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Red Velvet Strawberry Cheesecake – A Stunning, Sweet Showstopper Dessert

Adam
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

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