Red Velvet Cheesecake Parfaits
These red velvet cheesecake parfaits are creamy, fluffy, and incredibly easy to make using a boxed red velvet cake mix and a quick no-bake cheesecake mousse. Each parfait is layered with moist cake cubes and light, airy cheesecake filling for a beautiful dessert that comes together with minimal effort.
Ingredients
Red Velvet Cake Cubes
- 1 box red velvet cake mix I like Duncan Hines, but any brand will do
- all the other ingredients your cake mix calls for in the amounts it specifies usually eggs, oil and water
Cheesecake Filling
- 16 oz (2 blocks) cream cheese softened
- 1 cup powdered sugar
- 2 tsp vanilla
- 2 cups heavy whipping cream
- 2-4 Tbsp granulated sugar optional, for extra sweetness
Optional Garnish and Toppings
- whipped cream
- crumbled red velvet cake
- white chocolate
Instructions
Bake and Cool Red Velvet Cake
- Preheat your oven to 350°F (or as directed on the box).
- Prepare the red velvet cake mix according to package directions using the eggs, oil, and water amounts listed.
- Pour the batter into a 9x13-inch pan lined with parchment paper (Or lightly greased, but parchment paper makes it easier to remove from the pan completely).
- Bake according to the time on the box, usually 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely, then cut it into small cubes or crumble it gently with your hands.
Make the Cheesecake Filling
- In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- 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.).
- Gently fold the whipped cream into the cream cheese mixture until fully combined. The texture should be light, airy, and spreadable.
- 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.
Layer and Assemble Parfaits
- Place a layer of red velvet cake cubes in the bottom of each glass.
- Spoon or pipe a layer of cheesecake mousse over the cake.
- Continue layering cake and filling until the glass is full, ending with a layer of cake.You can assemble these in stemless wine glasses, mason jars, or clear dessert cups for a pretty layered look.
- Cover the parfaits loosely with plastic wrap and refrigerate for at least one hour before serving.
- When ready to serve, top with some whipped cream and add any final toppings like extra cake crumbs or white chocolate shavings.