Easy Red Velvet Cheesecake
This simple recipe combines Red Velvet cake and cheesecake for an impressive looking dessert that is super easy to make! A simple Red Velvet cake layer is topped with a deliciously quick and rich no bake cheesecake layer!
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- 15.25 ounces red velvet cake mix (1 box)
- 1 egg
- ½ cup vegetable oil
- ⅓ cup milk
- 12 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups heavy whipping cream
- whipped cream (and raspberries for decorating)
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Preheat oven to 350°F. Grease the bottom and sides of a 10" springform pan.
Combine dry cake mix, egg, oil and milk. Mix on medium 2 minutes or until smooth.
Spread into prepared pan and bake 20-25 minutes or until a toothpick comes out clean. Do not overbake. If needed gently press the edges with a spatula to even and flatten out the cake. Cool completely. Run a butter knife around the edges of the red velvet cake to loosen it.
Beat together cream cheese, powdered sugar, and vanilla until fluffy. In a separate bowl, beat cold heavy whipping cream on low for 1 minute. Increase the mixer speed to high, and beat for an additional 3 to 4 minutes or until stiff peaks form.
Fold the whipped cream into the cream cheese mixture. Spread the cheesecake filling evenly over the cooled red velvet layer and refrigerate for at least 4 hours, or overnight.
Decorate as desired.
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