If you’re ready to turn every heads at your next special occasion, let me introduce you to the Red Velvet Strawberry Cheesecake. This decadent dessert is truly something magical: it’s a glorious mashup of rich red velvet cake, luscious, creamy cheesecake, and a shimmering crown of fresh strawberries. The blend of textures and flavors is pure celebration in every slice, making it a centerpiece worthy of any gathering. With a bold ribbon of red velvet cake, tangy cheesecake, and a vibrant strawberry topping, this showstopper will have everyone swooning before they even pick up a fork.
Ingredients You’ll Need
Don’t let this beauty intimidate you! The ingredient list for Red Velvet Strawberry Cheesecake is delightfully straightforward, but each one is essential for getting those perfect layers, bold colors, and mouthwatering flavors just right.
- Chocolate sandwich cookies: Crushed cookies create a sturdy, chocolaty base that pairs dreamily with both cheesecake and cake layers.
- Melted butter: Rich melted butter binds the cookie crumbs and gives the crust that must-have snap.
- Red velvet cake mix: The shortcut hero for plush, vibrant red velvet flavor and color with minimal fuss.
- Vegetable oil: Keeps your cake layer sublimely moist—don’t skimp!
- Large eggs: Eggs add structure and richness to both the cake and cheesecake layers.
- Buttermilk: Lends a signature tanginess and helps keep the red velvet perfectly tender.
- Cream cheese: The heart and soul of any cheesecake; make sure it’s softened for the creamiest results.
- Granulated sugar: Adds just the right amount of sweetness to contrast the tang and chocolate.
- Vanilla extract: Infuses aromatic warmth into the cheesecake layer—don’t skip it!
- Fresh strawberries: Sliced up, they brighten every bite and add irresistible freshness as a topping.
- Strawberry preserves: Creates a glossy, sweet finish and helps the strawberry topping meld perfectly with the creamy cake.
How to Make Red Velvet Strawberry Cheesecake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly—nobody wants to lose a crumb of this masterpiece! Wrap the pan’s exterior with foil to prevent any leaks and set a hassle-free tone for your bake.
Step 2: Build the Cookie Crust
In a small bowl, stir together the crushed chocolate sandwich cookies and melted butter until every crumb is deliciously coated. Press this mixture firmly into the bottom of your prepared pan, using the bottom of a glass or measuring cup to get an even, compact layer. Set aside while you prep the other layers—it’s your foundation!
Step 3: Whip Up the Red Velvet Batter
In a large mixing bowl, combine the red velvet cake mix, vegetable oil, eggs, and buttermilk. Beat until the batter is smooth and luscious, with that signature ruby hue shining through. Pour half of the mixture over your chocolate crust and smooth it out.
Step 4: Make the Creamy Cheesecake Layer
Grab another bowl and beat the softened cream cheese until dreamy and smooth. Add the sugar, eggs, and vanilla extract, then mix until just combined—overmixing can cause cracks, so stop when it’s creamy. Gently spoon this mixture over your red velvet layer, spreading it right to the edges for those beautiful even stripes.
Step 5: Finish Layering and Bake
Carefully spoon the remaining red velvet batter over the cheesecake layer, then use an offset spatula or back of a spoon to smooth the surface. Pop the pan in the oven and bake for 55 to 65 minutes, or until the center is barely set and a bit wobbly—perfect for that trademark creamy texture.
Step 6: Cool and Chill
Let your Red Velvet Strawberry Cheesecake cool completely at room temperature before transferring it to the fridge. For best results, refrigerate for at least 4 hours (or even overnight), allowing all the layers to set up and flavors to meld perfectly together.
Step 7: Top With Strawberries
Just before serving, gently warm the strawberry preserves until they’re pourable and combine them with the sliced fresh strawberries. Spoon the sweet, fruity mixture over the chilled cheesecake for an eye-catching finish that tastes just as good as it looks.
How to Serve Red Velvet Strawberry Cheesecake
Garnishes
This dessert is a stunner all on its own, but don’t be shy about piling a few extra fresh strawberries on top, adding a sprinkle of chocolate curls, or even a dollop of whipped cream for an extra-luxurious bite.
Side Dishes
Pair a slice of Red Velvet Strawberry Cheesecake with a cup of hot coffee or tea to balance the sweetness and enhance all those deep flavors. For a lighter contrast, serve with a crisp fruit salad or a scoop of vanilla bean ice cream.
Creative Ways to Present
The wow factor is guaranteed when you slice into those layers, so use a sharp knife for clean cuts. For extra flair, drizzle plates with melted chocolate, or serve individual mini cheesecakes if you want to impress at a party—everyone loves their own little dessert!
Make Ahead and Storage
Storing Leftovers
Cover any leftover cheesecake with plastic wrap or stash it in an airtight container in the refrigerator. It will stay fabulous (and safe to eat) for up to 4 days, making it perfect for nibbling throughout the week.
Freezing
To freeze Red Velvet Strawberry Cheesecake, wrap slices (or the whole cake) tightly in plastic wrap and then foil. Leave off the strawberry topping until after thawing. It keeps beautifully in the freezer for up to 2 months—just defrost overnight in the fridge before serving.
Reheating
This cheesecake is best enjoyed chilled or at room temperature, so there’s no need to reheat. If it’s extra cold from the fridge, let it stand for 20 to 30 minutes before serving to bring out all the creamy, subtle flavors.
FAQs
Can I use homemade red velvet cake batter instead of a box mix?
Absolutely! A homemade batter will add even more depth and a personal touch. Just use a recipe that yields enough for a standard 9-inch cake to keep the proportions right.
How do I prevent my cheesecake layer from cracking?
The key is not to overmix your cheesecake batter and avoid overbaking. Cooling gradually, first at room temperature and then in the fridge, also helps prevent cracks.
Can I use frozen strawberries for the topping?
Fresh strawberries are best for vibrant flavor and appearance, but in a pinch, thawed and drained frozen strawberries work. Just keep in mind they may release more liquid and look softer.
Is it possible to make Red Velvet Strawberry Cheesecake gluten-free?
Yes! Use gluten-free chocolate sandwich cookies for the crust and a gluten-free red velvet cake mix. Ensure all other packaged ingredients are gluten-free as well.
What’s the best way to get clean slices?
Run a sharp knife under hot water and wipe it dry before each cut. This melts through the layers neatly and gives those picture-perfect slices you’re after.
Final Thoughts
There’s just something irresistible about Red Velvet Strawberry Cheesecake—it’s luxurious, celebratory, and always the talk of the table. If you’re craving a dessert that guarantees smiles and second helpings, this is the one to bake and share. Give it a try and let every single slice spark a little extra joy at your table!
Print
Red Velvet Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadence of this Red Velvet Strawberry Cheesecake, a delightful fusion of red velvet cake and creamy cheesecake topped with fresh strawberries. This showstopping dessert is perfect for special occasions or any time you crave a sweet treat!
Ingredients
For the crust:
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 4 tablespoons melted butter
For the red velvet layer:
- 1 box (15.25 oz) red velvet cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
For the cheesecake layer:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 1 1/2 cups fresh strawberries, sliced
- 1/2 cup strawberry preserves
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.
- Prepare the crust: Mix crushed cookies with melted butter and press firmly into the bottom of the pan.
- Red velvet layer: Combine cake mix, oil, eggs, and buttermilk. Pour half over crust.
- Cheesecake layer: Beat cream cheese, sugar, eggs, and vanilla. Spoon over red velvet layer.
- Bake: Bake for 55–65 minutes until set. Cool and refrigerate.
- Prepare topping: Warm strawberry preserves, mix with strawberries, and spoon over cheesecake.
- Serve: Slice and serve chilled.
Notes
- For a deeper flavor, consider using homemade red velvet batter.
- This dessert is best made a day ahead for optimal flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
