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Red Velvet Cake Cheesecake (Small Batch)

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.
Prep Time35 mins
Cook Time25 mins
Cooling Time2 hrs
Total Time3 hrs
Course: Dessert, Snack
Cuisine: American
Keyword: Cake, Cheesecake, Chocolate, Copycat, Cream Cheese, Entertaining, Holiday
Servings: 6
Calories: 551kcal
Author: Clean Fingers Laynie


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


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.


Estimated Nutrition (per serving):  Calories 551, Fat 35 g, Carbohydrate 47 g, Dietary Fiberg, Protein 6 g, Sodium 410 mg
*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.