Red Velvet Strawberry Cheesecake combines the richness of a creamy cheesecake with the vibrant and velvety texture of red velvet cake, topped with a sweet and tangy strawberry topping. This indulgent dessert is perfect for any special occasion, whether it’s a birthday, holiday, or just a special treat. The layers of smooth, creamy cheesecake and moist red velvet cake are elevated by the fresh strawberry topping, making this dessert a stunning showstopper.

Why You’ll Love This Recipe

Red Velvet Strawberry Cheesecake offers the best of both worlds—decadent cheesecake and the iconic red velvet cake, all in one dessert. The creamy cheesecake filling contrasts beautifully with the light, moist red velvet cake, while the fresh strawberry topping adds a burst of sweetness and color. This dessert is rich, flavorful, and visually stunning, making it perfect for celebrating any special occasion. Plus, it’s surprisingly easy to make, and the results will leave everyone asking for the recipe!

Ingredients

For the red velvet cake layer:

• 1 box red velvet cake mix (or homemade red velvet cake recipe)

• 1/2 cup vegetable oil

• 1 cup water

• 2 large eggs

• 1 tsp vanilla extract

For the cheesecake filling:

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 2 tsp vanilla extract

• 2 large eggs

• 1/4 cup sour cream

For the strawberry topping:

• 2 cups fresh strawberries, sliced

• 1/4 cup granulated sugar

• 1 tsp lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

   • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

2. Prepare the red velvet cake layer:

   • In a large bowl, prepare the red velvet cake batter according to the package instructions (usually mixing the cake mix with oil, water, eggs, and vanilla extract).

   • Pour the batter into the prepared springform pan and spread it evenly.

   • Bake according to the package instructions, typically 25-30 minutes, or until a toothpick inserted into the center comes out clean.

   • Let the red velvet cake cool completely in the pan.

3. Prepare the cheesecake filling:

   • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

   • Add the eggs one at a time, mixing well after each addition.

   • Stir in the vanilla extract and sour cream, mixing until fully combined and smooth.

4. Assemble the cheesecake:

   • Once the red velvet cake layer has cooled, pour the cheesecake filling over the top of the cake, spreading it evenly with a spatula.

   • Tap the pan gently on the counter to remove any air bubbles.

5. Bake the cheesecake:

   • Bake the red velvet cheesecake at 325°F (165°C) for 50-60 minutes, or until the cheesecake is set but slightly jiggly in the center. The edges should be firm.

   • Turn off the oven and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.

   • After an hour, remove the cheesecake from the oven and cool it completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.

6. Prepare the strawberry topping:

   • In a small bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently to coat the strawberries in the sugar and lemon juice mixture.

   • Let the strawberries sit for 15-20 minutes to macerate and release their juices, creating a sweet syrup.

7. Top the cheesecake:

   • Once the cheesecake has chilled and is set, spoon the macerated strawberries over the top of the cheesecake, spreading them evenly.

8. Serve:

   • Slice the cheesecake into wedges and serve chilled. Enjoy the rich and vibrant flavors of red velvet, cheesecake, and fresh strawberries in each bite!

Servings and timing

This recipe makes approximately 12 servings.

• Preparation time: 30 minutes

• Baking time: 25-30 minutes (for cake) + 50-60 minutes (for cheesecake)

• Chilling time: 4 hours minimum (overnight is best)

• Total time: Approximately 6 hours (including cooling and chilling time)

Variations

• Add chocolate chips: For an extra touch of indulgence, fold in a handful of chocolate chips into the cheesecake filling before baking.

• Layered red velvet: Instead of one red velvet cake layer, you can bake the red velvet cake in multiple layers and layer the cheesecake filling between them for a more layered presentation.

• Coconut topping: Sprinkle some shredded coconut on top of the strawberries for added texture and a tropical twist.

• Berry medley topping: Instead of just strawberries, try a mix of fresh berries like blueberries, raspberries, and blackberries for a colorful and diverse topping.

Storage/Reheating

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. The cheesecake will stay fresh and delicious for a few days, but it’s best enjoyed within the first 2 days.

• Reheating: This cheesecake is best served chilled. If you prefer, you can bring it to room temperature for 15-20 minutes before serving.

FAQs

Can I make this Red Velvet Strawberry Cheesecake ahead of time?

Yes! In fact, this cheesecake is ideal for making ahead. You can prepare the cheesecake a day or two before you plan to serve it, as it needs several hours or overnight to chill and set properly.

Can I use a homemade red velvet cake for the base?

Absolutely! If you prefer homemade red velvet cake, feel free to use your favorite recipe instead of using a box mix.

Can I freeze Red Velvet Strawberry Cheesecake?

Yes, you can freeze the cheesecake! After it’s fully cooled and chilled, wrap the cheesecake tightly in plastic wrap and aluminum foil. Store it in the freezer for up to 1 month. Thaw it in the refrigerator overnight before serving.

How do I prevent the cheesecake from cracking?

To avoid cracks, do not overbake the cheesecake. It should still have a slight jiggle in the center when it’s done baking. Also, let the cheesecake cool slowly in the oven with the door ajar to prevent a sudden temperature change that can cause cracks.

Can I use a different fruit topping?

Yes! While strawberries pair wonderfully with red velvet, you can use other fruits like raspberries, blueberries, or even a mixed berry compote for a different flavor.

Can I make this in individual servings?

Yes, you can make individual mini cheesecakes using a muffin tin or mini springform pans. Just adjust the baking time to 18-20 minutes for smaller portions.

Can I make this without sour cream?

Sour cream helps create a smooth texture in the cheesecake. If you don’t have sour cream, you can substitute it with Greek yogurt or even heavy cream, although it might slightly alter the texture.

Can I skip the macerating of the strawberries?

Macerating the strawberries helps release their juices and makes them sweeter, but you can skip this step if you prefer. Just use fresh strawberries as a topping without letting them sit in sugar and lemon juice.

Can I make this cheesecake in a different size pan?

If you don’t have a 9-inch springform pan, you can use a 10-inch pan, but the cheesecake will be a bit thinner. Adjust the baking time if needed, and always check for doneness by gently shaking the pan.

Conclusion

Red Velvet Strawberry Cheesecake is the ultimate dessert for anyone who loves indulgent flavors and beautiful presentations. The combination of velvety red velvet cake, creamy cheesecake filling, and fresh strawberries creates a dessert that is rich, refreshing, and perfect for any special occasion. With its striking appearance and delightful flavors, this cheesecake is sure to be the star of any dessert table. Whether for a celebration or simply as a special treat, this Red Velvet Strawberry Cheesecake will leave everyone impressed and coming back for more!