Why You’ll Love Strawberry Red Velvet Cheesecake Recipe
This dessert is the ultimate fusion of flavor and texture. You’ll love the contrast between the moist, slightly tangy red velvet cake and the ultra-creamy cheesecake layer. The addition of strawberries brings a refreshing burst of sweetness that balances the richness of the dessert. With its gorgeous layers and bold colors, it looks as impressive as it tastes—and each slice delivers a perfect bite of indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Unsweetened cocoa powder
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Baking soda
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Salt
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Eggs
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Buttermilk
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Vegetable oil
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White vinegar
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Vanilla extract
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Red food coloring
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Cream cheese
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Powdered sugar
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Heavy cream
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Fresh strawberries (for topping or layering)
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Strawberry jam or puree (optional)
Directions
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Make the Red Velvet Cake Layer:
Preheat oven to 350°F (175°C). Grease and line a springform pan. In a bowl, whisk flour, cocoa, baking soda, and salt. In another bowl, mix sugar, oil, eggs, buttermilk, food coloring, vinegar, and vanilla. Combine wet and dry ingredients. Pour into the pan and bake for 25–30 minutes. Cool completely. -
Make the Cheesecake Layer:
Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract. Fold in whipped heavy cream or use a stand mixer to make it light and airy. Spread over the cooled red velvet layer and smooth the top. Refrigerate for at least 4 hours or overnight until firm. -
Add the Strawberry Topping:
Top with fresh strawberries and drizzle with strawberry jam or puree if using. Chill until ready to serve. -
Serve:
Release the cheesecake from the springform pan, slice, and serve chilled.
Servings and timing
This recipe yields about 10–12 slices.
Preparation time: 30 minutes
Bake time: 30 minutes (for red velvet layer)
Chill time: 4–6 hours
Total time: 5–7 hours (including chilling)
Variations
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No-Bake Version: Skip the cake layer and use a crushed chocolate cookie crust instead.
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Chocolate Drizzle: Add a drizzle of melted dark or white chocolate on top of the strawberries.
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Strawberry Swirl Cheesecake: Swirl strawberry puree directly into the cheesecake filling before chilling.
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Mini Cheesecakes: Bake in a muffin tin for individual servings.
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Gluten-Free Option: Use a gluten-free flour blend in the red velvet layer.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days.
Freezing is also possible—wrap slices tightly and store for up to 1 month. Thaw overnight in the fridge before serving.
Do not microwave to reheat; this dessert is best served cold or at room temperature.
FAQs
Can I use store-bought red velvet cake mix?
Yes, you can save time by baking a boxed red velvet cake as the base.
Do I need a springform pan?
A springform pan is ideal for easy release, but you can use a deep cake pan lined with parchment.
Can I use frozen strawberries?
Yes, just thaw and drain them well before using to avoid excess moisture.
Can I make it without food coloring?
You can, but the cake won’t have the signature red color. It will still taste great.
What kind of cream cheese should I use?
Use full-fat block cream cheese for the best texture and flavor.
How do I prevent the cheesecake layer from cracking?
Since this is a no-bake cheesecake layer, cracking isn’t an issue. Just chill it thoroughly.
Can I make it ahead of time?
Absolutely—this dessert is perfect for making a day in advance.
Is this dessert very sweet?
It’s rich and balanced. The cream cheese and strawberries help cut the sweetness of the cake layer.
Can I substitute the strawberry topping?
Yes, you can use raspberries, cherries, or a mixed berry compote instead.
How do I get clean slices?
Use a sharp knife dipped in hot water and wiped clean between slices for perfect cuts.
Conclusion
Strawberry Red Velvet Cheesecake is a luxurious, multi-layered dessert that blends the best of three classic flavors into one irresistible masterpiece. Whether you’re serving it at a party, bringing it to a potluck, or making it just because, this cheesecake offers show-stopping beauty and rich flavor in every bite. It’s a memorable treat that’s as satisfying to make as it is to eat.
Strawberry Red Velvet Cheesecake
Strawberry Red Velvet Cheesecake is a show-stopping dessert that combines rich red velvet cake, creamy cheesecake, and fresh strawberry flavor. It’s the ultimate indulgence for holidays, birthdays, or any special celebration.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Red Velvet Cake Layers:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¾ cup vegetable oil
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- For the Cheesecake Layer:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- For the Strawberry Topping:
- 1 ½ cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- For the Frosting (Optional):
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cheesecake: Preheat oven to 325°F (160°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour into a parchment-lined 8-inch springform pan. Bake for 40–45 minutes or until set. Cool completely, then chill for 2–4 hours or overnight.
- Make the Red Velvet Cake: Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In another bowl, whisk egg, oil, buttermilk, food coloring, vanilla, and vinegar. Combine wet and dry ingredients just until smooth.
- Divide batter between two greased and floured 8-inch cake pans. Bake 22–25 minutes. Cool completely.
- Prepare Strawberry Topping: In a bowl, mix sliced strawberries with sugar and lemon juice. Let sit 15–30 minutes to release juices.
- Make Frosting (Optional): Beat cream cheese and butter until creamy. Add powdered sugar gradually, then vanilla. Beat until fluffy.
- Assemble: Place one red velvet cake layer on a serving plate. Add cheesecake layer on top. Then add second cake layer. Frost the top and sides if using frosting.
- Spoon strawberries and their juice over the top just before serving.
Notes
- You can use store-bought red velvet cake mix to save time.
- Cheesecake can be made a day ahead and kept chilled.
- Decorate with white chocolate shavings or whipped cream for extra flair.
