Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake has completely stolen my heart this Valentine’s season! Honestly, I never thought I could improve on classic red velvet cake until I decided to combine it with creamy cheesecake and fresh strawberries. Moreover, this dessert brings together everything I love about indulgent treats in one stunning slice.

What Is Red Velvet Strawberry Cheesecake?

Basically, this dessert combines the best of two worlds. First, you get that classic red velvet cake with its subtle cocoa flavor and gorgeous crimson color. Then, we add a layer of rich, tangy cheesecake that perfectly balances the sweetness. Furthermore, fresh strawberries bring a bright, fruity note that makes every bite absolutely divine.

What You’ll Need for Red Velvet Strawberry Cheesecake

Don’t worry, the ingredient list looks long but most of these are pantry staples! Additionally, you can easily substitute many items if you’re missing something. Here’s everything you need to create this show-stopping dessert:

For the Red Velvet Layer:

• All-purpose flour (2 cups) – You can substitute with gluten-free flour blend if needed
• Granulated sugar (1½ cups) – Brown sugar works too, but changes the color slightly
• Unsweetened cocoa powder (2 tablespoons) – Dutch-process gives richer flavor
• Baking soda (1 teaspoon) – Fresh is crucial for proper rise
• Salt (1 teaspoon) – Sea salt or table salt both work perfectly
• Vegetable oil (1 cup) – Canola or melted butter are great alternatives
• Large eggs (2) – Room temperature eggs mix better
• Buttermilk (1 cup) – Make your own with milk plus lemon juice
• Red food coloring (2 tablespoons) – Gel coloring gives more vibrant results
• Vanilla extract (1 teaspoon) – Pure vanilla tastes so much better than artificial
• White vinegar (1 teaspoon) – This creates the classic red velvet texture

For the Cheesecake Layer:

• Cream cheese (24 oz, softened) – Must be room temperature for smooth mixing
• Granulated sugar (¾ cup) – Powdered sugar works but changes texture
• Large eggs (3) – Again, room temperature is key
• Vanilla extract (2 teaspoons) – Don’t skimp on quality here
• Sour cream (½ cup) – Greek yogurt can substitute in a pinch
• Heavy cream (¼ cup) – Makes the cheesecake extra creamy

For the Strawberry Topping:

• Fresh strawberries (2 cups, sliced) – Choose firm, ripe berries
• Sugar (¼ cup) – Helps create natural syrup
• Lemon juice (1 tablespoon) – Brightens the flavor and prevents browning
• Cornstarch (1 tablespoon) – Optional, for thicker strawberry sauce

Step-by-Step Instructions

Alright, let’s dive into making this gorgeous Red Velvet Strawberry Cheesecake! Initially, the process might seem intimidating, but I promise it’s easier than you think. Just take your time with each layer.

Prepare Your Pan and Oven

First, preheat your oven to 325°F. Then, grease a 9-inch springform pan thoroughly with butter. Wrap the outside bottom and sides with heavy-duty aluminum foil to prevent water from seeping in during the water bath. Additionally, place a large roasting pan on the bottom oven rack and fill it halfway with hot water.

Make the Red Velvet Batter

Start by whisking together flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Meanwhile, in another bowl, combine oil, eggs, buttermilk, food coloring, vanilla, and vinegar. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Consequently, you’ll have a smooth, vibrant red batter.

Bake the Red Velvet Layer

Pour the red velvet batter into your prepared pan and spread evenly. Bake for about 25-30 minutes until a toothpick inserted in center comes out with just a few moist crumbs. Importantly, don’t overbake this layer since it will continue cooking when you add the cheesecake layer. Let it cool slightly while you prepare the cheesecake filling.

Prepare the Cheesecake Layer

Beat the softened cream cheese until smooth and fluffy, about 3-4 minutes. Gradually add sugar, beating until well combined. Next, add eggs one at a time, beating well after each addition. Finally, mix in vanilla, sour cream, and heavy cream until the mixture is perfectly smooth and creamy.

Assemble and Bake

Carefully pour the cheesecake mixture over the partially baked red velvet layer. Gently tap the pan to release air bubbles. Place the springform pan in the water bath and bake for 55-65 minutes until the center is almost set but still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool gradually for one hour.

Create the Strawberry Topping

While your Red Velvet Strawberry Cheesecake cools, toss sliced strawberries with sugar and lemon juice. Let them sit for 30 minutes to create natural juices. If you prefer a thicker topping, mix cornstarch with a tablespoon of cold water and stir into the strawberry mixture.

Serving Suggestions

This Red Velvet Strawberry Cheesecake is absolutely perfect for special occasions! Serve chilled slices on white plates to really show off those beautiful red layers. Additionally, a dollop of whipped cream or a drizzle of chocolate sauce makes each slice even more indulgent. I love serving this at dinner parties because it always gets amazing reactions from guests.

Tips For The Perfect Red Velvet Strawberry Cheesecake

• Use room temperature ingredients – Cold cream cheese creates lumps that are nearly impossible to smooth out
• Don’t overmix the batter – Overmixing incorporates too much air, which can cause cracks during baking
• Water bath is essential – This prevents the cheesecake from drying out and cracking
• Cool gradually – Sudden temperature changes cause cracks, so let it cool in the oven first
• Chill overnight – Patience is key! The flavors meld beautifully after a full night in the refrigerator
• Use gel food coloring – Liquid coloring can thin the batter and affect texture
• Line with parchment – Makes removal so much easier and prevents sticking
• Check for doneness carefully – The center should still have a slight jiggle when done

Frequently Asked Questions

Can I make Red Velvet Strawberry Cheesecake ahead of time?

Absolutely! Actually, this dessert tastes even better after chilling overnight. You can make it up to 3 days in advance. However, add the fresh strawberry topping just before serving to maintain the best texture and prevent the berries from becoming too soft.

Why did my cheesecake crack?

Usually, cracks happen from sudden temperature changes or overbaking. Therefore, always use a water bath and let the cheesecake cool gradually in the oven. Also, avoid overmixing the batter, which can incorporate too much air and cause cracks during baking.

Can I freeze this Red Velvet Strawberry Cheesecake?

Yes, you can freeze it for up to 3 months! Wrap individual slices tightly in plastic wrap, then aluminum foil. However, add the strawberry topping after thawing for the best results. Thaw overnight in the refrigerator before serving.

What’s the best way to cut clean slices?

Use a sharp knife dipped in warm water and wiped clean between each cut. This prevents the layers from sticking to the knife and gives you those perfect, Instagram-worthy slices. Additionally, make sure the cheesecake is thoroughly chilled before cutting.

Why This Recipe Will Become Your New Favorite

Honestly, this Red Velvet Strawberry Cheesecake hits every single note perfectly. The rich, slightly chocolatey red velvet pairs beautifully with tangy cheesecake, while fresh strawberries add brightness that cuts through all that decadent richness. Furthermore, it looks absolutely stunning and tastes even better than it photographs. Every single person who tries this asks for the recipe!

My Recipe Development Journey

Creating this Red Velvet Strawberry Cheesecake took me about five tries to get just right! Initially, my first attempt was too dense because I used cold ingredients. Then, I learned that the water bath makes all the difference for that perfect creamy texture. You can find more of my dessert experiments and behind-the-scenes photos on my Pinterest page where I share all my baking adventures and occasional kitchen disasters!