Red Velvet Mousse Cheesecake

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Red Velvet Mousse Cheesecake with White Chocolate Mousse

A Stunning Dessert That Will Steal the Show! Indulge in the ultimate dessert with this Red Velvet Mousse Cheesecake with White Chocolate Mousse! This masterpiece combines the rich, velvety flavor of red velvet cake, the creamy decadence of cheesecake, and the airy elegance of white chocolate mousse.

Perfect for holidays, celebrations, or any time you want to impress, this dessert is a labor of love that delivers extraordinary results. The white chocolate mousse adds a luxurious touch, with its ruffled piping making it as beautiful as it is delicious. Save this recipe—your guests will be raving!

Ingredients

For the Red Velvet Cake (Bottom Layer):

• 1 ¾ cups flour
• ½ cup sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 egg, beaten
• ¾ cup half-and-half
• ¼ cup oil
• 1 tbsp dark red food coloring gel

For the Cheesecake:

• 3 (8 oz) packages cream cheese, softened
• ½ cup heavy cream
• 1 tbsp vanilla extract
• 3 eggs
• 1 cup sugar
• 1 heaping tbsp flour

For the White Chocolate Mousse:

• 2 cups heavy whipping cream
• 4 squares white chocolate almond bark (or 8 oz white chocolate)
• 8 oz cream cheese, softened, divided
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ⅛ tsp salt

Instructions

Red Velvet Cake:

1. Preheat the oven to 400°F. Line a 9-inch springform pan with parchment paper.
2. In a stand mixer, combine egg, half-and-half, oil, and red food coloring gel until well blended.
3. In a separate bowl, mix flour, sugar, baking powder, and salt. Add the dry ingredients to the wet mixture and mix just until combined.
4. Pour half the batter into the springform pan. Bake for 15–18 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
5. Press the cooled cake gently with your palm to create an even layer.

Cheesecake:

1. Preheat the oven to 425°F. Wrap the bottom of the springform pan with foil.
2. In a stand mixer, beat cream cheese until fluffy. Add heavy cream, vanilla, sugar, and mix well.
3. Add eggs one at a time, mixing between additions. Add flour and blend until smooth.
4. Pour the cheesecake mixture over the cooled red velvet cake layer.
5. Bake at 425°F for 15 minutes, then reduce temperature to 325°F and bake for 45–50 minutes, or until the center is set. Cool completely. Wrap and refrigerate until ready to serve.

White Chocolate Mousse:

1. In a stand mixer, beat 2 tbsp cream cheese until fluffy. Add 1 tbsp powdered sugar and vanilla. Mix well. Add heavy cream and beat until stiff peaks form. Refrigerate.
2. In a large bowl, beat remaining cream cheese until smooth. Melt white chocolate almond bark in 10-second intervals in the microwave, stirring until smooth.
3. Gradually mix melted chocolate into the cream cheese.
4. Fold whipped cream into the chocolate mixture gently until combined. Refrigerate until ready to pipe.

Assemble and Serve:

1. Remove cheesecake from springform pan and place on a serving platter.
2. Spread white chocolate mousse over the cheesecake. Pipe additional mousse along the edges for a ruffled effect.
3. Slice into 2-inch pieces and serve immediately.

Why You’ll Love This Recipe

• Stunning Presentation: Perfect for special occasions, with elegant mousse piping for a showstopping look.
• Incredible Flavor: Layers of red velvet, creamy cheesecake, and light mousse create a symphony of flavors.
• Make-Ahead Friendly: Prepare in advance for stress-free entertaining.

Pro Tips:

• Use gel food coloring for the best red velvet hue.
• Chill the mousse for stable piping and a perfect finish.
• Freeze your mixing bowl before whipping cream for faster, fluffier results.

This Red Velvet Mousse Cheesecake with White Chocolate Mousse is more than a dessert—it’s an experience. Beautiful, decadent, and utterly delicious, it’s a recipe you’ll treasure for years to come. Enjoy every bite!