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Knock You Naked Red Velvet Cheesecake

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A rich and creamy red velvet cheesecake that is simple to make and perfect for any gathering.

Ingredients

Scale
  • 1 box red velvet cake mix (plus eggs, oil, and water as directed)
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups heavy whipping cream
  • 4 tbsp powdered sugar
  • 2 tsp vanilla extract
  • Optional: red velvet cake crumbs for garnish

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Prepare red velvet cake mix according to box directions.
  3. Pour into a greased 9″ springform pan and bake for 30–32 minutes or until a toothpick comes out clean.
  4. Cool completely. Level the top if needed. Chill in the fridge.
  5. Lower oven to 325°F (163°C).
  6. Beat softened cream cheese and sugar until smooth.
  7. Add eggs one at a time, then mix in sour cream, flour, vanilla, and salt.
  8. Line the springform sides with parchment. Pour cheesecake batter over cooled cake.
  9. Bake for 55–60 minutes, until the center is just set.
  10. Cool at room temperature, then refrigerate for 4 hours or freeze for at least 1 hour to firm up for layering.
  11. In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  12. Spread or pipe over fully chilled cheesecake.
  13. Sprinkle with red velvet crumbs or drizzle with red glaze for extra drama.
  14. Slice and serve chilled.

Notes

Chill the red velvet base fully before adding the cheesecake layer to avoid shifting. For clean slices, use a warm knife.

Nutrition

Find it online: https://voxrecipes.com/knock-you-naked-red-velvet-cheesecake-viral-dessert-2025/