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–+ servings
red velvet cheesecake

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!
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Inactive Time 1 hour
Total Time 3 hours 30 minutes
Servings 10

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

  • 16 ounces Vegan Cream Cheese (454g)
  • 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)

For the Icing

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

Be sure to read the Notes for Success section above the recipe!
Storage Red Velvet Cheesecake must be kept refrigerated and will stay fresh for up to 6 days loosely wrapped to prevent drying
Tried this recipe?Let us know how it was!