I just love a perfect red velvet flavor and I always have so much run stepping away from the traditional red color. This Blue Velvet Cheesecake is light, creamy, and beyond easy to make. You’ll love the perfectly velvet filling with a touch of blue and the crisp honey kissed graham crackers topped with smooth cream cheese frosting.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

Blue Velvet Cheesecake

Blue Velvet Cheesecake

Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Additional Time: 5 hours
Total Time: 6 hours 35 minutes

Light, creamy, blue velvet cheesecake!

Helpful Links: Convert Grams into US Cups & Convert Grams into Metric Cups


  • 1 1/2 cups graham cracker crumbs
  • 1/2 stick butter, melted
  • 3-8 ounce bars of cream cheese at room temperature
  • 1 1/2 cups white sugar
  • 4 eggs at room temperature
  • 3 tablespoons cocoa powder
  • 1 cup sour cream at room temperature
  • 1/2 cup buttermilk at room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon white vinegar
  • blue food gel coloring
  • 3 ounces cream cheese at room temperature
  • 1/2 stick butter at room temperature
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla



  1. Preheat oven to 350 degrees.
  2. Line the outside of your cheesecake pan(s) with at least 7 layers of tin foil up to the rim of the the pan.


  1. Add crushed graham crackers & melted butter into bowl and mix until fully combined.
  2. Press crust mixture to the bottom of pan, spreading evenly, using the back of a 1 cup measuring cup or wide glass. This will help give you a nice and flat crust.
  3. Place into oven and bake for 10 minutes.
  4. Remove from oven and allow to cool to room temperature.
  5. Reduce oven temperature to 325 degrees.

Cheesecake Filling:

  1. In your largest mixing bowl, beat cream cheese until fully smooth. This usually takes me about 5 minutes.
  2. Add in sugar and continue to mix and combine into the cream cheese.
  3. Add, one at a time, eggs and mix well after each addition.
  4. Once all your eggs are incorporated, blend in cocoa powder, sour cream, buttermilk, vanilla, white vinegar, and blue food gel coloring on a medium low speed.
  5. Pour batter into prepared pan.
  6. Place cheesecake pan(s) into a much larger pan.
  7. Fill the larger pan with water, filling up to at most 1 inch below the top of the aluminum foil.
  8. Place the cheesecake in its water bath into the oven and bake, uninterrupted (no opening the door to peek) for a full 1 hour and 20 minutes. Check at the 1 hour mark. If your cheese cake wobbles in the center slightly when you jiggle it is done.
  9. Once your cheesecake is done baking, turn the oven off, leave the oven door slightly ajar, and allow the cheesecake to cool to room temperature in the oven. This will help prevent any splitting.
  10. Once cooled, remove the cheesecake from the oven and place in the refrigerator to cool for another 4 hours.
  11. When ready to garnish, carefully remove the cheesecake from the pan(s).

Cream Cheese Frosting:

  1. In a mixing bowl, combine cream cheese and butter. Beat ingredients together on a medium high speed until mixture is smooth.
  2. Gradually add in sifted powder sugar and vanilla. Continue to beat until frosting is creamy and smooth.
  3. Place into a piping bag and add dollops around cheesecake.
  4. Slice, serve, and enjoy!


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Water Bath: At times, even I think about skipping this step when baking cheesecake. But it's helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.
  • Why Add Flour To Cheesecake?: Flour in the cheesecake batter is an easy route to avoid cracking and makes the cheesecake easier to cut. Granted, it does change the texture of the cheesecake a bit. The flour will make the cheesecake more firm and sturdy, while a cheesecake with eggs alone has a softer, ultimate creamy texture.

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I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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