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Red Velvet Strawberry Cheesecake Recipe (Creamy & Stunning!)

Red Velvet Strawberry Cheesecake

This Red Velvet Strawberry Cheesecake is a creamy dessert that combines the iconic flavors of red velvet with fresh strawberries, making it a perfect treat for celebrations and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Crust
  • 1.5 cups graham cracker crumbs for the crust
  • 0.5 cup unsweetened cocoa powder for the crust
  • 0.5 cup granulated sugar for the crust
  • 0.5 cup unsalted butter melted, for the crust
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup granulated sugar for the filling
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 tbsp red food coloring
For the Strawberry Topping
  • 2 cups fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar to sweeten strawberries
  • 1 tbsp lemon juice to enhance flavor

Equipment

  • 9-inch Springform Pan
  • Mixing bowl
  • Oven

Method
 

  1. Step 1: Preheat your oven to 325°F (163°C).
  2. Step 2: In a mixing bowl, combine the graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form your crust.
  3. Step 3: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the vanilla extract and mix until combined.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Then, incorporate the sour cream and red food coloring, mixing until the batter is smooth and evenly colored.
  5. Step 5: Pour the cheesecake filling over the prepared crust and spread it evenly.
  6. Step 6: Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside for an hour. After that, remove it from the oven and refrigerate it for at least 4 hours or overnight.
  7. Step 7: For the strawberry topping, combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Let them sit for about 30 minutes to macerate and release their juices.
  8. Step 8: Once the cheesecake is chilled, carefully remove it from the springform pan. Top with the macerated strawberries before serving.

Notes

Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for about 5-7 days. If you want to freeze it, wrap it tightly in plastic wrap and aluminum foil, and it can last for up to 3 months.