whipped cream cheese

Made with a classic Oreo crust, this Red Velvet Cheesecake is one of the smoothest and creamiest cheesecakes I've ever tasted. It has that light tanginess that's so loved in a red velvet dessert, and the whipped cream cheese topping finishes it off perfectly!

Red Velvet Cheesecake

Oreo crumbs)

tbsp (56 grams) butter, melted

oz cream cheese, room temperature (three 8 oz packages)

cup (207 grams) sugar

tbsp (21 grams) cocoa powder

cup (230 grams) sour cream

cup (60 milliliters) buttermilk

eggs

tsp white vinegar

tsp vanilla extract

oz red food coloring

oz cream cheese, room temperature

cup (240 milliliters) heavy whipping cream, cold

cup (58 grams) powdered sugar

vanilla extract

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Crust

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugar and cocoa powder on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and buttermilk and mix on low speed until well combined.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Add the vinegar, vanilla extract and food color and mix until well combined.

Pour the cheesecake batter into the crust.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour 45 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

Crack the door of the oven for 20-30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Make the Filling

When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.

To make the whipped cream, add the cream cheese to a large mixer bowl and beat until smooth. Set aside.

Add the remaining ingredients to another large mixing bowl and whip on high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese in two parts until well combined.

Spread the whipped cream on top of the cheesecake in an even layer.

Refrigerate the cheesecake until ready to serve.

Make the Topping

I recently made this recipe for our delayed family Christmas get together, and OMG was it amazing. It was also the first cheesecake out of my many, many attempts that DID NOT CRACK and I credit it entirely to the baking method laid out in the recipe. It was flavorful but not overbearing and oh so smooth. Cannot recommend this recipe enough!

Whipped cream cheese is light and fluffy: perfect for spreading on bagels or toast! Here's how to make it and a few variations.

Whipped Cream Cheese

cream cheese, softened

milk

Make sure the cream cheese is softened. Leave it out at room temperature for 1 hour, or place it on a plate in the microwave, cook 5 seconds, flip over the block of cheese and cook another 5 seconds. (If it’s not room temperature at this point, cook another few seconds, but err on the conservative side.)

Whip the cream cheese and milk in a food processor or a stand mixer with the paddle attachment for 1 to 2 minutes until light and fluffy. In a large food processor, you&#8217;ll need to stop and scrape a few times.

If desired, add the chives and seasonings for chive whipped cream cheese, or go to Herb Cream Cheese. Store refrigerated for up to 2 weeks. 

I love this!!  I tried a combination of red onion and cucumber!  About 3 or 4 tablespoons, finely chopped. After 24 hours of sitting the flavors really came though.  Thank you for the instruction and combinations.   This is a keeper!!

I'm trying this out in a day or two, but I'm wondering if a hand mixer would be ok? I figured it might be but I want to make sure.

Also, in your instructions you said "air on the conservative side". The proper word is "err". Sorry for being a grammar nut, but those are two completely different words.

SO EASY! I love the whipped cream cheese from the store but I rarely buy it because I feel it is frivolous... BUT NOW I can make it at home! I had no idea it was so easy. Thank you!

Ready in less than 5 minutes, this deli-style whipped cream cheese is super fluffy and delicious. Spread onto toast, bagels, crostini, or serve as a dip for pretzels, chips, and veggies. The list is endless! Recipe yields 4 generous servings (about ¼ cup each).

(approx 200 grams) full-fat cream cheese (block

If you use cream cheese block, place it at room temperature for about 1 hour (no need to soften cream cheese spread instead).

Add the cream cheese to a mixing bowl - if using an electric hand beater - or place it in a bowl of your stand mixer with the whisk attachment, or in a food processor.

Add the milk (use ½ Tbs for spread or 1 Tbsp for block) and beat on the highest speed possible for 2-3 minutes or until light and fluffy. During the beating, you might want to stop the mixer and scrape down the sides of the bowl.

Once the cheese looks airy like frosting you can use it straight away or you can transfer to an airtight container and refrigerate for up to 1 week.

Note: if you fancy some variations, stir in your fav add-ins. Please note: if you add fresh garlic, I recommend to enjoy it within 3-4 days.

This tiramisu cheesecake is for all the espresso lovers! It has an Oreo and ladyfinger crust with a creamy brown sugar espresso cheesecake. It is topped with espresso soaked ladyfingers and whipped cream cheese.

Tiramisu Cheesecake

Oreos

Ladyfingers

Espresso powder

Unsalted butter (melted)

oz Cream cheese (room temperature)

Brown sugar (packed light or dark)

tsp Pure vanilla extract

Sour cream (room temperature)

Prepared Espresso (room temperature)

Heavy cream (room temperature)

Large eggs (room temperature)

espresso

Powdered sugar (sifted)

Heavy cream (cold)

Cocoa powder (for dusting)

Crush Oreos and lady fingers in a food processor until fine crumbs. In a small bowl, combine Oreo crumbs, lady finger crumbs, espresso powder, and melted butter.

Prehat

Preheat oven to 325F. Spray a 9 inch spring form with non-stick spray. Place a 9 inch parchment circle on the bottom and spray again. Place crumbs in the bottom and up half the sides of the pan using your hands. Then, use a 1/4 cup measuring cup to compact the crust.

Bake

The Crust

Once crust starts cooling, start cheesecake mixture. Using a mixer, beat cream cheese for 1 minute until light and fluffy. Beat in the brown sugar for another 1 minute. Scrape the bowl.

Mix in vanilla, heavy cream, sour cream, and espresso. Scrape the bowl. Mix in eggs one at a time on low.

Pour

Pour cheesecake batter into pan. Prepare a water bath.

Water Bath

Water Bath Options:1. Place springform pan in a 10 inch cake pan. Place cake pan in a roasting pan. Fill the roasting pan up half way up the cake pan with hot steaming water.2. Wrap springform pan in foil tightly twice. Place pan in the roasting pan. Fill half way up with hot steaming water.

Bake cheesecake for 65-75 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle. If it is too jiggly, then bake for another 5 minutes and check again.

Cool

Turn off the oven, crack open the door and let the cheesecake slowly cool for 30 minutes. Take cheesecake out of the oven and place on a wire rack. Let it cool completely before covering and chilling in the fridge for 6 hours over night.

Espresso Cheesecake

Using a mixer with a paddle attachment, beat cream cheese for 1 minute until light and fluffy. Scrape the bowl. Add in vanilla and sifted powdered sugar. Mix on low until combined, turn to high and mix until smooth.

Place metal bowl and whisk attachment in the freezer for 10 minutes. Then, pour heavy cream in the cold bowl and beat on high until stiff peaks form. Pour whipped cream into the cream cheese mixture. Use a rubber spatula to fold in the whipped cream. Fold gently until cream cheese is mixed in.

Decorate

Take the spring form pan and take the parchment paper off the crust. Soak the ladyfingers in espresso and place on top of the cheesecake. Pipe whipped cream cheese on top of the ladyfingers. Use a mesh strainer to drizzle cocoa powder on top. Keep cheesecake in the fridge until serving.

This was PHENOMENAL! I made it for my husband’s birthday and every single person that tried it raves about it. I am gluten free so I swapped in gluten free Oreos for the crust. I had trouble finding GF ladyfingers so I used GF vanilla wafers mixed in with Oreos for the crust and it worked perfectly. I eventually found the GF ladyfingers and used them for the coffee soaked top layer. Will definitely make this again!

This was exactly the recipe I was looking for - all the flavors of tiramisu without having to worry about raw eggs.  I made it for Father's Day for my husband.  It is probably one of if not the best cheesecake I have ever had.  I will definitely make it again.   

I did make a few changes based on previous cheesecake baking.  1 - I subbed 8oz mascarpone for 1 of the cream cheese blocks.  2 - I left the finished cheesecake in the oven for a full hour with the door cracked.  3 - I wanted to make sure the entire top was covered with ladyfingers so I cut a few in half so I could get all the edges.

Made this for a foodie and coffee fiend friend for his birthday. It wasn’t as pretty as yours but it was delicious…I believe I heard the word amazing more than once 😁

This cheesecake is incredible! It tastes just like tiramisu!

I used my own cheesecake recipe but everything about this is on point. Absolutely delicious with step by step direction.  Love this page!!

My daughter requested a Tiramisu Cheesecake for her birthday and she shared this recipe with me.  It was so delicious!  Everything from the crisp tasty crust, the espresso infused creamy cheesecake, to the lady finger and whipped cream cheese topping was divine!  I was a bit intimidated by the many steps but she did an excellent job detailing each step. It was a big hit!

I absolutely love this cheesecake! It is perfect, creamy, and delicious. I can not recommend it enough!

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Red Velvet Cheesecake

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Whipped Cream Cheese

Tiramisu Cheesecake

Top 5 whipped cream cheese recipes from across the web

The most viewed whipped cream cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Red Velvet Cheesecake

Red Velvet Cheesecake

Whipped Cream Cheese

Whipped Cream Cheese

Tiramisu Cheesecake

The most viewed whipped cream cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine