Red Velvet Strawberry Cheesecake

This Red Velvet Strawberry Cheesecake is a show-stopping dessert that combines three irresistible layers: a buttery graham cracker crust, a rich and creamy cheesecake center, and a moist red velvet base, all finished with a glossy strawberry topping. It’s elegant enough for special occasions yet simple enough to make at home.

Why You’ll Love This Recipe

• Combines red velvet cake + cheesecake in one dessert
• Creamy, smooth texture with vibrant color contrast
• Fresh strawberry topping adds brightness and balance
• Perfect for Valentine’s Day, birthdays, or holidays
• Impressive bakery-style look with simple steps

Ingredients

Red Velvet Base

• 1¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs – room temperature
• ¾ cup buttermilk
• 1 tablespoon red food coloring – liquid or gel
• 1 teaspoon vanilla extract – pure
• ½ teaspoon baking soda
• 1 teaspoon white vinegar
• ½ teaspoon fine salt

Cheesecake Layer

• 24 oz cream cheese – softened
• ¾ cup granulated sugar
• 3 large eggs – room temperature
• ½ cup sour cream
• 1 teaspoon vanilla extract – pure
• ¼ cup heavy cream

Graham Crust

• 1½ cups graham crackers – finely crushed
• 6 tablespoons unsalted butter – melted
• 3 tablespoons brown sugar – packed

Strawberry Topping

• 2 cups fresh strawberries – sliced
• ⅓ cup strawberry preserves
• 1 tablespoon lemon juice – freshly squeezed
• 2 tablespoons powdered sugar

Directions

Step 1: Prepare the Pan

• Preheat oven to 325°F (165°C).
• Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Step 2: Make the Graham Cracker Crust

1. In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until evenly combined.
2. Press the mixture firmly into the bottom of the prepared pan.
3. Bake for 8–10 minutes, then set aside to cool slightly.

Step 3: Prepare the Cheesecake Layer

1. In a large bowl, beat softened cream cheese until smooth and creamy.
2. Add granulated sugar and mix until fully incorporated.
3. Beat in eggs one at a time, mixing just until combined after each addition.
4. Add sour cream, vanilla extract, and heavy cream. Mix until smooth.
5. Pour the cheesecake batter evenly over the prepared crust.
6. Gently tap the pan on the counter to release air bubbles.
7. Place the pan in the refrigerator while preparing the red velvet layer.

Step 4: Make the Red Velvet Cake Batter

1. In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
2. In another bowl, whisk sugar, oil, eggs, buttermilk, vanilla, and red food coloring until smooth.
3. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
4. Stir in the vinegar last—do not overmix.

Step 5: Assemble and Bake

1. Carefully spoon the red velvet batter over the cheesecake layer, spreading gently to avoid mixing layers.
2. Place the springform pan on a baking sheet.
3. Bake for 60–70 minutes, or until the center is set but still slightly jiggly.
4. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
5. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 6: Make the Strawberry Topping

1. In a saucepan over medium heat, combine strawberries, strawberry preserves, lemon juice, and powdered sugar.
2. Cook for 5–8 minutes, stirring gently, until slightly thickened.
3. Remove from heat and cool completely.

Step 7: Finish and Serve

• Spoon the cooled strawberry topping over the chilled cheesecake.
• Slice with a clean, sharp knife for neat layers.

Pro Tips and Variations

• Use gel food coloring for a deeper red color without adding extra liquid.
• Bake the cheesecake in a water bath for an ultra-smooth texture.
• Swap strawberries for raspberries or cherries if desired.
• Chill overnight for the cleanest slices.

Serving Suggestions

• Serve chilled with extra strawberry sauce on the side
• Garnish with whipped cream or fresh strawberries
• Pair with coffee, espresso, or a glass of milk

Storage & Reheating

• Refrigerator: Store covered for up to 5 days
• Freezer: Freeze slices (without topping) for up to 2 months
• Thaw overnight in the refrigerator before serving

FAQs

Can I make this ahead of time?
Yes, it’s best made a day ahead for perfect texture.

Do I need a springform pan?
Highly recommended for easy removal and clean presentation.

Can I use frozen strawberries?
Yes, thaw and drain excess liquid before cooking.

Conclusion

This Red Velvet Strawberry Cheesecake is the ultimate layered dessert—rich, creamy, colorful, and unforgettable. Whether you’re baking for a celebration or just want a bakery-style treat at home, this recipe delivers flawless results every time.

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