Name: Red Velvet Strawberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 tablespoon cocoa powder; 1/2 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; 3/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup fresh strawberries, pureed; 1 cup heavy whipping cream; Fresh strawberries, halved; Whipped cream (optional)

This Red Velvet Strawberry Cheesecake is a luscious combination of rich red velvet cake and creamy strawberry cheesecake filling. The vibrant red cake base perfectly complements the fresh strawberry flavor in the smooth cheesecake layer, making it a stunning and delicious dessert for any occasion.

Why You’ll Love This Recipe

I love this recipe because it brings together two classic favorites in one show-stopping dessert. The red velvet cake is moist and subtly chocolaty, while the strawberry cheesecake filling is light, creamy, and bursting with fresh berry flavor. It’s impressive but surprisingly easy to make, and the fresh strawberries on top add a lovely fresh touch.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cake Base:

all-purpose flour
granulated sugar
baking powder
baking soda
salt
cocoa powder
vegetable oil
buttermilk (room temperature)
large eggs (room temperature)
red food coloring
vanilla extract
white vinegar

For the Strawberry Cheesecake Filling:

cream cheese (softened)
powdered sugar
vanilla extract
fresh strawberries (pureed)
heavy whipping cream

For Topping:

fresh strawberries (halved)
whipped cream (optional)

directions

I preheat my oven to 350°F (175°C) and grease and line a 9-inch springform pan.
In a large bowl, I sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In another bowl, I whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
I gradually add the dry ingredients to the wet mixture, stirring just until combined.
I pour the batter into the prepared pan and smooth the top with a spatula.
I bake the cake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. I let it cool completely in the pan before proceeding.
For the cheesecake filling, I beat the softened cream cheese until smooth and creamy. I gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
I stir in the pureed strawberries, mixing well.
In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the strawberry cheesecake mixture until light and fluffy.
Once the cake is cool, I carefully remove it from the springform pan and place it on a serving dish.
I spread the strawberry cheesecake filling evenly over the cake.
I chill the cheesecake in the refrigerator for at least 4 hours or until the filling is set.
Before serving, I garnish with fresh strawberry halves and add whipped cream if I want an extra touch of decadence.

Servings and timing

This recipe serves about 8 people. It takes around 15 minutes to prep, 25–30 minutes to bake, and at least 4 hours to chill before serving.

Variations

I sometimes swap fresh strawberries for pureed raspberries or blueberries for a different berry twist.
Adding a splash of lemon juice to the cheesecake filling adds a refreshing tang.
For a richer cake base, I replace some vegetable oil with melted butter.
I’ve used store-bought red velvet cake mix to save time and it still tastes great.
Decorating with a drizzle of melted white chocolate on top gives it an elegant finish.

storage/reheating

I store leftover cheesecake covered in the refrigerator for up to 3 days. Since it’s a no-bake cheesecake topping on cake, I don’t recommend freezing it as the texture may change. Always keep it chilled until serving.

FAQs

Can I use frozen strawberries for the filling?

I prefer fresh strawberries for the best flavor, but if I use frozen, I thaw and drain them well before pureeing to avoid excess moisture.

Can I make this cheesecake without a springform pan?

A springform pan is ideal because it makes removing the cake easier, but I’ve used a regular cake pan and carefully inverted the cake onto a plate once cooled.

How can I tell when the cake is done baking?

I insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.

Can I prepare the cake base the day before?

Yes, I bake the cake the day before and keep it wrapped tightly. Then, I prepare and add the cheesecake filling the next day.

Is buttermilk necessary for the red velvet cake?

Buttermilk adds tenderness and helps activate the baking soda for leavening. I usually substitute with milk plus a tablespoon of vinegar or lemon juice if I don’t have buttermilk.

Conclusion

This Red Velvet Strawberry Cheesecake is one of my favorite desserts when I want something elegant but not overly complicated. The combination of moist red velvet cake and creamy strawberry cheesecake filling creates a dessert that’s both visually stunning and delicious. It’s perfect for celebrations or any time I want to impress guests with a luscious homemade treat.