Red Velvet Strawberry Cheesecake Recipe

I absolutely love sharing this Red Velvet Strawberry Cheesecake Recipe because it combines two of my favorite treats into one stunning dessert. The rich, velvety red velvet cake paired with the creamy, luscious cheesecake, and topped with fresh, vibrant strawberries creates a balance of flavors and textures that always impresses my friends and family. Every bite feels like a celebration, and I can’t wait for you to try making it yourself!

Why You’ll Love This Red Velvet Strawberry Cheesecake Recipe

What really draws me to this Red Velvet Strawberry Cheesecake Recipe is the incredible flavor profile. The red velvet layer is beautifully moist with just the right hint of cocoa, while the cheesecake is silky and smooth without being too heavy. Then, when you add that fresh strawberry topping mixed with a little strawberry preserves and lemon juice, it brings a bright, refreshing contrast that wakes up your palate in the best way. It’s a dessert that feels luxurious but never overwhelms.

Another reason I hold this recipe close is how surprisingly easy it is to prepare despite looking and tasting so elegant. The process breaks down nicely into clear steps, and I especially love that you can make it ahead of time since it needs to chill overnight. This makes it perfect for holiday dinners, birthday parties, or any special occasion where you want to serve something impressive without being stuck in the kitchen all day. It really stands out because it offers this perfect fusion of classic red velvet charm with a creamy cheesecake twist.

Ingredients You’ll Need

The image shows a bright wooden board with various ingredients arranged neatly. On the left is a white bowl filled with red fresh strawberries, some sliced and some whole. Two yellow lemon halves are near the strawberries, one placed at the top left and one near the bottom center. At the center is a small glass jar filled with dark red jam. Surrounding the jar are light brown square crackers, some stacked vertically and others lying flat. Near the crackers is a small bowl with white granulated sugar topped with a drop of golden honey. On the bottom right is a rustic bowl filled with light brown sugar with a wooden spoon resting inside. A small rectangular dish with a pale yellow butter slice is placed near the sugar. The whole setting is on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Red Velvet Strawberry Cheesecake Recipe are straightforward but carefully chosen to build layers of vibrant color, rich flavors, and sumptuous textures. Each one plays a vital role in shaping the dessert’s final character from crumbly crust to luscious topping.

All-purpose flour: I use this as the base for the red velvet cake layer to give it just the right structure and softness.
Unsweetened cocoa powder: This adds the subtle chocolate depth that defines a good red velvet.
Granulated sugar: Sweetness is key, and I split it between the cake and cheesecake layers for balance.
Vegetable oil: It keeps the cake moist and tender without weighing it down.
Large eggs (room temperature): I find they help everything emulsify nicely, resulting in a silky batter and cheesecake.
Buttermilk: This adds moisture and a slight tang that gives the red velvet its signature flavor.
Red food coloring: The vivid red color is crucial here, and I prefer gel or liquid versions for the brightest hue.
Vanilla extract: Pure vanilla really elevates both cake and cheesecake with subtle warmth.
Baking soda and white vinegar: Together, they create a gentle rise and tender crumb in the cake.
Fine salt: Salt amplifies flavor depth and balances sweetness.
Cream cheese (softened): The star of the cheesecake layer for its creamy texture.
Sour cream: Adds extra richness and tang to the cheesecake without heaviness.
Heavy cream: This helps to lighten the cheesecake filling just a little bit.
Graham crackers (finely crushed): The base for the crust, providing a buttery crunch.
Unsalted butter (melted): Binds the crust and adds flavor without making it greasy.
Brown sugar (packed): Adds a wonderful caramel note and depth to the crust.
Fresh strawberries (sliced): Essential for the fresh, bright topping that pairs beautifully with the red velvet cheesecake.
Strawberry preserves: Mixed into the strawberries to enhance sweetness and add a glossy finish.
Freshly squeezed lemon juice: Balances the sweetness and keeps the strawberry topping vibrant.
Powdered sugar: I use it to lightly sweeten the strawberry topping without making it cloying.

Directions

Step 1: Preheat your oven to 325°F and wrap your springform pan with foil carefully to prevent water leaks during baking. This little prep protects your crust perfectly.

Step 2: Make the graham cracker crust by mixing the finely crushed graham crackers, melted butter, and brown sugar until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for about 10 minutes until set, then let it cool completely while you prepare the cake layers.

Step 3: Prepare the red velvet batter by sifting together the flour, cocoa powder, baking soda, and salt in one bowl. In another bowl, whisk the vegetable oil, granulated sugar, eggs, buttermilk, red food coloring, vanilla extract, and white vinegar until smooth.

Step 4: Gently combine the dry ingredients with the wet ones until just mixed to avoid overmixing. Pour this red velvet batter evenly over the cooled graham cracker crust and smooth the top with a spatula.

Step 5: In a separate large bowl, beat the softened cream cheese until creamy and smooth. Gradually add sugar and then eggs one at a time, mixing well after each addition. Fold in the sour cream and vanilla extract carefully to keep the cheesecake layer silky.

Step 6: Pour the cheesecake mixture gently over the red velvet layer in the pan, smoothing the top with a spatula so the layers stay distinct but even.

Step 7: Place your springform pan inside a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath ensures even baking and prevents cracks.

Step 8: Bake for 55 to 65 minutes until the outer edge is set but the center still slightly jiggles when you gently shake the pan. Turn off the oven and let the cheesecake cool inside for an hour before removing it from the water bath.

Step 9: Cover the cheesecake loosely with plastic wrap and chill in the refrigerator overnight to let it set completely and develop those gorgeous flavors.

Step 10: Right before serving, mix the sliced strawberries with strawberry preserves, freshly squeezed lemon juice, and powdered sugar. Spoon this luscious topping evenly over the chilled cheesecake to finish it off beautifully.

Servings and Timing

This recipe yields about 12 generous servings, perfect for sharing at gatherings or parties. Prep time takes approximately 30 minutes, with around 1 hour spent baking. Since the cheesecake requires an overnight chill, plan for about 4 hours and 35 minutes total including resting time. I find the patience worth it for the best texture and flavor development.

How to Serve This Red Velvet Strawberry Cheesecake Recipe

A slice of layered cake is shown on a white plate with a white marbled texture surface. The bottom layer is a crumbly, dark red cake layer. Above it, there is a creamy white layer with visible chunks of red strawberries inside. On top of the creamy layer, there is a smooth, shiny red jelly layer. The cake is decorated with three dollops of white whipped cream around the edges and several fresh strawberry slices and one whole strawberry in the center on top. The texture of the whipped cream looks soft and fluffy, and the strawberries appear juicy. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this Red Velvet Strawberry Cheesecake Recipe, I like to keep it simple but special. The cheesecake is best served chilled to keep its creamy texture intact. For plating, I slice fairly large wedges because the dessert is rich, and each piece feels like a small indulgence. You can decorate individual plates with a few fresh strawberries or a drizzle of extra strawberry preserves for added flair.

As for accompaniments, pairing this cheesecake with a light dollop of whipped cream or a scoop of vanilla bean ice cream adds a lovely contrast of texture and temperature. If I’m serving it at a party, I also like offering a small selection of light, refreshing side dishes like citrus salad or mint tea to balance the richness.

When it comes to drinks, sparkling rosé or a crisp sparkling water with a slice of lemon pairs wonderfully with the strawberry and red velvet flavors. For non-alcoholic options, I recommend a chilled hibiscus tea or a strawberry lemonade to echo the fruity notes. This cheesecake is perfect for holiday celebrations, birthday parties, or even a fancy weeknight treat when you want to impress guests or yourself!

Variations

One of my favorite things about this Red Velvet Strawberry Cheesecake Recipe is how adaptable it is. If you want to swap out the classic graham cracker crust, a chocolate cookie crust adds an indulgent twist. For a gluten-free version, using gluten-free graham crackers or almond flour crust works beautifully without compromising flavor.

If you’re making this for vegan friends, I recommend experimenting with vegan cream cheese and plant-based alternatives for eggs and buttermilk, like using flax eggs and almond milk with vinegar. The texture will be slightly different, but the essence of the dessert can still shine through.

For a flavor twist, consider swapping strawberries for raspberries or even blueberries in the topping to create a different fruity profile. You can also try a layered effect by folding diced strawberries into the cheesecake batter for bursts of fruit in every bite. If you want to play with cooking methods, baking the cheesecake in a water bath covered with foil helps keep it ultra-moist and crack-free.

Storage and Reheating

Storing Leftovers

I always store leftover cheesecake in an airtight container or cover it tightly with plastic wrap while still in the springform pan to keep it from drying out and absorbing other fridge odors. It keeps well in the refrigerator for up to 4 days. I recommend keeping the strawberry topping separate if possible and adding it fresh before serving again for the best texture.

Freezing

You can freeze this cheesecake if needed, and it freezes quite well! To do this, freeze it uncovered first on a baking sheet to harden the surface, then wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe container. This double wrapping prevents freezer burn. Frozen cheesecake can keep for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator.

Reheating

Cheesecake is really a dessert best served chilled, so I don’t recommend reheating it. If you prefer it slightly warmer, allow it to sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving as it can affect the texture, causing the cheesecake to separate or get rubbery. The fresh topping is always best served cold or room temperature for that perfect flavor balance.

FAQs

Can I make this Red Velvet Strawberry Cheesecake Recipe ahead of time?

Absolutely! In fact, chilling the cheesecake overnight is highly recommended as it helps the layers set properly and enhances the flavors. You can make it up to 2 days in advance and store it in the refrigerator until ready to serve.

What type of pan should I use for this cheesecake?

A springform pan, ideally 9 inches in diameter, is the best choice. It allows for easy removal of the cheesecake and accommodates the water bath setup that helps prevent cracking during baking.

How do I prevent cracks in the cheesecake layer?

Baking the cheesecake in a water bath and avoiding overmixing the batter are crucial. Also, letting it cool gradually in the oven before chilling helps minimize cracks. These steps keep the cheesecake smooth and flawless.

Can I substitute fresh strawberries with frozen?

You can, but be aware that frozen berries release more liquid upon thawing which can make the topping runny. If you do use frozen, thaw and drain excess liquid before mixing with preserves and lemon juice to maintain the right consistency.

Is it possible to make mini cheesecakes instead of one large one?

Yes! Using a muffin tin or mini springform pans works well for individual portions. Just adjust the baking time to around 25-30 minutes and watch closely for the perfect jiggle that signals doneness.

Conclusion

I’m genuinely excited for you to try this Red Velvet Strawberry Cheesecake Recipe because it’s one of those desserts that feels like a special occasion every time I make it. The layers of rich red velvet cake and creamy cheesecake, finished with the fresh strawberry topping, create a stunning and delicious treat that everyone loves. Whether you’re baking for family, friends, or just to indulge yourself, this recipe will not disappoint. Happy baking!