Red Velvet Strawberry Cheesecake Recipe (Creamy & Stunning!)

There’s something so special about the combination of red velvet and strawberries that just makes your heart sing. This Red Velvet Strawberry Cheesecake is not only stunning to look at but also a delightful treat that will take you back to those sweet moments shared with loved ones. Imagine the creamy, rich cheesecake layered over a moist red velvet base, topped with fresh strawberries. It’s a dessert that’s perfect for any occasion, and I promise, it’s easier to make than you might think!

Why You’ll Love Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

• 1 ½ cups all-purpose flour: The base for our delicious cake.
• 1 cup granulated sugar: Sweetness that balances the flavors perfectly.
• 1 teaspoon baking soda: Helps our cake rise beautifully.
• 1 teaspoon cocoa powder: Adds a hint of chocolate flavor.
• ½ teaspoon salt: Enhances all the sweet flavors.
• 1 cup vegetable oil: Keeps our cake moist and tender.
• 1 cup buttermilk, room temperature: Adds richness and a slight tang.
• 2 large eggs, room temperature: Binds everything together.
• 2 tablespoons red food coloring: Gives that iconic red velvet hue.
• 1 teaspoon vanilla extract: A warm, comforting flavor note.
• 1 teaspoon white vinegar: A secret ingredient that enhances the cake’s texture.
• 16 ounces cream cheese, softened: The star of our cheesecake layer.
• 1 cup granulated sugar: Sweetens the cheesecake perfectly.
• 1 teaspoon vanilla extract: Adds flavor depth to the cheesecake.
• 2 large eggs: Ensures a rich, creamy texture.
• 1 cup fresh strawberries, pureed: Gives a fresh, fruity flavor.
• 1 tablespoon all-purpose flour: Helps set the cheesecake.
• Fresh strawberries, sliced: For decoration and a burst of freshness.
• Whipped cream (optional): Because who doesn’t love a little extra creaminess?

How to Make Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
3. In another bowl, combine the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Pour half of the red velvet batter into the prepared springform pan and spread evenly. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Let it cool.
6. For the cheesecake layer, in a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined.
7. Add the eggs one at a time, mixing well after each addition. Stir in the pureed strawberries and flour until just combined.
8. Pour the cheesecake mixture over the cooled red velvet layer in the springform pan.
9. Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
10. Refrigerate the cheesecake for at least 4 hours or overnight.
11. Once chilled, remove from the springform pan and garnish with sliced strawberries and whipped cream if desired.
12. Slice and serve. Enjoy your Red Velvet Strawberry Cheesecake!

Substitutions & Additions

• You can replace buttermilk with regular milk mixed with a tablespoon of vinegar for a similar effect.
• If you want to skip the food coloring, you can use natural beet juice for a lovely color.
• Try adding a layer of chocolate ganache on top for an extra decadent treat.

Tips for Success

• Make sure all your ingredients are at room temperature for the best mixing results.
• Don’t overmix the batter; just mix until everything is combined.
• If your cheesecake cracks, don’t worry! You can cover it with whipped cream and strawberries.
• Prepare the cheesecake a day ahead for the best flavor and texture.

How to Store Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe

Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the cheesecake. Just wrap it tightly in plastic wrap and aluminum foil. It will last in the freezer for about 2 months. When you’re ready to enjoy, let it thaw in the fridge overnight.

FAQs

• Can I use frozen strawberries? Yes, you can! Just make sure to thaw and drain them before pureeing.
• Can I make this cheesecake without a springform pan? You can use a regular cake pan, but it will be a bit trickier to remove.
• How do I know when the cheesecake is done? It should be set around the edges and slightly jiggly in the center.

I hope you enjoy making and sharing this beautiful Red Velvet Strawberry Cheesecake as much as I do! Don’t forget to follow our Pinterest for more delicious recipes!

Red Velvet Strawberry Cheesecake

There's something so special about the combination of red velvet and strawberries that just makes your heart sing. This Red Velvet Strawberry Cheesecake is not only stunning to look at but also a delightful treat that will take you back to those sweet moments shared with loved ones. Imagine the creamy, rich cheesecake layered over a moist red velvet base, topped with fresh strawberries. It’s a dessert that’s perfect for any occasion, and I promise, it's easier to make than you might think!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Red Velvet Cake

• 1.5 cups all-purpose flour The base for our delicious cake.
• 1 cup granulated sugar Sweetness that balances the flavors perfectly.
• 1 teaspoon baking soda Helps our cake rise beautifully.
• 1 teaspoon cocoa powder Adds a hint of chocolate flavor.
• 0.5 teaspoon salt Enhances all the sweet flavors.
• 1 cup vegetable oil Keeps our cake moist and tender.
• 1 cup buttermilk Adds richness and a slight tang.
• 2 large eggs Binds everything together.
• 2 tbsp red food coloring Gives that iconic red velvet hue.
• 1 teaspoon vanilla extract A warm, comforting flavor note.
• 1 teaspoon white vinegar A secret ingredient that enhances the cake's texture.

For the Cheesecake Layer

• 16 oz cream cheese The star of our cheesecake layer.
• 1 cup granulated sugar Sweetens the cheesecake perfectly.
• 1 teaspoon vanilla extract Adds flavor depth to the cheesecake.
• 2 large eggs Ensures a rich, creamy texture.
• 1 cup fresh strawberries pureed, gives a fresh, fruity flavor.
• 1 tbsp all-purpose flour Helps set the cheesecake.

For Decoration

• Fresh strawberries, sliced
• Whipped cream (optional)

Equipment

• 9-inch Springform Pan
• Mixing Bowls
• Oven
• Whisk

Method

 

1. Step 1: Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. Step 2: In a mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
3. Step 3: In another bowl, combine the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Mix until well combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Step 5: Pour half of the red velvet batter into the prepared springform pan and spread evenly. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Let it cool.
6. Step 6: For the cheesecake layer, in a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined.
7. Step 7: Add the eggs one at a time, mixing well after each addition. Stir in the pureed strawberries and flour until just combined.
8. Step 8: Pour the cheesecake mixture over the cooled red velvet layer in the springform pan.
9. Step 9: Bake for 45-50 minutes or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
10. Step 10: Refrigerate the cheesecake for at least 4 hours or overnight.
11. Step 11: Once chilled, remove from the springform pan and garnish with sliced strawberries and whipped cream if desired.
12. Step 12: Slice and serve. Enjoy your Red Velvet Strawberry Cheesecake!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the cheesecake. Just wrap it tightly in plastic wrap and aluminum foil. It will last in the freezer for about 2 months. When you're ready to enjoy, let it thaw in the fridge overnight.