The Ultimate Christmas Red Velvet Cheesecake: Your New Favourite Festive Treat

Are you searching for a truly showstopping dessert to be the centrepiece of your festive spread, one that tastes every bit as wonderful as it looks? Your search is over. Christmas is a time for indulgence, rich flavours, and making memories over shared food. We feel we have bottled that festive magic into a single, extraordinary recipe: a velvety, vibrant, and utterly delicious Christmas Red Velvet Cheesecake.

This is no ordinary cheesecake. It masterfully blends the classic tangy notes of a red velvet cake with the luxurious, creamy texture of a baked cheesecake. Resting on a decadent chocolate biscuit base and finished with a beautiful swirl of cream cheese frosting, it’s a dessert that perfectly captures the colours and spirit of the season. Let’s set aside the traditional Christmas pudding for a moment; this year, we invite you to start a new tradition that will have everyone begging for the recipe.

What Makes This Red Velvet Cheesecake the Perfect Christmas Dessert?

When we picture Christmas, certain colours and flavours immediately spring to mind. The deep, festive crimson of this cheesecake set against the pure white frosting is visually breathtaking and instantly conjures a feeling of holiday joy. It truly stands out on any dessert table, appearing both sophisticated and wonderfully inviting.

However, it is the taste that truly solidifies its status as the ultimate christmas dessert. The cheesecake filling boasts a subtle chocolate undertone and a gentle tang from the buttermilk and cream cheese, which is the hallmark of any authentic red velvet creation. Unlike some heavier christmas cakes, this cheesecake manages to be both rich and surprisingly light, making it the ideal conclusion to a substantial Christmas meal. It’s a superb marriage of comforting familiarity and elegant indulgence that guests of all ages are sure to love.

Why You’ll Love This Recipe

• Effortlessly Festive Appearance: With its dramatic red and white layers, this cheesecake is a guaranteed showstopper that brings Christmas cheer to your table without needing any complex decorating skills.
• Luxuriously Smooth Consistency: We will walk you through the steps to achieve a perfectly smooth, rich, and velvety cheesecake filling that simply melts in your mouth. No grainy textures here!
• Ideal for Holiday Planning: You can bake this cheesecake a day or two ahead of the big day, which frees up valuable oven space and your time on Christmas Day. The flavours even deepen as it chills!
• A Unique Fusion of Favourites: It brilliantly combines two much-loved desserts—red velvet cake and classic cheesecake—into a single, unforgettable treat that feels both innovative and wonderfully nostalgic.

Ingredients

• chocolate digestive biscuits
• unsalted butter
• full-fat cream cheese
• caster sugar
• soured cream
• large eggs
• egg yolk
• cocoa powder
• vanilla extract
• white wine vinegar
• red gel food colouring
• icing sugar
• double cream

Step-by-Step Instructions for the Perfect Cheesecake

Crafting this masterpiece is more straightforward than you might imagine. We have divided the process into simple, easy-to-follow stages. Just follow our guide, and a perfect cheesecake will be yours in no time.

1. Preparing the Chocolate Biscuit Base

1. Start by preheating your oven to 160°C (140°C Fan / Gas Mark 3). Grease and line the bottom of a 23cm (9-inch) springform cake tin.
2. Place the chocolate biscuits into a food processor and pulse until they become fine crumbs. As an alternative, you can place them in a sealed bag and crush them using a rolling pin.
3. Pour the melted butter over the biscuit crumbs and stir until the mixture is fully combined and has the consistency of damp sand.
4. Transfer the mixture into your prepared tin, pressing it down firmly and evenly across the base with the back of a spoon. Bake for 10 minutes, then remove and set it aside to cool whilst you make the filling.

2. Creating the Velvety Red Filling

1. In a large bowl, use an electric mixer on a low setting to beat the room-temperature cream cheese until it is completely smooth and free of any lumps. This step is vital for a lump-free cheesecake.
2. Gradually introduce the caster sugar and continue to beat on low until it is just incorporated. Be sure to scrape down the sides of the bowl to ensure everything is mixed in.
3. Gently stir in the soured cream and vanilla extract. Add the eggs and the extra yolk one by one, mixing on a low speed until each is just combined. Take care not to over-mix, as this introduces too much air and can lead to cracks!
4. In a separate small bowl, combine the sifted cocoa powder, white wine vinegar, and red gel food colouring to form a paste. Add this paste to the cheesecake batter and mix on low until the colour is even and brilliantly vibrant.
5. Pour this gorgeous red filling over your cooled biscuit base and gently smooth the top.

3. Baking Your Red Velvet Cheesecake to Perfection

1. To guarantee a creamy, crack-free cheesecake, we strongly suggest using a water bath (also known as a bain-marie). Securely wrap the outside of your springform tin with a double layer of heavy-duty tin foil.
2. Position the wrapped tin inside a large roasting pan. Carefully pour boiling water into the roasting pan so that it comes about halfway up the sides of the cake tin.
3. Bake for 60–75 minutes. The cheesecake is done when the edges look set, but the centre still has a distinct, slight wobble.
4. Switch off the oven, prop the door open slightly with a wooden spoon, and allow the cheesecake to cool down completely inside the oven for at least one hour. This gradual cooling is the secret to preventing cracks.
5. Once it has cooled, carefully remove it from the water bath, take off the foil, and transfer it to the fridge to chill for at least 6 hours, though overnight is even better.

4. The Cream Cheese Frosting and Decoration

1. When the cheesecake is thoroughly chilled, it’s time to prepare the topping. In a mixing bowl, beat the softened cream cheese with the sifted icing sugar and vanilla until it is perfectly smooth.
2. In another bowl, whip the double cream until it holds soft peaks.
3. Gently fold the whipped cream into the cream cheese mixture until you are left with a light and fluffy frosting.
4. Carefully release the cheesecake from its springform tin. You can then either spread or pipe the frosting over the top. For a final festive flourish, decorate with white chocolate shavings, a sprinkle of leftover biscuit crumbs, or a few fresh cranberries.

Our Top Tips for a Flawless Christmas Cheesecake

We want your red velvet cheesecake to be an absolute triumph. By following these straightforward tips, you can ensure success every single time:

• Room Temperature is Essential: Make certain that your cream cheese, soured cream, and eggs have all come to room temperature before you begin. This allows them to combine seamlessly and helps to prevent a lumpy batter.
• A Gentle Hand is Key: The most common reason for a cracked cheesecake is incorporating too much air. Always mix on a low speed and stop as soon as the ingredients are combined.
• Embrace the Water Bath: While it might seem like an added hassle, a water bath creates a humid, steamy environment in your oven. This encourages the cheesecake to bake gently and evenly, which results in an exceptionally creamy texture and a pristine, crack-free surface. For more expert advice, have a look at BBC Good Food’s guide to perfect cheesecakes.
• Patience is a Virtue: The slow cooling period in the oven, followed by a lengthy chill in the fridge, is absolutely crucial. Please don’t rush this stage! This is what gives the cheesecake the time it needs to set up perfectly.

Festive Serving Suggestions

This Christmas Red Velvet Cheesecake is a true star in its own right, yet it also complements a wider festive menu beautifully. Picture serving a slice of this vivid dessert after a delightful main course. It would provide the perfect sweet conclusion to a savoury dish like our Lemon Garlic Chicken, offering a wonderful contrast of flavours.

When you are planning your holiday feast, aim for a menu that balances richness with freshness. A meal like our ever-popular Garlic Parmesan Chicken Pasta Recipe would be a brilliant option for a Christmas Eve supper, with this glorious cheesecake to follow the next day. For serving, consider adding a spoonful of freshly whipped cream or a scattering of seasonal berries, such as raspberries or cranberries, to cut through the richness and add an extra splash of colour.

FAQ

A New Christmas Tradition

And there you have it—a truly remarkable Christmas Red Velvet Cheesecake that is sure to become a cherished new family tradition. This is more than a simple recipe; it’s a chance to create something both beautiful and delicious to share with your loved ones during the most wonderful time of the year. Its vibrant hue, creamy texture, and decadent flavour make it an unforgettable highlight of any festive gathering.

We hope you’ll be inspired to put on your apron, turn up the Christmas music, and savour the process of baking this amazing dessert. We can assure you that the reward is more than worth the effort. Do let us know how your cheesecake turns out in the comments section below – we would be delighted to see your creations!

Recipe Card

Print Recipe
Pin Recipe

Prep: 25 mins
Cook: 85 mins
Chill: 6 hours
Serves: 12

Ingredients

• For the Base:
• 300g chocolate digestive biscuits, crushed
• 125g unsalted butter, melted
• For the Filling:
• 750g full-fat cream cheese, at room temperature
• 200g caster sugar
• 150ml soured cream, at room temperature
• 3 large eggs + 1 egg yolk, at room temperature
• 15g cocoa powder, sifted
• 1 tsp vanilla extract
• 1 tsp white wine vinegar
• 1-2 tsp red gel food colouring
• For the Frosting:
• 250g full-fat cream cheese, softened
• 100g icing sugar, sifted
• 1 tsp vanilla extract
• 200ml double cream

Instructions

1. Preheat oven to 160°C (140°C Fan). Grease and line the base of a 23cm (9-inch) springform tin.
2. Mix the biscuit crumbs with the melted butter. Press firmly into the prepared tin to form an even base. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the room-temperature cream cheese on a low speed until completely smooth. Gradually mix in the caster sugar until just combined.
4. Gently stir in the soured cream and vanilla extract. Add the eggs and egg yolk one at a time, mixing on low after each addition until just incorporated. Do not over-mix.
5. In a small bowl, combine the cocoa powder, white wine vinegar, and red gel food colouring to form a smooth paste. Gently mix this paste into the cheesecake batter until the colour is vibrant and even.
6. Pour the filling over the cooled biscuit base. Wrap the outside of the tin in a double layer of heavy-duty foil.
7. Place the tin in a large roasting pan and fill the pan with boiling water until it comes halfway up the sides of the cheesecake tin (this is a water bath).
8. Bake for 60-75 minutes. The cheesecake is ready when the edges are set, but the centre still has a slight wobble.
9. Turn the oven off, prop the door open with a wooden spoon, and let the cheesecake cool completely in the oven for at least 1 hour.
10. Remove from the water bath, take off the foil, and chill in the refrigerator for at least 6 hours, or preferably overnight.
11. For the frosting, beat the softened cream cheese with the sifted icing sugar and vanilla until smooth. In a separate bowl, whip the double cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture.
12. Carefully remove the cheesecake from the tin and spread or pipe the frosting on top before serving.

Nutrition (per serving): Calories: 710 kcal, Carbs: 55 g, Protein: 10 g, Fat: 50 g