Red Velvet Strawberry Cheesecake Recipe

BySarah
Jump to Recipe·5 from 5 reviews

Hey friend, if you’re looking to wow your next gathering or just treat yourself to something spectacular, you’ve got to try this Red Velvet Strawberry Cheesecake Recipe. It’s the perfect marriage of two beloved desserts — a rich, velvety red velvet cake layered with a creamy, dreamy cheesecake, topped off with fresh strawberries and a luscious strawberry glaze. Trust me, once you taste it, you’ll want to make it again and again!

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Why This Recipe Works

  • Balanced Flavors: The subtle cocoa notes of the red velvet cake complement the tangy cream cheese filling beautifully.
  • Textural Contrast: Soft, moist cake meets smooth, creamy cheesecake with a juicy strawberry topping for an unbeatable bite.
  • Eye-Catching Presentation: That vibrant red cake layered with white cheesecake and glossy strawberries makes a stunning centerpiece.
  • Reliable and Foolproof: I’ve tuned this recipe through trial and error so it works consistently—even if you’re no baking expert.
Red Velvet Strawberry Cheesecake, Red Velvet Strawberry Cheesecake recipe, Best red velvet cheesecake, Strawberry cheesecake dessert, No-bake cheesecake with strawberries - A slice of cake with three layers sits on a white plate. The bottom layer is dark red and crumbly, the middle layer is thick and creamy white, and the top layer is smooth and glossy red. Fresh strawberries with green leaves are placed on top, adding a bright red and green contrast. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic behind this Red Velvet Strawberry Cheesecake Recipe starts in the ingredients. Each piece—from the red food coloring to the fresh strawberries—is chosen to create the perfect flavor and texture harmony. Pro tip: Using quality cream cheese and fresh strawberries really makes it taste luxe.

Red Velvet Strawberry Cheesecake, Red Velvet Strawberry Cheesecake recipe, Best red velvet cheesecake, Strawberry cheesecake dessert, No-bake cheesecake with strawberries - Flat lay of a small mound of all-purpose flour in a simple white ceramic bowl, a small white bowl of granulated sugar, a small white bowl containing cocoa powder, a small white bowl with baking powder, a small white bowl with baking soda, a small white bowl of salt, a small white bowl of vegetable oil, a small white bowl of buttermilk, two whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl of red gel food coloring, a small white bowl of white vinegar, a block of cream cheese on a simple white ceramic plate, a cup of fresh whole strawberries with green leaves intact arranged naturally on a white ceramic plate, a small white bowl of strawberry preserves, and a swirl of fresh whipped cream placed on a small white ceramic plate, all ingredients fresh and natural, balanced and symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The base for the red velvet cake, balances structure and softness perfectly.
  • Granulated sugar: Sweetens without any overpowering molasses flavor.
  • Cocoa powder: Adds that subtle chocolate hint classic to red velvet.
  • Baking powder & baking soda: Leaveners that keep the cake light and fluffy.
  • Vegetable oil: Keeps the cake moist without the heaviness butter sometimes brings.
  • Buttermilk: Tubes in acidity and moisture, tenderizing the crumb.
  • Eggs: Bind everything together while adding richness.
  • Vanilla extract: Enhances overall flavor complexity.
  • Red food coloring: For that iconic stunning red—the gel variety works best to avoid adding extra liquid.
  • White vinegar: Reacts with baking soda to help the cake rise and keeps the color vibrant.
  • Cream cheese: The star of the cheesecake layer, choose full-fat and room temp for smooth texture.
  • Strawberries: Fresh and juicy for topping, adding brightness and a refreshing touch.
  • Strawberry preserves: Gently warmed to create a shiny, sweet glaze that seals everything.
  • Whipped cream: Optional garnish that adds a light, creamy finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Red Velvet Strawberry Cheesecake Recipe is. Sometimes I swap ingredients or toppings depending on the season or who I’m serving it to. Baking is all about making recipes your own!

  • Variation: For a little extra indulgence, I’ve stirred in mini chocolate chips into the red velvet batter—adds a surprise crunch every bite!
  • Dietary Adjustment: You can opt for dairy-free cream cheese alternatives and coconut milk buttermilk to suit vegan or lactose-free diets—you’ll still get that creamy texture.
  • Seasonal Twist: Swap strawberries for raspberries or blueberries when they’re fresher or more affordable.

Step-by-Step: How I Make Red Velvet Strawberry Cheesecake Recipe

Step 1: Make the Moist Red Velvet Cake Layer

Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch round cake pan—this step saves you the stress of the cake sticking later. Mix all the dry ingredients in a large bowl until combined, then whisk together the wet ingredients (oil, buttermilk, egg, vanilla, red food coloring, and vinegar) separately. Now, gently fold the wet into the dry, mixing just enough to combine; overmixing can make the cake dense, and we want fluffy! Pour the batter into your pan, and bake for 25-30 minutes, checking with a toothpick to make sure it’s done but still moist. Let it cool completely before the next step.

Step 2: Whip Up the Creamy Cheesecake Layer

While the cake cools, prep your cheesecake layer. Beat softened cream cheese and sugar until smooth—make sure your cream cheese is at room temperature to avoid lumps! Add the eggs one at a time, beating gently after each to keep the mixture smooth. Stir in vanilla extract. Pour this mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 40-45 minutes until the edges are set but the center still jiggles slightly. This gentle bake keeps it silky. Allow it to cool fully, then refrigerate for at least 2 hours to firm up.

Step 3: Assemble and Glaze with Strawberry Goodness

Take both your cake and cheesecake layers, and place the cooled red velvet cake on a serving plate. Carefully slide the cheesecake out of its pan and place it on top of the cake layer. In a small saucepan, warm the strawberry preserves until melted and smooth—let it cool slightly before spreading it evenly over the cheesecake. Arrange the fresh strawberry slices on top, then add a swirl of whipped cream if you like that touch of elegance. Pop it back into the fridge for another 1-2 hours so everything sets perfectly before serving.

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Pro Tips for Making Red Velvet Strawberry Cheesecake Recipe

  • Use Gel Food Coloring: I switched to gel coloring years ago for intense color without watering down the batter.
  • Room Temp Ingredients: This makes mixing smooth and prevents lumps—trust me, it’s worth the wait.
  • Gentle Mixing for Cheesecake: I always beat at low speed so my cheesecake stays crack-free and smooth.
  • Chill Before Serving: Patience here is key—letting it rest overnight improves flavor and texture.

How to Serve Red Velvet Strawberry Cheesecake Recipe

Red Velvet Strawberry Cheesecake Recipe - Serving Suggestion

Garnishes

Personally, I love topping my cheesecake with a generous swirl of whipped cream and a few additional whole strawberries for a fresh, elegant touch. For special occasions, a sprinkle of white chocolate shavings or toasted almonds adds that wow factor. These little extras give a bakery-quality look and add a delightful texture contrast.

Side Dishes

I like serving this lush dessert after something light—maybe a fresh green salad or a simple roasted chicken. If you want, pair it with a scoop of vanilla bean ice cream or a drizzle of chocolate sauce for the ultimate indulgence.

Creative Ways to Present

For birthdays or celebrations, I’ve layered mini versions in dessert glasses alternating small cake cubes, cheesecake dollops, and strawberry slices—like a fancy parfait. It’s a fun way to serve and cuts down on slicing worries when entertaining.

Make Ahead and Storage

Storing Leftovers

After baking, I always refrigerate the entire cake covered tightly with plastic wrap or in an airtight container. This keeps it fresh and moist for up to 5 days. I also slice individual pieces and cover them well to maintain texture without drying out.

Freezing

If I want to make life easier, I freeze wrapped slices in heavy-duty foil and plastic wrap—this works great for up to 2 months. When you’re ready to serve, thaw in the fridge overnight; the texture holds up beautifully.

Reheating

Honestly, cheesecake is best cold, but if you want it slightly warmed, I pop slices into the microwave for just 10 seconds to soften it a bit without melting the whole thing. Just be careful not to overheat!

FAQs

  1. Can I make the red velvet cake layer and cheesecake layer together?

    Yes! You can bake the cake and cheesecake layers separately in advance to save time, but make sure to let both cool completely before assembling to avoid melting or smudging. I usually bake the cake first and refrigerate it while I prepare and bake the cheesecake layer.

  2. What’s the best way to avoid cracks in the cheesecake layer?

    Mix your cream cheese on low speed to avoid incorporating too much air, and bake the cheesecake in a water bath if you can for even, gentle cooking. Let it cool slowly to room temperature before refrigerating to prevent sudden temperature changes that cause cracks.

  3. Can I use frozen strawberries for the topping?

    Absolutely! Just thaw them and drain off excess liquid before arranging on top, so your topping doesn’t get runny. Fresh strawberries are ideal, but frozen work well when fresh aren’t in season.

  4. Is there a substitute for buttermilk?

    You can make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5-10 minutes. It adds the acidity needed for this recipe without the dairy fuss.

  5. Can I prepare this recipe vegan or dairy-free?

    Yes! Swap cream cheese for dairy-free versions and use almond or oat milk-based buttermilk substitutes. Just note the texture might be slightly different, but still delicious.

Final Thoughts

This Red Velvet Strawberry Cheesecake Recipe has become my go-to dessert whenever I want to impress without stress. I promise, it’s easier than it looks, and once you get the hang of layering these flavors and textures, it feels like your own little secret weapon in the kitchen. So go ahead—give it a whirl, share it with people you love, and watch the smiles unfold. You’ll be so glad you did.

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Red Velvet Strawberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Red Velvet Strawberry Cheesecake is a luscious dessert combining a moist red velvet cake base with a creamy cheesecake layer, topped with fresh strawberries and strawberry preserves for a vibrant, indulgent treat perfect for special occasions.

Ingredients

For the Red Velvet Cake:

  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/2 teaspoon white vinegar

For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 cup fresh strawberries, sliced
  • 1/2 cup strawberry preserves
  • Whipped cream for garnish

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In another bowl, mix vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and white vinegar until smooth and fully incorporated.
  4. Make Cake Batter and Bake: Pour the wet ingredients into the dry ingredients and mix until just combined to avoid overmixing. Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  5. Prepare Cheesecake Mixture: In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract gently to combine.
  6. Bake Cheesecake Layer: Pour cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 45 minutes or until the cheesecake is set but still slightly jiggly in the center. Let it cool, then refrigerate for at least 2 hours to firm up.
  7. Assemble Layers: Once both the red velvet cake and cheesecake have cooled, place the red velvet cake on a serving platter. Carefully place the cheesecake layer on top of the cake.
  8. Prepare Strawberry Topping: In a small saucepan, heat strawberry preserves over low heat until melted and slightly thickened. Let it cool before spreading evenly over the cheesecake layer.
  9. Add Fresh Strawberries and Garnish: Arrange sliced fresh strawberries on top of the preserves. Garnish with a swirl of whipped cream for an elegant finish.
  10. Chill Before Serving: Chill the assembled dessert in the refrigerator for 2 hours to allow flavors to meld and the topping to set. Serve chilled.

Notes

  • Use gel food coloring for a vibrant red color without affecting the cake’s texture.
  • Do not overmix the cake batter to keep it soft and moist.
  • Check cake doneness with a toothpick to avoid a dry base.
  • Use room temperature cream cheese to ensure a smooth cheesecake filling.
  • Mix cheesecake batter at low speed to minimize air bubbles and prevent cracking.
  • Consider baking the cheesecake in a water bath for a silky texture.
  • Fresh strawberries provide the best topping; if using frozen, drain excess liquid thoroughly.
  • Allow the strawberry preserves topping to cool completely before spreading to prevent runniness.
  • Refrigerate dessert at least 4 hours or overnight for optimal texture.
  • Store leftovers in the fridge for up to 5 days or freeze slices wrapped tightly for up to 2 months.
  • Use a hot, cleaned knife between cuts to achieve clean slices.
  • Garnish options include whipped cream, chocolate shavings, or extra strawberries for a professional presentation.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 320 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 110 mg

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