Name: Red Velvet Strawberry Cheesecake
Prep time: 20 min
Cook time: PT-487102H59M28S
Total time: 5 h
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 Tbsp cocoa powder; 1 cup vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 Tbsp red food coloring; 1 tsp vanilla extract; 1 tsp white vinegar; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 cup fresh strawberries, pureed; 1 cup heavy whipping cream; Fresh strawberries, halved (for topping); Whipped cream (optional, for topping)

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A stunning dessert combining a rich red velvet cake base with a creamy strawberry cheesecake layer, topped with fresh strawberries—perfect for holidays, birthdays, or any sweet celebration.

Why You’ll Love This Recipe

This Red Velvet Strawberry Cheesecake blends moist, cocoa-flavored red velvet cake with light and fruity strawberry cheesecake filling. It’s visually gorgeous, indulgently creamy, and easy to make ahead—guaranteed to impress at any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cake Base

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 Tbsp cocoa powder
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar

For the Strawberry Cheesecake Filling

16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup fresh strawberries, pureed (about 8–10 berries)
1 cup heavy whipping cream

For Topping

Fresh strawberries, halved
Whipped cream (optional)

Directions

1. Preheat Oven

Preheat to 350 °F (175 °C). Grease and line a 9-inch springform pan.

2. Make the Red Velvet Cake

In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Pour batter into prepared pan and smooth top.
Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely in pan.

3. Prepare the Strawberry Cheesecake Filling

In a mixing bowl, beat softened cream cheese until smooth.
Gradually add powdered sugar and vanilla extract, mixing until well incorporated.
Stir in pureed strawberries until evenly combined.
In a separate bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into strawberry-cheesecake mixture until light and fluffy.

4. Assemble the Cheesecake

Once the cake is fully cooled, remove the springform ring and transfer the cake base to a serving plate.
Spread cheesecake filling evenly over the cake.
Refrigerate for at least 4 hours, or until the filling is set.

5. Serve

Just before serving, arrange halved fresh strawberries on top.
Add whipped cream dollops if desired.
Slice and enjoy!

Servings And Timing

Serves: 12–14 slices
Prep time: ~20 minutes
Bake time: 25–30 minutes
Chill time: Minimum 4 hours
Total time: ~5 hours (including chilling)

Variations

Gluten-free: Use a 1:1 gluten-free flour blend.
Vegan: Substitute dairy-free cream cheese, coconut cream, and plant-based milk, plus vegan red food coloring.
Chocolate twist: Swirl melted white or dark chocolate through the cheesecake layer before chilling.
Fruit infusion: Add sliced strawberries or a layer of strawberry compote between the cake and filling.

Storage/Reheating

Refrigerate: Store in the fridge, covered, for up to 4 days.
Freeze: Freeze sliced cake in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.

FAQs

1. Can I make this gluten-free?

Yes—replace regular flour with a 1:1 gluten-free blend; baking time may adjust slightly.

2. What if I don’t have a springform pan?

Use a cake round or pie dish and line it well with parchment for easier removal.

3. Can I skip chilling time?

Chilling is essential for the cheesecake layer to firm up. A minimum of 4 hours is recommended.

4. How do I avoid soggy cake base?

Ensure the cake is completely cooled before adding the cheesecake layer to prevent moisture buildup.

5. Can I prepare ahead?

Absolutely—bake and chill a day in advance, then add strawberries before serving.

6. Why use vinegar?

Vinegar reacts with baking soda to enhance the texture and help the cake rise.

7. How do I puree strawberries?

Blend fresh strawberries in a blender or food processor until smooth; strain if you prefer a silky texture.

8. Can I use frozen strawberries?

Yes—thaw and drain excess liquid before pureeing to avoid thinning the cream.

9. Can I make mini cheesecakes?

Yes—bake in cupcake liners for about 15 minutes, then chill as directed.

10. What’s the best way to slice neat pieces?

Chill well, then use a hot, wet knife for clean slices.

Conclusion

This Red Velvet Strawberry Cheesecake is a show-stopping dessert that melds the classic flavors of red velvet and fruity cheesecake into one magnificent treat. With vibrant layers, creamy texture, and beautiful presentation, it’s perfect for celebrations or anytime you want something special. Slice, serve, and savor!