If you’re craving a dessert that’s as stunning to look at as it is delicious, this Red Velvet Strawberry Cheesecake is exactly what you need. This luscious Red Velvet Strawberry Cheesecake recipe is rich, creamy, and bursting with berry goodness, combining the classic deep red velvet flavor with fresh strawberries and smooth cheesecake layers for an unforgettable treat that’s perfect for any occasion.

Why You’ll Love This Recipe

Decadent Flavor Combo: The rich red velvet melds perfectly with sweet strawberries and creamy cheesecake for a dessert that delights every bite.
Visually Stunning: Its vibrant red hue layered with pinkish strawberry swirls makes it a showstopper at parties or family dinners.
Balanced Texture: Creamy cheesecake meets velvety cake and juicy strawberries for a perfect harmony of textures.
Simple Ingredients: Made with pantry favorites and fresh fruit, this recipe is approachable yet impressive.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or casual treat, this cheesecake fits every celebration.

Ingredients You’ll Need

Crafting the perfect Red Velvet Strawberry Cheesecake comes down to simple but quality ingredients. Each component plays a key role, whether it’s creating that moist red velvet layer, creamy cheesecake texture, or fresh fruity bursts.

Cream Cheese: Use full-fat for the smoothest and richest cheesecake base.
Granulated Sugar: Sweetens both the cake and cheesecake layers without overpowering.
All-Purpose Flour: Essential for creating the tender red velvet cake texture.
Unsweetened Cocoa Powder: Adds depth and subtle chocolate notes to the red velvet.
Buttermilk: Helps tenderize the cake, giving it a pleasant tang and moist crumb.
Eggs: Bind the cheesecake and cake layers perfectly for structure and creaminess.
Strawberries: Fresh, ripe strawberries bring bright berry flavor and lovely color swirls.
Vanilla Extract: Enhances the overall flavor with warm, sweet notes.
Butter: Adds richness to the crust and cake layers.
Red Food Coloring: Classic red velvet needs its signature jewel tone.
Graham Cracker Crumbs: Forms a crisp, buttery crust that grounds the cheesecake layers.

Variations for Red Velvet Strawberry Cheesecake

Feel free to make this Red Velvet Strawberry Cheesecake your own! It’s simple to adapt for different tastes or dietary preferences while still keeping that irresistible taste.

Gluten-Free Option: Swap all-purpose flour for a gluten-free blend without losing texture.
Vegan Twist: Use vegan cream cheese and flax eggs for a dairy-free version.
Mixed Berry Blend: Add blueberries or raspberries alongside strawberries for a deeper berry flavor.
Chocolate Drizzle: Finish with melted dark chocolate for an extra indulgent touch.
Nutty Crust: Incorporate ground almonds or pecans into the crust for extra crunch and flavor.

Irresistible Red Velvet Strawberry Cheesecake Recipe

How to Make Red Velvet Strawberry Cheesecake

Step 1: Prepare the Crust

Start by combining graham cracker crumbs with melted butter and a touch of sugar, pressing this mixture firmly into the base of your springform pan to create a crisp, flavorful crust. Chill this in the fridge while you prepare the filling.

Step 2: Make the Red Velvet Batter

Mix together your dry ingredients: flour, cocoa powder, salt, and baking soda. In a separate bowl, whisk sugar, eggs, buttermilk, vanilla, butter, and red food coloring until smooth. Combine the wet and dry mixtures gently to create a moist red velvet batter ready for layering.

Step 3: Prepare the Cheesecake Filling

Beat cream cheese with sugar until creamy and smooth. Add eggs one at a time, then stir in vanilla extract. This creates the silky cheesecake layer to balance the red velvet cake.

Step 4: Layer and Combine

Pour half of the red velvet batter over the chilled crust, then gently spread half the cheesecake mixture on top. Scatter thin slices of strawberries or blend into a puree to swirl in before repeating the layers. This alternating process creates beautiful marbled layers.

Step 5: Bake and Cool

Bake at a moderate temperature until the top is set but still slightly jiggly in the center. Cooling is crucial—allow the cheesecake to rest at room temperature, then chill in the refrigerator overnight for perfect slicing and flavor development.

Pro Tips for Making Red Velvet Strawberry Cheesecake

Room Temperature Ingredients: Use cream cheese and eggs at room temp for a smoother batter without lumps.
Don’t Overmix: Stir just until combined to avoid a dense or tough cheesecake texture.
Use Fresh Strawberries: Fresh fruit adds the best flavor, color, and texture to your cheesecake.
Water Bath Baking: Bake your cheesecake in a water bath to prevent cracking and promote even cooking.
Chill Thoroughly: Refrigerate for at least 8 hours for the layers to set beautifully and flavors to meld.

How to Serve Red Velvet Strawberry Cheesecake

Garnishes

Top with fresh strawberry slices, a dusting of powdered sugar, or a drizzle of strawberry coulis to highlight the berry flavors and add a professional finish.

Side Dishes

Serve alongside whipped cream, a scoop of vanilla ice cream, or a light fruit salad to complement the richness of the cheesecake.

Creative Ways to Present

Try serving individual cheesecakes in mason jars or layered parfait glasses for a charming and portable dessert option that wows your guests.

Make Ahead and Storage

Storing Leftovers

Keep leftover Red Velvet Strawberry Cheesecake covered tightly in the refrigerator, where it stays fresh for up to 5 days—perfect for enjoying a few slices later without losing any flavor or texture.

Freezing

Wrap the cheesecake securely in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the refrigerator before serving to maintain its creamy consistency.

Reheating

This cheesecake is best enjoyed chilled, but if you want a slightly warmer slice, let it sit at room temperature for 15-20 minutes instead of microwaving to avoid melting the creamy layers.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for texture and flavor, but frozen can work if thawed and drained well to avoid excess moisture in the cheesecake.

Is it possible to make this recipe gluten-free?

Yes! Simply substitute all-purpose flour with your favorite gluten-free baking flour blend, and ensure your crushed graham crackers or crust ingredients are gluten-free.

How do I prevent cracks in my cheesecake?

Baking in a water bath and avoiding overmixing your batter are key steps; also, cooling the cheesecake gradually helps keep the surface smooth without cracks.

Can I make this cheesecake ahead of time?

Absolutely—this cheesecake tastes even better after chilling overnight, making it perfect for preparation ahead of special occasions.

What can I use instead of red food coloring?

If you prefer natural alternatives, beet juice or powder can add vibrant color, though it may slightly alter the flavor.

Final Thoughts

This Red Velvet Strawberry Cheesecake is truly a dessert to savor, combining bold red velvet cake with luscious cheesecake and fresh strawberries for a spectacular flavor explosion. It’s simple to make, easy to customize, and guaranteed to impress anyone lucky enough to have a slice. I can’t wait for you to fall in love with this recipe the way I have—happy baking and even happier tasting!

Red Velvet Strawberry Cheesecake

Print Recipe

This Red Velvet Strawberry Cheesecake is a decadent dessert featuring moist red velvet cake layers combined with creamy cheesecake and fresh strawberries. Its vibrant red hues and luscious texture make it perfect for any celebration, from birthdays to holidays, delivering a perfect balance of rich flavor and fresh berry sweetness.

Author: Nora
Prep Time: 30 minutes
Cook Time: 50-60 minutes
Total Time: 8 hours 30 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (with gluten-free flour and crust substitutions)

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Red Velvet Cake Batter

1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup granulated sugar
2 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
6 tablespoons unsalted butter, melted and cooled
1 tablespoon red food coloring

Cheesecake Filling

24 ounces full-fat cream cheese, softened to room temperature
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

Additional

Fresh strawberries (thinly sliced or pureed for swirling), about 1 cup

Instructions

Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the base of a 9-inch springform pan to form a crisp, buttery crust. Chill in the refrigerator while preparing the fillings.
Make the Red Velvet Batter: In a medium bowl, sift together flour, cocoa powder, salt, and baking soda. In a separate large bowl, whisk sugar, eggs, buttermilk, vanilla extract, melted butter, and red food coloring until smooth. Gently fold the dry ingredients into the wet ingredients until combined, taking care not to overmix.
Prepare the Cheesecake Filling: Beat the softened cream cheese with sugar using an electric mixer until creamy and smooth. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract to complete the cheesecake mixture.
Layer and Combine: Pour half of the red velvet batter evenly over the chilled crust. Gently spread half of the cheesecake filling on top. Scatter thin strawberry slices or swirl in strawberry puree. Repeat by layering remaining red velvet batter, cheesecake filling, and strawberries to create beautiful marbled layers.
Bake and Cool: Place the springform pan in a water bath to prevent cracking. Bake at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center still jiggles slightly. Remove from oven and cool on a wire rack to room temperature. Refrigerate overnight to allow layers to set and flavors to meld for perfect slicing.

Notes

Use cream cheese and eggs at room temperature for a smoother batter without lumps.
Do not overmix the batter to avoid a dense or tough cheesecake.
Fresh strawberries add the best flavor and texture.
Bake in a water bath to prevent cracks and promote even baking.
Chill the cheesecake for at least 8 hours before serving for best results.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 450
Sugar: 35g
Sodium: 320mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 7g
Cholesterol: 140mg

Keywords: Red Velvet Cheesecake, Strawberry Cheesecake, Red Velvet Cake, Cheesecake Recipe, Berry Dessert, Layered Cheesecake, Holiday Dessert