If you’re on the hunt for the ultimate show-stopping dessert, look no further than Red Velvet Strawberry Cheesecake. Imagine digging into lush layers of vibrant red velvet cake, creamy cheesecake swirled with real strawberries, and cloud-like whipped cream – every bite is a celebration of flavors and textures. Did you know red velvet cake was once considered a luxurious treat in the Victorian era, reserved for only the most special occasions? Combining it with the creamy goodness of classic cheesecake and fresh strawberries turns this dessert into the best of both worlds. Whether you’re entertaining friends or just indulging in a weekend baking project, this recipe promises maximum wow-factor with surprisingly simple steps. If you’ve tried our fan-favorite Strawberry Shortcake Bars, you’ll adore this dessert for its fuss-free prep and crowd-pleasing appeal. Grab your mixing bowls, and let’s make something delicious you’ll want to brag about!
What is Red Velvet Strawberry Cheesecake?
So, what exactly do you get when you marry the timeless allure of red velvet cake with the creamy richness of cheesecake and the sweet pop of strawberries? That’s right, Red Velvet Strawberry Cheesecake is a dessert dream come true! You might ask, “Why the name?” Well, when a dessert looks this ravishing and tastes this good, it deserves a name as enchanting as its flavors. I’m convinced the person who coined the phrase “the way to a man’s heart is through his stomach” must have tasted a bite of this! Whether it’s for a birthday, holiday, or simply because it’s Tuesday, this dessert begs to be made – so, what are you waiting for? Dive in and treat yourself!
Why You’ll Love This
The main reason to fall head over heels for Red Velvet Strawberry Cheesecake? It’s a glorious fusion of textures: ultra-moist red velvet, tangy cheesecake, and bursts of fresh strawberries. Visually stunning, it’s a centerpiece dessert that looks as beautiful as it tastes. Plus, making it at home lets you skip expensive bakery prices and create a slice of luxury right in your own kitchen. Just imagine saving money while customizing every layer to your taste. And that’s not all – topping your masterpiece with a mound of juicy strawberries and a swirl of whipped cream takes things straight into dessert heaven. If you enjoyed our Cheesecake Brownies, you’ll appreciate how this recipe goes the extra mile in flavor and presentation. Ready to wow your family and friends? Give it a go and let the compliments roll in!
How to Make
Quick Overview
This Red Velvet Strawberry Cheesecake is easier to make than it looks – and that’s the magic! You’ll love the straightforward steps, the foolproof use of a cake mix, and how the creamy cheesecake bakes right on top of the classic red velvet base. Each mouthful is rich, tangy, and highlighted by pockets of fresh strawberry. Best of all, everything comes together in just about 90 minutes of prep and baking, plus chilling time. It’s the ideal make-ahead dessert for any special occasion or whenever you want to treat yourself without spending all day in the kitchen.
Ingredients
1 box red velvet cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
2 cups fresh strawberries, chopped
2 blocks (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour
Whipped cream, optional, for topping
Extra strawberries for garnish
Directions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan well and line the bottom with parchment paper to prevent sticking.
- In a large mixing bowl, prepare the red velvet cake mix according to the package instructions (typically combining the mix with eggs, oil, and water). Pour half of the prepared cake batter into the springform pan, spreading it evenly.
- Bake this red velvet cake layer in the preheated oven for about 15 minutes, just until set but not fully baked through. Remove from the oven but keep the oven on.
- While the cake base is baking, use an electric mixer to beat the softened cream cheese and granulated sugar together in a large bowl until perfectly smooth and fluffy.
- Add in the vanilla extract. Then, beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and all-purpose flour until just combined.
- Gently fold in the chopped fresh strawberries, ensuring they’re evenly distributed throughout the cheesecake batter.
- Pour the cheesecake mixture directly over the partially baked red velvet layer in the pan.
- Return the pan to the oven and continue to bake for an additional 45 minutes, or until the cheesecake is set but still slightly jiggly in the center when gently shaken.
- Turn off the oven, crack the oven door open, and allow the cheesecake to cool inside slowly for about 1 hour. This helps prevent cracks from forming on the surface.
- Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours or, for best results, overnight.
- Before serving, carefully remove the cheesecake from the springform pan. Decorate the top with swirls of whipped cream and extra fresh strawberries if desired.
- Slice, serve, and enjoy every creamy, dreamy bite!
What to Serve With
Red Velvet Strawberry Cheesecake is a star on its own, but pairing it with the right accompaniments takes things up a notch. Consider brewing a pot of rich coffee or serving it alongside a steaming mug of hot chocolate for the ultimate indulgence. For a lighter side, a crisp, green fruit salad or a simple citrus sorbet can provide a refreshing contrast. If you’re celebrating, a sparkling rosé or light dessert wine makes it extra festive. Whether it’s a holiday meal or a laid-back weekend, this cheesecake shines with flavors that pair with just about anything you love.
Top Tips for Perfecting
To guarantee cheesecake success every time, always bring your cream cheese to room temperature before mixing – this ensures a super silky texture with no lumps. If you’re short on strawberries, feel free to substitute with raspberries or even blueberries for a fun variation. When baking, don’t rush the cooling process in the oven; slow cooling prevents cracks and gives a flawless finish. If you love chocolate, a drizzle of smooth chocolate ganache on top is pure decadence. Above all, don’t overmix the cheesecake batter once the eggs are in – this keeps the filling light and tender, not dense.
Storing and Reheating Tips
Store leftover cheesecake tightly covered in the refrigerator for up to 4 days. For best results, keep it in an airtight container to preserve its freshness and prevent absorption of any fridge odors. Cheesecake can also be frozen: simply wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. To thaw, refrigerate overnight before serving. Reheating isn’t typically necessary (cheesecake is best served chilled), but if you prefer it slightly warm, let slices sit at room temperature for 15-20 minutes before enjoying.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries in a pinch. Just thaw and drain them well before folding into the cheesecake mixture to avoid excess moisture.
What if I don’t have a springform pan?
A deep 9-inch round cake pan can work, but be sure to line it with parchment and leave an overhang so you can lift out the cheesecake more easily.
Can I make this recipe in advance?
Absolutely! Red Velvet Strawberry Cheesecake tastes even better the next day, making it a perfect make-ahead dessert.
How do I prevent the cheesecake from cracking?
Letting the cheesecake cool slowly in the oven with the door cracked open is key. Also, avoid overmixing the batter and don’t overbake.
Can I add other fruit or toppings?
Of course! Feel free to experiment with other fresh berries or even a drizzle of chocolate or caramel sauce for extra indulgence.
Conclusion
Red Velvet Strawberry Cheesecake has everything you could want in a special-occasion dessert: dazzling looks, irresistible flavors, and a winning combination of textures. It’s super simple, fun to customize, and guaranteed to bring a smile to any gathering. With its easy make-ahead steps and adaptable toppings, this recipe is destined to become a family favorite. Ready to impress? Give this recipe a try and let your baking adventure begin! For more sweet inspiration, don’t forget to check out other reader-loved recipes on the blog. Happy baking!
Red Velvet Strawberry Cheesecake
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Cake Ingredients
- 1 box Red Velvet Cake Mix Plus ingredients listed on the box (usually eggs, oil, and water)
Cheesecake Ingredients
- 16 oz Cream Cheese 2 blocks, softened
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 large Eggs
- 1/2 cup Sour Cream
- 1/4 cup All-Purpose Flour
- 2 cups Fresh Strawberries Chopped
Topping Ingredients
- Whipped Cream Optional, for topping
- Extra Strawberries For garnish
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan well and line the bottom with parchment paper to prevent sticking.
- In a large mixing bowl, prepare the red velvet cake mix according to the package instructions (typically combining the mix with eggs, oil, and water). Pour half of the prepared cake batter into the springform pan, spreading it evenly.
- Bake this red velvet cake layer in the preheated oven for about 15 minutes, just until set but not fully baked through. Remove from the oven but keep the oven on.
- While the cake base is baking, use an electric mixer to beat the softened cream cheese and granulated sugar together in a large bowl until perfectly smooth and fluffy.
- Add in the vanilla extract. Then, beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and all-purpose flour until just combined.
- Gently fold in the chopped fresh strawberries, ensuring they’re evenly distributed throughout the cheesecake batter.
- Pour the cheesecake mixture directly over the partially baked red velvet layer in the pan.
- Return the pan to the oven and continue to bake for an additional 45 minutes, or until the cheesecake is set but still slightly jiggly in the center when gently shaken.
- Turn off the oven, crack the oven door open, and allow the cheesecake to cool inside slowly for about 1 hour. This helps prevent cracks from forming on the surface.
- Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours or, for best results, overnight.
- Before serving, carefully remove the cheesecake from the springform pan. Decorate the top with swirls of whipped cream and extra fresh strawberries if desired.
- Slice, serve, and enjoy every creamy, dreamy bite!