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Slice of Red Velvet White Chocolate Cheesecake on a plate

Red Velvet White Chocolate Cheesecake

A rich and creamy cheesecake combining red velvet cake flavors with white chocolate, perfect for impressing guests at any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

For the Red Velvet Base
  • 1 box red velvet cake mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup water
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1 cup white chocolate chips, melted
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
For Topping
  • 1/4 cup red glaze For topping
  • Chocolate curls For garnish

Method
 

Preparing the Cake
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a large bowl, mix the red velvet cake mix, vegetable oil, eggs, and water until well combined.
  3. Pour the batter into the prepared springform pan.
  4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Making the Cheesecake Filling
  1. In another bowl, beat the softened cream cheese, melted white chocolate, powdered sugar, and vanilla extract until smooth.
  2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  3. Once the red velvet cake has cooled, spread the cream cheese mixture evenly on top of the cake.
Chilling and Serving
  1. Refrigerate for at least 4 hours or until firm.
  2. Before serving, top with a glossy red glaze and chocolate curls.

Notes

Store in the refrigerator for up to 5 days. Can be frozen for up to 2 months; thaw overnight in the fridge before serving.