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Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake

The Red Velvet Strawberry Cheesecake is a luscious dessert that blends the rich cocoa flavor of red velvet cake with creamy, tangy cheesecake and the fresh sweetness of juicy strawberries. This elegant yet comforting treat offers a perfect balance of flavors and textures, with vibrant red and white layers that create a stunning presentation ideal for any celebration.

  • Total Time: 6 hours (including chilling)
  • Yield: 12 servings 1x

Ingredients

Scale

Cheesecake Filling

  • 16 oz full-fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or heavy cream

Red Velvet Cake Layer

  • 1 box red velvet cake mix (or homemade equivalent)
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • Ingredients as per cake mix directions (usually eggs, water, oil)

Crust

  • 1 1/2 cups graham cracker crumbs or red velvet cake crumbs
  • 6 tbsp unsalted butter, melted

Fresh Fruit

  • 1 cup fresh strawberries, sliced (plus extra for garnish)

Instructions

  1. Prepare the crust: Crush graham crackers or red velvet cake crumbs and mix with melted butter. Firmly press this mixture into the bottom of a springform pan. Chill the crust in the refrigerator while preparing the filling to help it set.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, then vanilla extract. Add eggs one at a time, beating well after each addition. Finally, gently fold in sour cream or heavy cream to achieve a rich and creamy texture.
  3. Prepare the red velvet cake batter: Mix the red velvet cake ingredients according to package directions or your homemade recipe until just combined.
  4. Layer and combine: Alternate spooning the red velvet batter and cheesecake filling into the prepared pan. Swirl gently with a knife or spatula to create a marbled effect.
  5. Add fresh strawberries: Slice strawberries and fold some into the cheesecake mixture or arrange them on top before baking to infuse fresh flavor throughout.
  6. Bake and cool: Bake in a preheated oven at 325°F (160°C) for 50-60 minutes until the edges are set and the center jiggles slightly. Cool gradually to room temperature, then refrigerate for at least 4 hours or overnight to firm and meld flavors.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free batter.
  • Bake the cheesecake in a water bath to keep it moist and minimize cracking.
  • Fold ingredients gently, especially when combining cake batter and cheesecake filling, to preserve texture.
  • Chill the cheesecake thoroughly for best texture and flavor development.
  • Always use fresh strawberries for the brightest flavor and texture.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free cake mix and crust option)

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 420 kcal
  • Sugar: 32 g
  • Sodium: 310 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Keywords: Red Velvet, Strawberry, Cheesecake, Dessert, Cake, Cream Cheese, Berries, Holiday Dessert