If you’ve ever dreamed of a dessert that combines the luscious creaminess of cheesecake with the rich, tender crumb of red velvet cake, then you absolutely need to try this Red Velvet Strawberry Cheesecake. It’s a stunning fusion of flavors and textures, boasting a vibrant red velvet base layered beneath a smooth, tangy cheesecake topping, all crowned with fresh, juicy strawberries. Each bite is a celebration of sweetness and decadence that feels as special as any festive occasion or cozy get-together. Trust me, this showstopper dessert will quickly become one of your favorite indulgences to share with friends and family.

Red Velvet Strawberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic behind this Red Velvet Strawberry Cheesecake starts with some simple but carefully chosen ingredients. Each one plays a crucial role in creating the perfect balance of flavor, color, and texture, ensuring that every slice delights the senses.

All-purpose flour (1.5 cups): Gives structure and body to the red velvet base, creating that tender crumb.
Granulated sugar (1 cup + 1 cup): Sweetens both cake and cheesecake layers perfectly without overpowering.
Baking soda (1 tsp): Acts as a leavening agent for a light and airy cake layer.
Cocoa powder (1 tsp): Adds a subtle chocolate note characteristic of classic red velvet.
Salt (0.5 tsp): Enhances all the flavors and balances sweetness.
Vegetable oil (1 cup): Keeps the cake moist and tender with every forkful.
Egg (1 large): Binds ingredients together and enriches the batter.
Buttermilk (1 cup): Adds a slight tang and tenderizes the crumb beautifully.
Red food coloring (2 tbsp): Gives the cake its iconic, eye-catching hue.
Vanilla extract (2 tsp): Adds warmth and depth to both cake and cheesecake layers.
White vinegar (1 tsp): Reacts with baking soda to lift the cake and brighten flavors.
Cream cheese (16 oz, softened): The rich heart of the cheesecake layer, creating smooth creaminess.
Eggs (3 large): Provide structure and silkiness to the cheesecake topping.
Sour cream (0.5 cup): Adds tang and moisture for a perfectly balanced cheesecake.
Fresh strawberries (2 cups, hulled and sliced): Bring natural sweetness and a vibrant fresh finish.
Powdered sugar (2 tbsp, optional): Perfect for dusting and adding a touch of delicate sweetness on top.

How to Make Red Velvet Strawberry Cheesecake

Step 1: Prepare Your Pan and Preheat the Oven

Get a 9-inch springform pan ready by greasing the bottom and lining it with parchment paper. This ensures your cheesecake will come out clean and intact. Preheat your oven to a steady 350°F (175°C) so it’s perfectly hot when you’re ready to bake.

Step 2: Mix the Dry Ingredients for the Red Velvet Base

In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. This dry mix sets the foundation of your red velvet flavor and texture, combining sweetness with that signature chocolate undertone.

Step 3: Combine the Wet Ingredients

In another bowl, whisk oil, egg, buttermilk, red food coloring, vanilla extract, and white vinegar until smooth. Each of these adds moisture, tang, and that irresistible red color that screams red velvet goodness.

Step 4: Blend Wet and Dry Ingredients

Pour the wet mixture gradually into the dry ingredients and gently fold until just combined. Be careful not to overmix—you want a tender crumb, not a dense cake.

Step 5: Bake the Red Velvet Layer

Transfer the batter evenly into your prepared pan and bake for 25-30 minutes. A toothpick inserted should come out clean when it’s ready. Let it cool completely before moving on—this is key for the cheesecake topping to set perfectly.

Step 6: Prepare the Cheesecake Mixture

Beat the softened cream cheese and sugar until silky smooth to avoid lumps. Then add vanilla extract and incorporate the eggs one at a time, mixing well after each. Finish by folding in the sour cream for a tangy, luscious finish.

Step 7: Pour and Bake the Cheesecake Layer

Slowly pour the cheesecake batter over your cooled red velvet base, smoothing it out gently. Bake again for 45-50 minutes until the edges are set with a slight jiggle in the center, signaling that perfect creamy texture.

Step 8: Cool and Chill

Allow the cheesecake to cool at room temperature for an hour, then refrigerate for a minimum of 4 hours or ideally overnight. This resting time lets the flavors marry beautifully and the texture firm up just right.

Step 9: Add the Strawberries and Final Touches

Just before serving, top the cheesecake with fresh strawberry slices for a burst of color and fruity freshness. If you want, dust with powdered sugar for an elegant finish that will wow anyone lucky enough to try a slice.

How to Serve Red Velvet Strawberry Cheesecake

Garnishes

The simplest garnish can take your cheesecake up a notch. Fresh sliced strawberries are perfect, adding bright natural sweetness and a pop of color. You can also add a light sprinkle of powdered sugar or even a drizzle of melted white chocolate to impress your guests visually and taste-wise.

Side Dishes

This dessert pairs beautifully with light accompaniments like a dollop of whipped cream or a scoop of vanilla bean ice cream. If you’re feeling adventurous, a small glass of sparkling rosé or a fruity dessert wine can really complement the creamy richness and strawberry freshness.

Creative Ways to Present

Instead of a traditional slice, try serving mini no-bake versions in jars or use the base as a trifle layer with alternating strawberry and cream layers. Another fun idea is to garnish individual portions with mint leaves or edible flowers, making each serving feel uniquely special.

Make Ahead and Storage

Storing Leftovers

Store your leftover Red Velvet Strawberry Cheesecake in an airtight container in the fridge. It will keep beautifully for up to 4 days, maintaining its moist texture and rich flavor. Make sure to cover it well to avoid absorbing any fridge odors.

Freezing

If you want to enjoy this cheesecake later, you can freeze it! Wrap it tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge before serving to ensure it maintains that creamy, melt-in-your-mouth texture you love.

Reheating

Cheesecake is best served chilled, so reheating isn’t typically necessary. However, bringing it to room temperature before serving lets the flavors open up and makes slicing easier. Avoid microwaving as it can ruin the texture.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries deliver the best flavor and texture, you can use thawed frozen strawberries if needed. Just make sure to drain excess liquid well to prevent sogginess on your cheesecake.

Can I make this cheesecake without red food coloring?

Yes, but the iconic red velvet color won’t be quite the same. You can opt for natural red beet juice or powder as a substitute if you prefer a natural alternative.

Is the cheesecake layer very sweet?

This cheesecake has a nicely balanced sweetness, thanks to the cream cheese and sour cream combination. It’s rich but not cloying, making it a crowd-pleaser for those who appreciate a classic cheesecake flavor.

Can I bake the red velvet and cheesecake layers separately?

You could bake them separately to ensure even cooking, but it’s perfectly safe and easier to bake them in layers as per the recipe. Just be sure the red velvet base is fully cooled before adding the cheesecake layer.

What’s the best way to slice this cheesecake cleanly?

Use a sharp, offset knife dipped in hot water and wiped dry between cuts. This method helps create smooth slices without cracking or crumbling.

Final Thoughts

This Red Velvet Strawberry Cheesecake is truly a labor of love that pays off in every luscious bite. Whether you’re celebrating a special occasion or simply craving a decadent treat, this beautiful dessert will not disappoint. I encourage you to dive in, enjoy every moment of the baking process, and share the joy of this delightful creation with those you care about.

Red Velvet Strawberry Cheesecake Recipe

★★★★★

5.2 from 17 reviews

Author: Sophie
Total Time: 5 hours 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This decadent Red Velvet Strawberry Cheesecake combines the rich flavors of classic red velvet cake with a smooth and creamy cheesecake layer, topped with fresh strawberries for a perfect balance of sweetness and tanginess. Ideal for special occasions or a luxurious dessert treat.

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease the bottom of a 9-inch springform pan and line it with parchment paper to prevent sticking and ensure easy removal.
Mix Dry Ingredients for Red Velvet Layer: In a mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt to create the dry base of the red velvet batter.
Mix Wet Ingredients for Red Velvet Layer: In a separate bowl, whisk together vegetable oil, egg, buttermilk, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and well blended.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing just until combined to avoid overworking the batter, which ensures a tender cake texture.
Bake Red Velvet Layer: Pour the batter into the prepared springform pan, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before adding the cheesecake layer.
Prepare Cheesecake Layer: Using an electric mixer, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add vanilla extract and incorporate the eggs one at a time, blending thoroughly after each addition. Mix in sour cream until the mixture is smooth and homogenous.
Layer and Bake Cheesecake: Pour the cheesecake mixture over the cooled red velvet cake layer in the springform pan. Bake for an additional 45-50 minutes until the cheesecake center is set but still slightly jiggly to ensure creamy texture after chilling.
Cool and Chill: Let the cheesecake cool at room temperature for 1 hour, then place it in the refrigerator for at least 4 hours or overnight to fully set and enhance flavor melding.
Garnish and Serve: Before serving, top the cheesecake with fresh sliced strawberries. Optionally sprinkle powdered sugar over the top for added sweetness and a beautiful finish.

Notes

Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake batter.
Do not overmix the red velvet batter to maintain a tender crumb.
Use fresh strawberries for the best flavor and texture.
Allow the cheesecake to fully chill for cleaner slicing and better flavor development.
Substitute buttermilk with a mix of milk and lemon juice or vinegar if unavailable.
Red food coloring intensity can be adjusted based on desired color vibrancy.

Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12 of recipe)
Calories: 450 kcal
Sugar: 38 g
Sodium: 320 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 110 mg

Keywords: Red velvet cheesecake, strawberry cheesecake, layered cheesecake recipe, red velvet cake, dessert with strawberries