A stunning dessert that combines the rich cocoa flavor of red velvet cake with the creamy smoothness of cheesecake and the fresh sweetness of strawberries. This layered masterpiece is perfect for celebrations, holidays, or anytime you want to impress with a bakery-style treat made at home.
Why You’ll Love This Recipe
Combines three irresistible desserts in one: red velvet cake, cheesecake, and strawberry topping
Perfect balance of chocolatey richness and fruity freshness
Creamy, smooth texture with a moist cake base
Visually impressive with vibrant red and pink layers
Great make-ahead dessert for special occasions
Customizable with different fruit toppings or crust variations
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the red velvet cake layer:
1 1/4 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 tablespoon red food coloring
1/2 teaspoon white vinegar
1 teaspoon vanilla extract
For the cheesecake layer:
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1 teaspoon vanilla extract
For the strawberry topping:
2 cups fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add the egg and mix until combined.
Stir in buttermilk, red food coloring, vinegar, and vanilla extract. Gradually fold in the dry ingredients until just combined.
Spread the red velvet batter evenly into the prepared pan. Bake for 15–18 minutes, until just set. Remove from oven and allow to cool slightly. Reduce oven temperature to 325°F (160°C).
For the cheesecake layer, beat the cream cheese until smooth and creamy. Add sugar and mix until fully incorporated.
Add eggs one at a time, mixing on low speed. Blend in sour cream, heavy cream, and vanilla extract until smooth.
Pour the cheesecake batter over the partially baked red velvet layer. Smooth the top.
Bake for 45–55 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
For the strawberry topping, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes until softened.
Mix cornstarch with water to create a slurry. Stir into the strawberries and cook until thickened, about 2–3 minutes. Cool completely before spreading over the chilled cheesecake.
Spoon the strawberry topping evenly over the cheesecake before serving.
Chocolate Ganache Topping
Add a thin layer of chocolate ganache over the cheesecake before adding strawberries for an extra rich finish.
Strawberry Swirl
Reserve some strawberry sauce and swirl it into the cheesecake batter before baking.
Oreo Crust
Replace the red velvet base with a crushed chocolate cookie crust for a different texture.
Mini Cheesecakes
Divide the batter into lined muffin tins and reduce baking time to about 20–25 minutes.
Frozen Version
Freeze the cheesecake for a firmer, ice cream–style dessert perfect for summer gatherings.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze individual slices tightly wrapped in plastic wrap and placed in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
This dessert is best served chilled. Reheating is not recommended, as it may affect the texture of the cheesecake layer.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well. Thaw and drain excess liquid before cooking the topping.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and allow the cheesecake to cool gradually in the oven with the door slightly open.
Can I make this recipe ahead of time?
Yes, it’s ideal for making a day in advance since it needs several hours to chill.
Do I need a water bath?
It’s optional. A water bath can help create a smoother texture and reduce cracking, but the recipe works without it.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the creamiest texture, but low-fat can be used with slightly different results.
What size pan should I use?
A 9-inch springform pan works best for even layers and easy removal.
How do I know when the cheesecake is done?
The edges should be set, and the center should still have a slight jiggle when gently shaken.
Can I substitute the buttermilk?
Yes, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
How long should it chill before serving?
At least 4 hours, but overnight chilling provides the best texture and flavor.
Can I decorate it further?
Yes, garnish with fresh whole strawberries, whipped cream, or chocolate shavings for an elegant presentation.
Conclusion
Red Velvet Strawberry Cheesecake is a show-stopping dessert that delivers both flavor and visual appeal. The moist red velvet base, creamy cheesecake layer, and vibrant strawberry topping come together in perfect harmony. Whether you’re celebrating a special occasion or simply treating yourself, this indulgent yet balanced dessert is guaranteed to impress every time.
Red Velvet Strawberry Cheesecake is a show-stopping layered dessert featuring a moist red velvet cake base, creamy cheesecake filling, and a fresh strawberry topping. Rich, smooth, and beautifully vibrant, it’s perfect for celebrations and special occasions.
