Short Description
This Red Velvet Strawberry Cheesecake combines the rich, moist texture of classic red velvet cake with a smooth, creamy strawberry cheesecake layer. Topped with fresh strawberries, it’s a stunning dessert that’s perfect for special occasions or whenever you want to indulge in a luscious treat.
Why You’ll Love This Recipe
This recipe offers a delightful twist on traditional red velvet by adding a fresh strawberry cheesecake layer that complements the cake’s subtle cocoa flavor. It’s creamy yet light, bursting with fresh fruitiness, and visually impressive without being complicated. Plus, it’s a one-pan dessert that’s perfect for sharing.
Ingredients
For the Red Velvet Cake Base:
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 tablespoon cocoa powder
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1 cup vegetable oil
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1 cup buttermilk, room temperature
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2 large eggs, room temperature
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2 tablespoons red food coloring
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1 teaspoon vanilla extract
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1 teaspoon white vinegar
For the Strawberry Cheesecake Filling:
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16 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 cup fresh strawberries pureed (about 8-10 strawberries)
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1 cup heavy whipping cream
For Topping:
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Fresh strawberries, halved
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Whipped cream (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Red Velvet Strawberry Cheesecake
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 4 hours 50 minutes (includes chilling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Red Velvet Strawberry Cheesecake combines the rich, moist texture of classic red velvet cake with a smooth, creamy strawberry cheesecake layer. Topped with fresh strawberries, it’s a stunning dessert perfect for special occasions or indulgent treats.
Ingredients
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
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract (for cheesecake filling)
1 cup fresh strawberries pureed (about 8–10 strawberries)
1 cup heavy whipping cream
Fresh strawberries, halved (for topping)
Whipped cream (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in the pan.
- Beat softened cream cheese in a large bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing well.
- Stir in pureed strawberries.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into strawberry cheesecake mixture until light and fluffy.
- Carefully remove cooled red velvet cake from springform pan and place on serving dish.
- Spread strawberry cheesecake filling evenly over the cake.
- Refrigerate for at least 4 hours or until set.
- Garnish with fresh strawberry halves and whipped cream if desired before serving.
Notes
Substitute fresh strawberries with raspberry puree for a tangy twist.
Add a graham cracker crust at the bottom for extra crunch.
Use a mix of cream cheese and mascarpone for an even creamier filling.
Swap red food coloring for natural beet juice for a natural dye option.
Incorporate finely chopped nuts or chocolate chips into the cake batter for added texture.
Store cheesecake covered in the refrigerator for up to 3 days; reheating not recommended.
Freeze cheesecake (without fresh topping) wrapped tightly for up to 1 month; thaw overnight in refrigerator before serving.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg
Directions
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
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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 pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
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Prepare the Strawberry Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing well. Stir in the pureed strawberries. 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.
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Assemble the Cheesecake: Carefully remove the cooled red velvet cake from the springform pan and place it on a serving dish. Spread the strawberry cheesecake filling evenly over the cake. Refrigerate for at least 4 hours, or until set.
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Serve: Garnish with fresh strawberry halves and whipped cream if desired before serving.
Servings and Timing
This recipe serves approximately 8-10 people.
Preparation time: 20 minutes
Baking time: 25-30 minutes
Chilling time: Minimum 4 hours
Variations
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Substitute fresh strawberries with raspberry puree for a tangy twist.
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Add a graham cracker crust at the bottom for extra crunch.
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Use a mix of cream cheese and mascarpone for an even creamier filling.
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Swap the red food coloring for natural beet juice for a natural dye option.
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Incorporate finely chopped nuts or chocolate chips into the cake batter for added texture.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 3 days. Because this dessert is best enjoyed chilled, reheating is not recommended. If you want to prepare it ahead, make sure to keep it refrigerated and serve cold. For longer storage, you can freeze the cheesecake (without fresh strawberry topping) wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw in the refrigerator overnight before serving.
FAQs
What type of cream cheese should I use?
Use full-fat cream cheese for the best texture and flavor. Ensure it is softened to room temperature before mixing for smoothness.
Can I make this recipe dairy-free?
You can try substituting dairy ingredients with dairy-free alternatives like vegan cream cheese, coconut cream, and non-dairy milk, but texture and flavor will differ.
Is it necessary to use a springform pan?
Yes, a springform pan makes it easier to remove the cake without damaging it, especially with the cheesecake layer on top.
Can I use frozen strawberries for the filling?
Fresh strawberries are preferred for the best flavor and texture, but thawed and drained frozen strawberries can be used if necessary.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
Can I prepare this dessert in advance?
Yes, it’s perfect for making ahead. Just allow at least 4 hours chilling time, or preferably overnight, before serving.
What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
How can I make the strawberry cheesecake filling less sweet?
Reduce the powdered sugar slightly or add more pureed strawberries for natural sweetness.
Can I freeze leftovers?
Yes, wrap leftovers tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving.
What can I use instead of red food coloring?
Natural options include beet juice or powdered freeze-dried strawberries, but results may vary in color intensity.
Conclusion
This Red Velvet Strawberry Cheesecake is a beautiful and delicious dessert that combines the best of two classic favorites. The moist red velvet base paired with creamy, fruity cheesecake makes it an impressive yet approachable dessert for any occasion. With easy preparation, customizable variations, and a striking presentation, this recipe is sure to become a cherished addition to your baking repertoire.
