Christmas Red Velvet Cheesecake: 7 Irresistible Holiday Delights

If you’re hunting for a show-stopping holiday dessert that gets your guests whispering “Who made this?” before they even take a bite, this Christmas Red Velvet Cheesecake is your new best friend. Not only does it look like it came straight out of Santa’s workshop, but it’s rich, velvety, and oh-so festive—everything we crave during the holiday season. And yes, you’ll naturally see our primary keyword, Christmas Red Velvet Cheesecake, pop up because… well, that is the magic we’re making today.

And as your kitchen companion here at Chicken Magic Recipes, trust me—I’ve made a lot of cheesecake in my life. But this one? This one will make your holiday table sparkle brighter than your favorite string lights.

Why You’ll Love This Christmas Red Velvet Cheesecake

There are a million reasons to fall head-over-oven-mitts for this dessert, but here are my favorites:

• It’s stunning—like, “Did you buy this?” stunning.
• It brings all the cozy Christmas vibes with its bright red color, white frosting, and snowy toppings.
• It feeds a crowd and makes you look like a holiday baking goddess even if December has you running on caffeine and cookie crumbs.
• It uses simple, accessible ingredients (no wild goose chases at the grocery store).

And let’s be real—Christmas Red Velvet Cheesecake sounds fancy, but it’s incredibly doable. Even if you’re juggling kids, work, pets, and 47 holiday events.

Ingredients You’ll Need

For the Cheesecake Filling

• 3 (8-ounce) packages full-fat cream cheese, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 cup full-fat sour cream, room temperature
• 2 tbsp unsweetened cocoa powder
• 2 tsp pure vanilla extract
• 1 ½–2 tbsp liquid red food coloring (or less if using gel)
• ¼ tsp salt

For the Red Velvet Crust

• 2 ½ cups red velvet sandwich cookie crumbs
• ½ cup unsalted butter, melted
• 2 tbsp granulated sugar

For the Cream Cheese Frosting

• 1 (8-ounce) package cream cheese
• ½ cup unsalted butter
• 3–4 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 1–3 tbsp heavy cream or milk

Garnishes

• White chocolate curls
• Fresh or sugared cranberries
• Rosemary sprigs
• Extra cookie crumbs

How to Make the Red Velvet Crust

Let’s start with the foundation—because every great cheesecake starts with a crust that knows how to hold itself together.

1. Preheat your oven to 350°F (175°C).
   This ensures everything bakes evenly from the very beginning.
2. Prep your springform pan.
   Lightly grease the bottom, line it with parchment if you want, and wrap the outside with multiple layers of aluminum foil. This keeps water from your water bath from sneaking in.
3. Crush your cookies.
   You can pulse them in a food processor or go old-school with a zip-top bag and rolling pin therapy.
4. Mix your crumbs, sugar, and melted butter.
   Stir until it’s the texture of wet sand.
5. Press the mixture into your pan.
   Use the bottom of a drinking glass for a nice even base.
6. Bake for 8–10 minutes.
   This helps it stay firm once the filling goes in.
7. Let it cool completely.
   Pop it in the freezer for a quick cooldown if needed.

Making the Christmas Red Velvet Cheesecake Filling

Ahh, the heart of the dessert—smooth, tangy, luxurious, and that iconic red color.

1. Make sure everything is at room temperature.
   If your cream cheese is cold, you will get lumps. And we’re not here for lumpy energy.
2. Cream the cream cheese for 2–3 minutes.
   You want it fluffy and dreamy.
3. Add sugar, cocoa powder, vanilla, and salt.
   Mix on low to avoid overworking the batter.
4. Add your food coloring.
   Start with less and build to your favorite shade of Christmas red.
5. Mix in the sour cream gently.
   This step gives your cheesecake its irresistible silkiness.
6. Add the eggs one at a time.
   Mix low and slow—like you’re stirring a potion for flawless holiday baking.
7. Final scrape and pour.
   Make sure your batter is perfectly smooth before pouring it over the crust.

Baking the Cheesecake

This is where the water bath works its magic.

1. Place your springform pan in a larger roasting pan.
   Pour hot water halfway up the sides of your springform.
2. Bake at 325°F (160°C) for 60–75 minutes.
   The edges should be set, but the center should jiggle gently.
3. Cool in the oven for 1 hour with the door cracked.
   This step helps prevent cracks—your cheesecake deserves spa-like gentle treatment.

Making the Cream Cheese Frosting

While your cheesecake cools, whip up the frosting that will give it that Christmas “snow cap.”

1. Beat cream cheese and butter until fluffy.
2. Add vanilla.
3. Slowly add powdered sugar (3–4 cups).
4. Adjust consistency with milk or cream if needed.

This frosting is smooth, creamy, and lightly sweet—perfect for topping without overpowering the cheesecake.

Cooling, Chilling & Decorating

Here’s where patience becomes your superpower.

1. Cool on the counter for 2–3 hours.
2. Loosen the edges with a knife.
3. Chill at least 6–8 hours (overnight is best).

Once it’s firm and cold:

4. Remove from the springform pan.
5. Add frosting—spread or pipe it.
6. Garnish with white chocolate, cranberries, rosemary, and crumbs.

Suddenly, your cheesecake looks like it came from a high-end bakery window. You did that. You.

Helpful Tips for a Perfect Christmas Red Velvet Cheesecake

• Don’t skip the room temp ingredients. Your mixer (and your sanity) will thank you.
• If your cheesecake cracks—don’t panic. Frosting hides everything. It’s basically makeup for desserts.
• Use gel food coloring if you want that deep, dramatic Christmas red.
• Always slice with a hot knife for picture-perfect cuts.

A Little Story From My Kitchen

The very first year I made this Christmas Red Velvet Cheesecake, my kids thought it looked like a holiday ornament you could actually eat. Since then, it’s been a must-have at every December gathering—even friends who “don’t like cheesecake” (you know who they are!) come back for seconds. It brings that magical moment of silence at the table when everyone takes their first bite—that’s when I know a recipe is a keeper.

FAQs About Christmas Red Velvet Cheesecake

Serving a Slice of Christmas Magic

This Christmas Red Velvet Cheesecake brings together everything we love about the holidays—warmth, tradition, indulgence, and that little spark of magic you can’t quite explain. It’s the dessert that stops conversations, draws everyone closer, and makes your home feel just a little more festive.

Serve it proudly at your next holiday gathering, and let this elegant, vibrant cheesecake become a new tradition in your family—just as it has in mine at Chicken Magic Recipes.

Happy holiday baking, my friend—and may your kitchen always smell like Christmas!

More Holiday Treats You’ll Love

If this Christmas Red Velvet Cheesecake has you in full festive-baking mode (welcome to the club!), here are a few more holiday favorites your family and friends will adore. These make perfect additions to a Christmas dessert table, cookie exchange, or cozy night of baking with the kids:

• For a colorful, crowd-pleasing treat that pairs beautifully with cheesecake, try these Christmas Pinwheel Cookies — they’re playful, buttery, and almost too pretty to eat.
• If you want something quick and fun for little helpers, these Christmas Rice Crispy Treats are a guaranteed hit (and require zero fuss).
• Add a touch of elegance to your dessert spread with this silky, bright Cranberry Custard Pie — the sweet-tart flavor is pure holiday magic.
• And for those who can’t resist a soft, buttery, melt-in-your-mouth cookie, these Christmas Gooey Butter Cookies will disappear faster than Santa’s milk and cookies.

Feel free to mix and match these treats with your Christmas Red Velvet Cheesecake — your festive dessert table is about to become legendary!

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