Red Velvet Cheesecake Parfaits

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Last updated on October 15th, 2025 at 07:39 am

If you love red velvet desserts but don’t have time to frost and slice a whole cake, these red velvet cheesecake parfaits are the perfect solution. Each glass is layered with moist red velvet cake and fluffy no-bake cheesecake mousse for a dessert that’s as pretty as it is delicious. They’re one of my favorite easy Christmas desserts because they look elegant but are simple to make with a boxed cake mix. You can prepare them ahead, chill, and serve for an effortless showstopper. These parfaits are beautiful holiday treats that will impress everyone at the table.

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Ingredients for Red Velvet Cheesecake Parfaits

For the Cake Layer

1 box red velvet cake mix (15.25 oz)
Ingredients listed on the box (typically eggs, oil, and water as directed)

For the Cheesecake Filling

16 oz (2 blocks) cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract
2 cups heavy whipping cream
Optional: 2–4 tbsp granulated sugar if you prefer a sweeter mousse

For Garnish

Crumbled red velvet cake
White chocolate curls, crushed peppermint, or festive sprinkles

How to Make Red Velvet Cheesecake Parfaits

Step 1: Bake the Red Velvet Cake

1. Preheat your oven to 350°F (or as directed on the box).

2. Prepare the red velvet cake mix according to package directions using the eggs, oil, and water amounts listed.

3. Pour the batter into a 9×13-inch pan lined with parchment paper or lightly greased.

red velvet cake batter in a parchment-lined 9x24 pan

4. Bake according to the time on the box, usually 25–30 minutes, until a toothpick inserted in the center comes out clean.

5. Let the cake cool completely, then cut it into small cubes or crumble it gently with your hands.

Tip: You can also bake the cake a day ahead and store it covered at room temperature before assembling the parfaits.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

2. In another bowl, whip the heavy cream until stiff peaks form. You can add a little granulated sugar to the cream if you prefer extra sweetness (I didn’t use any and I thought these tasted great, but it depends on your audience.).

cream cheese beat with powdered sugar and vanilla

3. Gently fold the whipped cream into the cream cheese mixture until fully combined. The texture should be light, airy, and spreadable.

4. To make layering easier (and neater), put your cheesecake filling in a piping bag with no tip (just snip it right off) or a plain round tip.

cheesecake filling with whipped cream folded in

Note: This filling makes enough filling for 6–8 generous parfaits or up to 10 smaller portions. You could end up with some extra cake in the end, which you can reserve for crumbling on top of some whipped cream before serving, or making some yummy red velvet cake pops.

Step 3: Assemble the Parfaits

1. Place a layer of red velvet cake cubes in the bottom of each glass.

2. Spoon or pipe a layer of cheesecake mousse over the cake.

3. Continue layering cake and mousse until the glass is full, ending with a layer of filling.

You can assemble these in stemless wine glasses, mason jars, or clear dessert cups for a pretty layered look. Each glass will show off those festive red and white layers perfectly.

Step 4: Chill and Serve

1. Cover the parfaits loosely with plastic wrap and refrigerate for at least one hour before serving.
2. When ready to serve, top with some whipped cream and add any final toppings like extra cake crumbs or a sprinkle of crushed peppermint.
red velvet cheesecake parfaits

These parfaits taste even better after chilling, as the cake softens slightly and the mousse sets. They’re an effortless make-ahead option for parties or family gatherings.

Pro Tips

Follow your box mix instructions.
Different brands use slightly different ratios of eggs, oil, and water. Always follow the directions on the box for the best texture and flavor.
Don’t overbake.
Keep a close eye on the cake near the end of baking so it stays moist and soft. This helps it blend beautifully with the creamy mousse.
Pipe the filling for a cleaner look.
Spoon the cheesecake filling into a piping bag (or a large zip-top bag with the corner snipped) to layer neatly and evenly. It’s especially helpful for keeping the sides of your glasses clean for photos.
Make ahead for easy entertaining.
These red velvet cheesecake parfaits can be made up to 24 hours in advance. Cover and refrigerate until ready to serve for one of the easiest Christmas desserts you’ll ever make.
Make homemade whipped cream for topping
Homemade whipped cream holds up nicely when serving for parities and doesn’t take too much extra effort. Just beat together 1 cup heavy whipping cream (maybe more depending on how many parfaits you have), 1 teaspoon vanilla and ¼ cup powdered sugar. I like to put my homemade whipped cream in a piping bag with a Wilton 1M tip to get pretty swirls.

FAQs

Can I use store-bought cake instead of baking a box mix?
Yes. If you’re in a hurry, store-bought red velvet cake or cupcakes work great. Just crumble or cube them and layer as directed.

How many parfaits does this recipe make?
Using a full cake mix and all filling yields about 8–10 large parfaits, depending on glass size. I was able to fill about 9 (quite large) stemless wine glasses, and I would say each of those glasses holds 12 ounces of wine. If you use smaller cups, you can definitely get 12-16 parfaits.

Can I use whipped topping instead of homemade whipped cream?
Yes. Substitute 3 cups of whipped topping (like Cool Whip) for the heavy cream. It keeps the texture light and saves a step.

Can I assemble these the night before?
For sure. They hold up super well overnight. Just keep them chilled and covered until serving time.

Can I make one large trifle instead of individual parfaits?
Definitely. Layer the ingredients in a clear trifle dish for a gorgeous centerpiece that serves a crowd.

These red velvet cheesecake parfaits are rich, creamy, and simple to make with a boxed cake mix and a quick cheesecake filling. They’re elegant enough for a dinner party but easy enough to whip up on a weekday. I love making them as part of my holiday dessert lineup because they always look beautiful and taste amazing. With those bright red layers and creamy filling, they’re the perfect red velvet desserts for Christmas or any special occasion. Serve them chilled and watch them disappear fast!