Red Velvet Strawberry Cheesecake Recipe
If you’re in the mood for a spectacular dessert that merges irresistible flavors and bold colors, Red Velvet Strawberry Cheesecake is an absolute showstopper. This dreamy creation features a rich, moist red velvet cake base topped with a silky, strawberry-studded cheesecake layer and finished with a flourish of fresh berries and whipped cream. Each forkful is a symphony of tangy, creamy, and subtly chocolatey notes, making it perfect for celebrations or any time you want to surprise someone special with a truly memorable treat.
Ingredients You’ll Need
The beauty of Red Velvet Strawberry Cheesecake lies in its striking appearance and incredible taste, both of which come from using just the right ingredients. Every component—whether it’s ruby red cake, creamy cheesecake, or juicy berries—plays an important role in the dessert’s charm and deliciousness.
- All-purpose flour: Provides a sturdy yet tender base for the red velvet cake so it supports the creamy topping.
- Granulated sugar: Sweetens both the cake and balances the tang of buttermilk and vinegar.
- Baking powder: Gives the cake layer a little extra lift and softness.
- Baking soda: Reacts with the buttermilk and vinegar to make the cake fluffy and light.
- Salt: Enhances all the other flavors and keeps the dessert from being overly sweet.
- Cocoa powder: Lends a subtle chocolate flavor, signature to any red velvet base.
- Vegetable oil: Keeps the cake moist and tender rather than dry.
- Buttermilk (room temperature): Helps create that classic tang and tender crumb you crave in red velvet cakes.
- Eggs (room temperature): Bind everything together and give the cake structure.
- Red food coloring: Ensures your red velvet base pops with that iconic, rich hue.
- Vanilla extract: Adds sweet, fragrant depth throughout both cake and cheesecake layers.
- White vinegar: Works with the baking soda and buttermilk to activate the cake’s rise and enhance flavor.
- Cream cheese (softened): The undisputed star of the cheesecake layer—make sure it’s truly room temp for the smoothest filling.
- Powdered sugar: Keeps the cheesecake filling soft, smooth, and easy to blend.
- Fresh strawberries, pureed: Infuses the cheesecake layer with irresistible berry flavor, color, and fragrance.
- Heavy whipping cream: Whips up light and airy to make the filling luscious and fluffy.
- Fresh strawberries (for topping): Halved berries brighten up the finished cake and hint at the filling inside.
- Whipped cream (optional): Adds a touch of decadence and makes every slice feel extra special.
How to Make Red Velvet Strawberry Cheesecake
Step 1: Prep the Pan and Oven
First things first: preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment on the bottom, then lightly grease the sides. Having everything prepped means your red velvet base won’t stick, and it’ll be easy to transfer later for assembling your Red Velvet Strawberry Cheesecake.
Step 2: Mix the Dry Ingredients
Grab your largest mixing bowl and sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. This ensures the cake base comes out perfectly even and smooth, with no dry pockets or lumps.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla, and vinegar. Mixing these together until smooth is what gives red velvet cake its signature velvety crumb and iconic color.
Step 4: Combine and Bake
Pour the wet ingredients into the dry mixture, stirring gently until everything is just combined—don’t overmix, or the cake could turn dense. Pour the batter into your prepared pan, smooth out the top, and pop it in the oven. Bake for 25 to 30 minutes, testing doneness with a toothpick. Let the base cool completely in the pan before moving on to the next stage.
Step 5: Create the Strawberry Cheesecake Filling
While your cake base cools, beat the softened cream cheese until silky and lump-free. Mix in the powdered sugar and vanilla, followed by the luscious strawberry puree. In a different bowl, whip the heavy cream to stiff peaks and gently fold it into your strawberry cream cheese mixture, making the filling ultra-light and airy.
Step 6: Assemble the Red Velvet Strawberry Cheesecake
Once the red velvet cake is at room temperature, carefully remove it from the springform pan and transfer to your serving plate. Pile on the strawberry cheesecake filling, smoothing it evenly from edge to edge. The cake now needs to chill in the fridge for at least four hours so the cheesecake layer sets up beautifully.
Step 7: Garnish and Enjoy
Just before serving, crown your cake with lots of fresh strawberry halves and a billowy swirl of whipped cream if you like. It makes your Red Velvet Strawberry Cheesecake look irresistible and even more celebratory!
How to Serve Red Velvet Strawberry Cheesecake
Garnishes
Sprinkle the top with a scattering of halved ripe strawberries for a naturally sweet, vibrant finish. For extra panache, pipe on some whipped cream or add a dusting of powdered sugar. A little grated dark chocolate wouldn’t go amiss, either—each little touch highlights the elegance of Red Velvet Strawberry Cheesecake.
Side Dishes
Serve each slice with a fresh cup of coffee, a fragrant black tea, or a summery strawberry lemonade for a playful pairing. If you’re pulling out all the stops, a scoop of vanilla bean ice cream on the side takes the experience up a notch and pairs perfectly with the tangy cheesecake layer.
Creative Ways to Present
For special occasions, you can cut the cheesecake into mini squares and serve them on a pretty platter with tiny forks for easy mingling at parties. Or stack layers in jars for an adorable, picnic-ready treat. However you serve it, Red Velvet Strawberry Cheesecake is guaranteed to steal the scene!
Make Ahead and Storage
Storing Leftovers
Store any extra Red Velvet Strawberry Cheesecake covered in the refrigerator for up to four days. Keep it in an airtight container or gently wrapped with plastic wrap to maintain its moist, creamy texture and keep those flavors fresh.
Freezing
For longer storage, you can freeze individual slices or the whole cheesecake. Carefully wrap slices in plastic wrap, then aluminum foil, and freeze for up to two months. Thaw overnight in the fridge before serving for the best, freshest-tasting results.
Reheating
Since this cheesecake is best enjoyed cold, there’s no need to reheat it. If you’ve frozen your cake, let it thaw gradually in the refrigerator to preserve its luscious, creamy texture. If you’re feeling impatient, you can take it out about 30 minutes before serving to take the chill off.
FAQs
Can I use frozen strawberries for the cheesecake layer?
Absolutely! Just thaw and drain them well before pureeing. This will prevent excess moisture from thinning your strawberry cheesecake filling and help the flavor shine through.
What kind of food coloring works best for red velvet cake?
Liquid red food coloring is classic and blends easily into the batter, but gel food coloring can provide a more vibrant result with less quantity. Either will work—just make sure to use enough for a bold, beautiful red velvet base.
Can I make Red Velvet Strawberry Cheesecake in advance?
Yes, and in fact, letting the cake chill overnight makes it even easier to slice! Simply keep it covered in the refrigerator until you’re ready to serve and add the fresh garnishes just before presenting.
Do I have to use a springform pan?
A springform pan makes removal and assembly much easier, especially to preserve the delicate cheesecake layer. If you don’t have one, you can use a standard round cake pan and line it very well, but be extra gentle when removing and assembling.
How do I prevent cracks in the cheesecake layer?
Since the filling here is a no-bake cheesecake, it’s much less likely to crack than a baked one. Just make sure the cream cheese is very soft before mixing, and fold in the whipped cream gently for a smooth, gorgeous finish.
Final Thoughts
If you’re searching for a dessert that’s as impressive as it is delicious, Red Velvet Strawberry Cheesecake will quickly become a favorite in your recipe collection. Between its eye-catching layers and crave-worthy flavors, it’s pure joy on a plate. Gather your ingredients, invite a friend to share, and dive in—this one is meant to be enjoyed and celebrated!
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Red Velvet Strawberry Cheesecake Recipe
- Total Time: 5 hours
- Yield: 1 9-inch cheesecake 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of flavors with this Red Velvet Strawberry Cheesecake recipe. A luscious strawberry cheesecake filling sits atop a moist red velvet cake base, creating a delightful treat for any occasion.
Ingredients
For the Red Velvet Cake Base:
- 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 strawberries)
- 1 cup heavy whipping cream
For Topping:
- Fresh strawberries, halved
- Whipped cream, optional
Instructions
- Preheat Oven:
- Make the Red Velvet Cake:
- Prepare the Strawberry Cheesecake Filling:
- Assemble the Cheesecake:
- Serve:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before moving on.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Stir in the pureed strawberries, ensuring everything is well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy.
Once the red velvet cake has cooled, carefully remove it from the springform pan and place it on your serving dish. Spread the strawberry cheesecake filling evenly on top of the red velvet cake. Place the cheesecake in the refrigerator and chill for at least 4 hours, or until the filling is set.
Before serving, garnish with fresh strawberry halves on top. You can also add a dollop of whipped cream for an extra touch of decadence.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Red Velvet, Strawberry, Cheesecake, Dessert, Baking, Cream Cheese
