Red Velvet Strawberry Cheesecake

A rich fusion of velvety red cake and creamy strawberry-kissed cheesecake, this Red Velvet Strawberry Cheesecake is a show-stopping dessert that blends elegance with indulgence. It layers the classic flavors of red velvet cake with the tangy sweetness of strawberry cheesecake, creating a decadent treat for any special occasion or celebration.

Why You’ll Love This Recipe

I love how this dessert combines two beloved classics into one gorgeous cake. The red velvet adds a cocoa-rich, slightly tangy depth, while the strawberry cheesecake brings a fruity, creamy contrast. It’s the kind of dessert I serve when I want to impress guests without spending hours in the kitchen. The vibrant colors and lush textures make it perfect for holidays, birthdays, or any gathering where I want the dessert to be the star.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Red velvet cake mix (or homemade red velvet batter)

• Cream cheese

• Granulated sugar

• Vanilla extract

• Eggs

• Sour cream

• Fresh or frozen strawberries

• Strawberry preserves or jam

• Whipped cream (for topping, optional)

directions

1. I start by preparing the red velvet cake mix according to the package instructions or using my favorite homemade recipe. I bake it in a springform pan to make layering easier.

2. While the cake bakes, I prepare the cheesecake filling by beating cream cheese until smooth, then adding sugar, vanilla, and eggs one at a time.

3. I stir in sour cream for extra creaminess, then fold in chopped strawberries or swirl in strawberry preserves.

4. After the red velvet base has cooled slightly, I pour the cheesecake mixture over it and bake it again until the center is set.

5. Once baked, I chill the cheesecake for several hours or overnight for best results.

6. Before serving, I top it with whipped cream and extra strawberries or a drizzle of strawberry sauce.

Servings and timing

This recipe makes about 12 servings. Preparation takes roughly 30 minutes, with a baking time of around 1 hour. I let it chill for at least 4 hours before serving, making it a great make-ahead dessert.

Variations

I sometimes switch out the strawberries for raspberries or blueberries for a different berry twist. A swirl of chocolate ganache or a layer of crushed Oreos between the cake and cheesecake layers can add an extra indulgent touch. For a festive spin, I might add a hint of orange zest to the cheesecake filling.

storage/reheating

I store this cheesecake in the fridge, covered, for up to 5 days. If I want to keep it longer, I freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. I let frozen slices thaw in the fridge overnight before serving. I don’t reheat this cake, as it’s best enjoyed chilled.

FAQs

How do I know when the cheesecake is done baking?

I check for a slight jiggle in the center—it should move a little but not be liquid. It also firms up more as it cools.

Can I use a homemade red velvet cake instead of a mix?

Absolutely, I often do. Just make sure the cake layer is baked and cooled before adding the cheesecake layer.

Do I need a water bath for the cheesecake?

I don’t always use one, but if I want a super smooth top with no cracks, I’ll wrap the pan and bake it in a water bath.

Can I use frozen strawberries?

Yes, I use frozen strawberries when fresh aren’t in season. I make sure to thaw and drain them well before adding to the batter.

What can I use instead of sour cream?

Greek yogurt is a great substitute. I’ve used it several times with excellent results.

Conclusion

This Red Velvet Strawberry Cheesecake is a decadent, eye-catching dessert that’s surprisingly easy to make. I love how it marries the richness of red velvet with the creamy tang of cheesecake, all topped with sweet strawberries. Whether I’m celebrating or just indulging a craving, this dessert never disappoints.