Red Velvet Cheesecake with Strawberries Recipe

ByLucy
Jump to Recipe· 4.8 from 10 reviews

If you’re craving something show-stopping and indulgently delicious, you’re going to love this Red Velvet Cheesecake with Strawberries Recipe. It’s got all the drama of a red velvet cake paired with the creamy decadence of cheesecake, finished off with fresh strawberries for that sweet, bright pop. Trust me, once you try this combo, you’ll wonder how you ever lived without it. Grab your apron, because I’m about to share how to make this dreamy dessert that’s perfect for celebrations or just a cozy night in.

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Why This Recipe Works

  • Perfect Flavor Fusion: The richness of the cheesecake balances naturally with the subtle cocoa notes in the red velvet cake.
  • Textural Delight: Moist cake base meets silky cheesecake layer, topped with juicy, fresh strawberries for contrast.
  • Simple Assembly: Each component bakes separately, making it easier to achieve perfect textures without a mess.
  • Showstopper Look: The vibrant red cake combined with the creamy white cheesecake and bright berries always impresses at the table.
Red Velvet Cheesecake with Strawberries, red velvet cheesecake recipe, decadent strawberry cheesecake, easy red velvet dessert, celebration dessert with strawberries - A slice of cake with three layers sits on a white plate. The bottom layer is dark red and crumbly, the middle layer is thick and creamy white, and the top layer is smooth and glossy red. Fresh strawberries with green leaves are placed on top, adding a bright red and green contrast. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Red Velvet Cheesecake with Strawberries Recipe plays its part, creating harmony between flavors and textures. Selecting quality ingredients and understanding their roles helps ensure your dessert turns out as heavenly as mine does.

Red Velvet Cheesecake with Strawberries, red velvet cheesecake recipe, decadent strawberry cheesecake, easy red velvet dessert, celebration dessert with strawberries - Flat lay of a small mound of all-purpose flour in a simple white ceramic bowl, a small white bowl of granulated sugar, a small white bowl containing cocoa powder, a small white bowl with baking powder, a small white bowl with baking soda, a small white bowl of salt, a small white bowl of vegetable oil, a small white bowl of buttermilk, two whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl of red gel food coloring, a small white bowl of white vinegar, a block of cream cheese on a simple white ceramic plate, a cup of fresh whole strawberries with green leaves intact arranged naturally on a white ceramic plate, a small white bowl of strawberry preserves, and a swirl of fresh whipped cream placed on a small white ceramic plate, all ingredients fresh and natural, balanced and symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: Provides structure for the red velvet cake without weighing it down.
  • Granulated sugar: Sweetens both the cake and cheesecake layers perfectly.
  • Cocoa powder: Adds the classic mild chocolate flavor essential for authentic red velvet.
  • Baking powder & baking soda: Work together to give the cake a light, airy crumb.
  • Vegetable oil: Keeps the cake moist and tender—don’t swap it with butter here.
  • Buttermilk: Adds subtle tang and reacts with leavening for lift.
  • Large eggs: Bind the layers and add richness.
  • Vanilla extract: Lifts flavors with its warm sweetness.
  • Red food coloring: The iconic red velvet color—gel type is best for vibrant results without thinning the batter.
  • White vinegar: Enhances the cake’s color and balances sweetness.
  • Cream cheese: The star of the cheesecake layer, providing creamy, tangy deliciousness.
  • Strawberries: Fresh and juicy for a bright finish—don’t skip them!
  • Strawberry preserves: Warmed and spread on top, they add a glossy, sweet glaze that ties everything together.
  • Whipped cream: For that pretty garnish and extra indulgence.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Red Velvet Cheesecake with Strawberries Recipe is. Whether you want to dial up the chocolate, add a little crunch, or shift it for special diets, there’s room to make it truly yours—and I encourage you to have fun experimenting.

  • Variation: One time, I swapped fresh strawberries for raspberries and topped with dark chocolate shavings—equally amazing, with a bit more tartness.
  • Dietary tweaks: You can use gluten-free flour blends to make the cake layer gluten-free; just check your blends work well for cakes.
  • Seasonal touch: During holidays, I sometimes add a hint of cinnamon or nutmeg to the cheesecake batter for warmth.

Step-by-Step: How I Make Red Velvet Cheesecake with Strawberries Recipe

Step 1: Whisk Together the Dry Ingredients for Your Red Velvet Cake

I start by combining the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. This ensures everything distributes evenly, so no pockets of leavening or cocoa surprise you mid-bite. It’s a simple but crucial first step—if you skip this, the cake can bake unevenly.

Step 2: Blend Your Wet Ingredients Smoothly

In a separate bowl, mix the vegetable oil, buttermilk, egg, vanilla extract, red food coloring (gel is my go-to for vibrant color), and white vinegar until perfectly smooth. This is where the magic starts—get your red velvet to that gorgeous, rich color and silky texture by making sure these are well blended before combining with your dry mix.

Step 3: Combine Carefully and Bake

Slowly add the wet mixture into the dry ingredients, folding until just combined. I always warn against overmixing here because it can toughen the cake. Pour the batter into your greased and lined 8-inch pan, then pop it in the oven at 350°F for 25-30 minutes. Use a toothpick to check doneness—the cake should be moist but not sticky.

Step 4: Make the Smooth Cheesecake Layer

Once your cake is cooling, start the cheesecake layer. Beat softened cream cheese with sugar until creamy and lump-free. I always bring my cream cheese to room temp ahead of time—it makes all the difference! Add eggs one by one and vanilla last, mixing gently to avoid over-aerating. Pour this into a greased springform pan, bake it slower at 325°F for about 40-45 minutes, then cool and chill. I’ve found this slower bake keeps the cheesecake silky and prevents cracks.

Step 5: Assemble, Glaze, and Garnish

Once both layers are fully cooled, place your red velvet cake on a nice platter and carefully place the cheesecake layer on top. Warm the strawberry preserves gently on the stove until it’s pourable, then spread it over the cheesecake for a shiny, sweet glaze. Finally, arrange fresh strawberry slices on top and add a swirl of whipped cream. Chill again for 1-2 hours before serving to let all those flavors meld beautifully.

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Tips from My Kitchen

  • Use Gel Food Coloring: It gives the richest color without thinning the batter like liquid dyes do.
  • Don’t Overmix: For both cake and cheesecake batters, mix just until combined to keep textures tender and smooth.
  • Chill Well Before Slicing: The cheesecake firms up beautifully, making slicing clean pieces way easier.
  • Strawberry Topping Temperature: Make sure your strawberry glaze cools before spreading to avoid runny topping layers.

How to Serve Red Velvet Cheesecake with Strawberries Recipe

Red Velvet Cheesecake with Strawberries Recipe - Serving Suggestion

Garnishes

I always finish mine with a generous swirl of freshly whipped cream—makes the whole thing feel like a bakery treat. Sometimes I sprinkle a few chocolate shavings or chopped toasted pecans on top for texture. The fresh strawberries aren’t just pretty—they add that perfect sweet-tart bite that balances the richness.

Side Dishes

This cheesecake is a dessert star on its own, but I like pairing it with a light cup of coffee or a fruity sparkling beverage. For larger meals, it complements anything not too heavy—think grilled chicken or salads with a vinaigrette.

Creative Ways to Present

For birthdays or special occasions, I’ve layered the cake and cheesecake in individual glass jars—great for portion control and looks adorable. Another time, I turned it into mini layered parfaits with crushed red velvet cake crumbs, cheesecake dollops, strawberries, and whipped cream for easy serving and wow factor.

Make Ahead and Storage

Storing Leftovers

I keep leftover slices tightly wrapped in plastic wrap in an airtight container in the fridge. They last beautifully for up to 5 days, and honestly, I’m always sneaking bites well before then because it stays fresh and creamy.

Freezing

If I want to save it longer, I wrap each slice in plastic and then foil, freezing up to 2 months. When thawing, I let it sit in the fridge overnight for the best texture—never microwave frozen cheesecake directly!

Reheating

Since it’s a cheesecake, you really just need to enjoy it chilled. If you want to soften it slightly, letting it come to room temperature for 20 minutes before serving works wonders. Avoid microwaving—this can change the texture.

FAQs

  1. Can I make the Red Velvet Cake and Cheesecake layers together in one pan?

    While there are recipes that bake them together, I recommend baking the layers separately for the best texture and ease. This recipe was designed with separate pans to avoid overbaking or underbaking either layer, giving you perfect results every time.

  2. What kind of strawberries work best for the topping?

    Fresh strawberries are ideal for their juiciness and texture, but if fresh aren’t available, frozen work in a pinch—just thaw and drain before using. This prevents the topping from getting too watery.

  3. How do I prevent cracks in the cheesecake layer?

    Using room temperature cream cheese and mixing gently at low speed helps a lot. Also, I bake the cheesecake at a lower temperature and let it cool gradually to avoid sudden temperature changes that cause cracks.

  4. Can I prepare this dessert ahead of time?

    Absolutely! In fact, it’s better after resting overnight, when the flavors meld and the texture sets perfectly. Just keep it well-covered in the refrigerator.

  5. What can I use instead of red food coloring?

    You can use natural beet juice or powder if you prefer a natural dye, but note the color won’t be as vibrant and might add a subtle earthy flavor. Gel food coloring remains the easiest and most consistent choice.

Final Thoughts

This Red Velvet Cheesecake with Strawberries Recipe is one of my all-time favorites to bake for family and friends. It’s that perfect balance of fun and fancy without being intimidating—plus, everyone loves it! I hope you find the same joy in creating and sharing it as I do. So go ahead, dive into this luscious dessert and watch eyes light up at your kitchen table. You’ve got this, and I can’t wait to hear how it turns out!

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Red Velvet Cheesecake with Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 10 reviews
  • Author: Lucy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A decadent Red Velvet Strawberry Cheesecake featuring a moist red velvet cake base topped with a creamy cheesecake layer, finished with a luscious strawberry preserves topping, fresh strawberries, and whipped cream garnish. Perfect for celebrations or indulgent dessert lovers.

Ingredients

Red Velvet Cake:

  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/2 teaspoon white vinegar

Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Topping:

  • 1 cup fresh strawberries, sliced
  • 1/2 cup strawberry preserves
  • Whipped cream for garnish

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In another bowl, mix the vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and white vinegar until smooth and uniform in color.
  4. Create Red Velvet Batter: Gradually add the wet ingredients to the dry ingredients, mixing just until combined to avoid overmixing and keep the cake moist.
  5. Bake Red Velvet Cake: Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before assembling.
  6. Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract gently.
  7. Bake Cheesecake Layer: Pour the cheesecake mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 45 minutes, until the cheesecake is set but still slightly jiggly in the center. Let it cool completely, then refrigerate for at least 2 hours.
  8. Assemble the Dessert: Place the cooled red velvet cake on a serving platter. Carefully layer the chilled cheesecake on top of the cake base.
  9. Prepare Topping: In a small saucepan, gently heat the strawberry preserves until melted and slightly thickened. Allow it to cool slightly before spreading evenly over the cheesecake layer.
  10. Garnish and Chill: Arrange the fresh sliced strawberries on top of the preserves. Add a swirl of whipped cream for garnish. Chill the assembled dessert in the refrigerator for an additional 2 hours before serving.

Notes

  • Use gel food coloring in the red velvet cake for vibrant color without changing texture.
  • Do not overmix the red velvet batter to maintain a soft, moist crumb.
  • Check doneness of the red velvet cake with a toothpick to avoid drying out.
  • Use room temperature cream cheese for a smooth, lump-free cheesecake batter.
  • Mix the cheesecake batter at low speed to prevent air pockets and cracks.
  • Baking the cheesecake with a water bath is recommended for a silky texture but optional.
  • If using frozen strawberries, drain any excess liquid before using in the topping.
  • Heat strawberry preserves until thickened to prevent a runny topping and let cool before spreading.
  • Refrigerate the assembled dessert for at least 4 hours or overnight for best texture and flavor melding.
  • Leftover cheesecake can be stored in the fridge for up to 5 days or frozen for up to 2 months, wrapped tightly.
  • For clean slices, use a hot knife wiped between cuts.
  • Additional garnishes like chocolate shavings or extra strawberries enhance presentation.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 250 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 90 mg

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