Red Velvet Cheesecake Cake is a super simple version of the cake at Cheesecake Factory. Red velvet cake mix and homemade cheesecake filling.
RED VELVET CHEESECAKE CAKE
Red Velvet Cheesecake Cake starts off by using a red velvet boxed cake mix, then a sweet cream cheese layer is swirled in and then it's all topped off with a buttery cream cheese frosting. This easier version of Red Velvet Cheesecake Cake was actually inspired by the one at The Cheesecake Factory!
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THIS DESSERT AND HOW TO STORE:
- You can use a store-bought frosting, if you prefer. You'll want to purchase a cream cheese frosting.
- This cake needs to be kept refrigerated. Will keep fresh in the refrigerator for 3 days.
- This cake can also be frozen. Store in an airtight container or wrap well. Cake can be frozen for up to 3 months.
- If you like this recipe then you need to check out my RED VELVET POKE CAKE recipe. It is SO good!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
For the cake:
red velvet cake mix
(ingredients needed to make cake: eggs, oil & water)
For the filling:
cream cheese
sugar
egg white
For the frosting:
cream cheese
butter
powdered sugar
vanilla
milk
HOW TO MAKE RED VELVET CHEESECAKE CAKE:
Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) Prepare red velvet cake mix according to package directions. Set aside.
In a separate bowl, beat together 1 block of cream cheese, ½ cup sugar and egg white. Using a stand mixer or handheld electric mixer, mix well until smooth. If you are still seeing lumps, keep mixing.
Pour half of the red velvet cake batter into the baking dish. Spreading it out as evenly as possible.
Then drop the cream cheese mixture by the spoonful onto the cake batter.
Then, using the spoon, just swirl it around lightly and gently.
Now add the rest of the red velvet cake batter on top and spread it out as evenly as possible. Do your best to spread it out and cover the cream cheese layer.
Put cake into oven and bake for about 40 minutes (until cake bounces back to the touch & and inserted toothpick comes out clean). Allow the cake to cool completely.
In a bowl (using an electric mixer or stand mixer) combine 4 oz. (½ block) of cream cheese with ⅓ cup softened butter.
Add in powdered sugar and mix until smooth. Then stir in vanilla. And lastly, mix in the milk.
Mix until smooth, then spread on cooled cake. Slice up and serve. 
This cake needs to be kept refrigerated.
CRAVING MORE RED VELVET RECIPES? YOU MUST TRY THESE!
RED VELVET CHEESECAKE CAKE
Red Velvet Cheesecake Cake is a super simple version of the cake at Cheesecake Factory. This one uses a boxed cake mix and an easy cheesecake filling!
Print
Pin
Rate
Servings: 12
Calories: 380kcal
Ingredients
For the cake:
- 1 (15 oz) box red velvet cake mix
- (ingredients needed to make cake: eggs, oil & water)
For the filling:
- 1 block (8 oz) cream cheese, softened
- ½ cup sugar
- 1 egg white
For the frosting:
- 4 oz cream cheese (½ block), softened to room temp.
- ⅓ cup butter, softened to room temp.
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 tbsp milk
Instructions
For the cake:
- Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray (I like the kind that has flour in it.)
- Prepare red velvet cake mix according to package directions. Set aside
For the filling:
- In a separate bowl, beat together softened cream cheese, ½ cup sugar and egg white.
- Mix well until smooth (this will take about 2-3 minutes with an electric mixer)
- Pour half of the red velvet cake batter into the baking dish. Spread it out as evenly as possible.
- Then drop the cream cheese mixture by the spoonful onto the cake batter.
- Using a spoon or a butter knife, gently swirl around the cream cheese mixture.
- Now add the rest of the red velvet cake batter on top and spread it out as evenly as possible.
- Put cake into oven and bake for about 40 minutes. Allow the cake to cool completely.
For the frosting:
- In a bowl (using an electric mixer or stand mixer) combine 4 oz. (½ block) of cream cheese with ⅓ cup softened butter. Add in powdered sugar and mix until smooth.
- Then stir in vanilla. And lastly, mix in the milk. Mix until smooth then spread on cooled cake.
Video
Notes
- You can use a store-bought frosting, if you prefer. You'll want to purchase a cream cheese frosting.
- This cake needs to be kept refrigerated. Will keep fresh in the refrigerator for 3 days.
- This cake can also be frozen. Store in an airtight container or wrap well. Cake can be frozen for up to 3 months.
- If you like this recipe then you need to check out my RED VELVET POKE CAKE recipe. It is SO good!
Nutrition
Calories: 380kcal | Carbohydrates: 56g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 525mg | Potassium: 203mg | Sugar: 43g | Vitamin A: 355IU | Calcium: 139mg | Iron: 1.9mg
Nutritional Disclaimer
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Originally published: January 2012
Updated & republished: January 2021
I make a German chocolate cheesecake like this and it is so good. Can't wait to try this recipe thanks for sharing!
Amazing!! Love how easy this is!
This cake looks oh, so tasty!
I have really been enjoying all your twists on cake mix! Oh my goodness, they are so creative and so easy. Yum!
This cake looks so delicious. Oh my! Yummy!
Oh please oh please oh please! I want some! Looks gorgeous. You're such a mastermind in the kitchen. Can't go wrong enjoying yummy desserts like this one.
Brandie, You've got it goin' on here with this terrific adaptation...I have a feeling Candace will be delighted with it because I sure know I would be. Brava!
Wow does that look terrific. I cannot wait to make this a new holiday treat at my house. Come and visit us. We are having a wonderful giveaway this week. You will love it.
I made this tonight for dessert. It was fabulous! My husband (who doesn't care for cake very much at all) and my 9 year old son - both ate two big pieces! Thanks so much for posting the recipe. LOVE IT!
Hi Patsy! Yay! I'm so happy you liked it!! And I'm even happier that a non-cake lover enjoyed it!! 🙂
You were so sweet to take the time to come back to let me know how it turned out for you. Thank you! I hope you find many more recipes on here that you love!!
Brandie, I'm a new follower - so glad I found your blog! I love this recipe! I just pinned it and hope to make it soon! I also linked up to your potluck weekend link party! Hope you have a great weekend and thanks for the yummy recipe share!
These are my daughter's two favorite desserts combined! She would love this!!!
I made this for my bosses for National Boss Day and it was hit. They loved it!! Thanks for a great recipe.
This is in the oven now. After being in a bakers block all day and searching for something different I decided on this! Can't wait to try it, usually I make the layered red velvet cake with a center of whole cheesecake and another layer of cake so you made my life so much easier!
Thank you so very much for all the wonderful comments!! Alli - hope you loved it! ~Brandie
Wow! This recipe looks incredibly simple to prepare but the final product looks like you went to a lot of trouble. I'm definitely going to try this one!
Yummy!
Can this cake be done not as a sheet cake but more in round cake pans for stacking and decorating?
Do you think it would work to save a little icing and add red food coloring and drop dots of icing and pull a toothpick thru to make little hearts all over the cake would work? I think that would be cute for Valentines day.
Anonymous-I haven't tried that but I'm sure you could! Lynn- I think that would be adorable!! Great idea! -Brandie
whip store bought icing on high about 3 to 5 minutes, it will double in size and be light and fluffy
I just pulled this cake out of the oven, I knew it would be a perfect valentine dessert, and it just smells absolutely wonderful! I also keep sticking a finger in the frosting because its so yummy. The only problem I have with making cakes, is that mine always come out if the oven and the top gets super puffed up and tall and rounded. 🙁 any advice on how to keep them flat? 🙂 thank you for all of the awesome recipes!
I made this for a Valentine themed Bunco night and it turned out beautiful and delicious. So moist. I will definitely be making this again.
Made this tonight for a friends birthday! So good! Thank you so much for all your great recipies.
My cream cheese mixture came out a bit thick..not sure if I just did not mix it enough or what..still good though!
Mine did too ...but it was still so good.