Red Velvet Strawberry Cheesecake Recipe

If you’re on the lookout for a show-stopping dessert that brings together rich flavors and eye-catching colors, you’ve got to try this Red Velvet Strawberry Cheesecake Recipe. It’s one of those recipes that feels fancy but is totally do-able at home. Think moist red velvet cake layered with a smooth, creamy cheesecake, all topped with sweet strawberry preserves and fresh strawberries — it’s like a party in every bite. Trust me, once you make this, it’ll become your go-to recipe for special occasions or when you just want to treat yourself.

this …

Ingredients & Why They Work

The ingredients in this Red Velvet Strawberry Cheesecake Recipe were carefully chosen to complement each other and create rich layers of flavor and texture. You’ll find some pantry staples and a few important helpers (like good-quality cream cheese and fresh strawberries) that truly elevate the final dish.

• All-purpose flour: The backbone of the red velvet cake, ensuring structure while staying tender.
• Granulated sugar: Adds sweetness that balances the tanginess of both the cream cheese and buttermilk.
• Cocoa powder: Just the right amount to deepen the red velvet flavor without overpowering the cake’s mild cocoa taste.
• Baking powder & baking soda: These leavening agents keep the cake light and fluffy.
• Salt: Enhances all flavors and balances sweetness.
• Vegetable oil: Keeps the cake moist and tender, unlike butter which can make it denser.
• Buttermilk: Adds tang and moisture, working with the vinegar to activate the leaveners for a soft crumb.
• Egg: Binds ingredients together and adds richness.
• Vanilla extract: A subtle flavor booster for both cake and cheesecake layers.
• Red food coloring: The iconic bold red hue that makes this cake pop visually.
• White vinegar: Reacts with baking soda and buttermilk for a tender crumb.
• Cream cheese: The star of the cheesecake layer, providing that creamy, luscious texture.
• Strawberries (fresh and preserves): Bring bright, natural flavor and a beautiful finish to the dessert.
• Whipped cream: Adds a light and airy touch when garnishing.

Tweak to Your Taste

I love how this Red Velvet Strawberry Cheesecake Recipe gives you room to make it your own. Whether you prefer a bit more strawberry flavor or want to try a dairy-free version, this recipe is such a comfy base to personalize.

• Swap berries: I once used raspberries instead of strawberries for a tart twist, and it was amazing—especially if you want to cut some sweetness.
• Dietary adjustments: To make it gluten-free, I replaced the flour with a trustworthy gluten-free blend with good results. Just be mindful of your cake texture and add an extra 1-2 minutes of baking time if needed.
• More chocolate: For chocolate lovers, adding mini chocolate chips to the cheesecake layer gives a lovely surprise with every bite.

Step-by-Step: How I Make Red Velvet Strawberry Cheesecake Recipe

Step 1: Mixing the Red Velvet Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing an 8-inch round cake pan – lining it with parchment paper really helps in releasing the cake cleanly. Whisk together your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix the wet ingredients — vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and white vinegar — until combined and smooth. Then fold the wet into the dry until just mixed. I can’t stress enough not to overmix here; less is more for that tender crumb. Pour the batter into your pan, smooth the top, and bake for about 25-30 minutes. I usually start checking at 25 minutes with a toothpick; when it comes out clean or with a few moist crumbs, it’s ready.

Step 2: Preparing the Cheesecake Layer

While the cake cools completely (this step is important so the layers stack well), beat the softened cream cheese and sugar until silky and lump-free. Add the eggs one at a time, mixing gently after each addition. Then stir in the vanilla extract. I like using an 8-inch springform pan for this part because it makes removing the cheesecake so much easier later. Bake the cheesecake at 325°F (160°C) for 40-45 minutes, just until the center is set but still slightly jiggly. Let it cool to room temperature before refrigerating for at least 2 hours—it helps the cheesecake firm up beautifully.

Step 3: Assembling and Topping Your Cake

When both layers are cool, place your red velvet cake onto a serving platter. Gently remove the cheesecake from its pan and carefully place it on top of the cake. In a small saucepan, heat your strawberry preserves until melted and smooth, but don’t let it boil. Spread this glossy strawberry topping evenly over the cheesecake. Finally, arrange fresh strawberry slices on top — I love creating a pretty circle or heart shape for a special touch. Add a dollop or swirl of whipped cream just before serving for an extra pop of creaminess. Then chill the assembled cake for at least an hour for the flavors to meld perfectly.

How to Serve Red Velvet Strawberry Cheesecake Recipe

Garnishes

I like to keep it simple with fresh strawberries arranged delicately on top and a generous swirl of whipped cream. Sometimes I add a sprinkle of white chocolate shavings or even a few mint leaves for a fresh pop of color—that little extra makes it feel ultra special. The contrast in textures and freshness really complements the rich cake and cheesecake.

Side Dishes

This dessert shines on its own, but if you want to pair it, consider a lightly brewed cup of coffee or a fruity sparkling wine to balance the creamy textures and to elevate the strawberry notes.

Creative Ways to Present

For birthdays or Valentine’s Day, I’ve served this cheesecake in individual clear jars with layered strawberry preserves and cake crumbles on the bottom topped with cream cheese frosting—everyone loved the pretty layers and personalized touch. Another idea is to drizzle melted white or dark chocolate in a decorative zigzag over the strawberries for a bakery-style flourish.

Make Ahead and Storage

Storing Leftovers

I keep leftover Red Velvet Strawberry Cheesecake tightly covered in the fridge for up to 5 days, and I find the flavors actually deepen and get better after sitting overnight. Make sure it’s well wrapped to prevent it from drying out or picking up fridge odors.

Freezing

I’ve frozen slices of this cheesecake successfully by wrapping each slice individually in plastic wrap and then foil. When ready to enjoy, just thaw overnight in the fridge. The texture stays surprisingly good, making it a lifesaver for preparing ahead of a party.

Reheating

Since this is a chilled cheesecake, I recommend serving it cold. But if you want to slightly soften the cake layer, leave it at room temperature for 15-20 minutes before slicing. Avoid microwaving as that can make it soggy or melt the cream cheese layer.

FAQs

Final Thoughts

This Red Velvet Strawberry Cheesecake Recipe holds a special place in my heart because it combines the classic richness of cheesecake with that irresistible red velvet charm and fresh strawberry brightness. Every time I make it, friends and family swoon over how effortless it feels for such a delicious and elegant dessert. I hope you’ll enjoy making and sharing it just as much as I do—happy baking!

Print