Red Velvet-White Chocolate Cheesecake Recipe

Name: Red Velvet-White Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHEESECAKE LAYERS:; 2 (8-in.) round disposable aluminum foil cake pans; 1 (12-oz.) package white chocolate morsels; 5 (8-oz.) packages cream cheese, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; RED VELVET LAYERS:; 1 cup butter, softened; 2 1/2 cups granulated sugar; 6 large eggs; 3 cups all-purpose flour; 3 tablespoons unsweetened cocoa; 1/4 teaspoon baking soda; 1 (8-oz.) container sour cream; 2 teaspoons vanilla extract; 2 (1-oz.) bottles red liquid food coloring; 3 (8-in.) round disposable aluminum foil cake pans; White Chocolate Frosting:; 2 (4-oz.) white chocolate baking bars, chopped; 1/2 cup boiling water; 1 cup butter, softened; 1 (32-oz.) package powdered sugar, sifted; 1/8 teaspoon table salt; GARNISHES:; Store-bought coconut candies

Bake this irresistible Red Velvet-White Chocolate Cheesecake at home. Made with aluminum foil cake, white chocolate, cream cheese and sugar. Easy step-b…

This Red Velvet-White Chocolate Cheesecake relies on simple, everyday ingredients such as cheesecake layers:, granulated sugar, large eggs and vanilla extract. It comes together quickly and makes 4 servings, at about 4500 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Red Velvet-White Chocolate Cheesecake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

CHEESECAKE LAYERS:
2 (8-in.) round disposable aluminum foil cake pans
1 (12-oz.) package white chocolate morsels
5 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
RED VELVET LAYERS:
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
2 (1-oz.) bottles red liquid food coloring
3 (8-in.) round disposable aluminum foil cake pans
White Chocolate Frosting:
2 (4-oz.) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32-oz.) package powdered sugar, sifted
1/8 teaspoon table salt
GARNISHES:
Store-bought coconut candies

1
Prepare Cheesecake Layers: Preheat oven to 300u00b0. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2
Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.
3
Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.
4
Bake at 300u00b0 for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.
5
Prepare Red Velvet Layers: Preheat oven to 350u00b0. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.
6
Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.
7
Bake at 350u00b0 for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).
8
Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.
9
Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.
10
Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

4500

kcal

Calories

340

Fat

330

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: CHEESECAKE LAYERS:, 2 (8-in.) round disposable aluminum foil cake pans, 1 (12-oz.) package white chocolate morsels, 5 (8-oz.) packages cream cheese, softened, and more.

Yes, Red Velvet-White Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
4500 kcal
Category
Baking & Desserts

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