This simple recipe combines the two for an impressive looking dessert that is super easy to make! A simple Red Velvet cake layer is topped with a deliciously quick and rich no bake cheesecake layer! This no bake cheesecake is one of my favorites because it’s so quick to make yet it is fluffy and rich at the same time!
Do not follow the directions on the box for the red velvet cake, you want this layer a little bit more sturdy than a typical cake so it will hold up the cheesecake layer!
INGREDIENTS:
- RED VELVET CAKE
- 1 box red velvet cake mix
- 1 egg
- 1/2 cup vegetable oil
- 1/3 cup milk
- NO BAKE CHEESECAKE
- 12 oz Cream Cheese
- 1 1/2 cups powdered sugar
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla
- OPTIONAL
- Whipped Cream & raspberries for decorating
DIRECTIONS:
- Preheat oven to 350 degrees. Grease the bottom and sides of a 10″ springform pan.
- Combine dry cake mix, egg, oil and milk. Mix on medium 2 minutes or until smooth.
- Spread into prepared pan and bake 20-25 minutes or until a toothpick comes out clean. Cool completely.
- Beat together cream cheese, powdered sugar and vanilla until fluffy. Add in heavy cream and continue beating until thick and creamy and stiff peaks form.
- Run a butter knife around the edges of the red velvet cake to loosen it. Spread cheesecake mixture over the cooled red velvet cake. Cover and refrigerate 4 hours or overnight.
- Decorate as desired.
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