Omar

This Christmas Red Velvet Cheesecake is creamy, velvety, and just the right amount of festive. It’s a showstopper without being fussy, and it tastes as good as it looks. Think classic red velvet flavor folded into a smooth cheesecake, topped with whipped cream and a touch of sparkle.

If you want a dessert that feels special but doesn’t require pastry chef skills, this is it. You’ll get clear steps, smart tips, and a dessert that won’t disappoint.

What Makes This Recipe So Good

• Stunning holiday color: That deep red against snowy topping looks incredible on a Christmas table.
• Texture perfection: Silky cheesecake filling meets a buttery chocolate cookie crust.
• Balanced flavor: Cocoa and vanilla give classic red velvet vibes while tangy cream cheese keeps it from being too sweet.
• Make-ahead friendly: Cheesecake needs chill time, so it’s ideal for prepping a day or two in advance.
• Beginner-friendly method: No water bath required if you follow the tips to minimize cracking.

Ingredients You’ll Need

• For the crust:
  • 2 cups chocolate cookie crumbs (Oreos without filling or chocolate wafer cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
• For the cheesecake filling:
  • 24 ounces (3 blocks) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1–2 tablespoons red gel food coloring (start with 1, add more for deeper red)
  • 1 tablespoon cornstarch (for structure)
  • 1/4 teaspoon fine salt
• For the topping (optional but recommended):
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Festive sprinkles, white chocolate curls, or crushed peppermint for garnish

How to Make Christmas Red Velvet Cheesecake

1. Prep the pan and oven: Preheat to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
2. Make the crust: Combine cookie crumbs, melted butter, sugar, and salt until it resembles damp sand.Press firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then cool while you make the filling.
3. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl well.
4. Add sugar and dry mix: Add granulated sugar, cocoa powder, cornstarch, and salt.Mix on low until combined, then medium until silky. Scrape the bowl again.
5. Blend in wet ingredients: Add sour cream and vanilla; mix on low just until incorporated. Add buttermilk and mix briefly.Beat in eggs one at a time on low, just until combined. Avoid overmixing to reduce air bubbles.
6. Color it red: Add red gel food coloring until you reach a deep, festive red. Start with 1 tablespoon and adjust as needed.Mix gently to avoid adding extra air.
7. Fill and smooth: Pour the batter over the crust. Tap the pan on the counter 4–5 times to bring air bubbles to the surface. Pop visible bubbles with a toothpick.
8. Bake low and slow: Bake at 325°F (163°C) for 55–70 minutes.The edges should be set and the center slightly wobbly, like Jell-O. If browning too quickly, tent loosely with foil.
9. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Then remove and cool on a rack until room temperature.
10. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight.This step is essential for clean slices and the best texture.
11. Whip the topping: Beat cold cream, powdered sugar, and vanilla to soft peaks. Pipe or spread over the chilled cheesecake. Add festive sprinkles or white chocolate curls.
12. Slice smart: Run a sharp knife under hot water and wipe dry between cuts for picture-perfect slices.

Keeping It Fresh

• Refrigerate: Store covered in the fridge for up to 5 days.Keep garnishes off until serving to maintain texture.
• Freeze: Chill the baked cheesecake without topping, then wrap tightly in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge before topping.
• Transport tip: Keep it cold in an insulated bag with ice packs.Add whipped cream and sprinkles at the destination.
  

  

Explore further