Christmas Red Velvet Cheesecake: A Festive Showstopper for Your Holiday Table

Christmas Red Velvet Cheesecake is absolutely STUNNING, delicious, and easier than you think! This dreamy dessert combines rich red velvet flavor with creamy cheesecake and a chocolate graham cracker crust—all topped with fluffy cream cheese frosting.

Love More Red Velvet Desserts? Try My Red Velvet Cinnamon Rolls or this Red Velvet Crinkle Cookies next.

Why You’ll Love This Recipe

A festive fusion of rich red velvet cake and creamy cheesecake creates a dessert that’s as beautiful as it is indulgent. With its vibrant color, velvety texture, and irresistible sweetness, it’s the perfect centerpiece for any holiday celebration.

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Ingredient List

For the Crust:

• 1 cup crushed graham crackers
• 2 tablespoons cocoa powder
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened (room temperature is KEY!)
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs (room temperature)
• 1 box (15.25 oz) red velvet cake mix

For the Cream Cheese Frosting:

• 1 cup heavy cream, well chilled
• 1 cup powdered sugar

Substitution Notes:

• No graham crackers? Vanilla wafers or even crushed Oreos (without the filling) work beautifully!
• Can’t find red velvet cake mix? You can make your own by combining white cake mix with red food coloring and cocoa powder
• Sour cream can be swapped with full-fat Greek yogurt in a pinch

Why These Ingredients Work

Let me tell you why each ingredient is so important! The cream cheese creates that signature tangy, ultra-creamy texture we all crave in cheesecake. The sour cream adds extra moisture and richness while balancing the sweetness perfectly.

The red velvet cake mix is my secret weapon—it gives you that gorgeous red color AND authentic red velvet flavor without having to measure out a ton of ingredients. The cocoa powder in the crust echoes the chocolate notes in red velvet and creates the most delicious contrast.

Room temperature eggs blend smoothly without overbeating, which keeps your cheesecake silky instead of dense. And that heavy cream frosting? It’s like a cloud of sweet heaven that makes every slice extra special!

Essential Tools and Equipment

Here’s what you’ll need:

• 9-inch springform pan (this is a MUST for easy release)
• Electric mixer (stand or hand mixer both work)
• Mixing bowls (at least 2-3)
• Measuring cups and spoons
• Aluminum foil (for water bath)
• Large roasting pan (for the water bath)
• Rubber spatula
• Wire cooling rack
• Piping bag with star tip (optional, for frosting)

How To Make Christmas Red Velvet Cheesecake

Step 1 – Preheat and Prepare

Preheat your oven to 325°F and generously grease a 9-inch springform pan with non-stick spray. Make sure you get the sides too! This simple step ensures your beautiful cheesecake releases perfectly later.

Step 2 – Make the Crust

In a medium bowl, combine the melted butter with crushed graham crackers and cocoa powder. Mix it together with a fork until it looks like wet sand—that’s the perfect texture! Press this mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to really pack it down. This creates a sturdy base that won’t crumble when you slice it.

Step 3 – Beat Cream Cheese and Sugar

In a large bowl, beat together the softened cream cheese and granulated sugar with your electric mixer on medium speed for about 2-3 minutes. You want it SMOOTH and creamy with no lumps. Scrape down the sides of the bowl as needed—this is important!

Step 4 – Add Sour Cream

Add the sour cream and vanilla extract to your cream cheese mixture. Beat on low speed just until everything is well combined and silky smooth. The sour cream makes the texture absolutely dreamy!

Step 5 – Add Eggs

Here’s where patience pays off! Add the eggs ONE at a time, mixing on low speed after each addition until just incorporated. Don’t overmix once the eggs go in—this can cause cracks later. Mix each egg just until you can’t see it anymore, then stop.

Step 6 – Incorporate Red Velvet Cake Mix

Gradually fold in the red velvet cake mix using a rubber spatula or mixing on the lowest speed. Watch as your batter transforms into the most gorgeous red color! The mixture should be thick yet silky and completely smooth.

Step 7 – Pour and Bake

Pour the filling over your prepared crust. For the BEST results, wrap the outside of your springform pan with aluminum foil (this prevents water from seeping in), place it in a large roasting pan, and carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.

Step 8 – Cool in Oven

Once your timer goes off, turn OFF the oven but leave the cheesecake inside. Crack the oven door open about 4 inches and let it cool gradually for one hour. I know it’s tempting to take it out, but this step is SO important for preventing those sad cracks on top!

Step 9 – Refrigerate

After the oven cooling time, transfer your cheesecake to the refrigerator. Let it chill for at least 4 hours, but honestly, overnight is BEST. This allows all the flavors to meld together and the texture to become absolutely perfect.

Step 10 – Make Frosting

When you’re ready to serve (and not before—timing matters here!), pour your well-chilled heavy cream into a cold mixing bowl. Add the powdered sugar and beat with your mixer on medium-high speed until soft peaks form. This takes about 3-4 minutes. The frosting should be fluffy and hold its shape beautifully.

Step 11 – Frost and Serve

Carefully remove your cheesecake from the springform pan and place it on your serving plate. Spread or pipe the cream cheese frosting generously over the top. I love using a piping bag with a star tip to create pretty swirls! Slice with a hot, clean knife (dip it in hot water and wipe between cuts) and serve chilled.

You Must Know

Room Temperature is EVERYTHING: Take your cream cheese and eggs out of the fridge at least 1-2 hours before baking. Cold ingredients create lumps and uneven texture. Trust me on this one!

Personal Secret: I always tap my filled pan gently on the counter a few times before baking to release any air bubbles. This creates the smoothest, most professional-looking cheesecake!

Don’t Skip the Water Bath: I know it seems like extra work, but the water bath keeps the oven temperature stable and adds moisture, which prevents cracking and ensures even baking.

Pro Tips & Cooking Hacks

• Check for doneness by giving the pan a gentle shake. The edges should be firm, but the center should jiggle slightly like jello. It will continue setting as it cools!
• Common mistake to avoid: Opening the oven door repeatedly. This causes temperature fluctuations that lead to cracks. Just peek through the window!
• Smart shortcut: Use a food processor to crush your graham crackers in seconds instead of doing it by hand.
• The jiggle test: When you gently shake the pan, the center should move like a wave, not liquid. If it looks too liquidy, give it 5 more minutes.
• Prevent water bath mishaps: Double-wrap your pan with heavy-duty foil or use a slow cooker liner for 100% leak protection.

Flavor Variations & Suggestions

White Chocolate Lover’s Version: Fold 1/2 cup of white chocolate chips into the batter for extra decadence!

Peppermint Twist: Add 1/2 teaspoon peppermint extract to the filling and top with crushed candy canes. SO festive!

Chocolate Ganache Drizzle: Skip the cream cheese frosting and pour chocolate ganache over the top for an ultra-rich finish.

Oreo Crust Swap: Use crushed Oreos instead of graham crackers for a cookies-and-cream vibe.

Citrus Brighten: Add 1 teaspoon of orange zest to the filling for a subtle brightness that cuts through the richness.

Make-Ahead Options

This cheesecake is actually BETTER when made ahead! Here’s how:

1-2 Days Ahead: Make the entire cheesecake, but don’t add the frosting. Keep it covered in the fridge. Add the whipped cream frosting just before serving for the freshest taste and best texture.

Up to 1 Week Ahead: Bake and cool the cheesecake completely, wrap it tightly in plastic wrap (still in the pan), then cover with foil. Refrigerate until party day.

Freezing Instructions: Wrap the UNFROSTED cheesecake in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge, then add fresh frosting before serving.

Pro tip: Cheesecake always tastes better the next day after the flavors have had time to develop and marry together!

Recipe Notes & Baker’s Tips

• Why room temperature ingredients matter: Cold cream cheese creates lumps no matter how long you beat it. Room temp ingredients blend into a silky, smooth batter in seconds.
• The “slightly jiggly” center: This is probably the trickiest part for new cheesecake makers. The center should move as one unit when you shake the pan—not ripple like liquid, but not be completely firm either.
• Springform pan is non-negotiable: Regular cake pans make it nearly impossible to remove cheesecake cleanly. Invest in a good springform pan—you’ll use it forever!
• Crack insurance: Besides the water bath and gradual cooling, avoid overbeating once eggs are added. Excess air creates cracks as the cheesecake bakes.

Serving Suggestions

This stunning cheesecake deserves to be the star of your Christmas dessert table! Here’s how I love to serve it:

• Garnish game: Top with fresh raspberries or strawberries, chocolate shavings, or festive red and green sprinkles
• Pair it with: Hot coffee, peppermint hot chocolate, or a glass of dessert wine
• Make it extra special: Dust with powdered sugar just before serving for a “snowy” effect
• Perfect for: Christmas dinner, holiday parties, cookie exchanges, or bringing to family gatherings
• Presentation tip: Serve on a cake stand with holiday greenery around the base for maximum wow factor!

How to Store Your Christmas Red Velvet Cheesecake

Refrigerator Storage: Cover the cheesecake loosely with plastic wrap or place in an airtight container. It will keep beautifully for 5-7 days in the fridge. The frosting may soften slightly over time, but it’ll still taste amazing!

Freezer Storage: Wrap unfrosted cheesecake slices individually in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw individual slices in the fridge for 4-6 hours before serving.

Reheating: This cheesecake is meant to be served COLD, so no reheating needed! Just let it sit at room temperature for about 10-15 minutes before serving if it’s very chilled—this brings out the best flavor and creamier texture.

Best practices: Always use a clean knife for each slice to keep it looking pretty. Store any leftover frosting separately in an airtight container in the fridge for up to 3 days.

Allergy Information

Contains: Dairy (cream cheese, sour cream, butter, heavy cream), eggs, gluten (graham crackers, cake mix)

Dairy-Free Option: This one’s tricky, friends. You can try dairy-free cream cheese and coconut cream, but I haven’t personally tested it, so results may vary!

Gluten-Free Substitute: Use gluten-free graham crackers for the crust and a gluten-free red velvet cake mix (or make your own with gluten-free flour blend).

Egg-Free: Unfortunately, eggs are pretty essential to cheesecake structure. There’s no great substitute that I’ve found that works well.

Nut-Free: Good news—this recipe is naturally nut-free! Just make sure your cake mix doesn’t have any nut ingredients.

Questions I Get Asked A Lot

My cheesecake cracked—is it ruined?

Not at all! First, the frosting covers most imperfections, so don’t stress. Cracks are usually caused by overbaking, sudden temperature changes, or overbeating the eggs. Even cracked cheesecake tastes DELICIOUS. We’re making dessert, not performing surgery!

How do I know when it’s actually done?

The edges should look set and slightly puffed, while the center (about a 3-inch circle) should still jiggle when you gently shake the pan. An instant-read thermometer should read 150-155°F in the center. It will look slightly underdone, but it continues cooking as it cools!

Why is my frosting runny?

Your heavy cream wasn’t cold enough! Chill your cream, bowl, and beaters in the freezer for 10 minutes before whipping. Beat until you see stiff peaks that hold their shape. If it’s still too soft, add another tablespoon of powdered sugar.

💬 Tried this recipe? Leave a comment and rating below! I’d love to see your beautiful Christmas cheesecakes.