Red Velvet Strawberry Cheesecake – A Stunning, Sweet Showstopper Dessert
If there’s one dessert that screams romance, celebration, and pure indulgence, it’s Red Velvet Strawberry Cheesecake. This beauty layers a rich, cocoa-kissed red velvet cake base, topped with a silky-smooth strawberry-speckled cheesecake, finished with fresh berries and whipped cream. ❤️🍓🍰Perfect for Valentine’s Day, birthdays, anniversaries, or anytime you want to seriously wow your crowd, this recipe is as decadent as it is beautiful. With a tender crumb, creamy center, and pops of fresh strawberry throughout, every bite is balanced, bold, and totally irresistible.If you’re a fan of Red Velvet Cupcakes or Strawberry Swirl Cheesecake, you’re going to fall in love with this mashup dessert.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Knife and cutting board
- Cooling rack
- Whisk
- Oven and refrigerator
- Optional: Piping bag with star tip for decorating with whipped cream
Ingredients
Red Velvet Cake Layer:
- 1½ cups all-purpose flour
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- Strawberry Cheesecake Layer:
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 1 cup fresh strawberries chopped
Topping:
- Whipped cream for garnish
- Fresh strawberries halved or sliced
🍓 Optional: white chocolate shavings, red velvet crumbs, or strawberry glaze for extra flair
Instructions
Step 1: Preheat Oven and Prep Pan
- Preheat your oven to 350°F (175°C).
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Step 2: Make the Red Velvet Cake Layer
- In a large bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- In another bowl, beat:
- Sugar, eggs, and oil until light and fluffy.
- Mix in buttermilk, red food coloring, vinegar, and vanilla.
- Gradually add the dry ingredients into the wet, mixing until just combined.
✅ Do not overmix — you want a tender, fluffy cake base!
- Pour batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool completely in the pan.
Step 3: Make the Strawberry Cheesecake
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Add vanilla and beat again.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold in chopped fresh strawberries.
🍓 Pro tip: Pat the strawberries dry before folding to avoid excess moisture.
Step 4: Assemble the Cheesecake
- Once the red velvet layer is cool, spoon the cheesecake mixture over the top.
- Smooth with a spatula and refrigerate for at least 4 hours, or overnight for best texture.
Step 5: Decorate and Serve
- Top with whipped cream, fresh strawberries, and optional garnishes like chocolate curls or red velvet crumbs.
- Slice and serve chilled. Store leftovers covered in the fridge.
Notes
🔁 Variations
1. Mini Cheesecakes
Use a muffin tin with liners to create individual red velvet cheesecake cupcakes. 2. Strawberry Swirl Cheesecake
Puree some strawberries and swirl into the cheesecake layer before chilling. 3. No-Bake Red Velvet Crust
Skip baking and make a base from red velvet cake crumbs + melted butter, pressed into the pan like a graham cracker crust. 4. Chocolate Cheesecake Twist
Add melted white or dark chocolate into the cheesecake for a richer filling. 5. Dairy-Free Version
Use plant-based cream cheese and whipped topping to make a vegan-friendly version. 🧊 Storage & Reheating
Refrigerator:
Store covered in the fridge for up to 5 days. Freezer:
Freeze for up to 2 months. Wrap slices individually in plastic and foil. Thaw in fridge overnight. ❄️ Do not microwave — serve chilled or allow to thaw at room temp for 20 minutes before serving. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I make this cheesecake ahead of time?
Yes! This is a great make-ahead dessert — chill overnight for best results. 2. Do I need a water bath?
Nope! This is a no-bake cheesecake layer, so there’s no risk of cracking. 3. Can I use frozen strawberries?
Fresh is best, but if using frozen, thaw and pat dry to avoid a watery filling. 4. What if I don’t have buttermilk?
Use 1 cup milk + 1 tbsp vinegar or lemon juice as a substitute. 5. Can I skip the food coloring?
Yes — the flavor will be the same, just without the iconic red hue. 6. Can I make this gluten-free?
Yes — substitute the flour with a 1:1 gluten-free blend. 7. Why is my cake dense or dry?
Be sure not to overmix the batter and measure your flour accurately. 8. What cream cheese is best?
Use full-fat, brick-style cream cheese, not whipped or spreadable. 9. Can I use store-bought whipped topping?
Yes — it makes the recipe faster and lighter, though fresh whipped cream is richer. 10. How do I get clean slices?
Wipe your knife with a warm, damp cloth between slices for bakery-style cuts. ✅ Conclusion
This Red Velvet Strawberry Cheesecake is a total showstopper dessert — elegant, indulgent, and perfect for any celebration. The tender red velvet cake paired with fluffy strawberry cheesecake creates the ultimate combo of textures and flavors. Whether you’re making it for a special occasion or just because, this layered beauty will steal the spotlight and win hearts (and taste buds) every time. Looking for more berry-cheesecake magic? Strawberry Shortcake Cheesecake No-Bake Oreo Cheesecake Raspberry Swirl Cheesecake Bars
1. Mini Cheesecakes
Use a muffin tin with liners to create individual red velvet cheesecake cupcakes. 2. Strawberry Swirl Cheesecake
Puree some strawberries and swirl into the cheesecake layer before chilling. 3. No-Bake Red Velvet Crust
Skip baking and make a base from red velvet cake crumbs + melted butter, pressed into the pan like a graham cracker crust. 4. Chocolate Cheesecake Twist
Add melted white or dark chocolate into the cheesecake for a richer filling. 5. Dairy-Free Version
Use plant-based cream cheese and whipped topping to make a vegan-friendly version. 🧊 Storage & Reheating
Refrigerator:
Store covered in the fridge for up to 5 days. Freezer:
Freeze for up to 2 months. Wrap slices individually in plastic and foil. Thaw in fridge overnight. ❄️ Do not microwave — serve chilled or allow to thaw at room temp for 20 minutes before serving. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I make this cheesecake ahead of time?
Yes! This is a great make-ahead dessert — chill overnight for best results. 2. Do I need a water bath?
Nope! This is a no-bake cheesecake layer, so there’s no risk of cracking. 3. Can I use frozen strawberries?
Fresh is best, but if using frozen, thaw and pat dry to avoid a watery filling. 4. What if I don’t have buttermilk?
Use 1 cup milk + 1 tbsp vinegar or lemon juice as a substitute. 5. Can I skip the food coloring?
Yes — the flavor will be the same, just without the iconic red hue. 6. Can I make this gluten-free?
Yes — substitute the flour with a 1:1 gluten-free blend. 7. Why is my cake dense or dry?
Be sure not to overmix the batter and measure your flour accurately. 8. What cream cheese is best?
Use full-fat, brick-style cream cheese, not whipped or spreadable. 9. Can I use store-bought whipped topping?
Yes — it makes the recipe faster and lighter, though fresh whipped cream is richer. 10. How do I get clean slices?
Wipe your knife with a warm, damp cloth between slices for bakery-style cuts. ✅ Conclusion
This Red Velvet Strawberry Cheesecake is a total showstopper dessert — elegant, indulgent, and perfect for any celebration. The tender red velvet cake paired with fluffy strawberry cheesecake creates the ultimate combo of textures and flavors. Whether you’re making it for a special occasion or just because, this layered beauty will steal the spotlight and win hearts (and taste buds) every time. Looking for more berry-cheesecake magic? Strawberry Shortcake Cheesecake No-Bake Oreo Cheesecake Raspberry Swirl Cheesecake Bars