If you’ve ever dreamed of a dessert that’s equal parts stunning centerpiece and soul-satisfying treat, Strawberry Red Velvet Cheesecake is about to become your new favorite. This gorgeous fusion brings together the velvety cocoa richness of classic red velvet, a creamy cheesecake layer, and a crown of glistening strawberries—all in one delightful cake. It’s perfect for parties, celebrations, or just making any day feel extra special.

Strawberry Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gather these simple yet key ingredients to make your Strawberry Red Velvet Cheesecake truly unforgettable. Every component brings something unique—be it color, texture, or flavor—that will have everyone coming back for another slice.

All-purpose flour: The backbone of the red velvet layer, providing structure and tender crumb.
Granulated sugar: Adds necessary sweetness to both cake and cheesecake layers—don’t be tempted to skimp!
Cocoa powder: A must for authentic red velvet flavor and that gentle hint of chocolate.
Baking soda: Responsible for the gentle rise of the red velvet cake.
Salt: Just a pinch to enhance and balance all the flavors throughout.
Buttermilk: Makes the cake extra tender and gives it a subtle tang.
Vegetable oil: Keeps the cake moist and light—it’s superior to butter here.
Egg: Binds the batter for the red velvet base and gives the cake its structure.
Vanilla extract: Adds depth and warmth to both layers. Use pure vanilla for best results!
White vinegar: Helps react with the baking soda to give a little extra lift and traditional red velvet flavor.
Red food coloring: The signature hue! Go for gel coloring for bold, beautiful cake.
Cream cheese, softened: The heart of every cheesecake—make sure it’s room temperature to avoid lumps.
Large eggs: Provide silkiness and structure in the cheesecake layer.
Sour cream: Makes the cheesecake ultracreamy, with a slight tang that balances the sweetness.
Fresh strawberries, sliced: For a topping that’s juicy, fresh, and bursting with flavor.
Strawberry jam or preserves: Used for the glossy glaze—choose a good-quality jam for extra strawberry punch.
Lemon juice: Brightens up the strawberry glaze, keeping it from being too sweet.

How to Make Strawberry Red Velvet Cheesecake

Step 1: Prepare the Pan and Preheat

Start by greasing and lining a 9-inch springform pan with parchment paper. This simple trick makes sure your beautiful Strawberry Red Velvet Cheesecake releases perfectly later. Preheat the oven to 350°F (175°C).

Step 2: Mix the Red Velvet Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Whisking instead of sifting gets everything evenly blended, and it’s quicker too!

Step 3: Mix the Wet Ingredients

In another bowl, stir together the buttermilk, vegetable oil, egg, vanilla, white vinegar, and that vibrant red food coloring. This combination will give your red velvet cake its signature color and moist, fluffy crumb.

Step 4: Combine and Bake the Red Velvet Base

Gradually add the wet ingredients into the dry, whisking gently until just smooth—don’t overdo it, or your cake can get dense. Pour the batter into your prepared pan and bake for 20–22 minutes, checking with a toothpick for doneness. The result will be a soft red velvet layer ready for its cheesecake crown.

Step 5: Cool the Base and Reduce Oven Temperature

Let your red velvet base cool while you prepare the cheesecake filling. Reduce your oven temperature to 325°F (163°C) so your Strawberry Red Velvet Cheesecake bakes low and slow for the creamiest texture.

Step 6: Make the Cheesecake Layer

Beat the softened cream cheese and sugar together until smooth and no lumps remain. Beat in the eggs one at a time, then add vanilla and sour cream. This creates the silkiest, dreamiest cheesecake batter imaginable.

Step 7: Assemble and Bake the Cheesecake

Pour your creamy cheesecake batter over the fully cooled red velvet base, smoothing the top with a spatula. For extra insurance against cracks, place a pan of hot water in the oven—steam is your secret weapon! Bake for 45–50 minutes until the edges are set but the center jiggles slightly when you nudge the pan.

Step 8: Cool and Chill

Once baked, let the cheesecake cool right inside the oven with the door slightly open—this helps avoid cracks from sudden temperature change. After an hour, refrigerate the whole cheesecake for at least 4 hours or, ideally, overnight for picture-perfect slices.

Step 9: Make the Strawberry Glaze

In a small saucepan, gently heat together the strawberry jam and lemon juice until smooth and glossy. Let it cool just slightly so it won’t melt your topping strawberries.

Step 10: Top and Glaze

Arrange the fresh strawberry slices on your thoroughly chilled Strawberry Red Velvet Cheesecake. Finish with a drizzle of your homemade strawberry glaze for a professional, glistening finish—this is what makes jaws drop at the table!

How to Serve Strawberry Red Velvet Cheesecake

Garnishes

A little bit of attention to finishing touches takes your Strawberry Red Velvet Cheesecake from great to unforgettable. Sprinkle with finely grated white chocolate, a few mint leaves, or a dusting of powdered sugar for a pop of elegance that pairs beautifully with the bold red and creamy white.

Side Dishes

While this showstopper can absolutely stand alone, pairing it with a dollop of lightly sweetened whipped cream or a side of fresh mixed berries adds freshness and balances out the decadent layers. Coffee, tea, or even a crisp glass of sparkling wine also make lovely pairings!

Creative Ways to Present

Try serving individual slices topped with extra strawberry glaze or alongside chocolate-dipped strawberries for a dramatic flourish. If you’re feeling fancy, layer sliced cheesecake in parfait glasses with whipped cream and more fruit for a playful twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Red Velvet Cheesecake covered in the refrigerator, where it will stay fresh for up to five days. The flavors actually deepen after a day or two, so never fear making this ahead!

Freezing

To freeze, wrap individual slices tightly in plastic wrap and foil, then place in an airtight container. Your cheesecake will keep beautifully for up to three months. Thaw overnight in the fridge before serving for best results.

Reheating

If you love your cheesecake gently warmed (or want to quickly soften it from refrigeration), microwave slices in small bursts of 10-15 seconds. This brings out the creamy texture—just don’t overdo it!

FAQs

Can I make Strawberry Red Velvet Cheesecake without a springform pan?

Yes! While a springform pan makes unmolding much easier, you can use a deep, well-greased regular cake pan lined with parchment. Just be extra careful when lifting out the cheesecake.

Why do I need a water pan for baking?

The pan of hot water creates steam in the oven, preventing cracks on the surface and ensuring a luxuriously creamy cheesecake every time.

Can I use frozen strawberries for the topping?

Absolutely! If using frozen, thaw and pat dry before arranging on your cheesecake—excess moisture can make your glaze runny.

What’s the best way to get clean slices?

For those picture-perfect slices, dip a sharp knife in hot water and wipe clean between each cut. This keeps layers distinct and your cheesecake looking bakery-worthy.

Can I make the whole dessert ahead of time?

Yes, Strawberry Red Velvet Cheesecake actually benefits from chilling overnight, so it’s a wonderful make-ahead dessert for entertaining or celebrations.

Final Thoughts

If you’re craving a treat that’s as gorgeous as it is delicious, you have to try this Strawberry Red Velvet Cheesecake. It’s the kind of dessert that impresses at any gathering and tickles your tastebuds with every bite. Gather your ingredients and share this joyful creation—you’ll make someone’s day a little sweeter!