Red Velvet Strawberry Cheesecake

Why You’ll Love Red Velvet Strawberry Cheesecake Recipe

This dessert brings together three irresistible elements in one beautiful cake. The red velvet layer adds a subtle cocoa flavor and vibrant color, the cheesecake layer is smooth and tangy, and the strawberry topping adds brightness and freshness.

It’s ideal for making ahead since it needs time to chill, which actually enhances the flavor and texture. The contrast of creamy, tender, and fruity layers makes every bite perfectly balanced. Whether you’re baking for a birthday, Valentine’s Day, or a family gathering, this cheesecake is guaranteed to stand out.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the red velvet base

• all-purpose flour

• unsweetened cocoa powder

• baking soda

• salt

• granulated sugar

• vegetable oil

• egg

• buttermilk

• white vinegar

• vanilla extract

• red food coloring

For the cheesecake layer

• cream cheese, softened

• granulated sugar

• eggs

• vanilla extract

• sour cream

For the strawberry topping

• fresh strawberries, sliced

• sugar

• lemon juice

• cornstarch (optional, for thickening)

Optional garnish

• whipped cream

• fresh strawberries

• chocolate shavings

Directions

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a springform pan with parchment paper.

2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, mix the sugar and oil, then add the egg, buttermilk, vinegar, vanilla extract, and red food coloring. Combine the wet and dry ingredients until smooth. Pour the batter into the prepared pan and bake for about 10 minutes, just until slightly set. Remove from the oven.

3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and sour cream until fully incorporated.

4. Pour the cheesecake batter over the partially baked red velvet layer. Smooth the top with a spatula.

5. Place the springform pan in a larger roasting pan and add hot water around it to create a water bath. Bake for 45 to 55 minutes, or until the edges are set and the center still has a slight jiggle.

6. Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for about 30 minutes before removing it. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

7. To prepare the strawberry topping, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries soften and release their juices. If a thicker sauce is desired, stir in a small amount of cornstarch dissolved in water and simmer until thickened. Cool completely.

8. Once the cheesecake is fully chilled, spread the strawberry topping over the surface. Garnish as desired before serving.

Servings and timing

Servings: 10 to 12 slices

Prep time: 30 minutes
Bake time: 55 to 65 minutes
Cooling time: 1 hour
Chilling time: at least 4 hours or overnight

Total time: approximately 6 hours including chilling

Variations

Chocolate twist: Add mini chocolate chips to the cheesecake batter for extra richness.

Berry blend: Replace some of the strawberries with raspberries or blueberries for a mixed berry topping.

No-bake topping: Use fresh sliced strawberries tossed with sugar for a lighter, fresher finish.

Gluten-free option: Substitute a gluten-free flour blend for the red velvet base.

Extra tangy flavor: Add a tablespoon of lemon zest to the cheesecake batter for a subtle citrus note.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other flavors.

To freeze, wrap individual slices in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

This dessert is best served chilled. Reheating is not recommended, as it may affect the texture of the cheesecake layer.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day in advance. The flavors develop even more after chilling overnight.

Do I really need a water bath?

A water bath helps the cheesecake bake evenly and reduces the risk of cracks on the surface.

What if my cheesecake cracks?

Cracks can happen from overbaking or cooling too quickly. Even if it cracks, the strawberry topping will beautifully cover the surface.

Can I use frozen strawberries?

Yes, but thaw and drain them first to avoid excess liquid in the topping.

How do I know when the cheesecake is done?

The edges should look set, while the center should still jiggle slightly when gently shaken.

Can I skip the red food coloring?

Yes, the food coloring is mainly for appearance. The flavor will remain the same without it.

What size pan should I use?

A 9-inch springform pan works best for even baking and easy removal.

Can I use low-fat cream cheese?

You can, but full-fat cream cheese provides the richest texture and flavor.

How do I cut clean slices?

Use a sharp knife dipped in hot water and wiped dry between each slice for neat, clean cuts.

Can I turn this into cupcakes instead?

Yes, you can layer the red velvet batter and cheesecake filling in lined muffin tins and adjust the baking time accordingly.

Conclusion

Red Velvet Strawberry Cheesecake is a showstopping dessert that combines bold color, rich flavor, and creamy texture in every slice. With its moist red velvet base, luscious cheesecake center, and vibrant strawberry topping, it delivers both beauty and indulgence. Whether you’re celebrating a special occasion or simply treating yourself, this layered cheesecake is sure to impress.