If you're searching for a show-stopping dessert to brighten your holiday table, this Christmas Red Velvet Cheesecake Recipe is just the answer. Combining the classic flavors of red velvet cake with the creamy indulgence of cheesecake, it’s perfect for Christmas parties or cozy family dinners. Trust me, once you try this festive treat, you’ll want to make it part of your holiday tradition every year.
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Why You’ll Love This
This Christmas Red Velvet Cheesecake Recipe is an elevated holiday dessert that perfectly balances rich cream cheese with a hint of cocoa and that iconic red hue. It’s as beautiful as it is delicious, making it a real crowd-pleaser throughout the season.
- Reliable Texture, Great Flavor: The cheesecake is velvety smooth without being too dense, thanks to a careful balance of cream cheese, eggs, and sour cream.
- Crisp–Golden Finish: The buttery graham cracker crust bakes up golden and firm, adding the perfect crisp contrast to the creamy filling.
- Pantry-Friendly Ingredients: You likely have everything needed in your pantry and fridge, making it a stress-free holiday bake.
- Weeknight Easy, Weekend Worthy: With straightforward steps, you can whip it up any time—and it’s guaranteed to impress guests without hours of fuss.
Ingredient Snapshot
Choosing the right ingredients can really elevate your Christmas Red Velvet Cheesecake Recipe. Opt for full-fat cream cheese and fresh eggs to ensure that creamy texture and rich flavor we all crave.
- Graham cracker crumbs: Use plain, not honey-flavored, for a classic buttery crust that won't overpower the cheesecake.
- Unsalted butter: Melted and fresh to bind the crust; unsalted lets you control the saltiness better.
- Cream cheese: Softened to room temperature for smooth mixing and no lumps.
- Granulated sugar: Provides sweetness that balances the tang of cream cheese and sour cream.
- Eggs: Large and room temperature, as they help create a rich, silky texture.
- Sour cream: Adds moisture and slight tang to keep the cheesecake lush.
- Vanilla extract: Boosts overall aroma without overpowering the chocolate notes.
- Cocoa powder: Unsweetened, for that classic red velvet hint of chocolate.
- Red food coloring: Makes the cheesecake vibrant and festive—go for gel or paste for best color without thinning the batter.
- Vinegar: Just a touch to enhance that signature red velvet flavor and tender crumb.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Christmas Red Velvet Cheesecake Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 325°F (160°C). This lower temperature helps achieve that perfectly creamy set without cracking. Mix the graham cracker crumbs with the melted butter until everything's combined in a sticky, sandy texture. Press the mixture firmly and evenly into the bottom of a springform pan—this crust will bake to a toasty golden base that supports your cheesecake beautifully. Don’t skip pressing firmly: the crust should hold together without crumbling when sliced.
Step 2 — Sear, Toast, or Mix
In a large bowl, beat your softened cream cheese with the sugar until luxuriously smooth and lump-free—this is key to a silky filling. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next; this helps avoid overmixing which can cause cracks. Next, gently fold in sour cream, vanilla extract, cocoa powder, red food coloring, and vinegar. The vivid red batter should feel thick but smooth. Pour this jewel-toned mixture over your crust and level the top to ensure even baking.
Step 3 — Finish for Best Texture
Bake your Christmas Red Velvet Cheesecake Recipe for about 50–60 minutes. You’re aiming for edges that look set and slightly puffed with a center that still jiggles gently when nudged—this means it will continue to set as it cools. After baking, let it cool on the counter to room temperature; rushing this step can lead to cracks. Then pop it in the fridge for at least four hours, or better yet, overnight. Patience here rewards you with that luxurious, creamy texture we all love.
Smart Little Tips
I’ve learned that a gentle hand when mixing your cheesecake batter prevents those dreaded cracks, while the slow cooling process seals the deal for a flawless finish.
- Doneness Cue: Look for jiggle only in the very center—edges should be set and firm.
- Temperature Trick: Always use room temperature ingredients to blend smoothly without lumps.
- Make-Ahead Move: Bake it a day ahead and chill overnight for flavors to meld beautifully.
- Avoid This Pitfall: Don’t open the oven door during baking; it causes temperature swings that can crack your cheesecake.
Serving Ideas
Finishing Touches
I love topping this Christmas Red Velvet Cheesecake Recipe with a generous swirl of freshly whipped cream and a sprinkle of festive red and green sugar sprinkles or crushed peppermint for a seasonal sparkle. It not only adds a light, airy contrast but also gives your dessert a magical holiday vibe.
Pair It With
This cheesecake pairs wonderfully with a cup of rich espresso or a glass of bubbly champagne to complement the velvety richness. If you prefer something non-alcoholic, a spiced cranberry tea offers a lovely tart balance to the sweet and creamy dessert.
Easy Plating Upgrades
For an effortless upgrade, slice the cheesecake and serve on contrasting dark plates—this makes the vivid red pop. Add fresh raspberries or a drizzle of chocolate sauce for extra color and flavor complexity that easily impresses your guests.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. Keeping it covered will prevent it from absorbing any other fridge aromas and help maintain its smooth texture. I recommend using a springform pan lid or wrapping tightly in plastic wrap.
Freezing Tips
This Christmas Red Velvet Cheesecake Recipe freezes quite well. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the fridge for best texture, and avoid a microwave thaw which can cause the cream cheese to become grainy.
Reheating Christmas Red Velvet Cheesecake Recipe Without Drying Out
If you want to serve it slightly warmer, gently warm slices in a 300°F (150°C) oven for 10 minutes, loosely covered with foil to keep moisture. Avoid the microwave if possible—it tends to dry out the cheesecake or make it rubbery. In an air fryer, use low heat settings with a foil cover for similar results.
Frequently Asked Questions
Yes, you can try beet juice or powder as a natural alternative, but the color may be more muted and the flavor slightly earthy, affecting the classic red velvet appearance slightly.
Cracking usually happens from overmixing, sudden temperature changes, or opening the oven door mid-bake. Using room temperature ingredients and gentle mixing helps prevent this, as does slow cooling once baked.
Absolutely! Just swap out graham cracker crumbs for a gluten-free version or crushed gluten-free cookies to keep the crust safely gluten-free without sacrificing flavor.
At least four hours in the fridge is necessary to let the cheesecake firm up and the flavors meld, but overnight cold resting is even better for ideal texture and sliceability.
Final Thoughts
PrintPrint Recipe
Christmas Red Velvet Cheesecake Recipe
Indulge in this festive Christmas Red Velvet Cheesecake featuring a rich, creamy texture with a classic red velvet flavor, layered on a buttery graham cracker crust. Perfect for holiday celebrations and dessert tables.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
Instructions
- Preheat oven. Set your oven to 325°F (160°C) to prepare for baking the cheesecake.
- Make the crust. In a bowl, combine the graham cracker crumbs with melted butter until the mixture resembles wet sand.
- Form the crust. Press this crumb mixture firmly and evenly into the bottom of a springform pan to create a sturdy base for the cheesecake.
- Prepare the filling. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy to eliminate any lumps.
- Add eggs. Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition to ensure a smooth batter.
- Combine remaining ingredients. Stir in the sour cream, vanilla extract, cocoa powder, red food coloring, and vinegar until the filling is fully blended and consistent in color.
- Pour batter. Pour the prepared cheesecake filling evenly over the crust in the springform pan.
- Bake the cheesecake. Place the pan in the preheated oven and bake for 60 minutes, or until the center is set but still slightly jiggly.
- Cool and refrigerate. Allow the cheesecake to cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight to fully set before serving.
Notes
- Ensure cream cheese is softened to room temperature for easier mixing and a smoother filling.
- If you don’t have red food coloring, natural alternatives like beet juice can be used but will slightly alter the taste.
- Use a water bath during baking to prevent cracking, if desired.
- Allow the cheesecake to chill thoroughly; this enhances texture and flavor.
- For a festive touch, garnish with whipped cream or white chocolate shavings before serving.
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