If you’re looking for a dessert that combines elegance, indulgence, and bold flavor, look no further than this Red Velvet Strawberry Cheesecake. With its rich red velvet cake base, ultra-creamy cheesecake layer, and a glossy strawberry topping that bursts with freshness, this triple-layered treat is the definition of decadent. Whether you’re planning a holiday dinner, celebrating a birthday, or simply satisfying a sweet tooth, this dessert will impress everyone at the table.

This recipe is perfect for home bakers who want to create something extraordinary without overly complicated steps. It’s especially ideal for lovers of cheesecake, red velvet, or anything involving strawberries. Even novice bakers can tackle this layered delight with confidence using our step-by-step guide, pro tips, and suggested variations.

Why You’ll Love This Red Velvet Strawberry Cheesecake

This cheesecake is a celebration of textures and flavors:

• The red velvet cake layer is tender and lightly chocolatey with a vibrant hue.

• The cheesecake layer is smooth, creamy, and rich without being too heavy.

• The strawberry topping adds brightness, acidity, and a natural sweetness that balances the richness below.

It’s visually stunning, which makes it a fantastic centerpiece for events and holidays. And best of all, it’s made in one pan—an 8-inch springform pan—so there’s less cleanup and perfect presentation every time.

Ingredients You’ll Need

For the Red Velvet Cake Base:

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• 1 tablespoon cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 large egg

• ½ cup buttermilk

• ½ cup vegetable oil

• 1 tablespoon red food coloring

• 1 teaspoon vanilla extract

• 1 teaspoon white vinegar

For the Cheesecake Layer:

• 2 (8 oz) packages cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream

• 2 tablespoons all-purpose flour

For the Strawberry Topping:

• 1 ½ cups fresh strawberries, sliced

• ¼ cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch (optional for thickening)

Essential Kitchen Equipment

To execute this recipe smoothly, gather the following tools:

• 8-inch springform pan

• Mixing bowls (large and medium)

• Electric hand or stand mixer

• Whisk

• Rubber spatula

• Small saucepan

• Parchment paper

• Cooling rack

• Oven mitts

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease the bottom of an 8-inch springform pan and line it with parchment paper. This will make removing the cake easier and keep the base intact.

Step 2: Make the Red Velvet Cake Base

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the egg, buttermilk, oil, red food coloring, vanilla extract, and vinegar. Pour the wet mixture into the dry and stir until smooth.

⏳ Prep Time: 10 minutes

Step 3: Bake the Red Velvet Cake

Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan while you prepare the cheesecake layer.

⏳ Bake Time: 25–30 minutes

Step 4: Prepare the Cheesecake Mixture

In a clean mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing thoroughly. Stir in the vanilla, sour cream, and flour until combined.

⏳ Prep Time: 5 minutes

Step 5: Assemble the Cheesecake

Once the red velvet cake has cooled slightly, pour the cheesecake mixture over it. Smooth out the top with a spatula to ensure an even bake.

Step 6: Bake the Cheesecake

Place the pan back in the oven and bake for 50–60 minutes, or until the center is mostly set but slightly jiggly. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. This gradual cooling helps prevent cracks.

⏳ Bake + Cool Time: 1 hour 30 minutes

Step 7: Make the Strawberry Topping

In a small saucepan over medium heat, combine sliced strawberries, sugar, lemon juice, and cornstarch if desired. Cook for 5–7 minutes, or until the strawberries soften and the mixture thickens slightly. Cool to room temperature.

⏳ Cook Time: 10 minutes

Step 8: Assemble and Serve

Once the cheesecake is fully cooled, spoon the strawberry topping evenly over the top. Slice and serve to adoring guests—or keep it all for yourself. No judgment here.

Storage Tips

To store any leftovers:

• Refrigerate in an airtight container for up to 5 days.

• To freeze, wrap the cake (without the topping) in plastic wrap and foil, and freeze for up to 2 months. Add the topping after thawing.

Let chilled cheesecake slices sit at room temperature for about 10–15 minutes before serving to bring out the best texture and flavor.

Variations and Substitutions

• Berry Swap: Not a strawberry fan? Swap with raspberries, blueberries, or even a mixed berry topping.

• Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend.

• Chocolate Drizzle: Add a white or dark chocolate drizzle over the top for extra decadence.

• Mini Cheesecakes: Bake in a muffin tin with liners for individual servings (adjust baking times accordingly).

Serving Suggestions

This dessert pairs beautifully with:

• Espresso or cappuccino for a bold contrast.

• Sparkling rosé or sweet red wine, which complement the strawberry notes.

• Whipped cream or vanilla bean ice cream for an extra indulgent finish.

It’s a guaranteed hit for:

• Valentine’s Day

• Christmas

• Mother’s Day brunch

• Birthdays

• Date nights

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! In fact, it’s even better the next day. Prepare the cake a day in advance and store it in the fridge overnight. Add the topping just before serving.

Can I use frozen strawberries?

Yes, but thaw and drain them first. They may release more liquid, so cornstarch is recommended to thicken the topping.

How do I prevent my cheesecake from cracking?

Don’t overmix the batter, and be sure to let it cool gradually in the oven. You can also use a water bath for added insurance, though this recipe is stable enough without one.

What if I don’t have buttermilk?

Make a quick substitute by mixing ½ cup milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5–10 minutes before using.

Final Thoughts

This Red Velvet Strawberry Cheesecake is a dessert worth savoring, photographing, and—yes—showing off a little. With its harmonious blend of flavors and striking presentation, it’s the kind of treat that earns you legendary status at any gathering.

If you loved this recipe, don’t forget to share it with your fellow dessert lovers! Leave a comment with your own twist or success story, and be sure to subscribe to the blog for more gourmet-inspired creations that are accessible and impressive. Happy baking!