If you’re looking for a dessert that’s as stunning to look at as it is to eat, the Red Velvet Strawberry Cheesecake is the clear winner. Imagine a luscious, cocoa-tinged cheesecake with that classic velvety red hue, nestled atop a crunchy chocolate cookie crust and crowned with a glossy strawberry topping. This showstopping treat brings together the best of both worlds: the sophistication of classic cheesecake and the playful charm of red velvet, topped off with a burst of fresh, sweet-tart strawberries. Whether you’re baking for a holiday, birthday, or just an indulgent night in, this unforgettable Red Velvet Strawberry Cheesecake is destined to be the star of the table.
Ingredients You’ll Need
Every ingredient in this recipe has a starring role, bringing flavor, color, or melt-in-your-mouth texture to each bite. If you want a cheesecake that’s irresistibly rich, beautifully red, and topped with juicy strawberries, these simple but essential components are your golden ticket.
- Chocolate cookie crumbs (1 1/2 cups): The foundation for a deeply chocolaty, crunchy crust; try using classic chocolate sandwich cookies (without the filling) for best results.
- Unsalted butter (1/4 cup, melted): Binds the cookie crumbs together while adding rich flavor and a perfect texture to your crust.
- Cream cheese (3 packages, 8 ounces each, softened): The heart of your cheesecake—make sure it’s at room temperature for the creamiest result.
- Granulated sugar (1 cup): Sweetens the filling and highlights the tangy cream cheese.
- Sour cream (1 cup): Delivers a subtle tang and velvety richness, making your cheesecake impossibly smooth.
- Large eggs (3): Bind everything together and give that signature silky texture.
- Unsweetened cocoa powder (1/4 cup): Supplies that classic red velvet flavor and a hint of chocolate depth.
- Buttermilk (1/4 cup): Adds tenderness and authentic red velvet flavor—don’t skip it!
- Vanilla extract (2 teaspoons): Enhances all of the flavors, tying everything together in perfect harmony.
- Red food coloring (1 tablespoon): For that irresistible, iconic red velvet look; gel color works best for vibrancy.
- Fresh strawberries (1 1/2 cups, sliced): Crown your cheesecake with juicy, bright flavor and vibrant color.
- Strawberry preserves or jam (1/4 cup): Adds sweetness and a glossy finish to your strawberry topping.
- Lemon juice (1 tablespoon): Balances sweetness in the topping and brightens the strawberries’ natural flavor.
How to Make Red Velvet Strawberry Cheesecake
Step 1: Prepare the Crust
Let’s set the stage for this beautiful cheesecake with a chocolate cookie crust! Combine your chocolate cookie crumbs with melted butter in a medium bowl and mix until the texture is like wet sand. Press this delicious mixture firmly and evenly into the bottom of a 9-inch springform pan. For extra crunch, bake the crust at 325°F for 8 minutes, then set aside to cool while you prepare the filling.
Step 2: Make the Red Velvet Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. Embrace the arm workout—this is where the magic happens! Add in the sour cream and then the eggs, one at a time, beating just until combined. Sprinkle in the unsweetened cocoa, then pour in buttermilk, vanilla, and red food coloring. Mix just until everything comes together, scraping down the bowl as needed. The color should be vibrant and the batter super silky.
Step 3: Assemble and Bake
Pour the gorgeous red velvet cheesecake filling over your cooled crust, smoothing out the top with a spatula. Pop the pan in the oven and bake for 55 to 65 minutes. You’ll know it’s ready when the edges look set and the center is just a little jiggly. Resist the urge to open the oven too often! After baking, turn off the heat and let the cheesecake sit inside the oven, door slightly open, for another hour. This gentle cooling helps avoid cracks.
Step 4: Chill the Cheesecake
Take the cheesecake out of the oven and let it cool fully at room temperature, then transfer it to the fridge. The hardest part? Waiting at least 4 hours (or overnight) so it sets up firm and creamy. This chill time is non-negotiable if you want those clean, beautiful slices!
Step 5: Make the Strawberry Topping
In a small saucepan, combine your fresh sliced strawberries, strawberry preserves, and lemon juice. Cook over medium heat, stirring, until the mixture becomes syrupy and the strawberries just start to break down—about 3 to 4 minutes. Let it cool, then generously spoon it over the chilled Red Velvet Strawberry Cheesecake right before serving for that spectacular final touch.
How to Serve Red Velvet Strawberry Cheesecake
Garnishes
You can never go wrong with a little extra flair! Add a swirl of whipped cream, a sprinkle of mini chocolate chips, or even extra strawberries to take your Red Velvet Strawberry Cheesecake from everyday treat to utterly irresistible centerpiece. The color contrast of white, red, and chocolate is always a crowd-pleaser.
Side Dishes
Pairing desserts can be unexpected fun: try serving your cheesecake with a scoop of vanilla bean ice cream or a handful of crisp chocolate-dipped strawberries. If you’re feeling festive, a glass of sparkling wine or sweetened cold brew coffee will nicely complement the Red Velvet Strawberry Cheesecake’s rich, tangy flavors.
Creative Ways to Present
For parties, slice your cheesecake into petite bars or bite-size squares and top each with a single strawberry slice. Or, serve individual mini cheesecakes in mason jars, layering crust, filling, and topping for a fun, modern spin. However you present it, the vivid layers and shiny strawberry topping are sure to wow every guest.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Red Velvet Strawberry Cheesecake tightly with plastic wrap or keep it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days—if it lasts that long! For best texture, store the strawberry topping separately and spoon it over each slice just before serving.
Freezing
To freeze, skip the topping and wrap slices (or the whole cheesecake) well in plastic and a layer of foil. Store flat in the freezer for up to 2 months. Thaw overnight in the fridge before adding your fresh strawberry topping—you’ll hardly be able to tell it wasn’t made the same day.
Reheating
Red Velvet Strawberry Cheesecake is best enjoyed chilled straight from the fridge, but if you prefer a slightly softer texture, let a slice rest on the counter for 15-20 minutes before eating. There’s no need to heat it in the oven or microwave—this creamy dessert is all about cool, dreamy decadence.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Just thaw and drain them before cooking to avoid excess liquid, and follow the same directions. Fresh strawberries give the topping a prettier finish, but frozen will still taste fantastic.
What’s the best way to prevent my cheesecake from cracking?
Besides using the cooling-in-the-oven trick, you can bake your Red Velvet Strawberry Cheesecake in a water bath for perfectly smooth results. Wrap your springform pan in foil to protect it, then set it in a large roasting pan and fill with hot water halfway up the sides.
Can I make Red Velvet Strawberry Cheesecake ahead for a party?
Definitely! Cheesecakes are ideal for making ahead because they need time to chill and set. You can make the cake (without topping) up to 2 days ahead and keep it covered in the fridge; just add the strawberry topping before serving for the freshest look.
Do I have to use red food coloring?
The classic red hue is part of what makes this dessert so stunning, but if you prefer to skip artificial colors, you can leave it out. The cake will taste the same, just without that signature red velvet pop.
What can I use if I don’t have buttermilk?
Easy fix! Mix 1/4 cup milk with 3/4 teaspoon lemon juice or white vinegar, let it sit for 5 minutes, then use as a buttermilk substitute. It’ll add the tang you need for an authentic red velvet experience.
Final Thoughts
One bite of this Red Velvet Strawberry Cheesecake and you’ll understand why it’s such a beloved favorite in my kitchen. Gorgeous, decadent, and easier to make than most people think, this recipe is perfect for both special celebrations and spontaneous sweet cravings. I hope you’ll give it a try—you truly deserve a taste of something as spectacular as this!
Print
Red Velvet Strawberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the luxurious blend of red velvet and strawberry with this tantalizing Red Velvet Strawberry Cheesecake. Creamy and rich, with a vibrant red hue and a sweet strawberry topping, this dessert is a showstopper for any occasion.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
- 1/4 cup unsalted butter, melted
For the red velvet cheesecake:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
For the strawberry topping:
- 1 1/2 cups fresh strawberries, sliced
- 1/4 cup strawberry preserves or jam
- 1 tablespoon lemon juice
Instructions
- Preheat oven: Preheat oven to 325°F (160°C).
- Prepare crust: Combine cookie crumbs and melted butter. Press into a 9-inch springform pan. Bake for 8 minutes, then cool.
- Make cheesecake batter: Beat cream cheese and sugar, add sour cream, eggs, cocoa powder, buttermilk, vanilla, and red food coloring. Pour over crust.
- Bake: Bake for 55–65 minutes until set. Let cool in the oven, then refrigerate.
- Prepare topping: Cook strawberries, preserves, and lemon juice until syrupy. Cool and spoon over chilled cheesecake.
Notes
- Use a water bath to reduce cracking.
- Top can be made in advance.
- Cheesecake can be frozen without topping.
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