Go Back
–+ servings
Indulgent Red Velvet Cheesecake Bliss

Indulgent Red Velvet Cheesecake Bliss

Indulge in the ultimate dessert experience with this Indulgent Red Velvet Cheesecake Bliss recipe. Rich flavors and stunning presentation make it unforgettable.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 3 hours
Total Time 4 hours 10 minutes
Servings: 8 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup fresh strawberries, halved
  • 2 cups softened cream cheese
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup red velvet cake mix
  • 1/2 cup melted butter
  • 2 large eggs
  • 1/4 cup milk
  • 1 pre-made graham cracker crust
  • q.s. whipped cream for decoration

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Baking pan or springform pan
  • Parchment paper

Method
 

  1. Preheat your oven to 163°C (325°F).
  1. In a mixing bowl, beat the softened cream cheese and sugar until smooth.
  1. Add the eggs one at a time, mixing until fully incorporated.
  1. Stir in the vanilla extract and milk until thick and glossy.
  1. Combine the red velvet cake mix with melted butter to form a soft dough.
  1. Press half of the red velvet mixture into the bottom of the graham cracker crust.
  1. Pour the cream cheese mixture over the red velvet base and smooth it out.
  1. Sprinkle remaining red velvet dough on top and swirl with a knife for a marbled effect.
  1. Bake for 45-50 minutes until the center is set but slightly jiggly.
  1. Let the cheesecake cool completely on the countertop, then refrigerate for at least 3 hours.
  1. Before serving, arrange halved strawberries on top and add whipped cream.

Nutrition

Calories: 360kcalCarbohydrates: 42gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 100mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 5mgCalcium: 8mgIron: 4mg

Notes

For an extra burst of flavor, brush the strawberries with a tiny bit of honey before arranging them on top. Feel free to swap strawberries for other berries like raspberries or blueberries. Cover tightly with plastic wrap or foil and refrigerate for up to 3 days; individual slices can be frozen for up to a month. Let all ingredients reach room temperature for smoother blending, and avoid overmixing the batter to prevent cracks in your cheesecake.
Tried this recipe?Let us know how it was!