This Red Velvet Strawberry Cheesecake is the ultimate indulgence—a stunning, velvety dessert that combines the rich cocoa flavor of red velvet cake with the silky smoothness of creamy cheesecake and a sweet strawberry topping. Every bite is pure decadence: tangy, creamy, and perfectly balanced with fruity freshness. The first time I made this, the vibrant layers made it look almost too beautiful to eat—but one taste, and everyone was hooked. It’s the perfect dessert for Valentine’s Day, birthdays, or any occasion that calls for a little extra luxury.
Why You’ll Love This Recipe
This cheesecake is the definition of indulgence. The red velvet base gives a light cocoa flavor and striking color, while the cheesecake layer adds creamy richness that melts in your mouth. Topped with a glossy strawberry sauce, it’s a perfect harmony of flavors and textures—sweet, tangy, and luscious. You’ll love how elegant it looks yet how simple it is to prepare with basic ingredients. It’s a dessert that impresses every time, both in flavor and presentation.
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Red Velvet Strawberry Cheesecake – A Showstopping Dessert of Creamy Elegance
- Total Time: 6 hours (including chilling)
- Yield: 10–12 servings
- Diet: Vegetarian
Description
Red Velvet Strawberry Cheesecake is a stunning and decadent dessert featuring layers of rich red velvet cake, creamy cheesecake, and fresh strawberry topping. Perfect for holidays, Valentine’s Day, or special celebrations, this showstopper combines tangy cream cheese flavor with the sweet freshness of strawberries.
Ingredients
- For the Red Velvet Cake Layers:
- 1 1/4 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 tsp vinegar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp red food coloring
- For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam or preserves
- 1 tbsp sugar (optional)
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour batter into the pan and bake for 40–45 minutes until just set. Let cool completely, then chill in the refrigerator for at least 4 hours or overnight.
- Make the Red Velvet Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans. In a small bowl, mix flour, cocoa powder, baking soda, and salt. In another bowl, combine buttermilk, vinegar, vanilla, and red food coloring. Cream butter and sugar until fluffy, then beat in eggs. Alternate adding dry ingredients and buttermilk mixture until just combined. Divide batter between pans and bake for 25–30 minutes. Cool completely.
- Prepare Strawberry Topping: In a small saucepan, heat strawberry jam until smooth. Add sliced strawberries and stir to coat. Let cool before topping.
- Assemble the Cake: Place one red velvet layer on a serving plate, then top with the cheesecake layer. Add the second red velvet layer on top. Spoon the strawberry topping over the cake, letting it drip down the sides.
- Chill for at least 1 hour before slicing. Serve chilled for best flavor and texture.
Notes
- Use gel food coloring for a vibrant red color without excess liquid.
- You can make this as a single cake by layering the cheesecake between one thick red velvet layer.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a more indulgent twist, drizzle white chocolate over the strawberry topping before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Red Velvet Crust:
Red Velvet Cake Mix: Use as the base layer—moist, flavorful, and rich in color.
Butter: Helps bind the crust and adds a tender texture.
Egg: Provides structure to the cake crust.
For the Cheesecake Layer:
Cream Cheese: The star of the filling—smooth, tangy, and creamy.
Sugar: Sweetens and balances the tanginess of the cream cheese.
Sour Cream: Adds richness and a soft, velvety texture.
Eggs: Give structure while keeping the cheesecake light and creamy.
Vanilla Extract: Enhances the cheesecake’s flavor.
Flour: Prevents cracking by stabilizing the batter.
For the Strawberry Topping:
Fresh Strawberries: Sliced and simmered into a sweet, glossy sauce.
Sugar: Brings out the natural sweetness of the strawberries.
Lemon Juice: Adds brightness and balances the sweetness.
Cornstarch: Thickens the topping into a beautiful, pourable glaze.
Directions
Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
Step 1: Prepare the Red Velvet Crust
In a bowl, mix red velvet cake mix with melted butter and one egg until it forms a thick dough. Press evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined. Add eggs one at a time, beating on low speed after each addition to avoid overmixing. Finally, mix in the flour until just incorporated.
Pour the cheesecake batter over the cooled red velvet crust and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles. Bake for 50–60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.
Step 3: Make the Strawberry Topping
In a saucepan, combine sliced strawberries, sugar, lemon juice, and cornstarch over medium heat. Stir until the mixture thickens into a glossy sauce, about 5–7 minutes. Let cool completely before spooning over the chilled cheesecake.
Slice and serve chilled, garnished with whipped cream or fresh strawberries if desired.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
Serves 10–12 people. Preparation time: 20 minutes. Baking time: 1 hour. Cooling and chilling time: 5–6 hours. Total time: approximately 7 hours.
Storage/reheating
Store in the refrigerator, covered, for up to 5 days. For longer storage, freeze individual slices (without topping) for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations and Customizations
Mini Cheesecakes: Bake in muffin tins for adorable individual servings.
Chocolate Drizzle: Add melted dark chocolate over the strawberry topping for extra indulgence.
Oreo Crust: Swap the red velvet crust for crushed red velvet Oreos for a crunchier base.
No-Bake Option: Use a no-bake cheesecake base and chill instead of baking.
Swirled Cheesecake: Swirl a bit of red velvet batter into the cheesecake before baking for a marbled effect.
White Chocolate Layer: Add melted white chocolate to the cheesecake mixture for a sweeter, creamier flavor.
Bourbon Strawberry Sauce: Add a splash of bourbon or vanilla extract to the topping for depth.
Gluten-Free Version: Use gluten-free red velvet cake mix or almond flour crust.
Berry Blend: Mix raspberries or blueberries with strawberries for a mixed-berry topping.
Festive Finish: Decorate with piped whipped cream and heart-shaped strawberry slices for Valentine’s Day.
FAQs
Can I use store-bought red velvet cake?
Yes, bake a thin layer of red velvet cake and use it as your crust base.
Can I use frozen strawberries?
Yes, just thaw and drain them before cooking the topping.
Why did my cheesecake crack?
It may have overbaked or cooled too quickly—always cool gradually in the oven.
Can I make this cheesecake ahead of time?
Yes, it’s even better after chilling overnight.
Can I skip the crust?
Yes, you can bake just the cheesecake and add the strawberry topping later.
What kind of pan works best?
A springform pan makes removing and serving much easier.
Can I use low-fat cream cheese?
You can, but full-fat gives the best creamy texture.
How do I cut clean slices?
Use a sharp knife dipped in warm water and wiped clean between slices.
Can I add cocoa to make the crust darker?
Yes, adding 1 tablespoon of cocoa powder deepens the red velvet flavor.
How long should it chill before serving?
At least 4 hours, but overnight is best for perfect texture.
Conclusion
This Red Velvet Strawberry Cheesecake is the ultimate dessert for anyone who loves elegance and flavor in equal measure. With its rich red velvet base, creamy cheesecake layer, and glossy strawberry topping, it’s a dessert that looks stunning and tastes even better. Perfect for holidays, celebrations, or anytime you want to impress, this cheesecake delivers sweetness, sophistication, and pure indulgence in every bite.
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