Red Velvet Strawberry Cheesecake

Why You’ll Love This Recipe

I adore how this cheesecake brings together the subtle chocolate notes of red velvet with the creamy decadence of New-York–style cheesecake and the brightness of fresh strawberries. The layers look stunning when sliced, the flavors balance sweet and tangy, and the whole cake can be prepared a day ahead—perfect for birthdays, holidays, or whenever I want to impress without last-minute stress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Red velvet cake layer

  • All-purpose flour

  • Unsweetened cocoa powder

  • Baking soda

  • Salt

  • Granulated sugar

  • Eggs

  • Buttermilk

  • Neutral oil

  • White vinegar

  • Vanilla extract

  • Red gel food coloring

• Cheesecake layer

  • Cream cheese, softened

  • Granulated sugar

  • Sour cream

  • Eggs

  • Vanilla bean paste (or vanilla extract)

• Strawberry topping

  • Fresh strawberries, hulled and sliced

  • Granulated sugar

  • Lemon juice

  • Cornstarch slurry (optional, for thicker glaze)

directions

1. I preheat the oven to 350 °F (175 °C) and grease a 9-inch springform pan.

2. Red velvet layer: I whisk flour, cocoa, baking soda, and salt. In another bowl, I beat sugar, eggs, buttermilk, oil, vinegar, vanilla, and red coloring, then fold in the dry mix. I pour the batter into the pan and bake 18–20 minutes—just until set. I cool it while lowering the oven to 325 °F (165 °C).

3. Cheesecake layer: I beat cream cheese until smooth, blend in sugar and sour cream, then add eggs one at a time and finish with vanilla. I wrap the pan exterior in foil, pour the batter over the red-velvet base, and bake in a water bath 55–65 minutes, until edges are set and the center jiggles slightly. I turn off the oven, crack the door, and cool the cake inside for 1 hour before chilling at least 4 hours.

4. Strawberry topping: I toss berries with sugar and lemon juice, then simmer half of them with a splash of water to soften. I stir in cornstarch slurry for a glossy glaze, cool the mixture, and fold in the remaining fresh slices.

5. I spoon the chilled strawberries over the cheesecake, slice, and serve.

Servings and timing

This recipe yields 12 slices. I spend about 25 minutes on active prep, 1 hour 15 minutes baking, plus cooling and chilling time (about 5 hours total, mostly hands-off).

Variations

• I swirl chocolate ganache on the cheesecake layer for extra richness.

• I swap strawberries for raspberries or mixed berries in peak summer.

• For a no-bake shortcut, I prepare a graham crust, skip the cake layer, and chill the cheesecake overnight.

• I use gluten-free flour blend for the cake so the whole dessert stays gluten-free.

storage/reheating

I store leftovers covered in the fridge for up to 5 days. The cheesecake freezes well without the fruit—wrap slices tightly, freeze up to 2 months, and thaw overnight in the fridge. No reheating is needed; I serve it chilled.

FAQs

 How do I keep the cheesecake from cracking?

I bake in a water bath, avoid over-mixing, and let the cake cool gradually in the turned-off oven.

 Can I make this ahead?

Yes—I bake and chill the cheesecake the day before. I add the strawberry topping a few hours before serving.

 Do I have to use red food coloring?

No—the cake tastes the same without it, but the classic dramatic red layer is part of the fun.

 Can I use frozen strawberries?

Absolutely—I thaw, drain excess liquid, and thicken the topping slightly with cornstarch so it’s not watery.

 What’s the best way to slice clean pieces?

I dip a sharp knife in hot water, wipe it dry, and cut; I repeat between slices for neat, layered wedges.

Conclusion

This Red Velvet Strawberry Cheesecake blends three beloved desserts into one unforgettable slice—lush red velvet cake, creamy cheesecake, and fresh strawberry topping. It’s eye-catching, make-ahead friendly, and sure to become a signature treat in my kitchen.