Strawberry Red Velvet Cheesecake Recipe

If you’re on the hunt for a show-stopping dessert that combines the velvety richness of cheesecake with the vibrant charm of red velvet cake and the fresh sweetness of strawberries, then the Strawberry Red Velvet Cheesecake is your dream come true. This indulgent treat layers a tender red velvet base with a creamy, smooth cheesecake topping, crowned by luscious fresh strawberries and a glossy strawberry glaze. It’s a dessert that not only tastes heavenly but also looks like a stunning centerpiece at any gathering or cozy night in.

Ingredients You’ll Need

Gathering simple ingredients is the first step toward creating this delightful dessert. Each one plays a special role—from the tangy buttermilk and cocoa powder that give the red velvet its signature flavor and color, to the creamy cream cheese and fresh strawberries that bring freshness and richness.

• 1 ¼ cups all-purpose flour: Provides the structure for the red velvet cake base.
• ¾ cup granulated sugar: Sweetens both the cake and cheesecake layers perfectly.
• 1 tablespoon cocoa powder: Offers just the right hint of chocolate flavor essential in red velvet.
• ½ teaspoon baking soda: Leavens the cake for a light and tender crumb.
• ½ teaspoon salt: Balances sweetness and enhances flavors.
• ½ cup buttermilk: Adds moisture and a subtle tang to the cake.
• ½ cup vegetable oil: Keeps the cake moist and soft.
• 1 egg: Binds ingredients together smoothly.
• 1 teaspoon vanilla extract: Lifts the flavor throughout the dessert.
• 1 teaspoon white vinegar: Reacts with baking soda to help the cake rise and intensify red velvet’s color.
• 1 tablespoon red food coloring: Gives the cake that signature vibrant red hue.
• 16 oz cream cheese, softened: The star of the cheesecake layer, providing creamy richness.
• ¾ cup granulated sugar: Sweetens the cheesecake perfectly without overpowering.
• 2 large eggs: Adds structure and silkiness to the cheesecake filling.
• 1 teaspoon vanilla extract: Continues the warm flavor theme inside the cheesecake.
• ½ cup sour cream: Brings tanginess and a delicate texture to the cheesecake.
• 1 cup fresh strawberries, sliced: Adds freshness and natural sweetness, perfect for topping.
• ½ cup strawberry jam or preserves: Used for the shiny glaze that finishes the cheesecake with flair.
• 1 tablespoon lemon juice: Brightens the strawberry glaze for balance and vibrancy.

How to Make Strawberry Red Velvet Cheesecake

Step 1: Prepare the Red Velvet Cake Base

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan, lining the bottom with parchment paper to ensure easy removal. In a bowl, whisk together your dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix the wet ingredients— buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and the all-important red food coloring. Slowly combine the wet and dry mixes until you get a smooth, vibrant batter, then pour it into your pan. Bake for about 20 to 22 minutes until a toothpick inserted in the center comes out clean. This red velvet base will be the perfect foundation for your cheesecake layer.

Step 2: Make the Creamy Cheesecake Layer

While the cake cools, lower your oven temperature to 325°F (163°C). Beat the softened cream cheese and sugar together until silky smooth—no lumps allowed here! Add in the eggs one at a time, mixing well after each addition to create that luscious, velvety texture. Stir in vanilla extract and sour cream until the batter is creamy and fully combined. Pour this heavenly cheesecake mixture gently over your cooled red velvet cake base, spreading it out evenly for a beautiful layered effect. To help your cheesecake bake evenly and prevent cracks, place a pan of hot water on the oven’s bottom rack and bake for 45 to 50 minutes until the edges are set and the center still jiggles slightly.

Step 3: Cool and Chill the Cheesecake

After baking, turn off the oven and let your cheesecake cool inside with the oven door slightly ajar for an hour; this gradual cooling helps prevent cracks even further. Then transfer it to the refrigerator to chill for at least 4 hours, though overnight is best for that perfect set texture and full melding of flavors.

Step 4: Finish with Fresh Strawberries and Glaze

Put the finishing touches on your Strawberry Red Velvet Cheesecake by heating the strawberry jam and lemon juice in a small saucepan over low heat until smooth and slightly warm. After the cheesecake is thoroughly chilled, arrange the sliced fresh strawberries on top in a pretty pattern. Then drizzle the glossy strawberry glaze over the berries to lock in freshness and add an irresistible shine.

How to Serve Strawberry Red Velvet Cheesecake

Garnishes

The beauty of this cheesecake lies in its simplicity, but garnishing it thoughtfully can really elevate the experience. Fresh mint leaves add a pop of green and a refreshing aroma that pairs wonderfully with the strawberries. For extra indulgence, a dollop of whipped cream or white chocolate shavings sprinkled on top can add texture and richness.

Side Dishes

While the Strawberry Red Velvet Cheesecake stands perfectly on its own, consider serving it with a scoop of vanilla bean ice cream for a cool contrast. A light berry coulis or a few fresh raspberries on the side enhance the fruitiness without overpowering the main dessert.

Creative Ways to Present

Presentation can be part of the fun! Serve individual slices on pretty plates with a drizzle of extra strawberry glaze and a sprinkle of crushed pistachios for crunch. Alternatively, cut smaller bite-sized squares to serve at a party or use clear dessert cups to layer cheesecake cubes with strawberry slices and whipped cream for an elegant, portable treat.

Make Ahead and Storage

Storing Leftovers

Your Strawberry Red Velvet Cheesecake leftovers should be stored covered tightly in the refrigerator. This keeps it fresh and moist for up to 4-5 days, allowing you to savor every last bite without worry.

Freezing

Want to save some for later or prepare ahead? Wrap the cheesecake tightly in plastic wrap and then aluminum foil before freezing. It keeps well for up to 2 months. When you’re ready to enjoy, thaw it in the refrigerator overnight to maintain its creamy texture.

Reheating

Because this dessert is best served chilled, reheating is generally not recommended. However, if you prefer it slightly warmer, allow slices to sit at room temperature for about 20 minutes before serving—this softens the cheesecake without compromising flavor or texture.

FAQs

Can I use frozen strawberries for the topping?

Fresh strawberries are best for topping to keep that bright flavor and firm texture. Frozen berries tend to be softer and more watery once thawed and may affect the appearance and consistency of the topping.

Is it necessary to use red food coloring?

While the red food coloring gives traditional red velvet its signature look, you can reduce the amount or use natural alternatives like beet juice if preferred, though the color may be less vibrant.

Can this cheesecake be made gluten-free?

Yes! Substitute the all-purpose flour in the cake base with a gluten-free flour blend that measures cup-for-cup. Make sure your baking powder and other ingredients are also gluten-free.

Why do I need to put a pan of water in the oven when baking?

The pan of hot water creates steam, which helps maintain moisture in the oven and prevents the cheesecake from cracking by promoting even baking.

How do I know when the cheesecake is done baking?

Check that the edges are set and firm to the touch, while the center should still have a slight jiggle similar to gelatin. The cheesecake will finish setting as it cools.

Final Thoughts

Bringing together the luscious creaminess of cheesecake, the classic charm of red velvet, and the fresh juiciness of strawberries, this Strawberry Red Velvet Cheesecake is truly a dessert to celebrate. Whether you’re making it for a special occasion or just because, it’s bound to become a beloved favorite. Dive in and enjoy every delicious, colorful bite—you deserve it!

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