Name: Red Velvet Strawberry Cheesecake
Prep time: 20 min
Cook time: PT-488140H56M12S
Total time: 5 h
Cuisine: American
Ingredients: 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; 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; Fresh strawberries, halved (for topping); Whipped cream (optional, for topping)

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Short Description

An indulgent and visually stunning dessert that layers a moist red velvet cake with a creamy, strawberry-infused cheesecake filling—garnished with fresh berries for a perfect balance of richness and fruity freshness.

Why You’ll Love This Recipe

Two desserts in one: a tender red velvet cake base with a light, fruity cheesecake topping.
Striking presentation: vibrant red cake beneath a pale pink, silky filling—perfect for celebrations or special occasions.
Balanced flavors: rich cream cheese and fresh strawberries meld beautifully without being overly sweet.
Make-ahead friendly: it needs time to chill, making it ideal for prepping in advance.
Customizable finish: top it simply with berries or elevate it with whipped cream.

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 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 berries)
1 cup heavy whipping cream

For Topping:

Fresh strawberries, halved
Whipped cream (optional)

Directions

Preheat the Oven
Preheat to 350°F (175°C). Grease and line the base of a 9-inch springform pan with parchment paper.
Make the Red Velvet Cake
In one bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder. In another bowl, whisk together oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth. Combine wet and dry ingredients gently until just mixed.
Pour into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
Prepare the Strawberry Cheesecake Filling
Beat cream cheese in a large bowl until smooth. Add powdered sugar and vanilla, mixing until combined. Stir in the pureed strawberries. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cheesecake mixture until light and airy.
Assemble the Cheesecake
Remove cooled cake from the pan and place it on your serving plate. Spread the cheesecake filling evenly over the cake. Refrigerate for at least 4 hours until set.
Serve
Top with halved strawberries and, if desired, add a dollop of whipped cream for extra indulgence. Slice and serve chilled.

Servings And Timing

Yield: One 9-inch cheesecake—about 10–12 slices depending on size
Prep Time: ~20 minutes
Bake Time: 25–30 minutes
Chill Time: At least 4 hours (ideal overnight)
Total Time: Approximately 5 hours (including chilling), best served after full setting

Variations

Berry swap: Use raspberries, blueberries, or mixed berries instead of strawberries.
Chocolate drizzle: Add a melted chocolate ganache layer between the cake and filling.
Lighter version: Substitute half the cream cheese with Greek yogurt or use reduced-fat options.
Flavor twist: Stir a teaspoon of lemon zest into the cheesecake filling for a bright pop of citrus.
Alternative cake base: Replace red velvet with chocolate or vanilla sponge for a different flavor profile.

Storage/Reheating

Refrigerator: Keep covered and chilled—lasts up to 4 days.
Freezer: Flash-freeze slices on a baking sheet, then transfer to an airtight container. Freeze up to 1 month. Thaw in the fridge before serving.
Serving tip: For easiest slicing, let sit at room temperature for 10 minutes before cutting.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but the cake may be slightly less tender. Add a teaspoon of vinegar to the milk to mimic buttermilk if needed.

Is the cake crust necessary?

Yes—it provides structure and absorbs moisture from the filling, keeping the cheesecake layer stable.

Can I skip the red food coloring?

You can—but the classic red velvet hue will be pale. Cocoa notes may be more pronounced without the coloring.

How can I prevent cracks in the cheesecake filling?

Allow your ingredients (cream cheese and eggs) to reach room temperature, and avoid overmixing. Chill fully before slicing.

Can I make this gluten-free?

Yes—swap in a 1:1 gluten-free flour blend for the cake base. Results may vary slightly in texture.

Can I bake the cake base ahead?

Absolutely—wrap and refrigerate up to 2 days before adding the filling and chilling.

What’s the best way to puree strawberries?

Use a blender or food processor. If too thick, thin with a splash of milk or water for easier incorporation.

Can I make this into cupcakes?

Yes—bake smaller portions of the cake base in muffin tin, top each with a mini cheesecake swirl, and chill until set.

Why does the recipe use both baking powder and soda?

They work together to give proper lift and texture. Baking soda helps neutralize acidity (from buttermilk), while baking powder provides additional rise.

Can I use frozen strawberries?

Yes—just thaw and drain excess moisture before puréeing to avoid thinning the filling too much.

Conclusion

Red Velvet Strawberry Cheesecake is a beautiful and decadent fusion of two beloved desserts, delivering moist cake, creamy filling, and juicy fruit in every bite. It’s as elegant as it is lush—perfect for holidays, birthdays, or whenever you want show-stopping dessert. Let me know if you’d like pairing suggestions or cutting tips!