Red Velvet Strawberry Cheesecake Recipe

The Red Velvet Strawberry Cheesecake Recipe is a stunning and indulgent dessert that combines the rich, velvety flavor of red velvet cake with a creamy strawberry cheesecake layer. Perfect for holidays, birthdays, anniversaries, or any time you want to impress your guests, this dessert is as delicious as it is beautiful. The contrast of the deep red cake with the pale pink cheesecake swirled with fresh strawberries creates a showstopping presentation.

This recipe is a fusion of two classic desserts—red velvet cake and strawberry cheesecake—each beloved in their own right. By layering these two into one incredible creation, you get a perfect balance of flavor and texture. The slight cocoa flavor of the red velvet base provides a rich, moist foundation, while the light and tangy cheesecake complements it with a silky, creamy bite.

If you’re looking for something that tastes just as good as it looks and sounds, this is the cake for you. Whether it’s Valentine’s Day, a dinner party, or a family celebration, this dessert will steal the spotlight and have everyone asking for seconds (and the recipe).

Ingredients

For the Red Velvet Cake:

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup vegetable oil
• ½ cup buttermilk
• 1 large egg
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 tbsp red food coloring

 the Strawberry Cheesecake Layer:

• 16 oz (2 blocks) cream cheese, softened
• ½ cup sour cream
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup finely chopped fresh strawberries

For Topping (Optional):

• Whipped cream
• Extra strawberries (sliced)
• White chocolate shavings
• Strawberry glaze or jam (optional drizzle)

Preparation

Step 1: Prepare the Cake Layer

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easier removal. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

In a separate bowl, combine the vegetable oil, buttermilk, egg, vinegar, vanilla extract, and red food coloring. Mix the wet and dry ingredients together just until smooth—do not overmix.

Pour the red velvet batter into the prepared pan and smooth the top with a spatula. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before adding the cheesecake layer.

Step 2: Make the Cheesecake Layer

Reduce oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add sour cream, vanilla extract, and eggs one at a time, beating just until combined. Do not overmix, as this can introduce air bubbles that affect texture.

Gently fold in the chopped strawberries until evenly distributed.

Step 3: Bake the Cheesecake

Pour the cheesecake mixture over the cooled red velvet cake layer in the springform pan. Tap the pan gently on the counter to release air bubbles.

To prevent cracking, wrap the outside of the springform pan with aluminum foil and place it into a larger baking dish. Add about 1 inch of hot water to the outer dish to create a water bath.

Bake for 45–50 minutes or until the edges are set and the center still has a slight jiggle. Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour before transferring to a wire rack. Once completely cooled, refrigerate for at least 4 hours or overnight.

Step 4: Decorate and Serve

Carefully remove the cheesecake from the springform pan and place it on a serving plate. Top with swirls of whipped cream, fresh strawberries, and white chocolate shavings. For extra flair, drizzle strawberry glaze or jam on top before slicing. To enhance presentation, consider using a serrated knife dipped in warm water for clean, beautiful slices.

Variations

• Berry Mix-In: Swap strawberries for raspberries, blueberries, or cherries.
• Chocolate Cookie Base: Skip the red velvet and use crushed Oreo or chocolate graham cracker crust.
• Strawberry Swirl Cheesecake: Puree the strawberries and swirl into the cheesecake batter for a marbled effect.
• Mini Versions: Use a muffin tin to make individual red velvet strawberry cheesecake cupcakes.
• Nut-Free or Gluten-Free: Substitute a gluten-free flour blend or nut-free crust as needed.

Cooking Notes

• Always use room temperature cream cheese and eggs for a smooth, lump-free filling.
• Allow the cake layer to fully cool before adding cheesecake to prevent the layers from separating.
• A water bath (bain-marie) helps regulate oven heat and prevents cracking.
• Don’t overbake the cheesecake—slight wobble in the center is perfect.
• Chill thoroughly to help the layers firm up and flavors meld together.

Serving Suggestions

• Occasions: Great for holidays like Valentine’s Day, Mother’s Day, or Christmas.
• Plating Tip: Garnish each slice with a dollop of whipped cream and a fresh strawberry.
• Beverage Pairing: Enjoy with coffee, vanilla chai, or sparkling rosé.
• Make it a Showstopper: Pipe rosettes on top and layer with strawberry slices for a bakery-style presentation.

Tips

• Use a serrated knife dipped in warm water to get clean slices.
• Keep leftovers covered in the fridge and consume within 5 days.
• For extra shine, brush strawberries with a little warmed jam.
• Use a cake lifter or two spatulas to transfer from the base if needed.
• Freeze individual slices for up to 1 month, wrapped well.

Prep Time: 30 minutes

Baking Time: 70–75 minutes

Cooling & Chilling Time: 4–6 hours

Total Time: 6.5–7 hours

Nutritional Information (per slice, based on 12 servings)

• Calories: 520
• Protein: 7g
• Carbohydrates: 48g
• Fat: 33g
• Sugar: 38g
• Sodium: 290mg

FAQs

Can I make this ahead of time?

Yes! It’s best when chilled overnight, making it perfect to prepare a day ahead.

Can I use a different pan size?

You can use a 10-inch springform pan for a thinner cake or adjust bake time slightly for smaller sizes.

What if I don’t have buttermilk?

Substitute with ½ cup milk + ½ tsp lemon juice or vinegar, let sit for 5 minutes.

How do I prevent the cheesecake from cracking?

Use a water bath, avoid overbaking, and let it cool gradually.

Can I skip the red food coloring?

Yes, it won’t affect flavor—just the color.

How do I store leftovers?

Store in an airtight container in the refrigerator. Freeze slices if storing longer than 5 days.

Conclusion

This Red Velvet Strawberry Cheesecake is more than just a dessert—it’s a celebration in cake form. With its bold red velvet base and fresh strawberry cheesecake topping, it’s equal parts luxurious and comforting. Whether you’re baking for a holiday, a birthday, or simply because you love cheesecake, this recipe is sure to earn rave reviews from everyone who takes a bite. Make it once, and it may just become your signature dessert.

From the creamy texture to the beautiful color contrast and fresh strawberry flavor, this cheesecake is worth every step—and every bite.

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