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Red Velvet Cheesecake Cake — quick version

Prep 25 min Cook 35 min Difficulty 3/5

Fast version of red velvet cheesecake cake with a cheesecake layer, red velvet batter, and a chilled set.

Why this recipe works

A quick version of Red Velvet Cheesecake Cake that blends a creamy cheesecake layer with a soft red velvet cake. Suits weekday treats, small gatherings, or when you want a dramatic dessert without fuss.

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Key takeaways

Takes about 2–3 hours total including chilling
No special equipment beyond a standard pan
Easily scales to a larger pan if needed

Recipe guide

A quick version of Red Velvet Cheesecake Cake that blends a creamy cheesecake layer with a soft red velvet cake. Suits weekday treats, small gatherings, or when you want a dramatic dessert without fuss.

A layered dessert that bakes up fast and sets beautifully in the fridge.

  • Takes about 2–3 hours total including chilling
  • No special equipment beyond a standard pan
  • Easily scales to a larger pan if needed

Step 1: Form the crust

Grease a 20 cm pan and preheat to 175°C. Make the crust: mix crushed graham crackers with melted butter, press into the pan.

Step 2: Cheesecake layer

Beat cream cheese with powdered sugar until smooth. Mix in Greek yogurt, eggs, vanilla, and lemon juice. Pour over crust.

Step 3: Red velvet batter and bake

Whisk dry ingredients (flour, cocoa, sugar, salt). Wet ingredients: eggs, buttermilk, red coloring, vinegar, baking soda. Combine, then pour over cheesecake layer. Bake 40–50 minutes. Cool, then chill at least 3 hours or overnight.

Ingredients

  • 200 g cream cheese, softened
  • 120 g Greek yogurt, full-fat
  • 100 g powdered sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 150 g crushed graham crackers
  • 40 g unsalted butter, melted
  • 150 g self-rising flour
  • 25 g cocoa powder
  • 150 g caster sugar
  • 2 large eggs (for cake batter)
  • 120 ml buttermilk
  • 2 tbsp red food coloring
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • Pinch of salt

Instructions

  1. Preheat oven to 175°C (350°F).
  2. Line and grease a 20cm (8-inch) round cake pan, reserving a little buttered parchment for smooth removal.
  3. Make crust: mix crushed graham crackers with melted butter until evenly moistened; press firmly into bottom of prepared pan.
  4. Beat softened cream cheese with powdered sugar until smooth.
  5. Add Greek yogurt, 2 eggs, vanilla extract and lemon juice; beat until fully combined and smooth.
  6. Pour cheesecake mixture over the prepared crust and smooth the top.
  7. Whisk together cake dry ingredients: self-rising flour, cocoa powder, caster sugar and a pinch of salt.
  8. In a separate bowl combine 2 eggs (for cake), buttermilk, red food coloring, vinegar and baking soda; mix until combined.
  9. Add wet cake mixture to dry ingredients and stir until just combined—do not overmix.
  10. Carefully pour red velvet batter over the cheesecake layer, spreading evenly.
  11. Bake at 175°C (350°F) for 40–50 minutes until cake is set and a skewer inserted into the cake layer comes out with a few moist crumbs (cheesecake center should be mostly set).
  12. Cool the pan on a wire rack for 1 hour, then refrigerate for at least 3 hours (preferably overnight) to fully set.
  13. Run a knife around the pan, remove cake using parchment overhang, and transfer to a serving plate.
  14. Slice into 7 even pieces and serve chilled or at room temperature.

FAQs

Can I bake the cake with the cheesecake layer? Yes. Bake at 175°C for 40–50 minutes until the cake layer is set and a skewer shows moist crumbs.
How long should it chill before serving? Yes. Chill thoroughly (3+ hours) for clean slicing.
How long will it keep? Store in the fridge, covered, up to 2–3 days.