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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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Ingredients Equipment Method Notes

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

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

Method
 

Step 1: Preheat Oven and Prep Pan
  1. Preheat your oven to 350°F (175°C).
  2. 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
  1. In a large bowl, whisk together:
  2. Flour
  3. Cocoa powder
  4. Baking soda
  5. Baking powder
  6. Salt
  7. In another bowl, beat:
  8. Sugar, eggs, and oil until light and fluffy.
  9. Mix in buttermilk, red food coloring, vinegar, and vanilla.
  10. Gradually add the dry ingredients into the wet, mixing until just combined.
✅ Do not overmix — you want a tender, fluffy cake base!
  1. Pour batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean.
  2. Cool completely in the pan.
Step 3: Make the Strawberry Cheesecake
  1. In a large bowl, beat cream cheese and powdered sugar until smooth.
  2. Add vanilla and beat again.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture.
  5. Fold in chopped fresh strawberries.
🍓 Pro tip: Pat the strawberries dry before folding to avoid excess moisture.
    Step 4: Assemble the Cheesecake
    1. Once the red velvet layer is cool, spoon the cheesecake mixture over the top.
    2. Smooth with a spatula and refrigerate for at least 4 hours, or overnight for best texture.
    Step 5: Decorate and Serve
    1. Top with whipped cream, fresh strawberries, and optional garnishes like chocolate curls or red velvet crumbs.
    2. 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