Name: Christmas Red Velvet Cheesecake
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 13 h
Yield: 12 servings
Ingredients: 24 Oreo cookies (about 2 cups crumbs); ⅓ cup butter, melted; 4 (8-ounce) blocks cream cheese, softened to room temperature; ½ cup white sugar; 2 cups heavy whipping cream; 1 teaspoon vanilla extract; 2 tablespoons cocoa powder; Red food coloring, as needed for desired shade; ¼ cup Christmas sprinkles (for the filling); Whipped cream (for topping); Mini Oreos (for garnish); Extra Christmas sprinkles (for garnish)

Christmas Red Velvet Cheesecake. Imagine a dessert that perfectly embodies the spirit of the holiday season: the rich, vibrant red, the pristine white, and a taste that is nothing short of pure indulgence. This isn’t just any cheesecake; it’s a festive masterpiece that brings together two beloved classics into one show-stopping creation. While red velvet cake’s origins trace back to elegant hotels and resourceful wartime bakers, its combination with the luxurious creaminess of a classic cheesecake for Christmas has elevated it to an iconic status. I truly believe that the unique blend of the subtle cocoa and buttermilk tang from the red velvet layer, beautifully contrasted with the smooth, velvety texture of the cheesecake, creates an unforgettable experience. Every slice is a celebration, offering a delightful balance of flavors and textures that simply captivates the palate. It’s the kind of dessert that elicits gasps of delight and becomes the centerpiece of your holiday table, making every gathering feel extra special. Preparing this stunning Christmas Red Velvet Cheesecake is more than just baking; it’s crafting a memorable moment.

Ingredients:

For the Christmas Red Velvet Cheesecake Filling:

3 (8-ounce) packages full-fat cream cheese, softened to room temperature
1 ½ cups granulated sugar
4 large eggs, at room temperature
1 cup full-fat sour cream, at room temperature
2 tablespoons unsweetened cocoa powder (natural, not Dutch-processed, for that authentic red velvet flavor)
2 teaspoons pure vanilla extract
1 ½ to 2 tablespoons liquid red food coloring (gel food coloring works best for vibrant color, start with 1.5 tbsp and add more if desired)
¼ teaspoon salt

For the Red Velvet Crust:

2 ½ cups red velvet sandwich cookie crumbs (about 25-30 cookies, crushed finely)
½ cup (1 stick) unsalted butter, melted
2 tablespoons granulated sugar

For the Cream Cheese Frosting (for decoration):

1 (8-ounce) package full-fat cream cheese, softened to room temperature
½ cup (1 stick) unsalted butter, softened to room temperature
3-4 cups powdered sugar (confectioners’ sugar), sifted
1 teaspoon pure vanilla extract
1-3 tablespoons heavy cream or milk, as needed for consistency

For Garnish:

White chocolate curls or shavings
Fresh cranberries or sugared cranberries
Fresh rosemary sprigs (for a festive, wintry touch)
Red velvet cookie crumbs

Equipment You’ll Need:

Before we dive into creating this spectacular Christmas Red Velvet Cheesecake, let’s ensure we have all our tools ready. Having everything at hand makes the process smoother and more enjoyable!

9-inch springform pan
Heavy-duty aluminum foil
Large roasting pan (for water bath)
Electric mixer (stand mixer with paddle attachment or hand mixer)
Food processor or a sturdy plastic bag and rolling pin (for crushing cookies)
Several mixing bowls
Rubber spatula
Measuring cups and spoons
Fine-mesh sieve (for sifting powdered sugar)
Parchment paper (optional, for lining the bottom of the springform pan)
Cooling rack
Offset spatula or butter knife (for loosening cheesecake from pan)
Piping bag and decorative tips (optional, for frosting)

Preparing the Red Velvet Crust:

The foundation of any great cheesecake is a delicious, sturdy crust. For our Christmas Red Velvet Cheesecake, we’re going with a delightful red velvet cookie crumb crust that perfectly complements the rich filling. This step is straightforward but crucial for a perfect base.

Preheat Your Oven: First things first, let’s get our oven ready. Preheat your oven to 350°F (175°C). This ensures it’s at the perfect temperature when we’re ready to bake our crust.
Prepare the Springform Pan: Take your 9-inch springform pan. If you like, you can lightly grease the bottom and line it with a round of parchment paper. This isn’t strictly necessary but can make it easier to transfer the cheesecake later. Crucially, wrap the outside of your springform pan tightly with several layers of heavy-duty aluminum foil. You’ll want to go up the sides as far as possible, creating a secure barrier. This foil wrap is essential to prevent water from seeping into the crust when we use a water bath during baking, which we’ll discuss in more detail soon.
Crush the Red Velvet Cookies: Now for the fun part! Grab your red velvet sandwich cookies. You can either place them in a food processor and pulse until you have fine crumbs, or if you don’t have a food processor, place them in a sturdy plastic bag and crush them with a rolling pin until they are very fine. We’re aiming for a consistency similar to sand, with no large chunks remaining. This fine texture will help the crust hold together beautifully.
Combine Crust Ingredients: In a medium mixing bowl, combine the crushed red velvet cookie crumbs with the 2 tablespoons of granulated sugar. Stir them together well to ensure the sugar is evenly distributed. Then, pour in the ½ cup of melted unsalted butter. Mix everything thoroughly with a fork or rubber spatula until the crumbs are completely moistened and resemble wet sand. It’s important that all crumbs are coated, as the butter acts as the binding agent.
Press the Crust: Transfer the moistened cookie crumb mixture into the bottom of your prepared springform pan. Using the bottom of a flat glass or your hands, firmly and evenly press the crumbs into the bottom of the pan. Make sure it’s packed tightly from edge to edge. A well-packed crust will be less likely to crumble when you slice into your delicious Christmas Red Velvet Cheesecake.
Pre-Bake the Crust: Place the springform pan with the pressed crust into the preheated oven. Bake for about 8-10 minutes. This short bake time helps to set the crust, making it less soggy and more stable once the cheesecake filling is added.
Cool the Crust: Once baked, remove the pan from the oven and set it aside on a wire rack to cool completely while you prepare the cheesecake filling. You can even pop it into the freezer for 10-15 minutes to speed up the cooling process, which helps prevent the warm crust from melting the bottom of your cheesecake filling.

Crafting the Christmas Red Velvet Cheesecake Filling:

This is where the magic truly happens, creating the rich, creamy, and vibrantly colored filling that makes our Christmas Red Velvet Cheesecake so special. Paying close attention to ingredient temperatures and mixing techniques is key to achieving that perfectly smooth, crack-free texture.

Ensure Room Temperature Ingredients: This is arguably the most critical step for a smooth, lump-free cheesecake. Make sure your three packages of cream cheese, four large eggs, and one cup of sour cream are all at true room temperature. I often take mine out several hours in advance, or if I’m in a pinch, I might gently warm the cream cheese in its wrapper in a bowl of warm water for a few minutes. Cold cream cheese will result in a lumpy batter, no matter how much you mix it.
Cream the Cream Cheese: In the bowl of your electric mixer, fitted with the paddle attachment, beat the softened cream cheese on medium speed for about 2-3 minutes. You want it to be incredibly smooth, light, and airy, with no lumps whatsoever. Scrape down the sides of the bowl frequently to ensure everything is incorporated. This initial creaming step is crucial for achieving a silky texture in your finished Christmas Red Velvet Cheesecake.
Add Sugar and Flavorings: Gradually add the 1 ½ cups of granulated sugar to the creamed cream cheese, beating on medium-low speed until just combined and smooth. Be careful not to overmix. Then, add the 2 tablespoons of unsweetened cocoa powder, 2 teaspoons of pure vanilla extract, and the ¼ teaspoon of salt. Mix on low speed until these are fully incorporated. The cocoa powder contributes to the authentic red velvet flavor profile, complementing the color beautifully.
Introduce the Red Food Coloring: Now for the vibrant color! Add 1 ½ to 2 tablespoons of liquid red food coloring. If using gel food coloring, you’ll likely need less, maybe 1-2 teaspoons, as it’s much more concentrated. Start with a smaller amount and add more if you desire a deeper red. Beat on low speed until the color is evenly distributed throughout the batter. You want a rich, festive red, perfect for a Christmas Red Velvet Cheesecake. Scrape down the sides of the bowl again to ensure no streaks remain.
Incorporate the Sour Cream: Add the 1 cup of room temperature sour cream to the batter. Mix on low speed until just combined. Sour cream adds an incredible richness, moisture, and a subtle tang that balances the sweetness and contributes to the cheesecake’s luxurious texture.
Add Eggs One at a Time: This is another vital step for a perfect cheesecake. Add the eggs one at a time, mixing on very low speed (the lowest setting on your mixer) just until each egg is incorporated before adding the next. Do not overmix at this stage! Overmixing eggs introduces too much air into the batter, which can cause the cheesecake to puff up significantly during baking and then collapse, leading to cracks. We want a dense, creamy texture, not an airy cake.
Final Scrape and Pour: After the last egg is just barely incorporated, give the bowl one final scrape with your rubber spatula, ensuring there are no unmixed bits at the bottom or sides. The batter should be smooth, uniformly colored, and luxurious. Pour the cheesecake filling over the pre-baked and cooled red velvet crust in the springform pan. Gently tap the pan on your counter a few times to release any large air bubbles that might be trapped.

Baking the Cheesecake:

Baking a cheesecake can seem intimidating, but with the right technique, specifically a water bath, you’ll achieve a beautifully smooth, evenly baked, and crack-free Christmas Red Velvet Cheesecake. A water bath creates a moist, consistent heat environment, preventing the edges from baking too quickly and cracking.

Prepare the Water Bath: This is where that aluminum foil comes in handy! Place your foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, making sure the water level comes about halfway up the sides of the springform pan. Be very careful not to get any water inside the springform pan. The hot water will create steam, ensuring a moist baking environment.
Bake the Cheesecake: Carefully transfer the roasting pan with the springform pan inside to the center rack of your preheated 325°F (160°C) oven. Yes, we’re reducing the temperature now for the actual cheesecake bake. Bake for approximately 1 hour to 1 hour and 15 minutes.
Check for Doneness: How do you know when your Christmas Red Velvet Cheesecake is done? The edges should be set, but the center (about a 2-3 inch circle) should still have a slight jiggle to it when you gently nudge the pan. It’s crucial not to overbake, as this is a common cause of cracks. The cheesecake will continue to set as it cools.
Initial Cooling (Oven): Once done, turn off the oven but leave the cheesecake inside with the oven door ajar for another 1 hour. This slow, gradual cooling process is another secret to preventing cracks. A sudden temperature change can shock the cheesecake and cause it to split.

Making the Cream Cheese Frosting:

While our Christmas Red Velvet Cheesecake is cooling, let’s whip up a delightful cream cheese frosting. This is perfect for decorating the top and adding an extra layer of creamy goodness. This frosting should be light, fluffy, and not overly sweet, providing a wonderful contrast to the rich cheesecake.

Cream Butter and Cream Cheese: In a clean mixing bowl, using your electric mixer with the paddle attachment, beat the softened 8-ounce package of cream cheese and the ½ cup (1 stick) of softened unsalted butter together on medium speed. Beat until the mixture is completely smooth, light, and fluffy, typically about 2-3 minutes. Make sure there are no lumps of cream cheese or butter remaining. Just like with the cheesecake filling, room temperature ingredients are essential here for a lump-free frosting.
Add Vanilla: Stir in the 1 teaspoon of pure vanilla extract and mix until just combined.
Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the 3-4 cups of sifted powdered sugar, one cup at a time. Sifting the powdered sugar beforehand is important to prevent lumps in your frosting. Start with 3 cups, and if you desire a thicker or sweeter frosting, add the remaining cup. Mix until just combined after each addition.
Adjust Consistency: Once all the powdered sugar is incorporated, increase the mixer speed to medium-high and beat for another 1-2 minutes until the frosting is light, airy, and fluffy. If the frosting seems too thick, add heavy cream or milk, 1 tablespoon at a time, until you reach your desired consistency. If it’s too thin, you can add a bit more sifted powdered sugar. You want a consistency that’s easy to spread or pipe, but still holds its shape.
Chill (Optional): If you’re not using the frosting immediately, cover the bowl and refrigerate it. If you do chill it, you might need to beat it for a minute or two before using to restore its smooth consistency.

Cooling and Chilling Your Christmas Red Velvet Cheesecake:

Patience is truly a virtue when it comes to cheesecake! The cooling and chilling process is just as important as the baking. Rushing this step can lead to a less stable, less firm cheesecake. We want our Christmas Red Velvet Cheesecake to be perfectly set and sliceable.

Complete Oven Cooling: After the initial 1-hour cooling period in the oven with the door ajar, carefully remove the roasting pan from the oven. Gently lift the springform pan out of the water bath. Remove the aluminum foil from around the springform pan. Be careful, as there might still be some water trapped in the foil.
Countertop Cooling: Place the springform pan (with the cheesecake still inside) on a wire rack on your countertop. Allow it to cool completely at room temperature for at least 2-3 hours. The cheesecake needs to come down to room temperature slowly before it goes into the refrigerator. This gradual temperature change helps prevent cracking and ensures a smooth texture.
Loosen and Chill: Once the cheesecake has fully cooled to room temperature, run a thin knife or an offset spatula around the inner edge of the springform pan. This helps to loosen the cheesecake from the sides and prevents it from sticking or cracking as it contracts during chilling. Then, cover the cheesecake loosely with plastic wrap.
Refrigerate for Optimum Firmness: Transfer the covered Christmas Red Velvet Cheesecake to the refrigerator and chill for at least 6-8 hours, but preferably overnight. This long chilling period is absolutely crucial. It allows the cheesecake to firm up completely, developing its rich flavor and signature dense, creamy texture. Trying to slice it too early will result in a messy, unset dessert.

Decorating and Serving:

Now for the grand finale! Once your Christmas Red Velvet Cheesecake is thoroughly chilled and firm, it’s time to release it from its pan and transform it into a stunning holiday centerpiece. This is where your creativity can shine, making it truly festive.

Remove from Pan: After chilling, remove the springform pan sides. If you used parchment paper on the bottom, you can carefully slide the cheesecake onto a serving platter or leave it on the pan’s base.
Frosting Application: Now, grab that delicious cream cheese frosting we made earlier. You have a few options here:
- Simple Spread: For a rustic look, use an offset spatula or the back of a spoon to spread a layer of frosting evenly over the top of the cheesecake. You can create gentle swirls or peaks.
- Elegant Piping: For a more refined presentation, transfer the frosting to a piping bag fitted with a decorative tip (like a star tip). You can pipe rosettes, swirls, or a decorative border around the edge of the cheesecake. This adds an extra touch of elegance, perfect for a special Christmas dessert.
Remember, this isn’t meant to be a thick, heavy layer of frosting, but rather a complementary topping that enhances the overall flavor and appearance of your Christmas Red Velvet Cheesecake.
Festive Garnishes: This is where you bring the “Christmas” into your Christmas Red Velvet Cheesecake!
- White Chocolate: Sprinkle white chocolate curls or shavings over the top of the frosting. The white provides a beautiful contrast to the red and evokes a snowy, wintery feel.
- Cranberries: Scatter fresh or sugared cranberries across the top. Their vibrant red color and slight tartness are perfect for the holiday season. To sugar cranberries, simply toss them with a little water, then roll them in granulated sugar until coated.
- Rosemary: Tuck small sprigs of fresh rosemary into the frosting. They resemble tiny pine sprigs and add a wonderfully aromatic and festive touch, elevating the visual appeal of your Christmas Red Velvet Cheesecake.
- Cookie Crumb Edge: For a final touch, you can gently press some extra red velvet cookie crumbs around the base edge of the cheesecake.
Feel free to be creative here! The goal is to make it look as appealing and celebratory as it tastes.
Serve and Enjoy: Once decorated, your magnificent Christmas Red Velvet Cheesecake is ready to be sliced and served! For the cleanest slices, use a sharp knife that has been run under hot water and wiped clean between each cut. This prevents the cheesecake from sticking to the knife and creates beautifully neat portions. Serve immediately to your delighted guests. Any leftover cheesecake should be stored in an airtight container in the refrigerator for up to 3-4 days.
Bring to Room Temperature (Optional before serving): While it’s best to serve cheesecake chilled for structural integrity, some people prefer the flavor and texture when it’s allowed to sit at room temperature for about 15-20 minutes before serving. This can soften it slightly and enhance the creaminess. However, do not leave it out for too long.

Conclusion:

Well, my fellow dessert enthusiasts, we’ve journeyed together through the delightful process of creating what I genuinely believe will become a new holiday tradition in your home. We’ve meticulously mixed, patiently chilled, and lovingly adorned, all to arrive at a masterpiece that is as visually stunning as it is incredibly delicious. This isn’t just another dessert; it’s a statement, a centerpiece, and a testament to the joy of homemade treats, especially when those treats are infused with the warmth and cheer of the festive season. I truly can’t wait for you to experience the magic of this recipe for yourself.

So, why is this particular recipe a must-try for you this festive season? Let me count the ways! First and foremost, the flavor profile is simply unparalleled. Imagine the classic, beloved tang of a perfectly baked cheesecake, but then elevate it with the subtle, comforting notes of red velvet cocoa. This isn’t just red food coloring; it’s a carefully balanced blend that gives it depth and a whisper of chocolatey richness, perfectly complementing the creamy, dreamy texture. The vibrant, deep red hue, contrasted with the pristine white of the topping, makes it an absolute showstopper on any dessert table, instantly catching the eye and sparking conversation. It feels luxurious, yet it’s surprisingly approachable to make, and the incredible reward for your efforts is truly immeasurable. Every single bite is an experience – from the buttery, slightly crunchy graham cracker crust to the incredibly smooth, velvety filling, finishing with that irresistible sweet and tangy frosting. It’s rich, but not overly heavy, ensuring everyone will want a second slice! It embodies everything wonderful about holiday indulgence without being overwhelmingly complex to prepare, making it the perfect choice for busy festive periods.

Elevate Your Christmas Red Velvet Cheesecake Experience: Serving Suggestions & Creative Variations

Now that you’ve got this magnificent dessert chilling to perfection, let’s talk about how to present it and what delightful twists you might consider for future bakes. For a classic presentation, simply slice and serve, allowing the beauty of the cake to speak for itself. However, if you’re looking to add a little extra flourish, a dusting of cocoa powder or a few fresh cranberries and a sprig of mint make for a beautiful, festive garnish. A drizzle of white chocolate ganache or a spoonful of cranberry compote on the side can also add another layer of flavor and visual appeal, truly making it feel gourmet. This dessert pairs wonderfully with a strong cup of coffee or a delicate dessert wine, and for a cozy evening, a mug of rich hot chocolate would be an absolute dream companion.

Feeling adventurous? This recipe is incredibly versatile! While the classic graham cracker crust is divine, consider a crushed Oreo cookie crust for an even deeper chocolate note, or perhaps a ginger snap crust for a delightful spicy kick that would be absolutely phenomenal with the red velvet flavor. For the topping, while I adore the cream cheese frosting, a simple swirl of freshly whipped cream can offer a lighter contrast, or you could even incorporate a hint of orange zest into the cheesecake batter itself for a bright, citrusy lift that beautifully cuts through the richness. Imagine garnishing with sugared rosemary sprigs and candied cranberries for an even more exquisite and aromatic touch that will impress every single guest. Don’t be afraid to experiment with edible glitter or silver sugar pearls for an extra festive sparkle that screams holiday cheer. You could even bake it in individual ramekins for perfectly portioned mini cheesecakes, which are adorable and great for gatherings!

Your Turn: Bake, Share, and Inspire!

This Christmas Red Velvet Cheesecake is more than just a recipe; it’s an invitation to create joy, to share warmth, and to make memories around the table with those you cherish most. I truly hope you’ll give this incredible recipe a try this holiday season, whether it’s for a grand family feast, a cozy gathering with friends, or simply as a well-deserved treat for yourself. There’s something incredibly satisfying about baking a dessert from scratch and seeing the delight on people’s faces as they take that first delicious bite. It’s a labor of love that truly pays off in every sense of the word.

I would absolutely love to hear about your experience! Did you stick to the recipe, or did you add your own unique twist? What did your family and friends think? Please don’t hesitate to share your thoughts, your successes, and even your “lessons learned” in the comments or on social media. Tag me in your photos – I genuinely get so much joy from seeing your creations come to life! Your feedback helps inspire me and other home bakers in our community. So, preheat those ovens, gather your ingredients, and get ready to bake a dessert that will undoubtedly steal the show and become a cherished part of your holiday celebrations for years to come. Happy baking, and happy holidays!