A rich and creamy red velvet strawberry cheesecake that combines the classic flavor of red velvet cake with smooth cheesecake and fresh strawberries. This stunning dessert features a vibrant red crust, a luscious cream cheese filling, and bursts of fresh strawberry sweetness in every bite.
Why You’ll Love This Recipe
This red velvet strawberry cheesecake is the perfect dessert for celebrations, holidays, or whenever you want to impress your guests. The velvety cake crumb crust adds a subtle cocoa flavor, while the creamy cheesecake layer melts in your mouth. Fresh strawberries bring a bright, fruity balance to the richness of the filling. It’s elegant, indulgent, and surprisingly simple to make at home. Whether you’re serving it at a dinner party or enjoying a slice with coffee, it’s guaranteed to be a showstopper.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1.5 cups red velvet cake crumbs
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the cheesecake filling:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon all-purpose flour
For the strawberry layer:
1 cup fresh strawberries, finely chopped
2 tablespoons granulated sugar
1 teaspoon lemon juice
For garnish (optional):
1/2 cup fresh strawberries, sliced
1/2 cup whipped cream
Directions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the red velvet cake crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes. Remove and let cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and mix until fully combined. Scrape down the sides of the bowl as needed.
Beat in the eggs one at a time, mixing just until incorporated. Do not overmix.
Add the vanilla extract, sour cream, and flour. Mix until smooth and creamy.
In a small bowl, combine the chopped strawberries, sugar, and lemon juice. Let sit for 5 minutes to release juices.
Gently fold the strawberry mixture into the cheesecake batter.
Pour the filling over the cooled crust and smooth the top.
Place the springform pan on a baking sheet. Bake for 50–60 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
Remove from the oven and refrigerate for at least 4 hours, preferably overnight, until fully set.
Before serving, garnish with sliced strawberries and whipped cream if desired.
Servings and timing
Servings: 10 slices
Preparation time: 20 minutes
Baking time: 50–60 minutes
Cooling time: 1 hour in oven
Chilling time: 4 hours minimum
Total time: Approximately 6 hours
Variations
For a chocolate twist, add 1/4 cup mini chocolate chips to the filling.
You can swirl strawberry puree on top before baking for a marbled effect.
For a no-bake version, skip the eggs and bake time. Chill the crust for 30 minutes, prepare the filling without eggs, and refrigerate for at least 6 hours.
Swap strawberries with raspberries or mixed berries for a different fruity flavor.
Add a white chocolate drizzle on top for extra decadence.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Cheesecake is best served chilled, so reheating is not recommended. If frozen, allow it to come to refrigerator temperature before enjoying.
FAQs
Can I use store-bought red velvet cake for the crumbs?
Yes, you can crumble leftover or store-bought red velvet cake to make the crust.
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well to avoid excess moisture in the filling.
How do I know when the cheesecake is done baking?
The edges should be set, and the center should still have a slight jiggle when gently shaken.
Why did my cheesecake crack?
Cracks can happen from overmixing, overbaking, or sudden temperature changes. Cooling it gradually in the oven helps prevent this.
Can I make this cheesecake ahead of time?
Yes, it’s actually better when made a day ahead to allow it to fully set and develop flavor.
Do I need a water bath?
A water bath is optional but helps create a smoother texture and reduce cracking.
Can I make this gluten-free?
Yes, use gluten-free red velvet cake crumbs and replace the flour with a gluten-free alternative.
How should I slice the cheesecake cleanly?
Use a sharp knife dipped in warm water and wipe it clean between each slice.
Can I reduce the sugar?
You can slightly reduce the sugar in the filling, but it may affect the overall texture and sweetness balance.
What can I use instead of sour cream?
Plain Greek yogurt works well as a substitute and maintains the creamy texture.
Conclusion
Red Velvet Strawberry Cheesecake is a luxurious dessert that beautifully combines rich cocoa notes with creamy cheesecake and fresh strawberry brightness. With its striking appearance and irresistible flavor, it’s perfect for special occasions or whenever you want to treat yourself to something extraordinary. Once you try it, this elegant dessert is sure to become a favorite in your kitchen.
A rich and creamy red velvet strawberry cheesecake featuring a vibrant red velvet crumb crust, smooth cheesecake filling, and bursts of fresh strawberry flavor. This elegant dessert is perfect for celebrations and special occasions.
Ingredients
1 1/2 cups red velvet cake crumbs
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (for crust)
16 oz cream cheese, softened
3/4 cup granulated sugar (for filling)
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon all-purpose flour
1 cup fresh strawberries, finely chopped
2 tablespoons granulated sugar (for strawberries)
1 teaspoon lemon juice
1/2 cup fresh strawberries, sliced (optional garnish)
1/2 cup whipped cream (optional garnish)
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix red velvet cake crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan.
Bake crust for 8–10 minutes, then cool.
Beat softened cream cheese until smooth and creamy.
Add sugar and mix until combined, scraping down sides as needed.
Beat in eggs one at a time, mixing just until incorporated.
Add vanilla extract, sour cream, and flour. Mix until smooth.
In a small bowl, combine chopped strawberries, sugar, and lemon juice. Let sit 5 minutes.
Gently fold strawberry mixture into cheesecake batter.
Pour filling over cooled crust and smooth top.
Bake for 50–60 minutes until edges are set and center slightly jiggles.
Turn off oven, crack door open, and cool cheesecake inside for 1 hour.
Refrigerate at least 4 hours or overnight until fully set.
Garnish with sliced strawberries and whipped cream before serving.
Notes
Avoid overmixing to prevent cracks.
Cooling gradually in the oven helps reduce cracking.
Thaw and drain frozen strawberries thoroughly if using.
A water bath can be used for an even creamier texture.
Use a warm knife and wipe clean between slices for neat cuts.
Best prepared a day in advance for optimal flavor and texture.
