Red Velvet Cheesecake - Eggless

bhavnaskitchen's picture

Dec. 05, 2013

Red Velvet Cheesecake is made with cocoa powder, vinegar, and buttermilk.


Cake mix 15 1/4 Ounce (((1 box
Water 1 Cup (16 tbs)
Oil 1/3 Cup (5.33 tbs)
Yogurt 1 Cup (16 tbs) (((or 1/2 cup sour cream)))
For the cream cheese mixture
Cream cheese 8 Ounce , softened
Cornstarch 1 Tablespoon
Sugar 1/2 Cup (8 tbs)
Vanilla extarct 1 Teaspoon
Milk 3 Tablespoon



1. Preheat the oven to 325 degrees F.

2. Grease 2 cake pans with oil. Set aside.

3. Make the cake batter according to the instructions on the box.


4. In a blender add all the ingredients for the cream cheese mixture and blend till smooth.

5. Pour half of the batter in each cake pan. Pour half of the cream cheese mixture over the cake batter. Spread it evenly.

6. Bake for around 15 minutes or till done. Remove from the oven and let it sit for around 25 minutes. Place it in the fridge for few hours to chill and set completely.


7. Slice and serve the cheese cake cold.


If using the cake mix to make it eggless replace the eggs with yogurt or sour cream.

The cake mix can be replaced with the 2 cups of red velvet cake batter .

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 306Calories from Fat 132

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 321 mg13.38%

Total Carbohydrates 41 g13.7%

Dietary Fiber %

Sugars 25 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet