Red Velvet Strawberry Cheesecake

Name: Red Velvet Strawberry Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 210 min
Ingredients: 1.5 cups all-purpose flour (This is your foundation, providing structure.); 1 cups granulated sugar (A touch of sweetness, to balance the flavors.); 1 tablespoon cocoa powder (Just a hint, but it adds depth to the cake.); 1 teaspoon baking powder (This helps create that soft, fluffy texture!); 0.5 teaspoon salt (Balances the sweetness perfectly.); 0.5 cups unsalted butter, softened (Adds richness.); 2 large eggs (Binding agents that help in creating that desired texture.); 1 teaspoon vanilla extract (Brings warmth.); 1 tablespoon red food coloring (Gives that beautiful hue.); 0.5 cups buttermilk (Adds moisture and a nice tang.); 1 teaspoon white vinegar (Helps react with baking powder to ensure a lovely rise.); 24 oz cream cheese, softened (The rich core of your cheesecake.); 1 cups granulated sugar (To sweeten that creamy filling to perfection.); 3 large eggs (For that creamy texture when baked.); 1 teaspoon vanilla extract (Because who doesn’t love vanilla?); 0.33 cups sour cream (Adds richness and an extra tang.); 2 tablespoons all-purpose flour (To help stabilize the cheesecake filling.); 2 cups fresh strawberries, hulled and sliced (These beauties are the fresh contrast to the creamy cheesecake!); 0.25 cups granulated sugar (Enhances the strawberries.); 1 tablespoon lemon juice (Cuts through the sweetness.)

Published by Ilyas, Date :

December 15, 2025

Delicious Red Velvet Strawberry Cheesecake topped with fresh strawberries

Dessert Recipes

Easy and Delicious Red Velvet Strawberry Cheesecake

I’ll be real with you—sometimes the kitchen can feel like a battlefield. Pots boiling over, flour clouds invading the air, and let’s not even talk about the time I mistook salt for sugar while making cookies and ended up with a salty disaster. (Oops! That one still haunts me.) But amidst all the chaos, there’s a light at the end of the foodie tunnel, and that light is this delightful Red Velvet Strawberry Cheesecake. Trust me; this recipe is a comforting embrace after a long day, the ultimate dessert that feels like a celebration—and who really needs an occasion, right?

I stumbled upon this recipe while trying to impress my family for a Sunday dinner. My mom has always been a cheesecake lover, and back in the day, I’d watch her whip up hers from scratch. One time, she decided to experiment by adding red velvet underlayer, and honestly, it was a game-changer! Fast forward to today, I’ve embraced the culinary magic of that moment by combining creamy cheesecake with the velvety richness of red velvet cake, topped with a bright, fresh strawberry gloss. The colors alone make it feel like a party on your plate, and the taste? Oh, my friends, it’s genuinely next-level!

With its red velvet layers peeking out from beneath a luscious cheesecake top, you can’t help but marvel at the dreamy combination of flavors and textures. The bright red against the ivory cheesecake is a symphony of colors that makes every bite a treat for the eyes—and for the taste buds! And, seriously, if you’re looking for a budget-friendly recipe that’ll impress your guests, this is it! With all the warm, cozy vibes of home cooking, it checks every box.

Why You’ll Love This Recipe

This cheesecake is a sweet slice of comfort that feels like a hug.
Who doesn’t love the marriage of two desserts: cake and cheesecake?
It’s a showstopper at any gathering; trust me, you’ll have everyone asking for seconds.
Perfect for meal prep! Enjoy it over a few days, and it stays delicious in the fridge.
The fresh strawberries add a whole new level, bringing brightness and a burst of flavor.
It’s surprisingly easy to make, even if you’re not a seasoned baker.

What Makes This Recipe Special?

Every layer of this Red Velvet Strawberry Cheesecake brings something unique to the table. The red velvet base is soft and moist, boasting a hint of cocoa that balances perfectly with the smooth and creamy cheesecake. Then there’s that strawberry topping, which transforms every bite into a refreshing experience! The interplay of flavors reminds me of cozy nights spent gabbing over dessert with close friends, and there’s something magical about creating a dessert that carries so much joy and nostalgia.

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Now, let’s dive into the components that will bring this beauty to life in your kitchen!

Ingredients

For the Red Velvet Cake Base:

1 ½ cups all-purpose flour: This is your foundation, providing structure.
1 cup granulated sugar: A touch of sweetness, to balance the flavors.
1 tablespoon cocoa powder: Just a hint, but it adds depth to the cake.
1 teaspoon baking powder: This helps create that soft, fluffy texture!
½ teaspoon salt: Balances the sweetness perfectly.
½ cup unsalted butter, softened: Adds richness. Make sure it’s soft so it mixes well!
2 large eggs: Binding agents that help in creating that desired texture.
1 teaspoon vanilla extract: Just the essence of vanilla brings warmth.
1 tablespoon red food coloring: The star of the show that gives that beautiful hue!
½ cup buttermilk: This adds moisture and a nice tang.
1 teaspoon white vinegar: Helps react with the baking powder to ensure a lovely rise.

For the Cheesecake Layer:

3 packages (8 oz each) cream cheese, softened: The rich core of your cheesecake.
1 cup granulated sugar: To sweeten that creamy filling to perfection.
3 large eggs: For that creamy texture when baked.
1 teaspoon vanilla extract: Because who doesn’t love vanilla?
⅓ cup sour cream: Adds richness and an extra tang.
2 tablespoons all-purpose flour: To help stabilize the cheesecake filling.

For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced: These beauties are the fresh contrast to the creamy cheesecake!
¼ cup granulated sugar: A little sweetness to enhance the strawberries.
1 tablespoon lemon juice: Cuts through the sweetness, brightening up the topping.

Alright, before we jump into the mix, let me give you some sage advice. Often, the magic is in the little details. Make sure your cream cheese is softened—being in a hurry and trying to rush this step can lead to lumps. And don’t forget to sift your dry ingredients; it makes a big difference for texture!

How to Make It Step-by-Step

Ready to conquer this cheesecake? Let’s roll up those sleeves and make a mess in the kitchen, shall we? Here’s how I tackled this delicacy.

1. Preheat and Prep

Start by preheating your oven to 350°F (175°C). While that hot box heats up, grease a 9-inch springform pan and line the bottom with parchment paper. This is crucial, trust me—you don’t want to battle against a stuck cheesecake later on!

2. Mix the Dry Ingredients for the Cake Base

In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of salt. The smell is divine already!

3. Cream the Butter and Dry Ingredients

Next, you want to add ½ cup of softened unsalted butter into the dry mix. Mix it until it resembles coarse crumbs—oh, the texture!

4. Whisk the Wet Ingredients

In another bowl, whisk together 2 large eggs, 1 teaspoon of vanilla extract, 1 tablespoon of red food coloring, ½ cup of buttermilk, and 1 teaspoon of white vinegar. Now, this is where things start to look lively! The vibrant red color brightens up the world, and I can’t help but giggle a little at how colorful it is.

5. Combine the Mixtures

Gradually add the wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix; we want a tender cake, not a tough one. Pour this glorious red batter into your prepared pan and spread it evenly.

6. Ready for the Cheesecake Layer

In another mixing bowl, beat 3 packages of softened cream cheese until it’s achingly smooth. This takes just a few minutes, and the aroma is heavenly. Gradually add 1 cup of granulated sugar, blending until creamy. Incorporate 3 large eggs, mixing gently after each one. Then, stir in 1 teaspoon of vanilla extract, ⅓ cup of sour cream, and 2 tablespoons of flour until smooth.

Pour this creamy mixture over the red velvet layer in your pan, and just take a moment to admire the layers. It’s a sight to behold, let me tell you!

7. Bake that Beauty

Now, it’s time to pop it into the oven! Bake for 50-60 minutes, or until the center is set but slightly jiggly. This is where things get exciting—the smell wafting through your kitchen will be nothing short of intoxicating.

8. Cool and Chill

Once it’s done, allow your cheesecake to cool completely at room temperature. Trust me, it’s hard to resist sneaking a piece, but hold strong! After cooling, pop it into the fridge for at least 4 hours, or, if you can wait, overnight is best. During this time, you’ll be dreaming of that creamy goodness!

9. Make the Strawberry Topping

When you’re ready to serve, combine 2 cups of hulled and sliced fresh strawberries, ¼ cup of granulated sugar, and 1 tablespoon of lemon juice in a saucepan over medium heat. Cook until the strawberries release their juices and the mixture thickens slightly, around 5-7 minutes. Let it cool down—this is the highlight that’ll crown your cheesecake magnificently!

10. Serve and Savor!

Gently spread the strawberry topping over the chilled cheesecake. Carefully remove the cheesecake from the springform pan and transfer it to a serving platter before slicing.

Tips for Best Results

Always use room-temperature ingredients, especially for cream cheese—nobody likes a lumpy cheesecake!
Don’t skip the chilling time! It helps the flavors meld and makes slicing infinitely easier.
Try using fresh strawberries; they make all the difference. If you’re in a pinch for time, frozen ones work, but make sure they are thawed and drained well.
I’ve learned to keep my red food coloring to the right proportion—too much, and you end up with a deep crimson that just doesn’t look appetizing.

Ingredient Substitutions & Variations

For the cake base, you can swap in whole wheat flour for a slightly healthier option, though your color might change a bit.
Cream cheese can be replaced with Greek yogurt for a lighter version—just be prepared for a different taste and texture.
If you’re looking to make a keto meal plan, consider using sweeteners like erythritol instead of granulated sugar, and check for low-carb alternatives for the crust!
Add some spices like nutmeg or cinnamon to the cake batter for an interesting flavor twist.

Directions

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
In a bowl, mix the dry ingredients for the cake base, then add softened butter.
In another bowl, whisk together the wet ingredients before combining them with the dry mix.
Pour the red velvet batter into the pan, then prepare the cheesecake layer by mixing cream cheese and other filling ingredients.
Pour the cheesecake batter over the red velvet layer and bake for 50-60 minutes.
Cool the cheesecake completely, then refrigerate for at least 4 hours.
Make the strawberry topping by cooking strawberries, sugar, and lemon juice until slightly thickened.
Cool the topping, spread it over the cheesecake, and serve!

This and a rom-com is perfection!

How to Store and Reheat Leftovers

Ah, leftovers—the best part of making a big dessert! Store any uneaten cheesecake in an airtight container in the fridge. It should keep for about 3-5 days—if it lasts that long! Honestly, it’s even better the next day as the flavors have had more time to hang out.

As for reheating? You don’t really need to, but if you prefer your cheesecake a bit warmer, pop a slice in the microwave for about 10-15 seconds. Just be careful, as you don’t want it to get all melty and gooey.

Make-Ahead and Freezer Tips

You can absolutely make this cheesecake ahead of time! It’s great for special occasions or when you want homemade goodness without the stress of last-minute baking. Just make it up to the chilling stage and pop it into the fridge. If you do want to freeze it, wrap it tightly in plastic wrap and aluminum foil before putting it in an airtight container—this should keep it intact for about 2-3 months. When you’re ready to indulge, let it thaw overnight in the refrigerator.

Common Mistakes to Avoid

Overmixing the batter—this leads to dense cheesecake!
Skipping the cooling step can cause cracks in the top.
Cutting slices too soon can lead to messy portions; let it chill and firm up first.
Using cold ingredients—everything should be at room temperature during baking!

Frequently Asked Questions (FAQ)

Can I make this cheesecake gluten-free?
Absolutely! Swap out all-purpose flour for a gluten-free blend, and it should work just fine.

Why does my cheesecake crack?
Cracks usually happen if the cheesecake cools too quickly or if it was overbaked. Always let it cool gradually in the oven with the oven door ajar.

Can I use frozen strawberries for the topping?
Yes, just make sure to thaw and drain them well before cooking!

How do I know when the cheesecake is done?
The edges should be set and the center will be slightly jiggly; it will firm up as it cools.

What’s the best way to slice the cheesecake?
Use a hot, dry knife! Dip it in hot water, wipe it clean, and then slice for neat edges.

Cooking Tools You’ll Need

A 9-inch springform pan: Essential for easy removal.
Mixing bowls: A set of various sizes helps for wet and dry ingredient separation.
Whisk and/or electric mixer: For the fluffy cake and cheesecake layers.
Rubber spatula: For scraping down the bowl and mixing.
Saucepan: For making the strawberry topping.

Final Thoughts

In the end, this Red Velvet Strawberry Cheesecake is not just a dessert; it’s a moment, a feeling, a taste of love all wrapped up in layers! It has the ability to bring back cherished memories and create new ones, and honestly, that’s what makes cooking worth it.

As you embark on your own baking adventure, remember it’s okay not to get it perfect on the first try—allow yourself to make mistakes and learn from them! I’m always here, ready to cheer you on from the sidelines as you whip up these fabulous flavors.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy baking, my friends, and may your cheesecakes always be smooth and delicious!

Red Velvet Strawberry Cheesecake