Name: Red Velvet Strawberry Cheesecake Recipe
Prep time: 30 min
Cook time: 30 min
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 strawberries); 1 cup heavy whipping cream; Fresh strawberries (halved); Whipped cream (optional)

If you're craving something a little extra special that combines rich chocolate with fresh fruit, my Red Velvet Strawberry Cheesecake Recipe hits that perfect sweet spot. It's the kind of dessert you'll want to make for birthdays, anniversaries, or just because the day calls for a comforting treat. I love how this cheesecake offers that lovely glossy red color, balanced with the creamy tang of cheesecake and the bright pop of strawberry-it's a showstopper that's surprisingly approachable.

Red Velvet Strawberry Cheesecake Recipe - Featured Image

Jump to:

Why You'll Make This on Repeat
Ingredient Highlights
Step-by-Step for Red Velvet Strawberry Cheesecake Recipe
Kitchen Notes I Rely On
Serving & Sides
Make-Ahead & Storage
Frequently Asked Questions
Final Thoughts
Printable Recipe

🤍

Why You'll Make This on Repeat

This Red Velvet Strawberry Cheesecake Recipe manages to blend deep, velvety chocolate notes with fresh strawberry brightness in a creamy, dreamy dessert that's both elegant and cozy. Once you try it, you'll find it's perfect for celebrations but easy enough to enjoy any day.

Reliable Texture: Every bite balances a moist, tender red velvet cake base with a silky, firm cheesecake topping.
Balanced, Cozy Flavor: The cocoa and strawberries sing alongside smooth cream cheese without overwhelming sweetness.
Pantry-Friendly: Ingredients are common staples you probably already have or can easily find.
Weeknight Simple: Straightforward steps make this an achievable special dessert with minimal fuss.

Ingredient Highlights

Red Velvet Strawberry Cheesecake Recipe - Recipe Ingredients

For this Red Velvet Strawberry Cheesecake Recipe, I pay close attention to the balance between freshness and quality. The strawberries should be ripe and fragrant-a juicy foundation that makes all the difference. I always use full-fat cream cheese for that luxurious texture, and buttermilk is key to achieving the tender crumb in the red velvet base.

Cream Cheese: Choose full-fat, well-softened cream cheese for the smoothest, richest cheesecake layer.
Fresh Strawberries: Use ripe, fragrant berries to puree and also to garnish; they add natural sweetness and freshness.
Buttermilk: Room temperature buttermilk boosts the cake's tender crumb and tangy depth.
Red Food Coloring: Gel or liquid both work, but gel gives a more vibrant, richer red hue with less liquid added.

Red Velvet Strawberry Cheesecake Recipe - Ingredients Close-up

Quick Note: Exact ingredient quantities and instructions are in the printable recipe card at the bottom for easy reference while you bake.

Step-by-Step for Red Velvet Strawberry Cheesecake Recipe

Step 1 - Prep & Season

Start by preheating your oven to 350°F and greasing a 9-inch springform pan-this pan type is essential for easy removal and clean edges. In one bowl, sift together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cocoa powder. This ensures an even distribution so your cake is uniform. Meanwhile, whisk the wet ingredients together: vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. I like to take my time here; the smooth red hue is a fun indicator that you're on the right track. Be careful not to overmix when combining wet and dry - just until no streaks remain - to keep the batter tender and avoid toughness.

Step 2 - Build Flavor

Pour the batter into the prepared pan and bake for about 25-30 minutes. You'll notice the cake rises with a toasty, almost velvet-like crust that gives a bit of bite beneath the creamy topping later on. Once the cake springs back to touch and a toothpick comes out clean or with a few moist crumbs, it's ready. Let it cool completely in the pan; I find cooling fully helps the cheesecake layer set beautifully without slipping. While the cake cools, whip the cream cheese with powdered sugar and vanilla until silky smooth, then carefully fold in the pureed strawberries and freshly whipped cream. This step feels like a mini celebration in the kitchen - the smell, the color, and the creamy texture all come together, building anticipation.

Step 3 - Finish for Best Texture

Spoon the cheesecake mixture over the cooled red velvet cake evenly, smoothing the top gently. Refrigerate for at least 4 hours, preferably overnight. This resting time is crucial - it allows the flavors to meld and the textures to firm up to the perfect sliceable consistency. When ready, you can garnish with halved fresh strawberries for a vibrant, fresh note. Avoid freezing the assembled cake to maintain the fresh strawberry flavor and creamy texture. The results? A cheesecake with a glossy top, lush mouthfeel, and an irresistible fruity finish that will have your guests asking for your secret.

📝

Kitchen Notes I Rely On

Over the years, I've tackled a lot of cheesecake and red velvet hybrids. I've found that cooling the cake before layering and the resting time in the fridge are non-negotiable for success. Slightly underbaking the cake base keeps it moist beneath the cheesecake layer, and using freshly whipped cream in the filling adds lightness that makes this dessert so approachable.

Doneness Cue: The cake should spring back lightly and pass the toothpick test with moist crumbs for best texture.
Temperature Trick: Bring eggs and buttermilk to room temperature for a smooth batter without lumps.
Make-Ahead Move: Assemble the cheesecake layer the day before serving for richer flavor and easier slicing.
Skip This Pitfall: Don't overmix your batter, or the cake won't be tender and might crack under the cheesecake topping.

Serving & Sides

Finishing Touches

For the finishing touches on this Red Velvet Strawberry Cheesecake Recipe, fresh halved strawberries are my go-to garnish. They give that natural juicy pop and a contrast in texture against the creamy cheesecake. A light dollop of whipped cream adds an airy, sweet finish without overloading the palate. I've also experimented with a drizzle of white chocolate or a sprinkle of toasted pecans for extra flair depending on the time of year and mood.

Pairs Nicely With

You'll enjoy pairing this dessert with a light, crisp white wine like a Riesling or a refreshing herbal tea. The acidity and floral notes complement the richness of the cheesecake and brighten the strawberry flavors. For a non-alcoholic option, a sparkling water infused with lemon or mint works beautifully, cleansing the palate between bites.

Simple Plating Upgrades

To style this cheesecake simply but elegantly, I like arranging a small fan of sliced strawberries next to each slice or dusting a touch of powdered sugar over the strawberries just before serving. For gatherings, placing the cheesecake on a bright cake stand creates an inviting centerpiece without any fuss. Even on weeknights, a fresh mint leaf on each slice elevates the look with minimal effort.

Make-Ahead & Storage

Storing Leftovers

Store leftovers in an airtight container or cover the pan tightly with plastic wrap to prevent drying out and fridge odors. Refrigerated, your Red Velvet Strawberry Cheesecake Recipe will stay fresh for about 3-4 days. You'll notice the texture softens slightly but remains creamy and luscious-perfect for enjoying later without losing the fresh strawberry brightness.

Freezer Tips

This cheesecake freezes well if you prepare ahead of time. Freeze before adding fresh strawberry garnishes to preserve their texture. Wrap tightly in plastic wrap and foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge. The texture remains creamy, though the fresh strawberries on top are best added after thawing for the most vibrant flavor.

Reheating Red Velvet Strawberry Cheesecake Recipe Without Drying Out

If you want to warm a slice slightly, I recommend a very brief microwave pulse-10 to 15 seconds on low power-just to take the chill off while preserving creaminess. Alternatively, a warm oven at 300°F for 5-7 minutes wrapped loosely in foil works well. Avoid overheating, which can cause the cheesecake to dry or crack. A light spritz of water on a paper towel nearby in the microwave can add gentle moisture and protect the texture.

Frequently Asked Questions

Can I use frozen strawberries in this cheesecake?

Yes, you can use frozen strawberries but thaw and drain them well first to remove excess liquid. Too much moisture can make the cheesecake filling too runny and affect the texture.

Is it necessary to use a springform pan?

While not absolutely required, a springform pan is highly recommended because it allows you to remove the cake without damaging the delicate cheesecake layer on top.

Can I make this cheesecake without food coloring?

Yes, omitting food coloring won't drastically affect flavor but your red velvet cake layer will be less vibrant and more neutral in color.

How long should I chill the cheesecake before serving?

At least 4 hours in the fridge is essential to firm up the cheesecake layer, but overnight chilling yields the best texture and flavor development.

Final Thoughts

I find this Red Velvet Strawberry Cheesecake Recipe to be a delightful way to bring together classic flavors in an unexpectedly fresh way. Its blend of textures-from moist cake to silky cheesecake and fresh berries-gives each bite something new to enjoy. Whether you're serving it to guests or savoring a quiet moment at home, this recipe invites you to slow down and enjoy a truly special treat. Give it a try, and I bet it'll become one of your go-to desserts too.

Printable Recipe