Red Velvet Strawberry Cheesecake Recipe

If you’re on the hunt for a truly show-stopping dessert that combines rich textures, vibrant colors, and irresistible flavors, look no further than this Red Velvet Strawberry Cheesecake Recipe. It’s an unbelievably delightful fusion of creamy cheesecake sandwiched between moist, luscious red velvet cake layers, all topped off with a sweet, tangy strawberry compote and silky cream cheese frosting. Every bite is like a celebration, offering that perfect balance of smooth, velvety, and fruity — a guaranteed crowd-pleaser for any occasion!

Ingredients You’ll Need

Although this Red Velvet Strawberry Cheesecake Recipe may look fancy, it’s made from simple, everyday ingredients that come together to create something extraordinary. Each component plays a key role: the cream cheese gives that smooth richness, the red velvet layers add moisture and a hint of cocoa, and the strawberry topping brings a fresh pop of sweetness and color.

• 16 oz cream cheese, softened: Ensures a smooth, creamy texture for the cheesecake and frosting.
• 3/4 cup granulated sugar: Sweetens the cheesecake layer just right.
• 2 large eggs: Adds moisture and helps bind the cheesecake and cake layers.
• 1/4 cup sour cream: Provides tang and creaminess to the cheesecake layer.
• 1 teaspoon vanilla extract: Enhances flavor depth throughout the recipe.
• 1/4 cup heavy cream: Adds richness and silkiness, especially in the frosting.
• 2 1/2 cups all-purpose flour: Forms the foundation for the red velvet cake layers.
• 2 tablespoons cocoa powder: Gives subtle chocolate flavor to the red velvet layers.
• 1 teaspoon baking soda: Helps the cake rise and stay tender.
• 1/2 teaspoon salt: Balances sweetness and intensifies flavors.
• 1/2 cup unsalted butter, softened: Contributes to the cake’s moist crumb and creamy frosting base.
• 1 1/2 cups granulated sugar: Sweetens the cake layers perfectly.
• 1 cup buttermilk: Adds acidity and moisture to the cake for that classic red velvet texture.
• 2 teaspoons vanilla extract: Strengthens the cake’s flavor profile.
• 1 teaspoon white vinegar: Reacts with baking soda to give the cake its tender crumb.
• 1 tablespoon red food coloring: Creates that signature red velvet hue.
• 4 cups powdered sugar: Sweetens and thickens the cream cheese frosting.
• 2 cups fresh strawberries, chopped: Brings juicy freshness and a natural fruity sweetness.
• 1/4 cup granulated sugar (for strawberries): Sweetens the strawberry topping just right.
• 1 tablespoon cornstarch: Thickens the strawberry topping to a luscious glaze.
• 1 tablespoon lemon juice: Enhances the strawberry flavor with brightness.
• 1/4 cup water: Helps create the perfect consistency for the strawberry topping.

How to Make Red Velvet Strawberry Cheesecake Recipe

Step 1: Prepare the Cheesecake Layer

Start by preheating your oven to 325°F (160°C) and greasing an 8- or 9-inch springform pan lined with parchment paper to prevent sticking. Beat the cream cheese and sugar until you get a luxuriously smooth mixture—it’s key to that creamy, melt-in-your-mouth texture. Slowly add the eggs one at a time, mixing thoroughly after each, then fold in the sour cream, vanilla, and heavy cream for extra richness. Pour this silky batter into your pan and bake for 40 to 45 minutes until the center is set but still slightly jiggly. Let it cool completely before refrigerating for at least two hours or overnight, which allows the flavors to meld and the texture to firm up beautifully.

Step 2: Prepare the Red Velvet Cake Layers

While your cheesecake chills, crank your oven up to 350°F (175°C) and prep two 8- or 9-inch round cake pans with grease and flour. Mix together the flour, cocoa powder, baking soda, and salt — these dry ingredients give the cake its classic subtle cocoa base and structure. In a separate bowl, cream the softened butter and sugar until fluffy, then add eggs one at a time. Whisk the buttermilk, vanilla, vinegar, and that vibrant red food coloring together, then alternately add the dry ingredient mix and the buttermilk blend to the butter mixture to create a perfectly smooth batter. Divide the batter evenly between your prepared pans and bake for 25 to 30 minutes until a toothpick inserted comes out mostly clean. Allow these vibrant layers to cool completely before moving on.

Step 3: Prepare the Strawberry Filling and Topping

For that signature strawberry sparkle, combine fresh, chopped strawberries with sugar, lemon juice, and water in a saucepan. Simmer gently over medium heat to encourage the fruit to release its natural juices. Stir cornstarch mixed with a bit of water into the pan and cook for several minutes until the mixture thickens into a glorious, glossy compote. Let this cool down completely so it thickens up further and maintains its fresh strawberry flavor without watering down your cake.

Step 4: Make the Cream Cheese Frosting

This frosting brings the whole dessert together beautifully. Beat together cream cheese and softened butter until completely smooth and free of lumps. Gradually add powdered sugar to reach the perfect fluffy texture, then mix in vanilla for warmth. For an ultra-silky finish, stir in a touch of heavy cream if you like your frosting a bit lighter and more spreadable. This frosting is what makes your Red Velvet Strawberry Cheesecake Recipe utterly irresistible.

Step 5: Assemble the Cake

This is where the magic happens. Place one red velvet cake layer on your serving plate and spread a thin layer of cream cheese frosting over it to act as a sticky base. Gently lay the cheesecake layer on top, spreading another thin frosting layer if needed to keep things in place. Add the second red velvet layer, then generously cover the entire cake with creamy frosting. Finally, spoon over the luscious strawberry topping and garnish with fresh strawberry slices for that polished look and fresh flavor burst. Let your masterpiece chill for a little while to set and you’re ready to impress!

How to Serve Red Velvet Strawberry Cheesecake Recipe

Garnishes

Fresh strawberries are the perfect finishing touch, adding brightness and a fruity snap that complements the rich layers beneath. You can also sprinkle some white chocolate shavings or finely chopped pistachios for an extra special look and a delightful flavor contrast that your guests won’t soon forget.

Side Dishes

This dessert shines on its own, but if you want to elevate your gathering, serve with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. A cup of strong coffee or a rich black tea pairs beautifully, balancing the sweetness and enhancing every bite.

Creative Ways to Present

Try serving this Red Velvet Strawberry Cheesecake Recipe as mini individual jars layered with cake, cheesecake, and strawberry topping for a trendy twist. Or create a naked cake version by frosting only the top and leaving the sides exposed to showcase its beautiful layers. Either way, its vibrant colors and inviting textures will steal the show.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Red Velvet Strawberry Cheesecake covered tightly in the refrigerator to maintain freshness. It will stay delicious for up to 4 days, though the flavors often deepen beautifully after a day.

Freezing

You can freeze this cheesecake wrapped securely in plastic wrap and foil for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge to preserve the creamy texture and vibrant flavors.

Reheating

This cheesecake is best enjoyed chilled, so we recommend serving it straight from the refrigerator after thawing. If you prefer it slightly less cold, let it sit at room temperature for about 20 minutes before slicing and serving.

FAQs

Can I make the cheesecake layer ahead of time?

Absolutely! The cheesecake layer can be baked a day in advance and stored in the refrigerator. This helps with assembly the following day and allows the cheesecake to set perfectly.

Do I have to use red food coloring?

If you want that classic red velvet look, the red food coloring is essential. However, you can experiment with natural alternatives like beet juice though the color might be less vibrant.

What type of cream cheese works best?

Full-fat, block-style cream cheese is ideal. It gives the best flavor and texture whether you’re making the cheesecake or frosting.

Can I use frozen strawberries for the topping?

Fresh strawberries are preferred for the best texture and flavor in the topping, but frozen can work if thawed completely and drained well before cooking.

Is this recipe suitable for beginners?

Definitely! While it has several components, the steps are straightforward and manageable with some patience. The end result is worth every effort!

Final Thoughts

There’s something truly special about this Red Velvet Strawberry Cheesecake Recipe that makes it a standout on any dessert table. From its eye-catching layers to its decadently creamy filling and fresh strawberry topping, it’s a delightful labor of love that always earns rave reviews. I wholeheartedly encourage you to try making it yourself — you’ll be amazed at how rewarding baking something this stunning and delicious can be. Your friends and family will thank you, and it might just become your go-to celebratory treat!

Red Velvet Strawberry Cheesecake Recipe

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4.2 from 75 reviews

• Author: admin
• Total Time: 5 hours (including chilling and cooling times)
• Yield: 12 servings 1x

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Description

This Red Velvet Strawberry Cheesecake combines a rich and creamy cheesecake layer with moist, vibrant red velvet cake layers and a luscious strawberry topping. Finished with a smooth cream cheese frosting, this show-stopping dessert is perfect for special occasions and celebrations, delivering the classic flavors of red velvet cake and cheesecake in one elegant treat.

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Ingredients

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Cheesecake Layer

• 16 oz (2 blocks) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Red Velvet Cake Layers

• 2 1/2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring

Strawberry Filling/Topping

• 2 cups fresh strawberries, chopped
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/4 cup water

Cream Cheese Frosting

• 16 oz (2 blocks) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream (optional, for a silkier consistency)

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Instructions

1. Prepare the Cheesecake Layer: Preheat your oven to 325°F (160°C). Grease and line an 8-inch or 9-inch springform pan with parchment paper. Beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and heavy cream until fully incorporated. Pour the batter into the prepared pan and bake for 40-45 minutes, or until the center is set. Allow it to cool completely, then refrigerate for at least 2 hours or overnight for best results.
2. Prepare the Red Velvet Cake Layers: Increase the oven temperature to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In another bowl, combine the buttermilk, vanilla extract, white vinegar, and red food coloring. Gradually add the dry ingredients alternating with the buttermilk mixture into the butter mixture, mixing until just combined. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes. Let the cakes cool completely.
3. Prepare the Strawberry Filling/Topping: In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, lemon juice, and water. Let the mixture simmer gently. Mix the cornstarch with a small amount of water to create a slurry, then add it to the strawberry mixture. Continue cooking for 3-4 minutes or until the sauce thickens. Remove from heat and cool completely before using.
4. Prepare the Cream Cheese Frosting: Beat together the cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar while beating until the frosting is fluffy. Add the vanilla extract and optional heavy cream and continue to beat until the frosting reaches a silky consistency.
5. Assemble the Cake: Place one red velvet cake layer on a serving plate. Spread a thin layer of cream cheese frosting on top, then add the chilled cheesecake layer. Spread another thin layer of frosting over the cheesecake and place the second red velvet cake layer on top. Frost the entire cake smoothly with the remaining cream cheese frosting. Top the cake with the strawberry filling and garnish with fresh strawberries for a beautiful and delicious finish.

Notes

• Ensure the cream cheese is softened to room temperature before mixing to avoid lumps in the cheesecake layer and frosting.
• Chilling the cheesecake layer well before assembling helps maintain clean layers when slicing.
• You can prepare the strawberry topping a day ahead and refrigerate it to enhance the flavors.
• For a more intense red color, adjust the amount of red food coloring as desired.
• Use full-fat cream cheese and butter for best flavor and texture in cheesecake and frosting.
• If desired, garnish with whole fresh strawberries or a dusting of powdered sugar for presentation.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American