Red Velvet Strawberry Cheesecake is an elegant, show-stopping dessert that brings together two beloved classics: rich red velvet cake and creamy strawberry cheesecake. With its vibrant layers of red and pink, it’s perfect for holidays, birthdays, romantic celebrations, or any time you want to impress your guests—or treat yourself to something extra special.
Why You’ll Love This Recipe
This dessert combines the best of both worlds: the soft, slightly chocolatey flavor of red velvet cake and the smooth, fruity decadence of strawberry cheesecake. It’s rich yet balanced, sweet with just the right amount of tang, and beautifully layered for a stunning presentation. Whether you’re baking for a special event or simply indulging at home, this dessert is sure to become a favorite.
Ingredients
For the Red Velvet Cake Layer:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Strawberry Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed (about 8–10 berries)
- 1 cup heavy whipping cream
Topping:
- Fresh strawberries, halved
- Whipped cream (optional)
How to Make Red Velvet Strawberry Cheesecake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
Step 2: Make the Red Velvet Cake
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined—don’t overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
Step 3: Prepare the Strawberry Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and mix until fully incorporated.
- Stir in the strawberry puree until evenly blended.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the strawberry mixture until light and airy.
Step 4: Assemble the Cheesecake
- Once the red velvet cake has completely cooled, carefully remove it from the springform pan and transfer it to a serving plate or cake stand.
- Clean and reassemble the springform pan around the cake (optional but helps keep the cheesecake layer neat).
- Spread the strawberry cheesecake filling evenly over the red velvet layer.
- Refrigerate for at least 4 hours, or until the cheesecake is fully set.
Step 5: Serve and Garnish
Just before serving, top with halved fresh strawberries and, if desired, a swirl of whipped cream. Slice and serve chilled for the best texture and flavor.
Tips for Success
- Use Room Temperature Ingredients: Softened cream cheese and room-temp eggs will mix more smoothly and create a better texture.
- Don’t Skip the Chill Time: The cheesecake needs to fully set in the fridge for clean slices and the perfect consistency.
- Strain the Strawberry Puree: For a silky-smooth filling, strain the puree to remove seeds before mixing it in.
- Optional Topping Twist: Add white chocolate shavings or a drizzle of strawberry sauce for an extra fancy finish.
How to Store Red Velvet Strawberry Cheesecake
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep it chilled until ready to serve.
FAQs
Can I use frozen strawberries for the cheesecake filling?
Yes! Just make sure to thaw and drain them well before pureeing.
Can I make this cheesecake in advance?
Absolutely. You can prepare the cake and filling separately a day ahead and assemble everything the day of serving—or make the whole thing in advance and refrigerate overnight.
Can I use gel food coloring instead of liquid?
Yes, you can use gel food coloring. It’s more concentrated, so start with less and adjust as needed for a vibrant red hue.
More Showstopping Desserts:
- Red Velvet Cupcake Cookies
- Boston Cream Pie Cheesecake-Cake
- Raspberry Cinnamon Rolls with Lemon Glaze
Whether you’re baking for a holiday, birthday, or simply satisfying a craving, this Red Velvet Strawberry Cheesecake is a gorgeous, crowd-pleasing dessert that’s sure to become a go-to recipe. Each bite is a delightful blend of flavors, textures, and love.