Red Velvet Cheesecake Heart Recipe

Name: Red Velvet Cheesecake Heart Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 1/4 cup sugar; 16 oz cream cheese, softened; 1 cup sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup sour cream; 2 tbsp all-purpose flour; 1 1/2 cups all-purpose flour; 1 cup sugar; 1/2 cup cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup vegetable oil; 1 cup buttermilk; 2 large eggs; 1 tbsp red food coloring; 1 tsp vanilla extract; 1 tsp white vinegar; 1/2 cup semi-sweet chocolate chips; 1/4 cup heavy cream

Highlighted under: Baking & Desserts

I couldn't resist the allure of a rich and creamy dessert, so I decided to create a Red Velvet Cheesecake Heart. Mixing the classic red velvet flavors with a velvety cheesecake gives this dessert an unforgettable twist. The vibrant red hue and the silky cream cheese filling make it perfect for special occasions or just a treat for myself. With a buttery crust and hints of vanilla, every bite is indulgent. Trust me, this elegant dessert will steal the show at your next gathering.

Created by

Emily

Last updated on 2026-01-18T15:14:28.040Z

When I first experimented with combining cheesecake and red velvet cake, I was amazed by the results. The layers intertwined beautifully, creating a dessert that was not only visually striking but also richly flavored. I discovered that chilling the cheesecake layer overnight really enhances the flavor and gives it a perfect texture. Not to mention, the heart shape adds a special touch for romantic occasions!

Throughout my trials, I learned that achieving the ideal balance of creaminess and richness in the filling was key to the overall success of the dessert. Using a high-quality cream cheese and not rushing the mixing process helped create that dreamy texture. Plus, a drizzle of chocolate ganache on top takes it to a whole new level!

        Why You'll Love This Recipe
        Decadent layers of rich red velvet and creamy cheesecake.
Beautiful heart shape makes it perfect for Valentine's Day or anniversaries.
Balanced sweetness with a hint of cocoa, tantalizing your taste buds.

      

Crafting the Perfect Crust

The crust is the foundation of your Red Velvet Cheesecake Heart, and getting it just right is essential for the perfect texture. Using a combination of graham cracker crumbs, melted butter, and sugar creates a buttery, slightly crisp base that contrasts beautifully with the creamy filling. Be sure to press the mixture firmly into the bottom of the heart-shaped pan, ensuring no gaps remain. This will not only give your cheesecake structure but will also prevent the filling from leaking through while baking.

For baked crusts, it's important to monitor your oven closely. Baking for too long can lead to a hard, overly crunchy base, while underbaking might leave it too soft. Look for a light golden color around the edges and a firm texture. Allow the crust to cool completely before adding the cheesecake filling, as this helps prevent the layers from mixing together.

Mixing the Cheese and Chocolate

When preparing the cheesecake filling, using room temperature cream cheese is crucial for avoiding lumps. I recommend beating the cream cheese until it’s velvety smooth before adding sugar. This step helps incorporate air, leading to a lighter texture when baked. For the smoothest results, a stand mixer or a hand mixer fitted with a whisk attachment is ideal. After incorporating the eggs, avoid overmixing to keep the filling from becoming too airy, which can lead to cracking during baking.

The addition of sour cream enriches the cheesecake filling, improving its tanginess and creaminess. If you're looking for dietary swaps, consider using Greek yogurt for a similar texture with reduced fat. Just remember to adjust sweetness slightly since Greek yogurt can be tarter than sour cream. Keep an eye on the filling while mixing; a gentle incorporation of ingredients is key to achieving that delightfully creamy outcome.

Achieving the Ideal Bake

Baking this cheesecake heart requires careful attention to time and temperature. It’s important not to rush the baking process; otherwise, the center may remain too jiggly while the edges set, resulting in an uneven texture. Aim for an internal temperature of around 150°F (65°C) as an indicator that it’s done. The edges should look slightly puffed, with the center still slightly wobbly when you gently shake the pan.

Cooling is equally essential. After baking, allow the cheesecake to cool on a wire rack for about an hour before refrigerating. This gradual cooling prevents condensation from forming, which can lead to a soggy crust. For the best flavor and texture, refrigerate the cheesecake overnight—this enhances the chocolate and red velvet flavors, allowing them to meld perfectly.

Ingredients

Gather the following ingredients to make your own Red Velvet Cheesecake Heart:

For the crust

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup sugar

For the cheesecake filling

16 oz cream cheese, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
2 tbsp all-purpose flour

For the red velvet cake

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup vegetable oil
1 cup buttermilk
2 large eggs
1 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar

For the ganache (optional)

1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your delicious Red Velvet Cheesecake Heart:

Prepare the crust

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a heart-shaped pan. Bake at 350°F (175°C) for 10 minutes. Let it cool.

Make the cheesecake filling

In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, and flour until combined.

Pour over the cooled crust.

Prepare the red velvet mixture

In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Gradually combine the wet and dry ingredients.

Layer the mixture

Spread the red velvet batter evenly over the cheesecake filling in the pan. Use a knife to swirl the two mixtures together slightly.

Bake and cool

Bake for 45-50 minutes or until the center is set. Let it cool on a wire rack, then chill in the fridge for at least 4 hours, preferably overnight.

Prepare the ganache

Heat the heavy cream in a small saucepan until it simmers. Remove from heat and stir in chocolate chips until melted and smooth. Drizzle over the chilled cheesecake before serving.

Slice and serve chilled for the best flavor experience!

Pro Tips

For an extra kick of flavor, consider adding a teaspoon of espresso powder to the cheesecake filling. It enhances the sweetness of the chocolate beautifully.

Serving Suggestions

When it’s time to serve your Red Velvet Cheesecake Heart, consider garnishing it with fresh berries or a dollop of whipped cream for added visual appeal and a refreshing contrast to the rich layers. A sprinkle of grated chocolate on top can enhance the dessert’s elegance and provide a delightful textural contrast with each slice. If you're feeling adventurous, try serving it alongside a scoop of vanilla ice cream for an indulgent treat.

For those who love a touch of contrast, consider a berry compote drizzle. The tartness complements the sweetness beautifully. Simply simmer your favorite berries with a bit of sugar and lemon juice until the mixture thickens slightly, then cool it before serving.

Storage Tips

Store any leftover Red Velvet Cheesecake in an airtight container in the refrigerator for up to 5 days. If you wish to keep it for a longer period, this cheesecake freezes exceptionally well. Wrap individual slices tightly in plastic wrap and then with aluminum foil to prevent freezer burn, where they can be frozen for up to three months. When you're ready to enjoy, allow them to thaw in the refrigerator overnight for best results.

To retain the ganache's glossy appearance, recommend adding it right before serving. If you've already added it and have leftover slices, reheat the cheesecake gently in the microwave for about 10-15 seconds. This will soften the ganache without compromising the texture of the cheesecake.

Possible Variations

For a unique twist, try adding a flavored extract to the batter, such as almond or hazelnut. This can infuse the dessert with an extra layer of flavor that pairs excellently with the red velvet. Additionally, consider folding in chocolate chips directly into the cheesecake filling for pockets of melty goodness in each bite.

If you're looking for a lower-calorie alternative, consider using low-fat cream cheese and a sugar substitute that measures like sugar in your filling. This can drastically reduce the calorie count while still delivering on taste, but be sure to monitor the texture as it can sometimes affect the creaminess of the cheesecake.

Questions About Recipes

→ Can I use a different pan shape?

Yes, you can use a round or square pan; just adjust the baking time as needed.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

→ Can I make this ahead of time?

Absolutely! It can be made up to 2 days in advance; just keep it refrigerated.

→ Is there a gluten-free option for the crust?

Yes, substitute graham cracker crumbs with gluten-free cookies or oats.