Description
Indulge in the luxurious layers of this Red Velvet Cheesecake Cake, featuring the classic flavors of red velvet cake and rich cream cheese. This no-bake dessert combines the best of both worlds for a delightful treat that’s perfect for any occasion.
Ingredients
Scale
1 box (15.25 oz) red velvet cake mix, plus ingredients to prepare cake mix (eggs, oil, water)
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream, whipped
Red velvet cake crumbs (from preparing the cake mix)
White chocolate shavings or curls for garnish (optional)
Instructions
- Prepare the red velvet cake mix according to package instructions. Allow to cool completely, then crumble the cake to make red velvet cake crumbs.
- In a mixing bowl, beat softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until well combined.
- Fold in whipped heavy cream until smooth and fluffy.
- Line the bottom of a 9-inch springform pan with parchment paper.
- Press half of the red velvet cake crumbs into the bottom of the pan to form the first layer.
- Spread half of the cream cheese mixture over the cake crumbs.
- Sprinkle the remaining red velvet cake crumbs over the cream cheese layer.
- Spread the remaining cream cheese mixture over the crumbs, smoothing the top.
- Chill in the refrigerator for at least 4 hours or overnight until set.
- Before serving, garnish with white chocolate shavings or curls if desired.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- For added flavor, consider incorporating a splash of almond extract.
- Prep Time: 30 minutes
- Cook Time: 4 hours