Red Velvet Strawberry Cheesecake Recipe

If you have a soft spot for rich, velvety desserts that feel like a celebration in every bite, then you are going to fall head over heels for this Red Velvet Strawberry Cheesecake. This luscious concoction perfectly marries the classic charm of red velvet cake with the creamy decadence of cheesecake, all crowned by a fresh, vibrant strawberry topping that brings just the right hint of sweetness and tang. It’s a dessert that dazzles on any occasion, whether an intimate dinner or a festive gathering, and promises slices of pure, colorful joy.

this Recipe

Ingredients You’ll Need

These simple yet essential ingredients come together to create the perfect layers of flavor and texture in your Red Velvet Strawberry Cheesecake. Each has its role, from the moist, tender red velvet base to the smooth, dreamy cheesecake, and finally the bright strawberry topping that ties it all beautifully.

• All-purpose flour: The foundation for the red velvet cake layer, giving structure and softness.
• Unsweetened cocoa powder: Adds that subtle chocolate undertone essential for classic red velvet.
• Baking soda and salt: Chemical leaveners and enhancers that keep textures light and flavors balanced.
• Buttermilk: Brings tang and tender moisture to the cake.
• White vinegar: Reacts with baking soda to help the cake rise perfectly.
• Pure vanilla extract: Boosts richness and rounds out the flavors gracefully.
• Red gel food coloring: Creates that iconic, vibrant red hue without affecting texture.
• Unsalted butter: Contributes to moistness and a tender crumb.
• Granulated sugar: Sweetens every layer just right.
• Eggs: Bind everything together and add richness.
• Cream cheese: The star of the cheesecake layer, adding smooth, tangy creaminess.
• Sour cream: Enhances the cheesecake’s silkiness and subtle tang.
• Fresh strawberries: For a naturally sweet and colorful topping.
• Lemon juice: Adds brightness to the strawberry topping to keep it fresh-tasting.
• Cornstarch: Thickens the strawberry topping so it’s luscious but not runny.
• Optional garnishes: Whipped cream, fresh strawberries, or white chocolate curls for that extra special touch.

How to Make Red Velvet Strawberry Cheesecake

Step 1: Prepare the Red Velvet Cake Layer

Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan lined with parchment paper. In a mixing bowl, whisk together your dry ingredients: flour, cocoa powder, baking soda, and salt. In a separate bowl, combine buttermilk, vinegar, vanilla, and red gel food coloring. Cream the softened butter and sugar until light and fluffy, then add the egg and beat well. Alternate adding the dry mixture and the buttermilk mixture into the butter and sugar, mixing just until combined. Pour this rich, vibrant batter into your prepared pan and bake for 15 to 18 minutes. This layer will finish cooking beneath the cheesecake topping, so it should be just set at this point.

Step 2: Make the Cheesecake Layer

While the red velvet layer cools slightly, beat the cream cheese and sugar until creamy and smooth. Add the eggs, one at a time, ensuring each is fully incorporated before the next. Stir in sour cream and vanilla until you have a luscious, velvety batter that promises a dreamy cheesecake texture.

Step 3: Assemble and Bake

Pour your cheesecake batter evenly over the red velvet layer. Place the springform pan on a baking sheet to catch any drips, then bake at 325°F for 55 to 65 minutes. The edges should be set while the center remains a little jiggly. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for about an hour. Afterwards, bring it to room temperature and refrigerate for at least four hours or overnight. This cooling step is crucial for that perfect slice.

Step 4: Prepare the Strawberry Topping

Combine fresh sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat. As the strawberries release their juice, simmer gently for 5 to 7 minutes, then stir in the cornstarch slurry. Cook for another minute or two until the topping thickens to a glossy, juicy consistency. Let cool completely before spreading over your chilled Red Velvet Strawberry Cheesecake.

How to Serve Red Velvet Strawberry Cheesecake

Garnishes

To elevate the presentation and flavor of your Red Velvet Strawberry Cheesecake, add a dollop of fluffy whipped cream right before serving. Fresh strawberries add a pop of color and freshness, while delicate white chocolate curls bring an elegant finish and subtle sweetness that complements the tangy cheesecake wonderfully.

Side Dishes

Keep the sides simple so the cake shines. A light green salad with a citrus vinaigrette or a small scoop of vanilla bean ice cream pairs beautifully, balancing richness with a refreshing contrast that will make your guests ask for seconds.

Creative Ways to Present

For special occasions, try serving individual mini cheesecakes layered in clear glass jars or pretty dessert cups. Layer in some strawberry compote between the red velvet and cheesecake layers for an extra strawberry pop. You can even drizzle some white chocolate sauce or sprinkle edible rose petals on top to wow your family and friends visually as well as flavor-wise.

Make Ahead and Storage

Storing Leftovers

Red Velvet Strawberry Cheesecake keeps beautifully in the refrigerator for up to 4 days. Keep it tightly covered with plastic wrap or stored in an airtight container to preserve freshness and prevent the cake from absorbing any unwanted fridge odors.

Freezing

If you want to enjoy this indulgence later, freeze the cheesecake without the strawberry topping for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready, thaw overnight in the refrigerator before adding the fresh strawberry topping.

Reheating

Cheesecake is best enjoyed chilled, so reheating is not typically recommended. However, if you must, let the slice come to room temperature for about 15 minutes to soften slightly, enhancing its creamy texture and flavor.

FAQs

Can I use frozen strawberries for the topping?

Yes, frozen strawberries can be used if fresh ones are not available. Just thaw and drain any excess liquid before cooking the topping to avoid it becoming too watery.

Is it necessary to bake the red velvet cake layer before adding the cheesecake?

Baking the red velvet layer briefly helps set the base so it doesn’t blend too much into the cheesecake layer, ensuring a distinct and beautiful multi-layer effect in the final dessert.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix ½ cup of milk with 1 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes. This homemade version works perfectly in the red velvet layer.

How do I prevent cracks on the cheesecake surface?

Cooling the cheesecake slowly by leaving the oven door ajar and then chilling it thoroughly helps prevent cracks. Also, make sure not to overmix the batter and avoid sudden temperature changes.

Can I make this Red Velvet Strawberry Cheesecake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum for best texture results.

Final Thoughts

There’s just something truly magical about the combination of red velvet cake, creamy cheesecake, and fresh strawberries all in one slice. This Red Velvet Strawberry Cheesecake is not only a feast for the eyes but also a deeply satisfying treat that brings warmth and joy to any table. Don’t wait for a special occasion—grab your ingredients, dive in, and let this beloved dessert become a favorite in your kitchen too!