Red Velvet Cheesecake Pie

Red velvet cheesecake pie was something I stumbled upon when I was craving both a creamy cheesecake and a rich chocolate dessert but didn’t feel like committing to a full cake. I had a chocolate cookie crust sitting in the pantry and some cream cheese that needed to be used, and suddenly I had this bold, beautiful idea swirling in my mind—why not combine the best of both worlds?

That first attempt was a little messy, but the result was unforgettable. The tangy cream cheese base with a swirl of red velvet not only looked gorgeous but tasted even better than I imagined. Since then, this pie has become my signature Valentine’s Day and birthday dessert because it’s simple and stunning and always makes people stop and stare before the first bite.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chocolate cookie crust – Adds a crunchy, cocoa-rich foundation that complements the creamy filling.
• Cream cheese – The heart of the cheesecake filling, providing tangy richness.
• Granulated sugar – Sweetens the cheesecake and balances the tart notes.
• Eggs – Help the filling set and give it a smooth structure.
• Sour cream – Adds an extra layer of creaminess and tang.
• Vanilla extract – Rounds out the flavors and adds warmth to the filling.
• Red velvet cake mix or red food coloring + cocoa – Used for creating the red swirl effect.
• Chocolate chunks – Optional, but they add texture and enhance the chocolate notes.

Tools You’ll Need

• Pie dish or tart pan – To hold the crust and allow easy slicing.
• Mixing bowls – For combining the cheesecake and red velvet elements.
• Electric mixer – Helps achieve a smooth, lump-free filling.
• Spatula – Used for folding and swirling the batters.
• Measuring cups and spoons – For accurate ingredient prep.
• Oven – Gently bakes the cheesecake layer to creamy perfection.
• Toothpick or skewer – For swirling the red velvet into the cheesecake.

Instructions

Step 1:

I start by preheating the oven to 325°F and placing my chocolate cookie crust in a pie dish or tart pan if it’s homemade. If it’s store-bought, I use it as is.

Step 2:

In a bowl, I beat the softened cream cheese until completely smooth, then I add sugar and continue mixing until light and creamy.

Step 3:

Next, I add the eggs one at a time, mixing just until incorporated, followed by the sour cream and vanilla extract. I pour about three-quarters of this mixture into the crust.

Step 4:

I take the remaining batter and stir in red velvet cake mix (or cocoa and red food coloring) until it has a vibrant hue and a subtle chocolate flavor.

Step 5:

Then I drop spoonfuls of the red batter over the white layer and use a toothpick or skewer to swirl them gently, creating that beautiful marbled effect.

Step 6:

I bake the pie for about 35–40 minutes until the center is just set but still slightly jiggly. Afterward, I cool it at room temperature for 1 hour, then refrigerate for at least 3 more hours.

Step 7:

Just before serving, I like to top it with chopped chocolate for an extra decadent touch—or leave it plain to show off the gorgeous swirl.

Tips

I always use full-fat cream cheese and sour cream for the best texture. Be careful not to overmix the batter, especially after adding the eggs—it keeps the cheesecake from getting too dense. If you want a more intense red velvet flavor, you can add a teaspoon of cocoa powder to the swirl.

Ways to Serve

This pie is rich and creamy and pairs beautifully with whipped cream or a dusting of cocoa. It’s a striking addition to any dessert table and is perfect for birthdays, Valentine’s Day, or anytime you want to impress with minimal effort.

Frequently Asked Questions

Can I use store-bought crust for Red Velvet Cheesecake Pie?

Absolutely! It works perfectly and saves time—just make sure it’s a chocolate cookie crust for best flavor.

Do I need to bake the crust first?

If it’s homemade, yes—bake for about 10 minutes before adding the filling. If it’s store-bought, no need to pre-bake.

Can I freeze Red Velvet Cheesecake Pie?

Yes! Wrap it well and freeze for up to a month. Thaw in the refrigerator overnight before serving.

See You in the Kitchen

I hope you give this red velvet cheesecake pie a try the next time you’re looking for something showstopping and easy. The swirl always gets compliments and the flavor never disappoints. Let me know how you decorate yours or if you add a creative twist!

Happy Cooking!

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