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Red Velvet Strawberry Cheesecake

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Red Velvet Strawberry Cheesecake is a stunning dessert that layers rich, cocoa-kissed red velvet cake with creamy cheesecake and sweet strawberries for a show-stopping treat. Perfect for holidays, birthdays, or romantic occasions, this layered dessert is a decadent fusion of two beloved classics—cheesecake and red velvet cake.

Why You’ll Love This Recipe

  • Elegant Presentation: The striking layers of red, white, and berry make it visually beautiful.

  • Flavor Fusion: Combines the cocoa richness of red velvet with the creamy tang of cheesecake.

  • Berry Freshness: Strawberries add a light, fruity balance to the rich dessert.

  • Special Occasion Favorite: Ideal for Valentine’s Day, anniversaries, or any celebration.

  • Versatile: Can be made as a whole cake or in individual servings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the red velvet cake layer:

  • 1 1/4 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 tbsp cocoa powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup vegetable oil

  • 1/2 cup buttermilk

  • 1 large egg

  • 1 tbsp red food coloring

  • 1/2 tsp white vinegar

  • 1 tsp vanilla extract

For the cheesecake layer:

  • 2 (8 oz) packages cream cheese, softened

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

For the strawberry topping:

  • 1 to 1 1/2 cups fresh strawberries, sliced

  • 2 tbsp strawberry preserves or glaze (optional)

Directions

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

  2. Prepare the red velvet batter:
    In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
    In a separate bowl, mix oil, buttermilk, egg, red food coloring, vinegar, and vanilla.
    Combine the wet and dry ingredients just until smooth. Pour into the prepared pan and spread evenly.

  3. Prepare the cheesecake batter:
    In another bowl, beat cream cheese until smooth. Add sugar and vanilla, then mix in eggs one at a time.
    Carefully pour the cheesecake batter over the red velvet layer.

  4. Bake for 50–60 minutes, or until the center is set and slightly jiggly. Turn off oven, crack the door, and let the cheesecake cool for 1 hour inside. Then remove and cool completely.

  5. Chill the cake in the refrigerator for at least 4 hours or overnight.

  6. Add strawberry topping:
    Before serving, top with sliced strawberries and brush with strawberry preserves for shine, if desired.

  7. Slice and serve chilled.

Servings and timing

This recipe yields 10–12 servings.
Prep time: 25 minutes
Bake time: 55–60 minutes
Chill time: 4 hours minimum
Total time: Approximately 5.5 hours (including chilling)

Variations

  • Chocolate Drizzle: Add a drizzle of dark chocolate over the strawberries.

  • Whipped Cream Layer: Top with a layer of whipped cream before adding strawberries.

  • Strawberry Puree: Replace fresh strawberries with a strawberry compote or puree.

  • Mini Cheesecakes: Make in muffin tins for individual servings.

  • No-Bake Topping: Skip preserves and simply add fresh berries for a fresher finish.

Storage/Reheating

Store in the refrigerator for up to 5 days, covered.
Freezing is possible—wrap tightly without toppings and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Do not microwave to reheat; serve chilled or allow to come to room temperature briefly.

FAQs

Can I use a box mix for the red velvet layer?

Yes, a red velvet cake mix can save time—just prepare a single layer and pour cheesecake batter on top.

Can I make this dessert a day ahead?

Absolutely. In fact, it’s best made ahead to allow it to set completely.

Do I need a water bath?

Not for this recipe, though using one can help prevent cracks if preferred.

Can I use frozen strawberries?

Yes, thaw and drain them well before using.

Can I use a different fruit topping?

Yes, raspberries or blueberries also pair well with red velvet and cheesecake.

What can I substitute for buttermilk?

Mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let sit 5 minutes.

Can I make it gluten-free?

Yes, use a gluten-free flour blend for the cake layer and ensure all other ingredients are gluten-free.

Why does my cheesecake crack?

Overbaking or sudden temperature changes can cause cracks. Cool gradually and avoid opening the oven too early.

Can I add a crust to this cheesecake?

Yes, a thin graham cracker crust under the red velvet layer can add extra texture.

How do I get clean slices?

Use a hot knife, wiped clean between slices, for neat, professional cuts.

Conclusion

Red Velvet Strawberry Cheesecake is the perfect dessert for impressing guests or treating yourself to something truly special. With its luxurious layers of cocoa-rich cake, creamy cheesecake, and fresh strawberries, this dessert not only tastes incredible but looks elegant on any dessert table. Whether you’re celebrating or just indulging, it’s a recipe worth savoring.

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Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake

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  • Author: Olivia
  • Prep Time: 30 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Diet: Vegetarian
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Description

This Red Velvet Strawberry Cheesecake combines the rich, velvety goodness of red velvet cake with a creamy strawberry-speckled cheesecake layer. It’s the perfect show-stopping dessert for holidays, date nights, or special celebrations!

Ingredients

For the Red Velvet Cake:

  • 1 1/4 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 tablespoon unsweetened cocoa powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup vegetable oil

  • 1/2 cup buttermilk

  • 1 large egg

  • 1 tablespoon red food coloring

  • 1 teaspoon vanilla extract

  • 1 teaspoon white vinegar

For the Strawberry Cheesecake Layer:

  • 16 oz cream cheese, softened

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup chopped fresh strawberries

Optional Toppings:

  • Whipped cream

  • Extra strawberries

  • White chocolate shavings or drizz

Instructions

  • Prepare the Cake Base:
    Preheat oven to 325°F (163°C). Grease and line a springform pan. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar. Combine wet and dry ingredients until smooth. Pour into the pan.

  • Make the Cheesecake Layer:
    In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Fold in chopped strawberries. Carefully spoon the cheesecake mixture over the red velvet batter.

  • Bake:
    Place pan in a larger baking dish and add hot water to create a water bath. Bake for 55–65 minutes, or until the center is just set. Turn off oven, crack the door, and let the cake rest inside for 1 hour. Chill for at least 4 hours or overnight.

  • Decorate & Serve:
    Top with whipped cream, extra strawberries, or white chocolate before servin

Notes

  • For clean slicing, dip a knife in hot water and wipe between cuts.

  • Letting the cake rest in the oven prevents cracking.

  • Can be made a day ahead for easier serving.

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