If you’re looking for a show-stopping dessert that delights both the eyes and the taste buds, Red Velvet Strawberry Cheesecake is your dream come true. Imagine a tender, ruby-red velvet cake layer snuggled beneath a luscious, creamy cheesecake and all crowned with glistening macerated strawberries. Every forkful is a celebration of color and flavor, balancing tangy creaminess with chocolate undertones and sweet, fresh fruit. This dessert is a guaranteed centerpiece for any celebration or just because you deserve something extraordinary. Trust me, Red Velvet Strawberry Cheesecake is a recipe you’ll want to revisit again and again.

Red Velvet Strawberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You won’t need a mile-long shopping list to make this glorious Red Velvet Strawberry Cheesecake, but each ingredient truly plays a pivotal role in creating the beautiful layers, vibrant color, moist crumb, and unforgettable flavor. Here’s why they matter and how to make them shine.

All-purpose flour: Forms the sturdy but moist base for the red velvet cake, ensuring good structure and tender crumb.
Granulated sugar: Sweetens both the cake and cheesecake layers; perfect balance for all other flavors.
Unsweetened cocoa powder: Brings that classic red velvet hint of chocolate, enriching both color and taste.
Baking soda: Gives the cake lift and lightness without a heavy texture.
Salt: Essential for deepening all the sweet and tangy notes that make this cake addictive.
Eggs: Provide richness and structure in both red velvet and cheesecake layers; always use large, room temperature eggs for ideal results.
Vegetable oil: Keeps the red velvet cake moist and tender, never dry or crumbly.
Buttermilk: Adds signature tang and keeps the crumb soft and fluffy—do not substitute!
Vanilla extract: Gives warmth and complexity to both cake and cheesecake layers.
Red food coloring: Creates that bold, unforgettable red hue; gel or liquid both work well here.
White vinegar: Reacts with baking soda for extra lift and the old-school red velvet flavor.
Cream cheese (softened): The shining star of the cheesecake layer—use full-fat for ultimate creaminess.
Sour cream: Adds tang for an ultra-silky, slightly tart cheesecake that contrasts everything else perfectly.
Fresh strawberries (sliced): The refreshing, springy topping that makes every bite sing.
Strawberry preserves or jam: Intensifies that berry flavor and creates a gorgeous glaze for the fruit.
Water: Just a splash to loosen the preserves, making the topping easy to spoon and shine beautifully.

How to Make Red Velvet Strawberry Cheesecake

Step 1: Prepare the Red Velvet Cake Layer

Kick things off by getting your kitchen smelling like absolute heaven. Preheat your oven to 325°F (160°C) and line a 9-inch springform pan with parchment for easy removal later. In one bowl, whisk together your dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. In a second bowl, combine the egg, oil, buttermilk, vanilla, vividly red food coloring, and vinegar until smooth and vibrant. Bring it all together by pouring the wet ingredients into the dry mixture—stir just until combined to keep the crumb tender. Pour the batter into your prepared pan, smoothing out the top, and pop it in the oven for 18 to 20 minutes. The aroma alone will have you impatient for the next phase! When a toothpick comes out clean, remove from the oven and set aside to cool.

Step 2: Mix and Add the Cheesecake Layer

While your cake layer cools a bit, get that cheesecake going! Beat softened cream cheese in a mixing bowl until it’s cloud-like and lump-free, then blend in the sugar. Add the eggs one by one, beating after each addition so your cheesecake stays creamy. A splash of vanilla and a generous dollop of sour cream go in last, giving this cheesecake its signature silkiness and slight tang. Pour the cheesecake batter gently over your cooled cake layer, spreading it evenly. Now you’re ready for the oven again—bake at 325°F for 45–50 minutes, or until just the center has a subtle jiggle.

Step 3: Cool and Chill the Cheesecake

This is the hardest part—waiting! But patience pays off in perfectly smooth cheesecake. Once baking is done, turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for an hour. This gentle cooling step helps avoid cracks. Next, transfer the cake to the fridge and let it chill for at least 4 hours, though overnight is absolute perfection for flavor melding and easy slicing.

Step 4: Prepare the Strawberry Topping

As your cheesecake chills, make magic with the strawberries. In a small saucepan, gently heat the strawberry preserves and water over low heat, stirring until glossy and melted—this forms the delicious glaze. Off the heat, fold in your sliced strawberries so they’re coated, shiny, and just a little softened. Allow the mixture to cool so it won’t melt your cheesecake when topped.

Step 5: Assemble and Serve

Once the cheesecake is set and fully chilled, carefully release it from the springform pan. Spoon the strawberry topping generously over the cheesecake, letting those berries sparkle and the sauce drip enticingly down the sides. For easy slicing, use a serrated knife warmed in hot water and wiped dry before each cut. You’ve now got a stunning Red Velvet Strawberry Cheesecake ready to wow everyone!

How to Serve Red Velvet Strawberry Cheesecake

Garnishes

This dessert is already stunning, but a few finishing touches make it even more irresistible. Pipe swirls of freshly whipped cream around the edge or in little rosettes between the strawberries. Scatter a handful of extra fresh berries, thin slices of strawberry, or even a sprinkle of shaved white or dark chocolate for an elegant flair. Edible rose petals or mint leaves bring in a hint of freshness and romance.

Side Dishes

For a truly decadent dessert course, pair your Red Velvet Strawberry Cheesecake with a scoop of vanilla bean ice cream or a dollop of sweetened crème fraîche. A cup of hot coffee or espresso, or even a refreshing glass of sparkling rosé or berry-infused lemonade, highlights the cake’s richness and tang. Keep sides light and simple to let the cheesecake shine!

Creative Ways to Present

Slice the cheesecake into classic wedges, or use a round biscuit cutter for petite, individual servings—perfect for parties or high tea. Try stacking mini bites of both cake and cheesecake on skewers, drizzling with extra strawberry sauce for a playful twist. Or serve each slice on a pool of strawberry sauce with a geometric “paintbrush” swipe for a restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

Leftover Red Velvet Strawberry Cheesecake keeps beautifully for up to five days. Cover the cheesecake tightly with plastic wrap or a cake dome—store in the refrigerator to keep the cream cheese fresh and the cake layers moist. Place a sheet of parchment or wax paper between the cheesecake and the cover to prevent sticking.

Freezing

To freeze, simply skip the fresh strawberry topping for now. Wrap undecorated cheesecake in several layers of plastic wrap and a layer of aluminum foil, then freeze for up to two months. Thaw in the refrigerator overnight, then top with the strawberries just before serving for best texture and flavor.

Reheating

Cheesecake is best enjoyed chilled, but if you love a slightly softer texture, let the cheesecake sit at room temperature for 15–20 minutes before serving. Do not microwave, as this can alter the velvety consistency and cause the cake layer to become soggy.

FAQs

Can I use frozen strawberries for the topping?

Yes, frozen strawberries work well in a pinch but fresh strawberries will deliver a brighter flavor and firmer texture. If using frozen, thaw and drain them well, then fold with the glaze as you would fresh.

Can I make Red Velvet Strawberry Cheesecake gluten-free?

Absolutely! Substitute your favorite gluten-free all-purpose flour blend for the regular flour in the cake layer—just double-check that it’s a cup-for-cup substitute to ensure a similar texture.

How do I prevent the cheesecake from cracking?

The key is not to overmix the cheesecake layer and to let it cool gradually as described. Additionally, baking your cheesecake in a water bath can provide extra insurance against cracks, but it’s not strictly necessary for this recipe.

Can I add chocolate chips to the red velvet cake layer?

Yes! If you want an extra layer of decadence, fold a handful of mini semi-sweet chocolate chips into the cake batter before baking. They add surprise bursts of chocolate in every bite.

Is it possible to prepare this Red Velvet Strawberry Cheesecake in advance?

Red Velvet Strawberry Cheesecake is the perfect make-ahead dessert! You can prepare and assemble the cake and cheesecake layers one or even two days ahead, topping with strawberries just before serving for maximum freshness and visual appeal.

Final Thoughts

There you have it: a Red Velvet Strawberry Cheesecake that’s destined to become an instant favorite in your dessert repertoire. Whether you’re baking it for a holiday, special occasion, or simply to treat yourself, you’ll fall in love with every layer and flavor. Give this recipe a try soon—you’ll be amazed at how beautifully this sweet centerpiece comes together!

Red Velvet Strawberry Cheesecake Recipe

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4.9 from 12 reviews

Author: admin
Total Time: 6 hours (including cooling and chilling)
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate dessert experience with this Red Velvet Strawberry Cheesecake. Layers of moist red velvet cake and creamy cheesecake topped with sweet strawberry goodness create a show-stopping treat perfect for any occasion.

Ingredients

Scale

For the Red Velvet Cake Layer:

1¼ cups all-purpose flour
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
½ cup vegetable oil
½ cup buttermilk
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 teaspoon white vinegar

For the Cheesecake Layer:

16 ounces cream cheese (softened)
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the Strawberry Topping:

1½ cups fresh strawberries (sliced)
¼ cup strawberry preserves or jam
1 tablespoon water

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Instructions

Make the Red Velvet Cake Layer: Preheat the oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper. In a large bowl, whisk together the dry ingredients. In another bowl, whisk the wet ingredients, then combine the two mixtures. Bake for 18–20 minutes.
Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Pour over the cooled red velvet cake layer and bake. Let cool and refrigerate.
Make the Strawberry Topping: Combine preserves and water in a saucepan. Fold in sliced strawberries and spoon over the chilled cheesecake.