Easy Red Velvet Cheesecake

This Easy Red Velvet Cheesecake combines the rich flavors of red velvet cake with the smooth, creamy goodness of no-bake cheesecake. Perfect for special occasions or just because, this dessert is as visually stunning as it is delicious. With a simple boxed cake mix base and a luxurious cheesecake topping, it’s the ultimate crowd-pleaser without requiring too much effort.

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Ingredients

For the Red Velvet Cake:

• 1 box (15.25 ounces) red velvet cake mix
• 1 large egg
• ½ cup vegetable oil
• ⅓ cup milk

For the No-Bake Cheesecake:

• 12 ounces cream cheese, softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups heavy whipping cream

Optional Toppings:

• Whipped cream
• Fresh raspberries or other fruit

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Instructions

1. Prepare the Pan:
   Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch springform pan to prevent sticking.
2. Make the Cake Base:
   In a mixing bowl, combine the dry red velvet cake mix, egg, vegetable oil, and milk. Mix on medium speed for about 2 minutes until the batter is smooth.
   Spread the batter evenly into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
   Let the cake cool completely. If the surface of the cake is uneven, gently press it down with a spatula to flatten.
3. Prepare the Cheesecake Topping:
   In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until light and fluffy. Gradually add the heavy whipping cream and continue beating until the mixture is thick and forms stiff peaks.
4. Assemble the Cheesecake:
   Once the cake is completely cool, run a butter knife around the edges of the pan to loosen the cake. Spread the cheesecake mixture evenly over the red velvet layer. Smooth the top with a spatula.
   Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.
5. Decorate and Serve:
   Before serving, decorate with whipped cream, fresh raspberries, or any topping of your choice. Slice and enjoy!

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Tips for Success

1. Room Temperature Cream Cheese: Ensure the cream cheese is softened for a smooth and creamy cheesecake texture.
2. Stiff Peaks: Be patient when whipping the heavy cream into the cheesecake mixture. It needs to hold stiff peaks to ensure a firm texture.
3. Don’t Overbake: Red velvet cake can dry out if overbaked. Check for doneness with a toothpick to keep it moist.
4. Springform Pan: Using a springform pan makes it easier to release the cake and ensures clean edges for a professional look.
5. Plan Ahead: For best results, refrigerate the cheesecake overnight to let the flavors meld and the cheesecake layer set firmly.

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Description

This Easy Red Velvet Cheesecake is a dessert that blends two classics into one irresistible treat. The moist red velvet cake base perfectly complements the fluffy, rich no-bake cheesecake layer. Topped with whipped cream and fresh raspberries, it’s an elegant dessert perfect for holidays, birthdays, or any time you want to impress.