Introduction

Knock You Naked Red Velvet Cheesecake is a decadent dessert that combines the rich flavors of red velvet cake with creamy cheesecake. Topped with fluffy whipped cream, this stunning treat is perfect for special occasions or any time you want to impress your guests.

A close-up of a red velvet cake slice with three layers: the bottom layer is dark red and thick with a soft crumb texture, the middle layer is thick and creamy white, and the top layer has red crumbs and white cream swirls, with red filling slightly dripping down the side. The cake is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box red velvet cake mix (plus eggs, oil, and water as directed)
Grease for a 9″ springform pan
16 oz cream cheese, softened
⅔ cup granulated sugar
2 large eggs
⅓ cup sour cream
1 tbsp all-purpose flour
1 tsp vanilla extract
¼ tsp salt
2 cups heavy whipping cream
4 tbsp powdered sugar
2 tsp vanilla extract
Optional: red velvet cake crumbs for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare the red velvet cake mix according to the box instructions. Pour the batter into a greased 9″ springform pan and bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake base to cool completely, level the top if needed, then chill it in the refrigerator.
Step 2: Lower the oven temperature to 325°F (163°C). In a bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, vanilla extract, and salt until fully combined. Line the sides of the springform pan with parchment paper, then pour the cheesecake batter over the cooled red velvet cake base. Bake for 55–60 minutes, or until the center is just set. Let it cool at room temperature, then refrigerate for at least 4 hours or freeze for at least 1 hour to firm up before adding the topping.
Step 3: To make the whipped topping, use a chilled mixing bowl to beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream evenly over the fully chilled cheesecake.
Step 4: Garnish the cheesecake with red velvet cake crumbs or drizzle with red glaze if desired. Slice and serve chilled.

Tips & Variations

For a more intense red velvet flavor, add 1 tsp of cocoa powder to the cake mix batter.
Use full-fat cream cheese and heavy cream for the richest texture.
To avoid cracks in the cheesecake, bake it in a water bath or place a pan of water on the lower rack during baking.
Try piping the whipped cream into decorative swirls for an elegant presentation.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it wrapped tightly in plastic wrap and foil for up to 1 month. When ready to serve, thaw overnight in the refrigerator. Reapply whipped cream before serving if desired.

How to Serve

A close-up of a slice of red velvet cake with three visible layers: the bottom layer is a deep red, moist crumb with a dense texture; the middle layer is thick, smooth cream cheese frosting in a pale white color; the top layer is a thin, crumbly red velvet topping with loose crumbs scattered around. On top of the cake are small swirls of white cream frosting evenly spaced near the edge. A glossy red syrup slowly drips down from the top onto the cream cheese layer. The slice sits on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade red velvet cake instead of the box mix?

Absolutely! A homemade red velvet cake base works just as well and can add a personal touch to this dessert.

Is it necessary to chill the cake before adding the cheesecake layer?

Yes, chilling the cake base ensures the cheesecake layer doesn’t mix into the cake during baking, helping achieve clean layers and proper texture.