This Red Velvet Strawberry Cheesecake is an irresistible, elegant dessert that beautifully blends two beloved classics: the rich, cocoa-kissed flavor of red velvet cake and the creamy sweetness of strawberry cheesecake. With its vibrant red base and soft pink cheesecake layer, this dessert is as visually stunning as it is delicious. Perfect for holidays, special occasions, or whenever you want to treat yourself, this layered delight always steals the spotlight.
Why You’ll Love This Recipe
- Two desserts in one: A moist red velvet cake paired with a light, fruity cheesecake layer.
- Beautiful presentation: The red and pink layers make it perfect for Valentine’s Day, birthdays, anniversaries, or gatherings.
- Easy yet impressive: Simple ingredients and steps, but the end result looks gourmet.
- Refreshing flavor: Strawberry puree adds natural sweetness and tang that balances the richness.
How to Make Red Velvet Strawberry Cheesecake
This dessert comes together in two parts: a classic red velvet cake baked as the base, and a no-bake strawberry cheesecake layer spread on top. After chilling, you get a gorgeous, creamy, and decadent dessert topped with fresh strawberries.
Ingredients
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
1. Preheat the Oven
Set your oven 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 the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth.
- Add dry ingredients to wet ingredients and mix just until combined.
- Pour the batter into your prepared pan and smooth the top.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan.
3. Prepare the Strawberry Cheesecake Filling
- Beat softened cream cheese until smooth.
- Add powdered sugar and vanilla; mix until creamy.
- Stir in the strawberry puree.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold the whipped cream into the strawberry mixture until fluffy.
4. Assemble the Cheesecake
- Remove the cooled red velvet cake from the springform pan.
- Place it on a serving plate.
- Spread the strawberry cheesecake filling evenly over the top.
- Refrigerate for at least 4 hours, or until fully set.
5. Serve
Top with halved strawberries and optional whipped cream. Serve chilled for the best texture and flavor.
How to Serve
This cheesecake is best enjoyed cold. The contrast between the moist red velvet cake and the silky strawberry cheesecake layer creates a dreamy texture combination.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cheesecake layer will remain soft and creamy.
Tips for the Best Results
- Room-Temperature Ingredients: Softened cream cheese and room-temperature eggs mix more smoothly.
- Don’t Skip the Chill Time: This ensures a firm and sliceable cheesecake layer.
- Smooth Strawberry Puree: Strain the puree for a seed-free cheesecake texture.
FAQs
1. Can I use frozen strawberries?
Yes—just thaw and drain them well before pureeing.
2. Can I make this dessert ahead?
Absolutely! Prep both layers a day ahead and assemble before serving.
3. Can I use gel food coloring?
Yes. Gel coloring is more concentrated, so use less and adjust as needed.
