Sharing is caring!

Irresistibly Decadent Red Velvet White Chocolate Cheesecake Recipe

Let’s face it: life can get busy, and sometimes we reach for the boxed brownie mix or that half-baked frozen dessert. But I’m here to tell you that you can create something truly special that will impress everyone at your next gathering—enter the Red Velvet White Chocolate Cheesecake! This delightful treat combines the soft richness of red velvet cake with the creamy, lusciousness of cheesecake and a sweet touch of white chocolate. Seriously, what’s not to love?

Why You’ll Love This Red Velvet White Chocolate Cheesecake

Imagine stepping into your kitchen and being enveloped by the sweet, inviting aroma of chocolate wafting from your oven. Not only is this cheesecake a visual delight—its vibrant red hue will have everyone swooning—but it’s also a crowd-pleaser that is perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply satisfying a sweet craving, this dessert is sure to make your heart skip a beat.

Now, let’s roll up our sleeves and dive into this glorious baking adventure together!

Ingredients

Before we get started, make sure you have the following ingredients on hand:

For the Crust:

• 1 ½ cups crushed graham crackers (or chocolate cookies if you want to be extra)
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1 cup buttermilk
• 1 cup white chocolate chips, melted
• 2 tablespoons red food coloring (because it’s gotta be red!)

Directions

1. Preheat your oven to 325°F (163°C). Time to get that kitchen warming up!

2. Prepare the crust. In a large bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. You want a solid base, so don’t skimp on the pressure!

3. Bake the crust for about 10 minutes, then let it cool while you work on the filling. Seriously, this is the easiest part—I promise.

4. Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and mix well. Next, beat in the eggs one at a time (no one likes scrambled eggs in cheesecake!). Remember to scrape down the sides of the bowl to get every last bit of goodness.

5. Stir in the vanilla, cocoa powder, buttermilk, and melted white chocolate until everything is combined. Lastly, pour in the red food coloring and give it a good mix until you achieve that vibrant hue.

6. Pour the filling over the cooled crust in your springform pan. Bake for 1 hour or until the edges are set but the center is still a tad jiggly (it’s not done baking if it looks solid!).

7. Turn off the oven, slightly crack the door to let it cool slowly, and wait about an hour. This helps prevent cracks, which isn’t just a bad hair day for this cheesecake, but is also how we keep things picture-perfect!

8. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight. Patience, my friend—it’s worth it.

9. Once chilled, garnish with whipped cream and sprinkle with chocolate shavings or extra white chocolate chips. Snap a few pictures because you’ll want to remember this masterpiece!

Cooking Tips

• If you’re feeling adventurous, try adding a hint of espresso powder to the batter for a creative twist!
• Don’t have buttermilk? No worries! Just mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Personal Anecdote

You know, the first time I attempted to make this red velvet white chocolate cheesecake, I thought I’d outsmart the world by skipping the chilling time. Spoiler: it was an emotional mess—literally. It wasn’t until I served it at a family gathering that I realized how much patience really pays off. Everyone devoured it, and I knew I had a keeper of a recipe on my hands!

FAQs

Can I substitute cream cheese for something else in this recipe?
If you’re looking for a lighter option, you can use Greek yogurt, but I must warn you, it won’t have the same creamy texture.

How can I store leftovers?
This cheesecake keeps well! Just wrap it tightly with plastic wrap or store in an airtight container in the fridge for up to 5 days. If it lasts that long!

Can I freeze this cheesecake?
Absolutely! It freezes wonderfully. Just make sure to wrap it well to avoid freezer burn and eat within 2 months for the best taste.

Now that you’re armed with this incredible Red Velvet White Chocolate Cheesecake recipe, go ahead and make it for your next occasion—or just for a cozy night in. Whatever the reason, prepare yourself for compliments, because you’re about to shine as the baking superstar you were always meant to be! Happy baking, and make sure to savor each delightful bite!

Meta Description: Red Velvet White Chocolate Cheesecake is the perfect recipe for busy cooks. Quick, easy, and delicious, this dish will impress everyone!

For more delicious recipes, check out my recent post on Easy Weeknight Dinners or learn how to make some Delicious Homemade Sauces to elevate your meals!

Red Velvet White Chocolate Cheesecake

A delightful treat combining the rich flavors of red velvet cake and creamy cheesecake, topped with white chocolate, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 4 hours hrs 10 minutes mins

Servings: 10 servings

Course: Cake, Dessert

Cuisine: American, Baking

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Crust

• 1.5 cups crushed graham crackers or chocolate cookies if you want to be extra
• 0.5 cups unsalted butter, melted
• 0.25 cups granulated sugar

For the Cheesecake Filling

• 16 oz cream cheese, softened 2 (8 oz) packages
• 1 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1 cups buttermilk
• 1 cups white chocolate chips, melted
• 2 tablespoons red food coloring because it’s gotta be red!

Method

 

Preparation

1. Preheat your oven to 325°F (163°C).
2. Prepare the crust. In a large bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
3. Bake the crust for about 10 minutes, then let it cool while you work on the filling.
4. Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
5. Add the sugar and mix well. Beat in the eggs one at a time.
6. Stir in the vanilla, cocoa powder, buttermilk, and melted white chocolate until combined.
7. Pour in the red food coloring and mix until you achieve a vibrant hue.
8. Pour the filling over the cooled crust in your springform pan.
9. Bake for 1 hour or until the edges are set but the center is still slightly jiggly.
10. Turn off the oven, slightly crack the door, and let the cheesecake cool in the oven for about an hour.
11. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
12. Once chilled, garnish with whipped cream and sprinkle with chocolate shavings or extra white chocolate chips.

Notes

If you’re feeling adventurous, try adding a hint of espresso powder to the batter! You can substitute buttermilk by mixing 1 cup of milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. The cheesecake keeps well wrapped in plastic wrap or airtight container in the fridge for up to 5 days.