If you’re looking for a show-stopping dessert that marries elegance with absolute deliciousness, let me introduce you to my all-time favorite: Red Velvet Strawberry Cheesecake. This beauty features a moist, tangy red velvet cake as the base, topped with a luscious, creamy cheesecake layer, all crowned with glossy glazed strawberries. Whether for birthdays, holidays, or when you simply want to treat yourself, every bite delivers the perfect balance of flavors, textures, and pure joy.

Red Velvet Strawberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Despite its intricate look, this Red Velvet Strawberry Cheesecake uses easy-to-find ingredients, each playing a key role in building those dreamy layers and vibrant colors. From classic pantry staples to a handful of fresh elements, every component truly matters for that unforgettable bite.

All-purpose flour: The foundation for the red velvet base—gives structure and tenderness to the bottom cake layer.
Granulated sugar: Sweetens both the cake and cheesecake layers, and helps the strawberries shine.
Unsweetened cocoa powder: Provides a hint of chocolate flavor that defines true red velvet cakes.
Baking soda: Ensures a gentle rise, keeping the cake layer perfectly fluffy under the cheesecake.
Salt: Balances the sweetness and enriches every flavor note.
Large egg: Adds richness and binds everything together for the red velvet base.
Vegetable oil: Keeps the cake layer ultra-moist and tender.
Buttermilk: Adds tanginess and helps activate the baking soda for a tender crumb.
Red food coloring: Delivers that iconic red velvet hue—don’t skip it for that wow factor!
Vanilla extract: Enhances both the cake and cheesecake for a beautifully aromatic flavor.
White vinegar: Reacts with baking soda to keep your cake light and fluffy.
Cream cheese, softened: The heart and soul of the cheesecake layer—make sure it’s creamy for the smoothest texture.
Sour cream: Adds a tangy richness to the cheesecake, keeping it luxuriously soft.
Fresh strawberries, sliced: Bright, juicy, and the ultimate topping for freshness and pop.
Strawberry jam (warmed): Creates a glossy finish that locks in the berries and adds a touch more sweetness.
Whipped cream (optional): For a cloud-like finish, dollop on top right before serving.

How to Make Red Velvet Strawberry Cheesecake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment paper. This step sets you up for success—no sticking, no mess, and easy release once your Red Velvet Strawberry Cheesecake masterpiece is ready to unveil.

Step 2: Mix the Red Velvet Cake Base

Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl, ensuring there are no lumps. In a separate bowl, blend the egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar. Pour the wet mixture into the dry ingredients and stir just until smooth. This batter creates that signature tender and tangy red velvet base everyone loves.

Step 3: Bake the Cake Layer

Pour the red velvet batter evenly into your lined springform pan. Bake for about 15 minutes—just until it begins to set. The idea is to give it a head start, so it holds up under the cheesecake layer without overbaking. Let it rest while you prepare the cheesecake filling.

Step 4: Make the Cheesecake Layer

Using a mixer, beat softened cream cheese with granulated sugar until velvety and smooth, scraping the bowl often for no lumps in sight. Add the eggs one at a time, mixing well after each, then blend in the vanilla extract and sour cream. Pour this creamy goodness over the warm, partially baked red velvet base, smoothing the top with a spatula.

Step 5: Bake to Perfection

Return the pan to the oven and bake for another 45 to 50 minutes, or until the center is set but still has a gentle wobble. Don’t be tempted to overbake—it’ll continue to firm up as it cools. Let your Red Velvet Strawberry Cheesecake cool completely, then cover and chill for at least 4 hours (overnight is even better for that dreamy texture).

Step 6: Add Your Strawberry Topping

Right before serving, top your chilled cheesecake with a generous layer of sliced strawberries. Warm the strawberry jam and gently brush it over the berries for an irresistible glossy finish. If you like, add fluffy clouds of whipped cream for that final touch of indulgence!

How to Serve Red Velvet Strawberry Cheesecake

Garnishes

For the ultimate finishing flare, adorn your Red Velvet Strawberry Cheesecake with a ring of whipped cream around the edge or strategic dollops between fresh strawberry slices. A light sprinkle of white chocolate shavings or a dusting of cocoa powder looks gorgeous, too.

Side Dishes

This stunning cheesecake stands beautifully on its own, but you can pair it with a simple chilled glass of sparkling wine, a coffee or espresso, or a medley of fresh berries on the side for a refreshing contrast to its richness.

Creative Ways to Present

Wow your guests by slicing the cake with a warm knife for clean, dramatic layers. For parties, cut into mini bars and nestle in cupcake liners. A single strawberry atop each slice or edible flowers transforms every serving into a little work of art—give your Red Velvet Strawberry Cheesecake center stage!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Red Velvet Strawberry Cheesecake tightly in plastic wrap or store in an airtight container. It’ll keep perfectly in the fridge for up to 5 days, making it ideal for stress-free entertaining or sweet snacking later in the week.

Freezing

For longer storage, you can freeze the whole cheesecake or individual slices. Skip the fresh strawberries and jam until after thawing for best texture. Wrap cooled slices well in both plastic wrap and foil, then freeze for up to 2 months.

Reheating

Red Velvet Strawberry Cheesecake is best enjoyed chilled or at cool room temperature. If it’s frozen, let it thaw in the refrigerator overnight. No reheating required—just slice, top with strawberries, and enjoy!

FAQs

Can I use a boxed red velvet cake mix instead of making the base from scratch?

Absolutely! For convenience, use half the batter from a boxed red velvet cake mix. Bake just until set before adding the cheesecake layer. This shortcut still gives you that signature Red Velvet Strawberry Cheesecake taste with less prep.

How can I prevent my cheesecake layer from cracking?

Baking the cheesecake layer low and slow helps, as does not overmixing the batter. For extra insurance, bake your Red Velvet Strawberry Cheesecake in a water bath—the gentle steam keeps everything creamy and reduces cracking risk.

Is there a substitute for buttermilk in the red velvet base?

If you don’t have buttermilk, just add 1 ½ teaspoons of lemon juice or vinegar to ½ cup regular milk and let it sit for five minutes. It’ll mimic buttermilk’s tang and help activate the baking soda for a tender result.

Can I make Red Velvet Strawberry Cheesecake ahead of time?

Absolutely! This is one of those desserts that gets even better after chilling overnight. Make it a day or two in advance and add the strawberries and glaze just before serving for the freshest presentation.

What’s the easiest way to get clean slices?

For beautiful layers with every piece, use a large sharp knife dipped in hot water and wiped dry between cuts. This little trick makes your Red Velvet Strawberry Cheesecake look as stunning as it tastes!

Final Thoughts

If you’re craving a dessert that’s part showstopper and part classic comfort, you simply have to try this Red Velvet Strawberry Cheesecake. Every forkful is a celebration of flavor and color that’s guaranteed to make memories. Whip it up for your next special occasion—or just because—and let the compliments roll in!

Red Velvet Strawberry Cheesecake Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 6 hours (includes chilling)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of a Red Velvet Strawberry Cheesecake, a luscious layered dessert that combines the rich flavors of red velvet cake with a creamy cheesecake filling, topped with fresh strawberries and a glossy strawberry glaze. This show-stopping treat is perfect for special occasions or whenever you crave a truly indulgent dessert.

Ingredients

Scale

For the red velvet cake base:

1 ¼ 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 tablespoon red food coloring
1 teaspoon vanilla extract
½ 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 topping:

1 ½ cups fresh strawberries, sliced
2 tablespoons strawberry jam (warmed)
optional whipped cream for garnish

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Instructions

Preheat oven and prepare the cake base: Preheat oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper. Mix dry ingredients in one bowl and wet ingredients in another. Combine and pour into pan. Bake for 15 minutes.
Prepare the cheesecake layer: Beat cream cheese and sugar, add eggs, vanilla, and sour cream. Pour over the baked cake base.
Bake and chill: Bake for 45–50 minutes until set. Cool, then chill for at least 4 hours.
Finish and serve: Top with sliced strawberries, brush with warmed jam, and add whipped cream if desired.