Red Velvet Strawberry Cheesecake

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Red Velvet Strawberry Cheesecake is a stunning layered dessert that combines the rich, cocoa-kissed flavor of red velvet cake with a light, creamy strawberry cheesecake topping. It’s vibrant, elegant, and guaranteed to impress at any gathering.

This dessert brings together two classic favorites—red velvet cake and strawberry cheesecake—into one unforgettable treat. The moist cake base pairs beautifully with the fluffy, fruit-infused cheesecake layer for a perfect balance of richness and freshness.

Whether you’re baking for holidays, birthdays, or special occasions, this red velvet strawberry cheesecake is a show-stopping dessert that tastes just as good as it looks.

Why You’ll Love This Recipe

• Beautiful layered presentation
• Moist red velvet cake with creamy cheesecake topping
• Fresh strawberry flavor using real fruit
• Perfect for celebrations and special events
• Can be made ahead for easy serving

About the Ingredients

All-Purpose Flour

Flour provides structure to the red velvet cake while keeping the crumb soft and tender.

Cocoa Powder

A small amount of cocoa powder gives red velvet its signature subtle chocolate flavor without overpowering the cake.

Buttermilk

Buttermilk adds moisture and a slight tang, creating a soft, velvety texture in the cake base.

Cream Cheese

Cream cheese forms the foundation of the cheesecake layer, giving it richness and smoothness.

Fresh Strawberries

Fresh strawberries add natural sweetness, color, and fruity brightness to the cheesecake filling.

Heavy Whipping Cream

Whipped cream lightens the cheesecake mixture, creating a fluffy, mousse-like texture.

Tips & Tricks

• Use room-temperature ingredients for smooth mixing
• Do not overmix the cake batter to keep it tender
• Cool the cake completely before adding the cheesecake layer
• Fold whipped cream gently to maintain volume
• Chill long enough for clean slicing

Pro Tips

• Line the springform pan with parchment for easy removal
• Use gel food coloring for vibrant red color
• Strain strawberry purée for extra smooth filling
• Chill overnight for best flavor and texture

Step-by-Step Instructions

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan. Line the bottom with parchment paper for easy release.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In a separate bowl, combine the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.

Gradually mix the dry ingredients into the wet ingredients just until combined. Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

To prepare the strawberry cheesecake filling, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla, mixing until fully incorporated. Stir in the strawberry purée.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until light and fluffy.

Once the cake is fully cooled, remove it from the pan and place it on a serving plate. Spread the strawberry cheesecake filling evenly over the cake. Refrigerate for at least 4 hours, or until the filling is fully set.

Before serving, garnish with fresh strawberry halves and whipped cream if desired.

Variations

• Use raspberries instead of strawberries
• Add white chocolate shavings on top
• Make individual mini cheesecakes
• Add a chocolate drizzle for contrast
• Use chocolate cookie crumbs for extra texture

How to Store

• Store covered in the refrigerator
• Keeps fresh for up to 4 days
• Do not freeze, as texture may change
• Serve chilled for best flavor

Frequently Asked Questions

Can I make this dessert ahead of time?
Yes, it’s best made the day before serving.

Can I use frozen strawberries?
Yes, thaw and drain them well before puréeing.

How do I keep the cheesecake layer firm?
Chill thoroughly and fold whipped cream gently.

Can I use a regular cake pan?
A springform pan is recommended for easy removal.

Is this recipe overly sweet?
No, the strawberries balance the richness nicely.

Caroline

Red Velvet Strawberry Cheesecake

This red velvet strawberry cheesecake features a moist cocoa-kissed red velvet cake base topped with a light, fruity strawberry cheesecake layer. It’s a show-stopping dessert that blends classic red velvet flavor with fresh strawberry creaminess.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, pureed
• 1 cup heavy whipping cream
• fresh strawberries, halved (for topping)
• whipped cream (optional, for topping)

Equipment

• 9-inch springform pan
• mixing bowls
• hand mixer or stand mixer
• spatula
• measuring cups and spoons

Method

 

1. Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan.
2. In one bowl, whisk together the dry cake ingredients. In another bowl, mix the wet ingredients.
3. Gently combine the wet and dry mixtures. Pour into the pan and bake for 25–30 minutes, then cool completely.
4. Beat the cream cheese, powdered sugar, vanilla, and strawberry purée until smooth.
5. Whip the heavy cream to stiff peaks and gently fold into the cheesecake mixture.
6. Spread the cheesecake filling evenly over the cooled cake. Refrigerate for at least 4 hours.
7. Garnish with fresh strawberries and whipped cream if desired. Serve chilled.

Notes

This cheesecake slices best when fully chilled. For clean cuts, wipe your knife between slices. Fresh strawberries add color and brightness, but you can also drizzle with strawberry sauce for extra flair.

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