Skip to main content

HERSHEY'S Red Velvet Cheesecake Recipe


Skill Level:
1 cheesecake

The combination of white and milk chocolate chips add a "velvety" burst of flavour to this unique treat. Try HERSHEY'S Red Velvet Cheesecake recipe today.

Ingredients & Directions

Chill Time
4 hours


Prevent your screen from going dark while you bake.


  • Crust:
  • 18
    graham crackers, lightly crushed
  • 2 tbsps
    HERSHEY'S Cocoa (30 mL)
  • 1 cup
    sweetened shredded coconut (250 mL)
  • 1/2 cup
    cold butter, in cubes (125 mL)
  • Cream Filling:
  • 750 g
    cream cheese, room temperature
  • 1/4 cup
    lemon juice (50 mL)
  • 1/2 cup
    granulated sugar (125 mL)
  • 2 tbsps
    red food colouring (30 mL)
  • Garnish:
  • whipped cream
  • HERSHEY'S CHIPITS White Creme Chips
  • HERSHEY'S CHIPITS Milk Chocolate Chips


Equipment Needed 
springform pan 9-inch (23 cm) Springform Pan
microwave safe liquid measuring cup Microwave-Safe Liquid Measuring Cup
microwave Microwave
mixing bowl Mixing Bowl
mixer Mixer
food processor Food Processor
refrigerator Refrigerator

In a microwave-safe 4 cup (1 L) capacity liquid measuring cup, combine the white creme chips and milk chocolate chips. Microwave on 100% power for 1 minute, stir well and microwave in 20-second intervals until melted.


In the bowl of a stand mixer fitted with the whisk attachment (or a handheld mixer), beat the cream cheese and sugar until it is very smooth. Scrape down the edges of the bowl and then while operating at low speed, pour in the chocolate mixture, lemon juice and food colouring. Increase speed to medium and beat for 1 minute.


In the bowl of a food processor, combine the graham crackers, cocoa, coconut and the butter, and pulse until it comes together into a loose, crumbly dough.


Press the dough into a 9” (23 cm) springform pan. Pour in the cream mixture, level the surface and refrigerate for 4 hours.


Serve garnished with whipped cream a sprinkle of HERSHEY’S CHIPITS.