- Cuisine American
- Course Dessert
- Prep 30 min
- Cook 75 min
- Serves 8
Ingredients
- 1 cup organic all-purpose flour
- 1/4 cup organic unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp fine sea salt
- 1/4 tsp ground red pepper
- 2 tbsp beet powder (for natural red color)
- 1/2 cup softened organic butter
- 3/4 cup raw honey
- 1/2 cup unsulfured molasses
- 4 large organic eggs, divided (2 for the cake batter, 2 for the cheesecake filling)
- 2/3 cup whole milk yogurt, plain
- 1 tbsp vanilla extract
- 2 cups organic cream cheese, at room temperature
- 3/4 cup pitted and diced Medjool dates
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
- Oven thermometer — Most ovens run 25°F off — this tells you the actual temperature.
- Springform pan — For cheesecakes and tarts — the clip releases without ruining the sides.
- Half-sheet pan — The workhorse of roasting and baking — get two so one is always clean.
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with organic butter and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, salt, red pepper, and beet powder. Set aside.
- In a large mixing bowl, beat softened butter on medium speed until creamy. Add honey and molasses; mix on high for 2 minutes. Beat in 2 of the eggs one at a time, scraping down sides after each addition. Stir in vanilla extract by hand.
- Reduce mixer speed to low and gradually add flour mixture, alternating with yogurt, just until blended. Pour batter into prepared pan.
- In a large mixing bowl, beat cream cheese on medium speed until smooth. Beat in the remaining 2 eggs, then add the dates and blend in a food processor (or chop finely and stir) until well combined. Spoon cheesecake filling over the red velvet base and spread evenly with a spatula.
- Bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the pan on a wire rack for at least 4 hours before removing from the pan and chilling overnight.
- Serve chilled with a dollop of whipped cream, if desired.
FAQ
Is this Cheesecake Factory-Style Red Velvet Cheesecake gluten-free?
No, it contains organic all-purpose flour which is not gluten-free.
Can I make this ahead?
Yes, you can make the cheesecake several days in advance. Just cover any leftovers with plastic wrap and store them in the refrigerator until ready to serve.
How do I store leftovers?
Leftovers should be tightly covered and refrigerated for up to a week or frozen for longer storage, up to 3 months.
What can I substitute for honey?
You can substitute maple syrup in equal parts if you don't have honey available.
Why is this healthier than the restaurant version?
This version uses organic, non-GMO ingredients and minimally refined sweeteners, making it a cleaner alternative compared to traditional recipes with industrial seed oils and refined sugars.
How can I make the crust more moist?
You can add a tbsp of avocado or an extra 1/4 cup of yogurt to the red velvet batter for added moisture.
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