recipe, you use it to level off the top of the cheesecake layer. Then, it’s used to loosen the cake from the edges of the pan. Finally, use it to frost the cake with the cream cheese frosting.
Red Velvet Cake Cheesecake Prep Tips
When I bake my red velvet cake, it took me 25 minutes for it to be perfectly done. Since oven time and temperatures can vary, be sure to check your cake at 22 minutes to make sure it doesn’t over-bake. If it’s not done, keep checking it every few minutes until a toothpick inserted in the center comes out clean.
Even though the cheesecake layer does not need to be baked, it’s still important to use room temperature ingredients. Most importantly, be sure to use softened cream cheese to achieve the perfect filling texture. If your cream cheese is not softened, the mixture may be lumpy. Additionally, for the best cheesecake texture, use room temperature sour cream, heavy cream, lemon juice, and vanilla.
TIP: On average, it takes about 30 minutes to an hour for cream cheese to come to room temperature. To soften cream cheese faster, cut it into 1″ (or smaller) cubes. If you are in a rush, you can also remove the cream cheese from the foil wrapper, and microwave the cream cheese for 15 seconds to soften it even faster.
If you take the cream cheese out of the fridge before you start the cake, it should be softened by the time the cake is cooled.
When the cake is cooled, you can also remove the cake from the pan, and trim off the domed part of the cake. This will help you get a more even cake, and you can use the trimmed parts of the cake to make cake crumbles to decorate the cake.
Why do you freeze the Red Velvet Cake Cheesecake?
After layering the cheesecake on top of the red velvet cake, I like to freeze it for at least an hour. I’ve also kept the cake in the freezer overnight, and it came out even easier. The reason I freeze the cake is for easy removal from the pan. It also helps when frosting the cake with the cream cheese frosting.
When frosting the cake, if the cheesecake layer starts to soften too much, return the cake to the freezer for 20 minutes to allow it to harden back up. Then, continue decorating the cake. Be sure to work quickly because the cheesecake layer can soften really quickly. Be sure to decorate the cake right after it’s frosted to make sure the white chocolate and cake crumbles stick.
Want More Cheesecake Recipes?
If you love this small batch Red Velvet Cake Cheesecake, be sure to try some of my other cheesecake recipes:
Or, feel free to browse some of my other dessert recipes, here!
Love what you are seeing, and want more? I typically publish a new recipe once or twice per week. If you want to be the first to know what’s new at Clean Fingers Laynie, SUBSCRIBE here, and never miss another recipe!
Red Velvet Cake Cheesecake (Small Batch)
Ingredients
Red Velvet Cake Layer
- 2/3 cup All-Purpose Flour
- 1/3 cup Granulated White Sugar
- 1 tbsp Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Buttermilk
- 1 large Egg Yolk
- 1/3 cups Vegetable or Canola Oil
- 1/2 tsp Vanilla Extract
- 1/2 tsp White Vinegar
- 20 drops Red Food Coloring
Cheesecake Layer
- 4 ounce Cream Cheese softened to room temperature
- 1/4 cup Granulated Sugar
- 1/2 cup Heavy Cream at room temperature
- 1 tbsp Sour Cream at room temperature
- 1/2 tsp Lemon Juice
- 1/2 tsp Vanilla Extract
Cream Cheese Frosting Layer
- 4 oz Cream Cheese Softened
- 4 tbsp Butter Softened
- 1/2 cup Powdered Sugar
- 1/4 tsp Vanilla Extract
- 1/8 tsp Salt
- 3 tbsp White Chocolate Chips Chopped
Instructions
Red Velvet Cake Preparation
- Preheat oven to 350 degrees. Spray the bottom of a 6" cake pan with cooking spray, line the bottom of the pan with parchment paper, and spray the top of the parchment paper with more cooking spray.
- In a small mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate small mixing bowl, whisk together buttermilk, egg yolk, oil, vanilla, vinegar, and red food coloring. Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix. Pour the cake batter into the prepared cake pan.
- Bake the cake for 22-25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool completely.
- If desired, you can remove the cake from the pan once it's completely cool, and trim off the domed top of the cake. Crumble the excess cake and save for later to decorate the cake. Return the cake to the pan.
Cheesecake Preparation
- Using a hand mixer, beat softened cream cheese and sugar, for about 2 minutes, until mixture is smooth and creamy. Add the heavy cream, sour cream, lemon juice, and vanilla, and continue to mix for another 1-2 minutes until all the ingredients are combined, and the mixture is completely smooth.
- Pour the cheesecake batter on top of the cooled red velvet cake layer, and using an offset spatula, smooth the top of the cheesecake into an even layer. Gently press a piece of plastic wrap on top of the cheesecake. Freeze for at least 1 hour.
Cream Cheese Frosting Preparation
- Using a hand mixer, beat softened cream cheese, softened butter, and salt for about 2 minutes, until mixture is smooth and creamy. Add the powdered sugar and vanilla, and slowly beat until all the ingredients are combined and the mixture is completely smooth.
- Remove the cake from the freezer, and run an offset spatula or knife around the inside edge of the pan. Keeping the plastic wrap on top of the cake invert the cake onto your hand or a plate. Then, reinvert the cake onto your serving platter.
- Working quickly*, frost the top and sides of the cake with the cream cheese frosting. Press any saved cake crumbles on the side of the cake. Decorate the top of the cake with the white chocolate. Refrigerate for at least 30 minutes to allow the cake to fully set.
