Red Velvet Cheesecake with Strawberries Recipe

ByAmanda
Jump to Recipe· 4.4 from 16 reviews

If you’re on the hunt for something spectacular to wow your friends or just indulge yourself on a cozy night in, this Red Velvet Cheesecake with Strawberries Recipe might just become your new go-to. Imagine the rich creaminess of cheesecake paired with that classic moist, vibrant red velvet cake, all topped with juicy strawberries and a glossy strawberry preserves glaze. I’ve made this countless times, and believe me, every bite feels like a little celebration in your mouth. Stick around—I’ll guide you through the whole process, sprinkle in some of my kitchen-tested tips, and make sure your cheesecake comes out flawless every time.

🤎

Why This Recipe Works

  • Layer Harmony: The red velvet cake base is tender and moist, perfectly complementing the rich, creamy cheesecake layer on top.
  • Balanced Sweetness: The subtle cocoa in the cake and tang in the cheesecake keep the dessert from becoming overly sweet, while the strawberries add a fresh brightness.
  • Textural Contrast: The smooth cheesecake contrasts beautifully with the soft cake and juicy strawberry topping.
  • Visual Appeal: The striking red cake combined with the creamy white cheesecake and vibrant strawberries make this dessert an eye-catching centerpiece.
Red Velvet Cheesecake with Strawberries, red velvet cheesecake dessert, strawberry-topped cheesecake, creamy red velvet cake, elegant cheesecake recipes - 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

This Red Velvet Cheesecake with Strawberries Recipe relies on classic, tried-and-true ingredients that work hand-in-hand to create its signature taste and texture. When shopping, fresh strawberries and good-quality cream cheese will really make a difference—you’ll taste it instantly!

Red Velvet Cheesecake with Strawberries, red velvet cheesecake dessert, strawberry-topped cheesecake, creamy red velvet cake, elegant cheesecake recipes - 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: The sturdy base for that tender red velvet cake crust; sift it for a lighter crumb.
  • Granulated sugar: Sweetens both layers just right—don’t skimp here!
  • Cocoa powder: Provides that subtle chocolate undertone in the red velvet cake.
  • Baking powder & baking soda: Helps the cake rise and keeps it fluffy without getting dense.
  • Vegetable oil: Keeps the cake moist—feel free to substitute with light olive oil for a slight twist.
  • Buttermilk: Adds a tang that enhances the red velvet flavor and reacts with baking soda for a tender crumb.
  • Eggs: Bind everything together and add richness.
  • Vanilla extract: Deepens the flavor in both the cake and cheesecake layers.
  • Red food coloring: Gives that unmistakable red velvet look; gel coloring works best to avoid thinning your batter.
  • White vinegar: Reacts with baking soda to give the cake its light texture and slight tang.
  • Cream cheese: The cheesecake star—softened to make the filling silky smooth without lumps.
  • Strawberries (fresh): Juicy, sweet, and slightly tart, they add freshness and beautiful color on top.
  • Strawberry preserves: Turns into a glossy glaze that seals in the fruit and adds a sweet finish.
  • Whipped cream: Optional but highly recommended for that dreamy, bakery-style touch.
📝
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.

Tweak to Your Taste

I love playing around with this Red Velvet Cheesecake with Strawberries Recipe to suit different occasions or moods. Sometimes I’ll add a sprinkle of chocolate shavings on top or swap strawberry preserves with raspberry jam for a slightly different berry vibe—feel free to adjust and make it your own!

  • Variation: For a lower-sugar option, I’ve swapped regular sugar with coconut sugar in the cake layer—turns out great without losing the classic flavor.
  • Dairy-Free Twist: I’ve also tried using dairy-free cream cheese and coconut milk, which worked surprisingly well for a vegan-friendly version.
  • Seasonal Swap: In winter, swapping strawberries for fresh raspberries or even cherries keeps this recipe versatile year-round.

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

Step 1: Whip Up the Red Velvet Cake Base

Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch round cake pan—don’t skip the parchment paper because that makes releasing the cake so much easier. In one bowl, whisk your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a second bowl, mix together the wet ingredients including oil, buttermilk, egg, vanilla, red food coloring, and vinegar until smooth. Then gently fold the wet into the dry until just combined — a few lumps are totally fine here, just don’t overmix or your cake might get tough. Pour that luscious red batter into your prepared pan, bake for about 25-30 minutes, and check with a toothpick. Once cooled completely, you’re ready for step two!

Step 2: Make the Creamy Cheesecake Layer

Lower your oven temp to 325°F (160°C). In a large bowl, beat the softened cream cheese and sugar until smooth and creamy—no lumps allowed! Add eggs one by one, mixing gently after each addition, then stir in vanilla extract. Pour this heavenly filling into a greased 8-inch springform pan (a springform really helps when unmolding). Bake for about 40-45 minutes until the edges look set but the center still has a slight wobble—this helps keep it rich and creamy without cracks. Let your cheesecake cool fully before chilling it in the fridge for at least two hours to firm up beautifully.

Step 3: Assemble with Strawberry Magic

Once your red velvet cake and cheesecake are both cooled and chilled, place the red velvet cake on your serving platter. Carefully ease the cheesecake layer on top—this is worth taking your time so everything stacks neatly. Warm the strawberry preserves gently in a small saucepan until melted and spreadable, then spoon it over the cheesecake layer to create a shiny, sweet glaze. Finally, arrange the fresh sliced strawberries on top and add a swirl (or dollop!) of whipped cream if you like. Pop your dessert back into the fridge for another hour or two to let flavors marry and the topping set.

💡

Pro Tips for Making Red Velvet Cheesecake with Strawberries Recipe

  • Use Gel Food Coloring: I found gel food coloring gives a stunning red without diluting the batter.
  • Room Temperature Cream Cheese: Avoid lumps by letting your cream cheese soften completely before mixing.
  • Don’t Overbake Cheesecake: A slight jiggle in the center means it’s perfect—carryover heat finishes it gently as it cools.
  • Use a Water Bath (Optional): If you’re aiming for ultra-silky cheesecake, baking in a water bath helps keep it crack-free and smooth.

How to Serve Red Velvet Cheesecake with Strawberries Recipe

Red Velvet Cheesecake with Strawberries Recipe - Serving Suggestion

Garnishes

For garnishes, I swear by fresh, whole strawberries and a dollop of freshly whipped cream. Sometimes I dust a bit of cocoa powder or add delicate chocolate shavings for that extra touch of gorgeousness. It’s like turning a slice of dessert into a mini masterpiece. If you feel fancy, a few mint leaves add a lovely pop of color too!

Side Dishes

This cheesecake stands well on its own, but if I’m serving it as part of a celebratory spread, I like pairing it with a light, fruity sorbet or a simple espresso shot to balance the richness. A handful of toasted nuts on the side adds a nice crunch and contrast too.

Creative Ways to Present

One time, I served this Red Velvet Cheesecake with Strawberries Recipe in individual clear dessert cups layered with crushed graham crackers for a casual party vibe. Another favorite is slicing it into neat bars and wrapping each in parchment paper tied with ribbon for a pretty takeaway treat. Whether plated elegantly or made portable, the layers always steal the show.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It stays wonderfully fresh for up to five days, which I know because I’ve tested my self-control multiple times!

Freezing

If I want to save some for later, I wrap individual slices well in plastic wrap and then foil before freezing. This Red Velvet Cheesecake with Strawberries Recipe defrosts really nicely in the fridge overnight without losing texture or flavor.

Reheating

Since this is a cold dessert, I prefer to enjoy leftovers chilled, but if you want to gently warm a slice, letting it sit at room temperature for 15-20 minutes does the trick—just don’t microwave as it changes the texture.

FAQs

  1. Can I make the red velvet cake and cheesecake layers ahead of time?

    Absolutely! You can bake both layers up to two days in advance. Store them separately wrapped tightly in the fridge and assemble just before serving to keep everything fresh and perfect.

  2. What if I don’t have buttermilk?

    No worries! You can make a simple substitute by adding one tablespoon of white vinegar or lemon juice to one cup of milk, letting it sit for 5-10 minutes until slightly curdled.

  3. Can I use frozen strawberries for the topping?

    Yes, frozen strawberries work fine—just thaw completely and drain off extra liquid to avoid a watery topping before adding preserves and assembling.

  4. How do I avoid cracks in the cheesecake?

    Make sure the cream cheese is at room temperature and mix at low speed to avoid air bubbles. Also, bake with a water bath for even heat distribution and avoid sudden temperature changes by letting the cheesecake cool gradually.

  5. What size pans should I use?

    An 8-inch round cake pan works best for the red velvet cake, and an 8-inch springform pan is ideal for the cheesecake layer. This size keeps the balance of layers just right.

Final Thoughts

This Red Velvet Cheesecake with Strawberries Recipe has become one of my favorite indulgences to bake for any special occasion—or just when I want to treat myself to something truly delicious. It’s a little bit fancy but surprisingly approachable, and once you give it a try, I bet you’ll agree it’s pure magic. I hope you enjoy making and sharing this as much as I do—happy baking, friend!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cheesecake with Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 16 reviews
  • Author: Amanda
  • 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

This Red Velvet Strawberry Cheesecake combines the rich, moist texture of classic red velvet cake with a creamy, decadent cheesecake layer topped with fresh strawberries and a luscious strawberry preserves glaze. Perfect for special occasions or a delightful dessert, this recipe delivers vibrant flavors and an irresistible presentation.

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. Prepare the red velvet cake batter: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until smooth. Combine the wet ingredients with the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan.
  2. Bake the red velvet cake: Bake the red velvet cake at 350°F (175°C) for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool completely in the pan.
  3. Prepare the cheesecake mixture: In a large bowl, beat the softened cream cheese and sugar until smooth using a low speed to avoid incorporating too much air. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract until fully combined.
  4. Bake the cheesecake layer: Grease an 8-inch springform pan and pour in the cheesecake mixture. Bake at 325°F (160°C) for 45 minutes until the cheesecake is set but still slightly jiggly in the center. Optional: use a water bath to maintain a silky texture. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours.
  5. Assemble the cake layers: Once both the red velvet cake and cheesecake layers have cooled, place the red velvet cake on a serving platter. Carefully place the chilled cheesecake layer on top of the red velvet cake.
  6. Prepare the strawberry topping: In a small saucepan, heat the strawberry preserves over low heat until melted and slightly thickened. Let the preserves cool slightly before spreading evenly over the top of the cheesecake.
  7. Finish with fresh strawberries and garnish: Arrange fresh sliced strawberries on top of the preserves. Add a swirl of whipped cream for garnish. Chill the assembled cake for an additional 2 hours before serving to allow flavors to meld and the topping to set.

Notes

  • For the best red velvet cake layer, use gel food coloring for vibrant color without altering texture.
  • Do not overmix the cake batter to keep it soft and moist; bake just until done to prevent dryness.
  • Use room temperature cream cheese and mix at low speed to avoid cracks in the cheesecake.
  • Baking the cheesecake in a water bath helps maintain a silky smooth texture.
  • Fresh strawberries work best for topping, but frozen can be used if drained well after thawing.
  • Cook the strawberry preserves until thickened to avoid a runny topping and let cool before spreading.
  • Refrigerate the assembled cake for at least 4 hours or overnight for best texture; leftover cake can be stored in the fridge up to 5 days or frozen for 2 months wrapped tightly.
  • Use a hot knife wiped clean between cuts for neat slices and garnish with chocolate shavings or extra strawberries for an elegant finish.

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 450 kcal
  • Sugar: 38 g
  • Sodium: 220 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 95 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star