What better way to eat two of the most fabulous desserts ever?
Red Velvet Cake meets my famous New York Style Vegan Cheesecake
My original red velvet cake recipe gets added to my famous vegan cheesecake recipe!
Then it all gets smothered in crushed up red velvet cake crumbs!
While the original cake recipe includes the red dye I do have a separate recipe for No Dye Red Velvet Cake if you prefer!
Research “Is red dye vegan?” and you will see right away that it is not.
Using all natural beet root powder for an amazing intense red color!
Whichever recipe you decide to use this cheesecake is going to be a win at your next party!
WATCH THE VIDEO FOR HOW TO MAKE RED VELVET CHEESECAKE!
No affiliation with any product or company linked below, solely for visual reference
Notes For Success:
Since I make 7″ cheesecakes the red velvet cake batter will also be baked into 2- 7″ cake pans.
One layer will be for the base of the cheesecake and the other will be for chunks to go into the batter, so be sure to prepare the red velvet cake recipe first.
Red velvet cake can be made gluten free by using a 1:1 gluten free blend like Bob’s Red Mill *not sponsored
At times I add an addition of firm tofu in place of some of the cream cheese for a lightened up version and to cut some of the fat calories.
I do not find an extremely noticeable difference in the outcome of straight vegan cream cheese versus the tofu addition, so for me I like the tofu version.
Additionally I only use Tofutti Cream Cheese for my BAKED recipes *not sponsored
I have not had success with any other brand in BAKED recipes
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don’t know why!
Sugar free is also an option for this entire recipe CLICK HERE FOR MORE!
Vegan Red Velvet Cheesecake
Red Velvet Cake with creamy NY Cheesecake! Definitely a bit of a project since you will have to make 3 recipes, but totally worth it!
Ingredients
For the Red Velvet Cake
- 1¼ cup All Purpose Flour (156g)
- ¾ cup Granulated Sugar (150g)
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Tbs Natural Cocoa Powder *see notes (6g)
- ¼ cup Vegetable Oil (60ml)
- ½ cup Plant Milk (118ml)
- 1 Tbs Flax Meal (8g)
- 3 Tbs Hot Water (45ml)
- ½ teaspoon Vegan Red Food Color
- 1 teaspoon White Vinegar
- 1 teaspoon Vanilla Extract (5ml)
For the Cheesecake Batter
- 12 ounces Vegan Cream Cheese *see notes (282g)
- 7 ounces Firm Tofu *see notes (196g)
- 1 cup Vegan Granulated Sugar (200g)
- 1 Tbs Cornstarch (8g)
- 1 Tbs All Purpose Flour (7g)
- ½ teaspoon Salt
- 2 teaspoon Vanilla Extract (10ml)
- 1 teaspoon Vegan lactic Acid
- 2 Tbs Vegan Butter (28g)
Instructions
-
Grease and parchment line a 2-7″ cake pans & preheat the oven to 350°F
-
Prepare the red velvet cake recipe by combining the ground flax seed with hot water & whisk smooth, let stand for 5 minutes to thicken to a paste
-
In a large bowl place the sifted Flour, Sugar, Baking Soda, Salt & Cocoa Powder together
-
In another bowl combine all of the wet ingredients & the red food color & whisk smooth
-
Add the flax paste & then pour all of these wet ingredients into the dry ingredients & whisk smooth for about 25 strokes to develop the batter
-
Pour the batter into the greased & parchment lined cake pans and bake immediately at 350°F for 25 – 30 minutes or until springy to the touch when gently pressed in the centers or a toothpick comes out with moist crumbs
-
Once the red velvet cake is cooled take one layer & chop HALF OF IT up into ½” cubes, reserve them in the freezer as these chunks will go into the cheesecake batter later. The rest of that layer will get crumbled up for the garnish of the final cheesecake
-
The other layer of cake will go into the refrigerator (wrapped well) until after the cheesecake is completely set and ready to assemble
Now make the cheesecake batter: Place all cheesecake ingredients (except the red velvet cubes) into a food processor and process until smooth
-
Fold the red velvet cubes in by hand so they don’t break up too much
-
Pour into a greased & parchment lined 7″ cake pan & bake in a preheated 350°F oven for 1 hour.
-
After 1 hour turn the oven off & let the cheesecake stay inside to cool down for another hour,
-
Remove from the oven & place in the refrigerator to cool and set for at least 4 hours or overnight.
-
Prepare the 2-2-2 Cream Cheese Icing according to the recipe
-
Once completely firm and set unmold the cake onto a platter or cardboard cake circle, remove the parchment paper & adhere the red velvet cake layer onto the bottom with a small amount of the Icing
-
Ice the top & ides with the remaining icing then press the red velvet crumbs all over the top and sides
-
Vegan white chocolate drizzle optional
Notes
At times I add an addition of firm tofu in place of some of the cream cheese for a lightened up version and to cut some of the fat calories. I do not find an extremely noticeable difference in the outcome of straight vegan cream cheese versus the tofu addition, so for me I like the tofu version.
Additionally I only use Tofutti Cream Cheese for my BAKED recipes, I have not had success with any other brand, however more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don’t know why!
Sugar free is also an option for this entire recipe CLICK HERE FOR MORE!
Storage Red Velvet Cheesecake must be kept refrigerated and will stay fresh for up to 6 days loosely wrapped to prevent drying
