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

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.
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.
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.
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.
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.
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.
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.
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.
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.
Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight.This step is essential for clean slices and the best texture.
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.
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.
A decadent Christmas Red Velvet Cheesecake topped with whipped cream, Oreo cookies, and colorful sprinkles — the perfect holiday dessert for Christmas celebrations.

Benefits of This Christmas Red Velvet Cheesecake

Festive look, minimal fuss: You get a holiday showpiece without advanced techniques.
Consistently creamy: Buttermilk and sour cream create a smooth, lush texture.
Make-ahead convenience: Preps days in advance, freeing you up on party day.
Balanced sweetness: Tangy cream cheese keeps it from feeling heavy.
Customizable: Works with different crusts, toppings, and flavor twists.

Common Mistakes to Avoid While making Christmas Red Velvet Cheesecake

Cold ingredients: Using cold cream cheese or eggs leads to lumps and overmixing. Bring everything to room temperature.
Overmixing: Too much air causes cracks. Mix on low and scrape the bowl often.
Overbaking: If the center is fully firm in the oven, it’s overdone.A slight wobble is perfect.
Skipping the cool-down: Rapid temperature changes cause cracks. Cool gradually in the oven, then on the counter.
Too little color: Liquid food coloring can water down the batter. Use gel for a rich red without altering texture.

Recipe Variations

White chocolate swirl: Melt 4 ounces white chocolate and swirl into the top of the batter before baking.
Peppermint crunch: Add 1/2 teaspoon peppermint extract to the filling and garnish with crushed candy canes.
Graham-pecan crust: Swap chocolate cookies for 1 1/2 cups graham crumbs plus 1/2 cup finely chopped pecans.
Mini cheesecakes: Bake in a lined muffin tin for 18–22 minutes.Great for parties and easy sharing.
Chocolate ganache topping: Pour a thin layer of warm ganache over the chilled cake, then add sprinkles for sparkle.
Gluten-free: Use gluten-free chocolate cookies and verify extracts are GF.
No-bake shortcut: Use a no-bake crust and a gelatin-stabilized red velvet mousse if you’re avoiding the oven.

FAQ About Christmas Red Velvet Cheesecake

Do I need a water bath?

A water bath helps prevent cracks but isn’t strictly necessary here. With room-temperature ingredients, low mixing speed, and a gentle cool-down, you’ll get a smooth top without the hassle.

How do I fix a crack?

If a crack appears, don’t stress. Chill the cake, then cover with whipped cream, ganache, or festive sprinkles.

The flavor and texture will still be spot-on.

Can I use liquid food coloring?

You can, but it may thin the batter and mute the color. Gel food coloring gives a stronger red with less liquid, which keeps the texture creamy.

What if I don’t have buttermilk?

Use whole milk mixed with 1 teaspoon white vinegar or lemon juice. Let it sit for 5 minutes, then use as directed.

The tang won’t be quite the same, but it works well.

How will I know it’s done?

The edges should be set and the center should jiggle slightly when you nudge the pan. If it ripples like liquid, bake a few minutes more. If it’s rigid, it’s overbaked.

Can I make it the day of my party?

Yes, but start early.

It needs at least 6 hours to chill and set, and overnight is even better for clean slices and developed flavor.

What size pan works best?

A 9-inch springform pan is standard. An 8-inch pan will make a taller cheesecake and may need extra baking time. Keep an eye on the center jiggle.

Conclusion

This Christmas Red Velvet Cheesecake delivers bold holiday color, creamy texture, and a flavor that guests remember.

With a simple method and smart tips, it’s reliable and party-ready. Make it ahead, slice it clean, and add a festive flourish on top. It’s a merry centerpiece that tastes as luxurious as it looks.

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