This Red Velvet Strawberry Cheesecake is the ultimate dessert for anyone who loves the richness of red velvet cake and the creamy indulgence of cheesecake. It features a moist, subtly chocolaty red velvet cake base topped with a luscious strawberry cheesecake filling. Fresh strawberries on top provide a beautiful, vibrant finishing touch, making it perfect for any special occasion or a decadent treat to share with loved ones.

Why You’ll Love This Recipe

This dessert combines two classic favorites, red velvet cake and strawberry cheesecake, into one irresistible creation. The soft, velvety texture of the red velvet cake pairs wonderfully with the light and creamy strawberry cheesecake filling. It’s visually stunning, making it a perfect choice for celebrations. Plus, the recipe is surprisingly easy to make, even though it looks impressive. Whether you’re preparing for a holiday or just want to impress your guests, this cheesecake will definitely wow everyone!

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 Base:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cocoa powder
1/2 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
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, pureed
1 cup heavy whipping cream

For Topping:

Fresh strawberries, halved
Whipped cream (optional)

Directions

Preheat the oven to 350°F (175°C) and 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 just until combined.
Pour the batter into the prepared 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.
For the cheesecake filling, 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 until evenly mixed.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the strawberry cheesecake mixture until light and fluffy.
Once the cake is completely cool, carefully remove it from the springform pan and place it on a serving dish.
Spread the strawberry cheesecake filling evenly over the cake.
Chill the cheesecake in the refrigerator for at least 4 hours until the filling is set.
Before serving, garnish with fresh strawberry halves and add whipped cream if desired.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes

Variations

Swap fresh strawberries for pureed raspberries or blueberries for a different berry twist.
Add a splash of lemon juice to the cheesecake filling for a tangy flavor.
Replace some of the vegetable oil with melted butter for a richer, buttery cake.
Use store-bought red velvet cake mix for a quicker version.
Drizzle melted white chocolate over the top for an elegant finishing touch.

Storage/Reheating

Store any leftover cheesecake in the refrigerator for up to 3 days. Since the cheesecake is made with a no-bake filling on top of the cake, it doesn’t freeze well, as the texture may change. Always keep it chilled until you are ready to serve.

FAQs

Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well before pureeing to avoid excess moisture.

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan. Just be careful when inverting the cake after it’s cooled.

How can I tell when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Can I prepare the cake base the day before?

Yes, you can bake the cake a day ahead. Just wrap it tightly and refrigerate, then prepare and add the cheesecake filling the following day.

Is buttermilk necessary for the red velvet cake?

Buttermilk is preferred for its tenderness and to activate the baking soda. If you don’t have buttermilk, you can substitute it with regular milk plus a tablespoon of vinegar or lemon juice.

How do I get a smooth cheesecake filling?

Make sure to beat the cream cheese until it’s completely smooth before adding the powdered sugar and vanilla extract. This helps ensure the cheesecake filling has a silky texture.

Can I freeze the Red Velvet Strawberry Cheesecake?

It’s not recommended to freeze this cheesecake, as the texture of the filling may change when thawed.

Can I use heavy cream substitutes in this recipe?

If you don’t have heavy cream, you can substitute with a mix of milk and butter, though the texture might not be as rich and creamy.

Can I make the cheesecake without red food coloring?

Yes, the red food coloring is mainly for the cake’s vibrant appearance. You can omit it for a less colorful cake, and it will still taste delicious.

Can I add other toppings besides strawberries?

Yes, feel free to add chocolate shavings, crushed nuts, or a drizzle of caramel for an extra touch.

Conclusion

The Red Velvet Strawberry Cheesecake is an indulgent dessert that combines the rich flavors of red velvet cake with the creamy, tangy goodness of strawberry cheesecake. Whether you’re celebrating a special event or just want to treat yourself, this dessert is guaranteed to impress with its gorgeous appearance and delicious flavors. It’s the perfect balance of moist cake, creamy filling, and fresh fruit.