Description

This Red Velvet Strawberry Cheesecake is a show-stopping dessert with a red velvet-graham crust, creamy cheesecake filling, and a luscious strawberry topping. Perfect for holidays, birthdays, or anytime you crave an indulgent treat!

Ingredients

For the Crust:

1 1/2 cups red velvet cake mix
1 cup graham cracker crumbs
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream (optional, for extra creaminess)

For the Topping:

1 1/2 cups fresh strawberries, sliced
1/2 cup strawberry preserves or jam
Optional: whipped cream for garnish

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine red velvet cake mix, graham cracker crumbs, and melted butter until well mixed. Press firmly into the bottom of the prepared pan.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream, if using.
Pour filling over the crust and smooth the top.
Bake for 50–60 minutes or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside.
Chill in the refrigerator for at least 4 hours or overnight.
Before serving, top with fresh strawberries and warm strawberry preserves.
Add a dollop of whipped cream if desired.

Notes

Use a water bath for a smoother, crack-free cheesecake.
Frozen strawberries can be used in the topping if fresh are unavailable.
The red velvet base adds a fun twist that elevates classic cheesecake.