Name: Red Velvet Strawberry Cheesecake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 5 h
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon cocoa powder; 1 cup vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup fresh strawberries, pureed (about 8-10 strawberries); 1 cup heavy whipping cream; Fresh strawberries, halved; Whipped cream (optional)

Jump to Recipe

If you’re looking to wow family and friends with a truly unforgettable dessert, Red Velvet Strawberry Cheesecake is the magical creation you need in your life. This showstopping treat marries a velvety, cocoa-kissed red velvet cake base with a cloud-like layer of strawberry-infused cheesecake, finished with juicy fresh berries—the combination is downright dreamy. It’s perfect for celebrations, holidays, or when you simply want to indulge in something beautiful and delicious!

Red Velvet Strawberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because it uses simple yet essential ingredients that deliver both stunning flavor and eye-catching color. Each element plays a role in ensuring your Red Velvet Strawberry Cheesecake is as luscious as it is lovely.

All-purpose flour: Forms the sturdy yet tender base of the red velvet cake.
Granulated sugar: Sweetens the cake and balances the tanginess of the cheesecake.
Baking powder & baking soda: Provides the perfect lift and crumb texture for the cake.
Salt: Enhances the flavors and prevents the cake from tasting flat.
Cocoa powder: Gives the classic hint of chocolate you expect in red velvet.
Vegetable oil: Adds incredible moistness to the cake layer.
Buttermilk (room temperature): Contributes tang and keeps the cake super tender.
Large eggs (room temperature): Bind everything together and contribute to the cake’s structure.
Red food coloring: Brings that iconic red hue to the base—don’t be shy!
Vanilla extract: Deepens the flavor, adding aromatic warmth to both cake and cheesecake.
White vinegar: Reacts with the baking soda for a tender, classic red velvet crumb.
Cream cheese (softened): The heart of your cheesecake—rich, tangy, and creamy.
Powdered sugar: Sweetens the cheesecake filling without any grittiness.
Fresh strawberries (pureed): Bring real strawberry flavor and a delicate pink blush to the filling.
Heavy whipping cream: Gently folded in, this lightens the cheesecake layer, giving it a dreamy texture.
Fresh strawberries, halved: For that beautiful, juicy garnish—visually stunning and tasty!
Whipped cream (optional): A luscious final touch of decadence for your Red Velvet Strawberry Cheesecake.

How to Make Red Velvet Strawberry Cheesecake

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C) and getting your 9-inch springform pan ready. Grease and line it well—since this will ensure your cake doesn’t stick and looks pristine when unmolded. A little prep at this stage goes a long way!

Step 2: Make the Red Velvet Cake Base

Start with the dry ingredients: sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder in a large bowl. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until completely smooth. Now, gently stir the dry ingredients into the wet, just until everything’s combined—don’t overmix! Pour this lovely red batter into your pan and smooth the surface with a spatula.

Step 3: Bake the Red Velvet Base

Slide your pan into the oven and bake for 25 to 30 minutes. The perfect test: a toothpick poked in the center should come out clean. Let the cake cool completely in the pan—this is important so your cheesecake layer sits perfectly on top.

Step 4: Create the Strawberry Cheesecake Filling

In a large bowl, beat the softened cream cheese until creamy and smooth, then gradually mix in the powdered sugar and vanilla extract. Stir in the fresh strawberry puree so every bite bursts with berry flavor. In a separate bowl, whip the heavy cream until it forms stiff peaks, then gently fold it into the strawberry cheesecake mixture. This gives the filling its airy, luscious texture.

Step 5: Assemble and Chill

Carefully remove the cooled red velvet cake from the pan and place it on your serving platter. Spread the strawberry cheesecake filling evenly over the cake, smoothing the top. Now, refrigerate your Red Velvet Strawberry Cheesecake for at least 4 hours—this step is key for setting the filling and letting the flavors develop fully.

Step 6: Garnish and Serve

Just before you serve, crown your cheesecake with fresh strawberry halves and, if desired, swirl on some whipped cream. The result is stunning and absolutely irresistible!

How to Serve Red Velvet Strawberry Cheesecake

Garnishes

To make your Red Velvet Strawberry Cheesecake look extra special, top it with a generous handful of halved fresh strawberries. You can even add a few mint leaves for a pop of green. A swirl or piped border of whipped cream adds elegance and a little extra luxury.

Side Dishes

This decadent dessert is quite rich, so keep sides light and fresh. A cup of hot coffee or tea is the perfect companion. If you want a little something more, a simple fruit salad with a citrus dressing pairs beautifully and brings a refreshing contrast.

Creative Ways to Present

Impress your guests by slicing the Red Velvet Strawberry Cheesecake into neat wedges and serving each piece atop a drizzle of strawberry coulis or dark chocolate sauce. Individual mini cheesecakes in jars or glasses make adorable (and portable) party treats!

Make Ahead and Storage

Storing Leftovers

Store any leftover Red Velvet Strawberry Cheesecake tightly covered in the refrigerator. It will stay fresh and delicious for up to four days. The cake base may absorb a bit of moisture from the cheesecake, making it even more tender with time.

Freezing

If you’d like to freeze the cheesecake, slice it into individual portions first, wrap each piece tightly in plastic wrap and aluminum foil, and store in an airtight container. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving for the best texture.

Reheating

This dessert is best enjoyed cold or at cool room temperature. Reheating isn’t recommended, as it can affect the luscious creamy texture of the strawberry cheesecake layer. Simply let it sit at room temperature for about 10 minutes before serving if chilled too firmly.

FAQs

Can I use frozen strawberries for the cheesecake filling?

Absolutely! Just be sure to thaw them completely and drain off any excess liquid before pureeing. This will prevent your filling from becoming too runny, and you’ll still get that fabulous berry flavor in your Red Velvet Strawberry Cheesecake.

What’s the easiest way to get a vibrant red color for the cake?

Liquid red food coloring works beautifully for achieving that signature look. For a natural alternative, you can also try beetroot juice, though the shade may be softer. Whatever you use, mix it thoroughly to get a consistent color in your Red Velvet Strawberry Cheesecake base.

Why does the cake need to cool completely before adding the cheesecake layer?

If the cake is even slightly warm, it can cause the cheesecake filling to melt, lose its structure, or separate. Waiting ensures your Red Velvet Strawberry Cheesecake has those perfect, defined layers and a creamy top that sets just right.

Can I make this recipe gluten-free?

Yes, you can swap the all-purpose flour for your favorite gluten-free flour blend made for baking. Just double-check that your other ingredients are gluten-free, and you’ll have a gorgeous gluten-free Red Velvet Strawberry Cheesecake on your hands!

Will the cheesecake layer set without gelatin?

Yes! The combination of whipped heavy cream and cream cheese sets beautifully as long as you chill it for at least 4 hours. The result is a light, mousse-like layer that holds its shape and tastes divine atop the dense red velvet base.

Final Thoughts

I’m thrilled for you to experience the pure delight that is Red Velvet Strawberry Cheesecake. This recipe is as fun to make as it is to eat, and it’s guaranteed to bring smiles to every table. Give it a try and let it become the star of your next celebration—or simply make an ordinary day a little sweeter!

Red Velvet Strawberry Cheesecake Recipe

★★★★★

4.8 from 16 reviews

Author: Lily
Total Time: 5 hours
Yield: 1 9-inch cheesecake 1x
Diet: Vegetarian

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Description

Indulge in the perfect combination of red velvet and strawberry cheesecake with this decadent dessert recipe. A moist red velvet cake serves as the base for a luscious strawberry cheesecake filling, topped with fresh strawberries and whipped cream.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
Make the Red Velvet Cake: In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before moving on.
Prepare the Strawberry Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Stir in the pureed strawberries, ensuring everything is well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy.
Assemble the Cheesecake: Once the red velvet cake has cooled, carefully remove it from the springform pan and place it on your serving dish. Spread the strawberry cheesecake filling evenly on top of the red velvet cake. Place the cheesecake in the refrigerator and chill for at least 4 hours, or until the filling is set.
Serve: Before serving, garnish with fresh strawberry halves on top. You can also add a dollop of whipped cream for an extra touch of decadence.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Chilling
Cuisine: American