Dessert

Knock You Naked Red Velvet Cheesecake! Recipe

ByRafael Mansero January 15, 2026January 15, 2026

Introduction

Knock You Naked Red Velvet Cheesecake is a decadent dessert that combines the rich flavors of classic red velvet cake with a smooth, creamy cheesecake layer topped with light whipped cream. This stunning cake is perfect for special occasions or whenever you want to impress your guests with something truly indulgent.

The image shows a slice of layered cake on a white plate over a white marbled surface, with the full cake in the background on a white plate. The cake slice has three layers: the bottom is a dense, dark red layer with a moist texture; the middle layer is a thick, creamy, light yellow cheesecake layer; and the top layer is smooth white frosting with piped dollops around the edge, decorated with red cake crumbs scattered on the frosting and plate. The background includes a black and white patterned cloth and a white brick wall. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Red Velvet Layer:

Butter for cake pan
Flour for cake pan
1 box red velvet cake mix plus ingredients called for on the box

Cheesecake Layer:

2 (8-oz.) packages cream cheese, softened
2/3 cup sugar
2 large eggs
1/3 cup sour cream
1 tbsp flour
1 tsp vanilla extract
1/4 tsp kosher salt

Whipped Layer:

2 cups heavy cream
4 tbsp powdered sugar
2 tsp vanilla

Instructions

Step 1: Preheat the oven to 350°F. Butter and flour a 9-inch springform cake pan. Prepare the red velvet cake batter according to the box directions and pour it into the prepared pan. Bake for 30 to 32 minutes. Let the cake cool slightly in the pan, then remove it and use a cake leveler to even out the top. Set aside.
Step 2: Prepare the cheesecake layer. In a large bowl, beat the softened cream cheese and sugar together with a hand mixer or stand mixer fitted with the paddle attachment until fluffy and combined, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Then add sour cream, flour, vanilla extract, and kosher salt, mixing until fully combined.
Step 3: Line a separate 9-inch springform pan with parchment paper. Pour the cheesecake filling into the pan and bake until the center is only slightly jiggly, about 1 hour. Let it cool slightly, then transfer it to the freezer to firm up completely before assembling.
Step 4: Prepare the whipped cream. Combine heavy cream, powdered sugar, and vanilla in a mixing bowl. Using a large balloon whisk, whisk by hand for about 5 minutes until soft peaks form. Be careful not to overwhip.
Step 5: Once the cheesecake layer is firm, use a cake leveler if needed to ensure even layers. Carefully place the cheesecake layer on top of the red velvet cake. Spread the whipped cream evenly over the cheesecake layer. Use a decorator’s pastry tip to pipe whipped cream dollops around the edges if desired.
Step 6: Garnish with red velvet cake crumbs and serve immediately. Enjoy your Knock You Naked Red Velvet Cheesecake!

Tips & Variations

To avoid cracking in the cheesecake layer, bake it in a water bath or place a pan of hot water on the oven rack below it.
If you prefer a less sweet cheesecake, reduce the sugar in the filling by a few tablespoons.
For extra richness, add a tablespoon of cocoa powder to the red velvet cake batter.
Make the whipped cream topping in advance and keep it chilled; whip just before assembling for best texture.

Storage

Store the assembled cake in the refrigerator, covered, for up to 3 days. Keep it in a cake container or well wrapped to prevent it from absorbing other fridge odors. When ready to serve again, let it sit at room temperature for about 20 minutes before serving to restore creaminess. Avoid freezing the finished cake as the whipped cream topping can lose texture.

How to Serve

The image shows a slice of three-layer cake on a white plate with red crumbs scattered around. The bottom layer is a rich, dark red color with a soft texture. Above this is a thick, creamy white middle layer that looks smooth and dense. The top layer is a smooth white frosting, with small white cream peaks around the edge decorated with red crumbs. In the background, the rest of the cake is visible on another white plate, resting on a white marbled surface with a black and white patterned cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake layer without sour cream?

Yes, you can substitute sour cream with an equal amount of Greek yogurt or full-fat crème fraîche for a similar tang and creaminess.

How do I prevent the cheesecake from cracking?

To minimize cracking, avoid overmixing the batter, bake the cheesecake in a water bath, and cool it gradually by opening the oven door slightly after baking before removing it.