This beautiful 2 layered Red Velvet Cheesecake is made with a moist red velvet cake and a smooth, creamy cheesecake layer on the top. It’s as if a cake and cheesecake had a baby, both layers made with love and topped with a cream cheese frosting.
Red Velvet Cheesecake
If you love red velvet cake and cheesecake as much as I do, then you will love this recipe. It’s as if the two came together and had a baby with this easy Red Velvet Cheesecake Recipe. This small-batch red velvet cheesecake is the perfect serving size for 2!
Red Velvet Cake Layer
- Dry Ingredients. Flour, Sugar, Cocoa powder, Baking soda, Salt
- Wet Ingredients: Egg, Vegetable oil, Milk, Vanilla, Red food coloring
Cheesecake Layer
- Cream cheese, Sugar, Egg, Sour cream, Heavy whipping cream, Vanilla extract, Salt.
An easy red velvet cheesecake recipe boosts a moist red velvet cake layer, topped with a creamy and smooth cheesecake. To tie everything together this easy cake is topped with homemade cheesecake icing. Sprinkle some colorful sprinkles on top and then serve to your friends and family.
How to make small batch cheesecake
To start, you will need to preheat your oven to 325 degrees. In a large mixing bowl, combine the cream cheese, eggs, and sour cream together with an electric hand mixer until smooth.
Next, mix in sour cream, whipping cream, and vanilla. Mix again until smooth. Prepare a springform pan by spraying it with nonstick and lining the bottom and halfway up the sides with parchment paper.
Wrap a layer of foil around the outside bottom and sides to seal it so nothing will come in/out.
Bake the cheesecake
Pour your cheesecake mixture into the pan. Place springform pan on top of a roasting pan with a little water in the bottom of it (just enough to cover the bottom)
Bake for 40 minutes or until the top is set. Check after 30 minutes to make sure it doesn’t burn. When fully cooked, let cool for an hour, then freeze until you have your red velvet layer cooked.
How to make small batch red velvet cake
Combine flour, baking soda, cocoa powder, baking soda, and salt. Add egg, oil, milk, food coloring, and vanilla and beat with an electric mixer until evenly blended.
Bake the Red Velvet Cake
Pour the red velvet cake batter into a prepared cake pan or springform pan. Take the small-batch red velvet cake later to the oven and bake at 350 degrees for 25-30 minutes.
Once the red velvet cake is finished baking, set it on the counter to cool completely. Once cooled, assemble your layers on a cake server: red velvet on the bottom, and cheesecake on the top.
Frost with cream cheese icing or buttercream and pipe decorations as desired. Dust with red sprinkles on top.
Small Batch Red Velvet Cheesecake
Obsessed as I am with all things sweet and delicious? Then you will love this small-batch Red Velvet Cheesecake. This recipe yields a delicious 2 layer cake that is perfect for any occasion. I used 7-inch springform pans but please feel free to use what you have on hand.
Stacking The Layers
To stack the layers it is important to note that it is best to work with the layers after they have been fully cooled.
I like to pop my cheesecake layer in the freezer for at least an hour, and the red velvet cake in the fridge for 30 minutes. Allowing them to set and cool makes them easier to work with.
Trim The Red Velvet Cake
First, we will start with trimming down the red velvet cake layer. It is important to trim the excess red velvet cake from the top, to create a flat leveled area for the cheesecake layer.
Then just pop the cheesecake layer on top and then decorate with the icing. Serve immediately or cover tightly and store it in the fridge.
Cream Cheese Icing
This easy cream cheese icing really brings together this Red Velvet Cheesecake recipe. While this cream cheese icing is delicious, it is optional and you can omit it from the recipe if you wish.
I myself have a huge sugar tooth so I layered our red velvet cheesecake with a nice amount of this delicious icing.
- 2 cups powdered sugar
- 1 pack softened cream cheese
- 1/3 cup butter
- 2 tsp vanilla extract
How to make Cream Cheese Icing
Mix the powdered sugar, softened cream cheese, butter, and vanilla extract together with an electric mixer until smooth. It should only take a few minutes for it to come together. Ice/pipe as desired. I use a piping bag or storage bag if I’m in a pinch.
More Cake Recipes!
Try more of my delicious cake recipes on my blog! My absolute favorite is of course my Yellow Cake with Chocolate Frosting! It’s the classic birthday cake we all grew up with.
Red Velvet Cheesecake
This beautiful 2 layered Red Velvet Cheesecake is made with a moist red velvet cake and a smooth, creamy cheesecake layer on the top. It's as if a cake and cheesecake had a baby, both layers made with love and topped with a cream cheese frosting.
Ingredients
Cheesecake Layer
- 1 package softened cream cheese
- 1/3 cup sugar
- 1 large egg
- 2 tbs sour cream
- 2 tbs heavy whipping cream
- ½ tsp vanilla extract
- Pinch of salt
Red Velvet Layer
- 1 cup flour
- 1 cup of sugar
- 1 tbsp cocoa powder
- ½ tsp baking soda
- 1 tsp salt
- 1 egg
- 1 cup of vegetable oil
- 1 cup milk
- 1 tsp vanilla
- 1 oz red food coloring
Instructions
Cheesecake Layer
- Heat oven to 325 degrees.
- In a large bowl, mix cream cheese, eggs, and sour cream together with an electric hand mixer until smooth. Next, mix in sour cream, whipping cream, and vanilla. Mix again until smooth.
- Prepare a springform pan by spraying it with nonstick and lining the bottom and halfway up the sides with parchment paper. Wrap a layer of foil around the outside bottom and sides to seal it so nothing will come in/out. Pour your cheesecake mixture into the pan.
- Place springform pan on top of a roasting pan with a little water in the bottom of it (just enough to cover the bottom)
- Bake for 40 minutes or until the top is set. Check after 30 minutes to make sure it doesn’t burn.
- When fully cooked, let cool for an hour, then freeze until you have your red velvet layer cooked.
Red Velvet Layer
- Combine flour, baking soda, cocoa powder, baking soda, and salt. Add egg, oil, milk, food coloring, and vanilla and beat with an electric mixer until evenly blended.
- Pour into a cake pan or prepared springform pan, and bake at 350 for 25-30 minutes.
- When finished, let cool completely.
- Once cooled, assemble your layers on a cake server: red velvet on the bottom, and cheesecake on the top.
- Frost with cream cheese icing or buttercream and pipe decorations as desired. Dust with red sprinkles on top.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 521Total Fat: 35gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 66mgSodium: 456mgCarbohydrates: 48gFiber: 1gSugar: 34gProtein: 5g
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