Red Velvet Strawberry Cheesecake

If you’re a fan of classic desserts but love when two favorites come together in one glorious treat, then this red velvet strawberry cheesecake is going to be your new obsession.

Imagine the rich, velvety texture of red velvet cake paired with the creamy, dreamy goodness of cheesecake, then topped off with juicy, fresh strawberries that add just the right touch of sweetness and brightness. It’s the kind of dessert that feels special enough for celebrations but cozy enough for a weekend treat at home.

What makes this dessert truly irresistible is the way all the flavors blend so beautifully. The red velvet brings its subtle cocoa flavor and that signature red hue, which makes every slice look stunning. The cheesecake layer is silky smooth, providing that melt-in-your-mouth richness that cheesecake lovers crave. And the strawberries? They add a fresh, slightly tart contrast that balances out all that sweetness perfectly.

Whether you’re planning a holiday gathering, a birthday party, or simply want to impress your friends or family, this red velvet strawberry cheesecake will definitely earn you some serious dessert cred.

Plus, it’s surprisingly easy to make at home, even if you’re not a baking pro. I’m excited to share how you can whip up this beautiful treat step by step, so you can enjoy a slice (or two) with your favorite cup of coffee or tea.

Why You’ll Love It

• Perfect Flavor Combination: The rich cocoa notes of red velvet cake blend seamlessly with the creamy cheesecake and the fresh, juicy strawberries, creating a flavor trio that’s both indulgent and refreshing.
• Eye-Catching Dessert: With its vibrant red layers and bright strawberry topping, this cheesecake looks as amazing as it tastes — perfect for impressing guests or making any occasion feel special.
• Creamy and Moist Texture: Unlike some cakes that can be dry, the cheesecake layer adds extra creaminess, while the red velvet keeps the dessert moist and tender in every bite.
• Versatile for Any Occasion: Whether it’s Valentine’s Day, a birthday, or just a sweet weekend treat, this dessert fits every celebration or casual gathering effortlessly.
• Simple to Customize: You can easily swap strawberries for other berries or fruits if you want to change things up, making it a flexible recipe to suit your taste.

Ingredient List

For the Red Velvet Cake Layer

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring

For the Cheesecake Layer

• 16 oz (450g) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

For the Strawberry Topping

• 1 ½ cups fresh strawberries, sliced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

Ingredient Notes

• I always use full-fat cream cheese for the richest, creamiest cheesecake texture.
• Buttermilk is key in the red velvet layer — it keeps the cake tender and adds a slight tang.
• Don’t skip the cocoa powder in the red velvet cake; it’s what gives that subtle chocolate flavor.
• Use fresh, ripe strawberries for the topping to get the best natural sweetness and vibrant color.
• Red food coloring is what gives the red velvet its iconic look — you can adjust the amount for a deeper or lighter red.

Kitchen Equipment Needed

• 9-inch springform pan – Perfect for easy removal of the cheesecake without damaging the sides.
• Mixing bowls – For combining your cake batter and cheesecake filling separately.
• Electric mixer or stand mixer – Makes beating the cream cheese smooth and mixing the batter effortless.
• Rubber spatula – Great for scraping down the bowl and folding ingredients gently.
• Measuring cups and spoons – For accurate ingredient measurements.
• Whisk – Handy for mixing the strawberry topping and smoothing batter if needed.
• Cooling rack – Allows your cake layers to cool evenly without getting soggy.
• Knife and cutting board – For slicing strawberries cleanly.
• Aluminum foil – To wrap the pan for water bath baking if you choose to do so (optional but recommended).

Instructions

Step 1: Prepare the Red Velvet Cake Batter

• Preheat your oven to 350°F (175°C).
• In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. This helps avoid lumps and ensures even mixing.
• In a separate bowl, whisk together the buttermilk, eggs, melted butter, vanilla extract, and red food coloring until well combined.
• Slowly add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Pro tip: Avoid overmixing to keep the cake tender.

Step 2: Bake the Red Velvet Cake Layer

• Pour the batter into a greased or parchment-lined 9-inch springform pan.
• Smooth the top with a spatula so the layer is even.
• Bake in the preheated oven for about 20–25 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from the oven and let it cool completely on a cooling rack.

Step 3: Prepare the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
• Gradually add sugar and continue beating until fully incorporated.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the vanilla extract and sour cream until the batter is silky and smooth. Pro tip: Beat on low speed to avoid incorporating too much air, which can cause cracks.

Step 4: Assemble the Cheesecake Layer

• Once the red velvet cake layer is completely cool, gently pour the cheesecake batter over it in the springform pan.
• Use a spatula to spread the cheesecake layer evenly, making sure it covers the cake layer completely.

Step 5: Bake the Cheesecake

• Place the pan in the oven and bake at 325°F (160°C) for about 50–60 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center.
• Optional water bath: Wrap the outside of your springform pan with aluminum foil and place it in a larger pan with hot water to bake. This helps prevent cracking by providing gentle, even heat.
• Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour.

Step 6: Prepare the Strawberry Topping

• While the cheesecake cools, combine sliced strawberries, sugar, and lemon juice in a bowl.
• Stir gently and let sit for about 15 minutes so the strawberries release their juices and become syrupy.

Step 7: Chill and Serve

• After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to fully set.
• Just before serving, spoon the strawberry topping evenly over the cheesecake.
• Carefully remove the sides of the springform pan, slice, and enjoy!

Pro tip: Use a hot, dry knife between slices for clean cuts—wipe the knife after each slice for perfect presentation.

Tips and Tricks for Success

• Make sure your cream cheese is fully softened before mixing to avoid lumps in the cheesecake layer.
• Don’t rush the cooling process; letting the cake and cheesecake layers cool properly prevents cracking and sogginess.
• Use a springform pan to make removing the cheesecake much easier and cleaner.
• If using a water bath, double-wrap the springform pan in foil to prevent water from leaking in.
• When spreading the cheesecake layer over the red velvet cake, pour slowly and use a spatula to gently level it without mixing the layers together.
• Refrigerate the cheesecake for at least 4 hours or overnight for the best texture and flavor development.
• For neat slices, wipe your knife clean between cuts and dip it in hot water before slicing.

Ingredient Substitutions and Variations

• Substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes before using.
• Use Greek yogurt instead of sour cream in the cheesecake layer for a tangier flavor and lighter texture.
• Swap fresh strawberries for frozen ones if out of season; just thaw and drain excess liquid before topping.
• For a chocolate twist, add mini chocolate chips between the red velvet and cheesecake layers.
• Replace red food coloring with natural beet juice for a more natural red hue.
• Add a graham cracker crust at the bottom for extra crunch and flavor contrast.
• Use mixed berries (blueberries, raspberries) instead of strawberries for a colorful, varied topping.

Serving Suggestions

• Serve chilled with a dollop of whipped cream and a fresh strawberry on top for an extra touch of elegance.
• I love pairing this cheesecake with a cup of strong black coffee or a rich espresso—it cuts through the sweetness beautifully.
• Add a drizzle of melted white chocolate or a light dusting of cocoa powder for a decorative finish.
• Serve alongside a scoop of vanilla ice cream for an indulgent dessert experience.
• For special occasions, garnish with fresh mint leaves and a few whole strawberries to make it look extra festive.

Storage and Reheating Instructions

• Store leftover cheesecake covered tightly in the refrigerator for up to 4-5 days.
• Keep the strawberry topping separate if possible, adding it fresh before serving.
• Cheesecake doesn’t freeze well with the strawberry topping, but you can freeze the plain cheesecake layer for up to 2 months—wrap it tightly in plastic wrap and foil.
• To thaw frozen cheesecake, place it in the fridge overnight.
• Serve chilled; reheating is not recommended as it can affect texture and flavor.

Frequently Asked Questions

Can I make this cheesecake without a springform pan?

You can use a regular cake pan, but removing the cheesecake might be tricky. A springform pan really makes things easier and keeps the sides neat!

How do I prevent cracks in my cheesecake?

Avoid overmixing and bake it gently, preferably using a water bath. Also, cooling the cheesecake slowly by leaving it in the oven with the door cracked helps prevent cracks.

Can I use frozen strawberries for the topping?

Yes! Just make sure to thaw them completely and drain any excess juice so your topping doesn’t get watery.

How long does this cheesecake take to set properly?

It’s best to chill the cheesecake for at least 4 hours, but overnight chilling gives the creamiest, most stable results.

Can I prepare this cheesecake a day in advance?

Absolutely! This cheesecake actually tastes better the next day, once all the flavors have melded beautifully.

Is there a way to make this recipe vegan or dairy-free?

You can substitute cream cheese and sour cream with vegan alternatives, and use a plant-based milk with vinegar instead of buttermilk. The texture will be a bit different, but still delicious!

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!