Simple Red Velvet Strawberry Cheesecake Recipe for Sweet Fans

Decadent desserts often surprise us with unexpected flavor combinations that dance across our taste buds.

This red velvet strawberry cheesecake blends rich, velvety textures with bright, fresh berry notes.

Creamy layers promise an indulgent experience that feels both classic and innovative.

Smooth cream cheese mingles with luxurious red velvet cake, creating a dessert that’s both visually stunning and incredibly delicious.

Ripe strawberries add a vibrant touch of freshness to each silky bite.

The contrasting colors and complementary flavors make this cheesecake a showstopper at any gathering.

Prepare to fall in love with every single, sumptuous forkful.

FAQs

• How do I prevent overmixing the red velvet cake batter?

Mix the dry and wet ingredients just until they are combined. Overmixing can make the cake dense and tough, so stop stirring as soon as no flour streaks remain.

• Why do I need to add white vinegar to the red velvet cake batter?

The white vinegar helps activate the baking soda, creating a tender and light cake texture. It also enhances the reddish color of the cake by reacting with the cocoa powder.

• Can I use frozen strawberries for the cheesecake filling?

Fresh strawberries are best for the most vibrant flavor. If using frozen strawberries, thaw and drain them completely to prevent excess moisture in the filling. Pat them dry with paper towels before pureeing.

• How can I ensure my whipped cream reaches stiff peaks?

Use cold heavy cream and a chilled mixing bowl. Beat the cream on medium-high speed, stopping when the cream forms firm, upright peaks that hold their shape when the whisk is lifted.

Why Red Velvet Strawberry Cheesecake Steals the Show

• Elevate Your Baking Skills: Master a Show-Stopping Dessert that Wows Everyone offers a delightful challenge for home bakers looking to impress. The recipe transforms classic red velvet cake into an elegant strawberry cheesecake masterpiece that feels simultaneously sophisticated and comforting.
• Crowd-Pleasing Flavor Fusion: Combines the rich, velvety texture of red velvet with the bright, fresh taste of strawberry cheesecake, creating a dessert that appeals to multiple palates and guarantees smiles around the table.
• Customize with Ease: Allows flexible decorating options like fresh strawberry garnishes or whipped cream swirls, letting bakers add personal creative touches without complicated techniques.
• Impressive Party Centerpiece: Perfect for special occasions like birthdays, anniversaries, or holiday gatherings, this dessert transforms an ordinary meal into a memorable celebration with its stunning visual appeal and luxurious flavor profile.

What Goes Into This Showstopper Cheesecake

• All Purpose Flour: Soft and fine white powder for cake structure.
• Granulated Sugar: Sweet crystal that adds delightful flavor.
• Baking Powder: Magical rising agent for fluffy texture.
• Baking Soda: Helps cake achieve perfect lightness.
• Salt: Tiny flavor enhancer.
• Cocoa Powder: Rich chocolate powder for deep color.

• Vegetable Oil, Buttermilk: Smooth moisture makers for tender cake.
• Eggs: Binding protein for cake consistency.
• Red Food Coloring: Vibrant signature red hue.
• Vanilla Extract: Warm aromatic flavor booster.
• White Vinegar: Secret tangy ingredient for softness.

• Cream Cheese: Smooth and creamy base for cheesecake.
• Powdered Sugar: Fine sweet powder for smoothness.
• Vanilla Extract: Classic flavor enhancer.
• Strawberry Puree: Fresh fruity core of the filling.
• Heavy Cream: Rich and luxurious whipping component.

• Fresh Strawberry Halves, Whipped Cream: Pretty and delicious final touch.

Instructions for Red Velvet Cheesecake Perfection

Step 1: Warm Up the Oven

Crank your oven to a toasty 350°F.

Grab a 9-inch springform pan and give it a good coating of grease.

Line the bottom with parchment paper for easy cake removal.

Step 2: Create the Red Velvet Base

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Cocoa powder

• Vegetable oil
• Buttermilk
• Eggs
• Red food coloring
• Vanilla extract
• White vinegar

Gently fold the dry ingredients into the wet mixture.

Mix just until combined – don’t go crazy with mixing.

Step 3: Bake the Cake Layer

Pour the batter into the prepared pan.

Smooth out the top with a spatula.

Slide into the preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Let the cake cool completely in the pan.

Step 4: Whip Up the Strawberry Cheesecake Filling

In a mixing bowl, beat cream cheese until it’s luxuriously smooth.

Gradually mix in powdered sugar and vanilla.

Stir in pureed strawberries until evenly distributed.

In a separate bowl, whip heavy cream until it forms stiff, beautiful peaks.

Carefully fold the whipped cream into the strawberry mixture, creating a light and fluffy filling.

Step 5: Build Your Masterpiece

Carefully transfer the cooled red velvet cake to a serving platter.

Spread the strawberry cheesecake filling evenly across the top, creating a smooth surface.

Step 6: Chill and Set

Park the cheesecake in the refrigerator for at least 4 hours.

The filling needs time to firm up and get perfectly set.

Step 7: Final Touches and Serving

Before serving, decorate with fresh strawberry halves.

Add a fancy border of whipped cream around the edges if you’re feeling extra.

Slice, serve, and watch everyone’s eyes light up with delight!

Cheesecake Tips for a Smooth Swirl Finish

• Use exact measurements for consistent texture and flavor, especially in baking where precision matters most.
• Stir cake ingredients gently to prevent tough, dense cake; mix just until ingredients are combined for a light, tender crumb.
• Add red food coloring gradually to achieve vibrant red velvet color without affecting the cake's taste or texture.
• Ensure cream cheese and eggs are at room temperature for smoother, lump-free cheesecake filling that blends easily.
• Allow cheesecake to set completely in the refrigerator to develop rich flavors and achieve perfect, sliceable consistency.

Best Way to Store and Enjoy Later

• Store the cheesecake in an airtight container or cover tightly with plastic wrap to prevent drying and absorbing other food odors. Keep refrigerated for up to 4-5 days.
• Wrap individual slices or the entire cheesecake in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• For best texture, enjoy the cheesecake cold. If you prefer a slightly warm slice, let it sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as this can make the texture soggy.
• When removing from the refrigerator, let the cheesecake sit for a few minutes to minimize water droplets forming on the surface, which can affect its appearance and texture.

Sweet Pairings for Red Velvet Cheesecake

• Pair Creamy Strawberry Champagne: Select a chilled, light rosé champagne that complements the dessert's sweet and tangy profile. The bubbles will cut through the rich cheesecake texture while enhancing the strawberry notes.
• Serve Elegant Fruit Sorbet: Prepare a raspberry or strawberry sorbet as a palate cleanser alongside the red velvet cheesecake. Its refreshing, light taste provides a delightful contrast to the dense, creamy dessert.
• Match Smooth Vanilla Espresso: Brew a high-quality, smooth vanilla-infused espresso that balances the cheesecake's sweetness. The coffee's warm, robust flavor will create a delightful counterpoint to the strawberry and red velvet layers.
• Highlight Dark Chocolate Drizzle: Create a side garnish of dark chocolate sauce with 70% cocoa content. Its slight bitterness will beautifully enhance the cake's sweetness and provide a sophisticated flavor depth.

Creative Styles for a Cheesecake Makeover

• Gluten-Free Velvet Berry Cheesecake: Replace wheat flour with almond or gluten-free blend to create a celiac-friendly version without compromising texture.
• Vegan Strawberry Cheesecake Remix: Substitute dairy ingredients with cashew cream, coconut milk, and plant-based cream cheese. Use flax eggs instead of traditional eggs for binding.
• Low-Sugar Berry Cheesecake Option: Swap powdered sugar with monk fruit sweetener or stevia. Select fresh strawberries and reduce overall sugar content while maintaining delicious flavor profile.
• Dairy-Free Strawberry Dream: Use coconut cream cheese, almond milk, and non-dairy whipping cream. Maintain the red velvet base with plant-based alternatives for a lighter, allergen-friendly dessert.

Red Velvet Strawberry Cheesecake Recipe

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4.8 from 31 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Red velvet strawberry cheesecake merges rich cocoa with creamy cheesecake perfection, crowning each slice with fresh strawberry elegance. Sweet indulgence calls you to savor this luxurious dessert that whispers southern charm and culinary creativity.

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Ingredients

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Main Ingredients:

• 1 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar

Flavoring and Coloring Ingredients:

• 2 tablespoons red food coloring
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

Leavening and Seasoning Ingredients:

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Prepare a 9-inch springform pan by coating with butter and lining with parchment paper, ensuring smooth edges for easy cake removal.
2. Sift dry ingredients including flour, sugar, baking powder, baking soda, salt, and cocoa powder into a spacious mixing bowl, creating a uniform powder mixture.
3. Whisk vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar in a separate container until the liquid becomes a vibrant crimson blend.
4. Gently incorporate dry ingredients into the liquid mixture, folding carefully to maintain a light, airy texture without excessive stirring.
5. Transfer the red velvet batter into the prepared pan, using a spatula to distribute evenly and eliminate air pockets.
6. Bake the cake in a preheated oven at 350°F for approximately 30 minutes, testing doneness with a clean toothpick inserted into the center.
7. Allow the cake to cool completely within the pan, which prevents structural collapse and maintains its delicate structure.
8. Create the strawberry cheesecake filling by whipping cream cheese until silky smooth, gradually adding powdered sugar and vanilla extract.
9. Incorporate pureed strawberries into the cream cheese mixture, ensuring a consistent pink-hued filling.
10. Whip heavy cream to stiff peak consistency, then delicately fold into the strawberry cream cheese mixture to create a light, airy texture.
11. Carefully remove the cooled red velvet cake from the springform pan and position on a serving platter.
12. Spread the strawberry cheesecake filling uniformly across the cake’s surface, using a offset spatula for precision and smoothness.
13. Refrigerate the assembled dessert for a minimum of 4 hours, allowing the cheesecake layer to set and flavors to meld.
14. Prior to serving, embellish with fresh strawberry halves and optional whipped cream piping around the edges for an elegant presentation.

Notes

• Ensure ingredients are at room temperature for smoother mixing and better texture integration.
• Sift dry ingredients thoroughly to prevent lumps and create a more uniform cake base.
• Control food coloring quantity to achieve the perfect vibrant red velvet color without affecting taste.
• Fold cheesecake filling gently to maintain its airy, light consistency and prevent deflating the whipped cream.
• Use fresh, ripe strawberries for the most intense and natural flavor in the filling.
• Chill the cheesecake overnight for optimal flavor melding and firmer texture.
• For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend.
• Reduce sugar content by using natural sweeteners like stevia or monk fruit for a healthier version.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 380
• Sugar: 30g
• Sodium: 210mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg