Name: Red Velvet Strawberry Cheesecake
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 7 h
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tbsp unsweetened cocoa powder; ½ tsp baking soda; ¼ tsp salt; ½ cup buttermilk (room temp); ½ cup granulated sugar (for cake); ½ cup vegetable oil; 1 large egg; 1 tsp white vinegar; 1 tsp vanilla extract (for cake); 1 tbsp red food coloring; 16 oz cream cheese (softened); ½ cup granulated sugar (for cheesecake); 1 tsp vanilla extract (for cheesecake); 2 large eggs; ½ cup sour cream; ½ cup strawberry puree (fresh or frozen); Optional: pink/red food coloring (for cheesecake layer); Fresh strawberries (sliced, for topping); Strawberry jam or glaze; Whipped cream (optional)

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This Red Velvet Strawberry Cheesecake is a show-stopping dessert made with a rich red velvet cake base, a creamy strawberry-infused cheesecake layer, and a fresh strawberry topping. It’s the perfect combination of classic red velvet and fruity cheesecake that I love to serve chilled for birthdays, holidays, or just because.

Red Velvet Strawberry Cheesecake

Ingredients

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

For the Red Velvet Cake Layer:

1 cup all-purpose flour

1 tablespoon unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup buttermilk (room temp)

½ cup granulated sugar

½ cup vegetable oil

1 large egg

1 teaspoon white vinegar

1 teaspoon vanilla extract

1 tablespoon red food coloring

For the Strawberry Cheesecake Layer:

16 oz (2 blocks) cream cheese (softened)

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream

½ cup strawberry puree (fresh or frozen strawberries blended)

Optional: pink/red food coloring for brighter strawberry color

For the Topping:

Fresh strawberries (sliced)

Strawberry jam or glaze

Whipped cream (optional)

Directions

Make the Red Velvet Cake Layer:

I preheat my oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment.

In one bowl, I whisk the flour, cocoa, baking soda, and salt.

In another, I mix sugar, oil, egg, vanilla, vinegar, red food coloring, and buttermilk until smooth.

Then, I combine the wet and dry mixtures and pour the batter into the pan.

I bake it for 18–22 minutes until a toothpick comes out clean, then let it cool completely in the pan.

Prepare the Strawberry Cheesecake Layer:

I lower the oven to 325°F (160°C).

I beat the cream cheese until smooth, add sugar, and mix.

Then I add eggs one at a time, mixing gently, followed by sour cream, vanilla, and strawberry puree.

I pour this cheesecake mixture over the cooled red velvet base.

Bake the Cheesecake:

I place the pan in a water bath (wrapping the base in foil to prevent leaks) and bake for 50–60 minutes.

The edges should be set and the center slightly jiggly.

After turning off the oven, I crack the door and leave the cheesecake inside for 30 minutes.

Then I cool it fully and refrigerate for at least 6 hours or overnight.

Add Toppings and Serve:

I spread strawberry jam or glaze on top, add fresh strawberry slices, and pipe whipped cream around the edges if I want to.

I slice and serve it chilled for the best texture and flavor.

Servings and Timing

This cheesecake serves 12 generous slices.

Prep Time: 30 minutes

Bake Time: 60 minutes (plus 20 for cake layer)

Cooling + Chill Time: 6–8 hours minimum

Variations

Stronger strawberry flavor: I like to simmer the strawberry puree to reduce it before mixing it into the batter.

Crust shortcut: If I want to skip baking the red velvet layer, I use a store-bought red velvet cake or even a cookie crust instead.

Marbled top: I sometimes swirl extra strawberry puree into the cheesecake layer for a pretty marbled effect.

Topping twist: A mix of berries or even a chocolate drizzle adds extra flair.

Mini cheesecakes: I’ve also made this in a muffin tin for individual portions — perfect for parties.

Storage/Reheating

I store leftovers in the fridge, covered, for up to 5 days.
To freeze, I slice and wrap individual pieces in plastic and foil, then freeze them for up to 2 months.
I thaw slices overnight in the fridge before serving.
Since this cheesecake is best served chilled, I don’t reheat it — I just let it come to the perfect creamy texture in the fridge.

FAQs

How do I keep the cheesecake from cracking?

I always bake it in a water bath and avoid overbeating the batter. Letting it cool gradually in the oven also helps prevent cracks.

Can I use frozen strawberries for the puree?

Yes, I thaw and blend frozen strawberries to make a great puree. I sometimes reduce it on the stove for a stronger flavor.

Can I make this cheesecake ahead of time?

Absolutely — I often make it the day before and chill overnight. It actually tastes better the next day.

What if I don’t have a springform pan?

I can use a regular cake pan lined with parchment, but I make sure to allow room to lift out the cheesecake gently.

Can I make this without food coloring?

Yes, the food coloring is just for the visual effect. The flavor stays the same without it.

Conclusion

This Red Velvet Strawberry Cheesecake is the perfect combination of rich, creamy, fruity, and indulgent. I love how it looks as beautiful as it tastes, making it ideal for special occasions or when I want to treat myself to something extraordinary. Whether I’m baking for a gathering or just because, this recipe never fails to impress.

📖 Recipe:

Red Velvet Strawberry Cheesecake

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Author: Cheryl
Total Time: 7 hours
Yield: 12 servings
Diet: Vegetarian

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Description

This Red Velvet Strawberry Cheesecake is a stunning layered dessert featuring a moist red velvet cake base, a creamy strawberry-infused cheesecake layer, and a fresh strawberry topping. Perfect for special occasions or anytime you want to impress with a fruity, rich, and colorful treat.

Instructions

Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, mix sugar, oil, egg, vanilla, vinegar, red food coloring, and buttermilk until smooth.
Combine wet and dry ingredients. Pour batter into the pan and bake for 18–22 minutes or until a toothpick inserted comes out clean. Let cool completely in the pan.
Reduce oven temperature to 325°F (160°C).
Beat softened cream cheese until smooth. Add sugar and mix until combined.
Add eggs one at a time, mixing gently. Then mix in sour cream, vanilla, and strawberry puree. Add food coloring if desired.
Pour cheesecake mixture over the cooled red velvet base.
Wrap the springform pan base with foil and place in a water bath. Bake for 50–60 minutes, until edges are set and center is slightly jiggly.
Turn off oven, crack the door, and let the cheesecake sit inside for 30 minutes.
Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
Before serving, spread strawberry jam or glaze on top, add sliced strawberries, and pipe whipped cream around the edges if desired.