Red Velvet Strawberry Cheesecake

This Red Velvet Strawberry Cheesecake is a show-stopping dessert that combines three delicious layers: a rich and decadent red velvet cake, a creamy and tangy cheesecake, and a fresh strawberry topping. Topped off with smooth cream cheese frosting, every bite is a perfect balance of flavors and textures. Whether you’re preparing for a special occasion or just indulging in a sweet treat, this cake is sure to impress!

Why You’ll Love This Recipe

I absolutely love this Red Velvet Strawberry Cheesecake because it brings together the best of both worlds: the softness and richness of red velvet cake with the creaminess of cheesecake. The strawberry topping adds a refreshing sweetness that ties everything together. Not only does it look stunning, but the flavor is irresistible. Each bite is a mouthful of velvety cake, smooth cheesecake, and fruity strawberry goodness. It’s the perfect dessert for celebrations, holidays, or any time you want to enjoy something indulgent.

Ingredients

For the Cheesecake Layer:

16 oz (2 blocks) cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 teaspoon vanilla extract

1/4 cup heavy cream

For the Red Velvet Cake Layers:

2 1/2 cups all-purpose flour

2 tablespoons cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 cup buttermilk

2 teaspoons vanilla extract

1 teaspoon white vinegar

1 tablespoon red food coloring

For the Cream Cheese Frosting:

16 oz (2 blocks) cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup heavy cream (optional, for a silkier consistency)

For the Strawberry Filling/Topping:

2 cups fresh strawberries, chopped

1/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

1/4 cup water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cheesecake Layer:

Preheat oven to 325°F (160°C). Grease and line an 8-inch or 9-inch springform pan with parchment paper.

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 sour cream, vanilla, and heavy cream until fully combined.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the center is set.

Let cool completely, then refrigerate for at least 2 hours or overnight.

Prepare the Red Velvet Cake Layers:

Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a large bowl, beat softened butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

In a separate small bowl, mix buttermilk, vanilla extract, vinegar, and red food coloring.

Gradually alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely.

Prepare the Strawberry Filling/Topping:

In a small saucepan, combine strawberries, sugar, lemon juice, and water. Bring to a simmer over medium heat.

In a small bowl, mix cornstarch with 1 tablespoon of water to make a slurry. Add this to the strawberry mixture and cook until thickened (about 3-4 minutes).

Remove from heat and let cool completely.

Prepare the Cream Cheese Frosting:

In a large bowl, beat cream cheese and butter until smooth.

Gradually add powdered sugar and beat until fluffy.

Add vanilla and heavy cream (if using) and beat until silky.

Assemble the Cake:

Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting, then carefully place the cheesecake layer on top.

Spread another thin layer of frosting, then top with the second red velvet layer.

Frost the entire cake with cream cheese frosting.

Add Strawberry Topping:

Spread the cooled strawberry mixture over the top of the cake, letting some drip down the sides for a dramatic effect.

Garnish with fresh strawberries if desired.

Servings and Timing

Servings: 12 servings

Prep Time: 30 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 5 hours (including chilling time)

Variations

If you’d like to switch things up, here are a few variations I recommend:

Add a layer of chocolate ganache: For a richer flavor, drizzle a layer of chocolate ganache between the red velvet layers.

Substitute strawberries: If you’re not a fan of strawberries, try using raspberries or blueberries for a different fruity topping.

Use a different frosting: Instead of the cream cheese frosting, try using whipped cream or a buttercream frosting for a lighter finish.

Storage/Reheating

To store:

I recommend keeping the Red Velvet Strawberry Cheesecake in the fridge. The cream cheese frosting and cheesecake layer should stay fresh for about 3-4 days in an airtight container.

To reheat:

If you prefer to serve it warm, you can microwave individual slices for 10-15 seconds, though the cheesecake is often best enjoyed chilled.

Related Recipes:

• Moist White Velvet Cake
• Red Velvet Cupcake Cookies
• Red Velvet Oreo Cheesecake

FAQs

How can I make sure the cheesecake layer doesn’t crack?

To avoid cracks, make sure the cheesecake is fully cooled before refrigerating. Also, don’t overbake it—when it’s set but slightly wobbly in the center, it’s done!

Can I make the cake layers ahead of time?

Yes, you can bake the red velvet cake layers ahead of time and store them wrapped in plastic wrap at room temperature for 1-2 days or freeze them for up to 1 month.

Can I use store-bought frosting?

If you’re short on time, store-bought frosting can work, but I highly recommend making the cream cheese frosting for the best flavor and texture.

How do I get the red velvet layers to stay moist?

Buttermilk is key in keeping the red velvet cake moist. Don’t skip it, and be sure not to overbake the cake layers.

How can I make the strawberry topping sweeter?

If you like your strawberry topping sweeter, you can increase the sugar or add a little honey or maple syrup to taste.

Conclusion

This Red Velvet Strawberry Cheesecake is an unforgettable dessert that perfectly balances rich flavors and textures. From the soft and fluffy red velvet cake layers to the creamy cheesecake and refreshing strawberry topping, it’s a treat that’s bound to be a hit at any gathering. Whether it’s for a special occasion or just because, I can’t think of a better way to indulge in something sweet.

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