I love making this red velvet strawberry cheesecake when I want a dessert that feels indulgent and celebratory. The combination of moist red velvet cake, creamy cheesecake, and fresh strawberry flavor creates a rich yet balanced dessert that always feels special on the table.
Why You’ll Love This Recipe
I enjoy this recipe because it brings together three classic desserts in one. I like how the subtle cocoa flavor of the red velvet layers pairs with the smooth cheesecake center and the fruity freshness of strawberries. I also appreciate that it looks impressive while still being achievable at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the red velvet cake layers
1 ½ cups all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup vegetable oil
1 large egg
½ cup buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla extract
½ teaspoon white vinegar
For the cheesecake layer
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the strawberry topping
2 cups fresh strawberries, hulled and sliced
⅓ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Directions
I start by preheating the oven to 350°F and lining a springform pan with parchment paper.
I whisk together the flour, cocoa powder, baking soda, and salt in a bowl. In another bowl, I mix the sugar, oil, egg, buttermilk, food coloring, vanilla, and vinegar until smooth. I gently fold the dry ingredients into the wet mixture and set the batter aside.
For the cheesecake layer, I beat the cream cheese and sugar until creamy, then add the eggs one at a time, followed by the vanilla. I mix just until smooth.
I pour half of the red velvet batter into the prepared pan, spread the cheesecake mixture evenly on top, and finish with the remaining red velvet batter. I bake the cake for about 55 to 65 minutes, until the center is just set. I let it cool completely, then refrigerate it for at least 4 hours.
To make the strawberry topping, I combine the strawberries, sugar, and lemon juice in a saucepan and cook over medium heat. I stir the cornstarch with water and add it to the pan, cooking until thickened. I let the topping cool before spreading it over the chilled cheesecake.
Servings And Timing
I usually cut this cheesecake into 10 slices.
Prep time is about 25 minutes, baking time is around 60 minutes, and chilling time takes at least 4 hours. I like to plan for about 5 ½ hours total, including cooling.
Variations
I sometimes swap strawberries for raspberries or mixed berries for a different flavor. When I want extra richness, I add a thin layer of chocolate ganache on top before the fruit. I also like using cupcake-sized pans to turn this into individual desserts.
Storage/Reheating
I store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. I don’t reheat this dessert, as I prefer serving it chilled straight from the fridge.
FAQs
Can I make this cheesecake ahead of time?
I often make it a day in advance because the flavor improves after chilling overnight.
Can I use frozen strawberries?
I use frozen strawberries when fresh ones aren’t available, but I thaw and drain them first.
How do I know when the cheesecake is done?
I look for a slightly jiggly center that firms up as it cools.
Can I skip the food coloring?
I sometimes leave it out, knowing the cake will lose its classic red color but still taste great.
What pan size works best?
I usually use a 9-inch springform pan for the best layers and even baking.
Conclusion
I find this red velvet strawberry cheesecake to be a perfect dessert for gatherings or special occasions. I love how each layer adds its own texture and flavor, creating a dessert that feels both elegant and comforting.
A rich and elegant layered dessert combining red velvet cake, creamy cheesecake, and a fresh strawberry topping—perfect for celebrations or indulgent treats.
Total Time:5 hours 30 minutes (including chilling)
Yield:10 slices
Ingredients
For the red velvet cake layers:
1 ½ cups all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup vegetable oil
1 large egg
½ cup buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla extract
½ teaspoon white vinegar
For the cheesecake layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the strawberry topping:
2 cups fresh strawberries, hulled and sliced
⅓ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Instructions
Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease.
In a bowl, whisk flour, cocoa powder, baking soda, and salt. In a separate bowl, mix sugar, oil, egg, buttermilk, red food coloring, vanilla, and vinegar until smooth.
Gently fold the dry ingredients into the wet mixture until combined. Set aside.
In another bowl, beat cream cheese and sugar until creamy. Add eggs one at a time, then stir in vanilla. Mix until smooth, avoiding overmixing.
Pour half the red velvet batter into the pan. Spread the cheesecake mixture evenly on top. Add the remaining red velvet batter over the cheesecake layer.
Bake for 55–65 minutes, or until the center is just set and a toothpick comes out mostly clean. Cool completely, then refrigerate for at least 4 hours.
For the topping, cook strawberries, sugar, and lemon juice in a saucepan over medium heat. Mix cornstarch and water, add to the pan, and cook until thickened. Let cool.
Once the cake is fully chilled, spread the cooled strawberry topping over the top. Slice and serve.
Notes
Substitute strawberries with raspberries or mixed berries for variation.
Add a layer of chocolate ganache for extra richness before adding the fruit topping.
Make in cupcake pans for individual servings.
Use frozen strawberries if fresh aren’t available—thaw and drain first.
