Why You’ll Love This Recipe

Delicious Heart-Shaped Red Velvet Cheesecake is the perfect dessert for romantic occasions, holidays, or any time you want to impress with a beautiful and decadent treat. With a rich red velvet cake base and a creamy cheesecake layer, all shaped into an adorable heart, this dessert is both visually stunning and irresistibly tasty.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheesegranulated sugarsour creameggsvanilla extractred food coloringcocoa powderall-purpose flourbutterbuttermilkbaking sodaapple cider vinegarpowdered sugar (for decoration or frosting)

directions

Preheat your oven to 325°F (163°C). Grease and line a heart-shaped springform pan.

In a bowl, prepare the red velvet cake base: mix flour, cocoa powder, baking soda, and salt.

In another bowl, cream the butter and sugar until fluffy. Add eggs, then mix in the buttermilk, vinegar, vanilla, and red food coloring.

Combine the wet and dry ingredients to form a smooth batter. Pour into the prepared pan and bake for 20-25 minutes until a toothpick comes out clean. Let cool.

While the cake cools, prepare the cheesecake layer: beat cream cheese and sugar until smooth, add sour cream, vanilla, and eggs one at a time.

Pour the cheesecake mixture over the cooled red velvet base. Bake at 300°F (150°C) for 45-50 minutes or until the center is set but slightly jiggly.

Turn off the oven, leave the cheesecake inside with the door cracked open for 1 hour.

Refrigerate the cheesecake for at least 4 hours or overnight.

Decorate with powdered sugar, whipped cream, or additional red velvet crumbs as desired.

Servings and timing

This recipe yields approximately 8-10 servings.Preparation time: 30 minutesBaking time: 70-75 minutesCooling and chilling time: 5 hoursTotal time: 6 hours

Variations

Add a layer of raspberry jam between the cake and cheesecake for fruity contrast.

Use a chocolate cookie crust instead of red velvet base for a richer twist.

Top with fresh strawberries or raspberries for extra flair.

Make individual mini heart cheesecakes using heart-shaped molds.

Use white chocolate shavings as a garnish for a festive look.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 5 days.Freeze slices individually wrapped for up to 2 months.Thaw overnight in the fridge before serving.Do not microwave to reheat—serve chilled or at room temperature.

FAQs

Can I make this without a heart-shaped pan?

Yes, you can use a round or square pan instead—it just won’t have the heart shape.

Is red velvet just chocolate?

Red velvet has a hint of cocoa but is not as rich as traditional chocolate cake. It has a unique flavor and texture.

Can I use a boxed red velvet mix?

Yes, you can use a boxed mix for the cake base to save time.

Why is my cheesecake cracking?

Cracking can occur if it cools too fast or if it’s overbaked. Use a water bath and let it cool gradually.

Do I need a water bath for this cheesecake?

It’s recommended for even baking and to prevent cracks, but not required.

Can I make this ahead of time?

Yes, it’s best made a day ahead to allow proper chilling and flavor development.

What kind of food coloring is best?

Gel food coloring provides the most vibrant red without watering down the batter.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be substituted for a similar tangy flavor and texture.

How do I get clean slices?

Use a warm, sharp knife and wipe it clean between each cut.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend for the cake base.

Conclusion

Delicious Heart-Shaped Red Velvet Cheesecake is a stunning dessert that combines two classic favorites into one romantic and indulgent creation. Whether for Valentine’s Day, anniversaries, or just to show someone you care, this dessert is sure to impress with its taste and presentation. Give it a try and make your next celebration extra sweet.