Strawberry Red Velvet Cheesecake

This Strawberry Red Velvet Cheesecake is a show-stopping, bakery-worthy dessert that blends rich red velvet flavor with creamy cheesecake and a bright, fresh strawberry topping. It’s the perfect centerpiece for celebrations, date nights, birthdays, or anytime you want a dessert that feels both indulgent and elegant. The bold red crust, silky cheesecake layer, and glossy strawberry topping create a stunning color contrast that tastes just as incredible as it looks. Every slice delivers sweetness, tang, creaminess, and just the right touch of berry brightness.

Why You’ll Love This Recipe

• Gorgeous red velvet crust makes it visually striking and unique
• Creamy cheesecake layer with perfect smooth texture
• Fresh strawberry topping adds natural sweetness and color
• Ideal for celebrations, holidays, or a romantic dessert
• Easy-to-follow steps with reliable, bakery-style results

Ingredients

For the Red Velvet Crust

• Crushed red velvet cake crumbs (2 cups): Adds rich cocoa flavor and a vibrant red base
• Melted butter (1/4 cup): Helps bind the crust and adds richness
• Cocoa powder (1 tbsp): Boosts the chocolate notes
• Sugar, optional (1 tsp): Enhances sweetness if needed

For the Cheesecake Filling

• Cream cheese, softened (24 oz): Creates a rich and creamy cheesecake texture
• Granulated sugar (3/4 cup): Sweetens the filling
• Sour cream (1/3 cup): Adds tang and smoothness
• Eggs, large (2): Provide structure and help the cheesecake set
• Vanilla extract (1 tsp): Adds warm, sweet flavor
• Lemon juice (1 tbsp): Brightens the filling and balances richness

For the Strawberry Layer

• Fresh strawberries, chopped (2 cups): Brings vibrant fruit flavor
• Sugar (1/4 cup): Sweetens the berries as they cook
• Lemon zest (1 tsp): Enhances the strawberry flavor
• Cornstarch mixed with water (1 tbsp + 1 tbsp): Thickens the topping to a glossy finish

For Topping (Optional)

• Fresh strawberry halves
• Whipped cream

How to Make Strawberry Red Velvet Cheesecake

Prepare the Crust

In a bowl, mix together the crushed red velvet cake crumbs, melted butter, cocoa powder, and optional sugar. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Chill for 10 minutes to help it set while preparing the filling.

Make the Cheesecake Filling

Beat the softened cream cheese and granulated sugar until the mixture is silky and smooth. Add the sour cream, vanilla extract, and lemon juice, mixing until just combined. Add the eggs one at a time, gently mixing after each addition—avoid overmixing to prevent cracking. Pour the creamy filling over the chilled crust.

Bake the Cheesecake

Preheat the oven to 325°F (165°C). Bake the cheesecake for 45–55 minutes, or until the edges are set and the center still jiggles slightly. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight to allow it to fully set and develop its flavor.

Prepare the Strawberry Layer

In a medium saucepan, combine the chopped strawberries, sugar, and lemon zest. Cook over medium heat until the strawberries release their juices. Add the cornstarch slurry (cornstarch + water), then simmer until the mixture thickens into a glossy, spoonable topping. Let it cool completely before adding to the cheesecake.

Assemble the Cheesecake

Spread the cooled strawberry mixture evenly over the fully chilled cheesecake. For an extra elegant presentation, garnish with fresh strawberry halves and whipped cream.

Serve

Slice using a sharp, warm knife for the cleanest cuts. Enjoy the rich, creamy cheesecake paired with bright strawberry flavor and a luscious red velvet crust. It’s a dreamy dessert that feels special every time.

Tips for Success

• Use full-fat cream cheese for the creamiest results.
• Don’t overmix the eggs—this helps prevent cracks.
• Cool the cheesecake slowly; sudden temperature changes can cause splitting.
• Ensure the strawberry topping is completely cooled before assembly to avoid melting the cheesecake.
• Refrigerate overnight if possible—the flavor improves and the structure sets beautifully.

Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Medium saucepan
• Measuring cups and spoons

Recipe Variations

• Chocolate Strawberry Cheesecake: Add 1/2 cup melted chocolate to the cheesecake batter.
• Red Velvet Oreo Crust: Replace crumbs with red velvet Oreo crumbs for extra crunch.
• Berry Medley Topping: Use raspberries, blueberries, and strawberries for a mixed-berry finish.

Serving Suggestions

• Serve chilled with dollops of whipped cream.
• Add white chocolate curls for an elegant touch.
• Pair with fresh strawberries or a drizzle of strawberry syrup.

FAQs

Can I use frozen strawberries?
Yes—just thaw and drain excess liquid before cooking.

How do I prevent cracks in my cheesecake?
Avoid overmixing, bake at a stable temperature, and let it cool gradually.

Can I freeze this cheesecake?
Yes! Freeze without the strawberry topping, then add it fresh when serving.

Can I prepare this ahead of time?
Absolutely. It’s even better the next day after chilling overnight.

Can I use store-bought red velvet cake for the crust?
Yes—store-bought cake crumbs work perfectly.

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Final Thoughts

This Strawberry Red Velvet Cheesecake is a stunning, flavor-packed dessert that turns any moment into a celebration. The combination of velvety red crust, smooth cheesecake, and bright strawberry topping creates a truly unforgettable bite. Whether you’re baking for a holiday, a birthday, or simply because you want something special, this cheesecake is sure to impress. Give it a try and enjoy every creamy, vibrant, berry-filled slice!