How to Make Red Velvet Strawberry Cheesecake Perfectly

Hey there, fellow bakers and dessert lovers! Today, I’m super excited to share with you a recipe that’s sure to become a show-stopper at your next gathering: the Red Velvet Strawberry Cheesecake. This dessert is a perfect blend of moist red velvet cake, creamy cheesecake, and fresh strawberries. It’s a match made in heaven, and I just can’t wait for you to try it!

Why You’ll Love This Recipe

• A unique combination of red velvet and strawberry cheesecake flavors
• A moist and flavorful cake base that’s easy to make
• A creamy, light cheesecake filling with fresh strawberries
• Perfect for special occasions or as a quick family dinner dessert
• Can be made ahead of time, making it ideal for weeknight dinner ideas

Ingredients

Here’s what you’ll need to make this delicious Red Velvet Strawberry Cheesecake recipe. Don’t worry, it’s easier than you think!

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 strawberries)
• 1 cup heavy whipping cream

For Topping:

• Fresh strawberries (halved)
• Whipped cream (optional)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.

Make the Red Velvet Cake:

In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before moving on.

Prepare the Strawberry Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

Stir in the pureed strawberries, ensuring everything is well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy.

Assemble the Cheesecake:

Once the red velvet cake has cooled, carefully remove it from the springform pan and place it on your serving dish.

Spread the strawberry cheesecake filling evenly on top of the red velvet cake.

Place the cheesecake in the refrigerator and chill for at least 4 hours, or until the filling is set.

Serve:

Before serving, garnish with fresh strawberry halves on top. You can also add a dollop of whipped cream for an extra touch of decadence.

Pro Tips for Making the Recipe

• Make sure all your ingredients are at room temperature for the best results.
• Don’t overmix the batter or the cheesecake filling to ensure a light and fluffy texture.
• Let the cheesecake chill for at least 4 hours to allow the flavors to meld together.
• Use fresh strawberries for the best flavor and texture.

How to Serve

This Red Velvet Strawberry Cheesecake is perfect for serving at family dinners, birthday parties, or even as a special treat for your quick family dinners. Pair it with a cup of coffee or a glass of cold milk for the ultimate dessert experience. If you’re looking for more easy pasta recipes or 30-minute meals, be sure to check out my other recipes like the Chocolate Raspberry Cake or the Cookie Dough Cake.

Make Ahead and Storage

This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Let it come to room temperature for about 30 minutes before serving for the best texture. You can also freeze it for up to 2 months, but make sure to thaw it in the refrigerator overnight before serving.

There you have it, folks! A delicious and show-stopping Red Velvet Strawberry Cheesecake that’s sure to impress your family and friends. Don’t forget to share your creations with me on social media and tag me in your posts. Happy baking, and remember, always keep it sweet and delicious!