Raspberry Red Velvet Cheesecake Slice with Whipped Cream

Raspberry red velvet cheesecake slice with whipped cream is a stunning layered dessert that brings together the elegance of red velvet cake, the creaminess of cheesecake, and the tart sweetness of raspberries. Finished with a dollop of airy whipped cream, this treat is as decadent as it is beautiful.

Why You’ll Love This Recipe

This dessert blends two favorites—cheesecake and red velvet cake—into a single indulgent slice. The rich, cocoa-tinted cake contrasts perfectly with the tangy raspberry cheesecake layer. A swirl of whipped cream adds a light finish. It’s a sophisticated dessert that’s ideal for holidays, romantic dinners, or any special occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the red velvet layer:

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Buttermilk
• Vegetable oil
• Red food coloring
• Vanilla extract
• White vinegar

For the cheesecake layer:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Raspberry puree or fresh raspberries

For topping:

• Heavy whipping cream
• Powdered sugar
• Fresh raspberries (optional, for garnish)

Directions

1. Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
2. Prepare the red velvet batter by mixing the dry ingredients in one bowl and the wet in another. Combine, then pour into the bottom of the pan.
3. In a separate bowl, beat cream cheese and sugar until smooth. Add eggs, vanilla, and raspberry puree. Pour gently over the red velvet batter.
4. Bake for 50–60 minutes or until the center is nearly set. Let cool completely, then chill for at least 4 hours.
5. Whip heavy cream with powdered sugar until soft peaks form.
6. Slice and serve each piece with a swirl of whipped cream and fresh raspberries.

Servings and timing

Serves: 10
Preparation time: 30 minutes
Baking time: 60 minutes
Cooling/chilling time: 4 hours
Total time: about 5.5 hours

Variations

• Swirl Version: Swirl the raspberry cheesecake mixture into the red velvet layer before baking.
• Chocolate Base: Use a brownie base instead of red velvet for a fudgier twist.
• Lighter Version: Use low-fat cream cheese and Greek yogurt.
• No Whipped Cream: Serve plain or with a drizzle of white chocolate.

Storage/Reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, wrap slices and freeze for up to 1 month. Thaw in the fridge before serving. Do not reheat; serve chilled.

FAQs

Can I use frozen raspberries?

Yes, thaw and puree them, then strain to remove seeds for a smooth consistency.

Does the cheesecake layer go on top or bottom?

Pour it on top of the red velvet layer. It will bake into a distinct, beautiful layer.

Can I make this without food coloring?

Yes, the cake will taste the same but won’t have the classic red hue.

What if I don’t have a springform pan?

Use a deep round cake pan and line with parchment for easy removal.

Can I make this ahead of time?

Absolutely. It’s best made a day in advance to allow the layers to set fully.

Can I skip the whipped cream?

Yes, though it complements the tartness of the raspberry cheesecake beautifully.

How do I get clean slices?

Use a hot, damp knife and wipe clean between cuts.

What kind of red food coloring should I use?

Gel food coloring produces a richer red without thinning the batter.

Can I use a store-bought red velvet mix?

Yes, prepare as directed and pour it into the pan as your base layer.

Is this overly sweet?

No, the tart raspberries and tangy cream cheese balance the sweetness perfectly.

Conclusion

Raspberry red velvet cheesecake slice with whipped cream is a stunning dessert that brings flavor, texture, and visual appeal together in one show-stopping bite. With its velvety base, fruity cheesecake, and creamy topping, it’s a truly memorable treat perfect for any dessert lover.

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