Why You’ll Love This Recipe

This recipe is an absolute showstopper. The red velvet cake is moist and rich with a subtle cocoa flavor, while the strawberry cheesecake filling is smooth, creamy, and refreshing. With its beautiful layers and bright pop of red, this dessert is not only delicious but also a treat for the eyes. Whether you’re celebrating a special occasion or just craving something indulgent, this cheesecake is sure to impress.

Red Velvet Strawberry Cheesecake

Ingredients

For the Red Velvet Cake Base:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cocoa powder
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Strawberry Cheesecake Filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, pureed (about 8-10 strawberries)
1 cup heavy whipping cream

For Topping:

Fresh strawberries, halved
Whipped cream (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
Make the Red Velvet Cake:
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before moving on.
Prepare the Strawberry Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Stir in the pureed strawberries, ensuring everything is well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy.
Assemble the Cheesecake:
- Once the red velvet cake has cooled, carefully remove it from the springform pan and place it on your serving dish.
- Spread the strawberry cheesecake filling evenly on top of the red velvet cake.
- Place the cheesecake in the refrigerator and chill for at least 4 hours, or until the filling is set.
Serve: Before serving, garnish with fresh strawberry halves on top. You can also add a dollop of whipped cream for an extra touch of decadence.

Servings and Timing

Servings: 8-10
Preparation Time: 25 minutes
Bake Time: 25-30 minutes
Chilling Time: 4 hours or overnight

Variations

Fruit Toppings: You can top this cheesecake with a variety of fresh fruits like raspberries, blueberries, or even a mix of berries for a different flavor twist.
Chocolate Drizzle: For a more indulgent treat, drizzle some melted chocolate over the strawberry topping.
Gluten-Free Option: To make this dessert gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Store any leftovers in the refrigerator for up to 3 days. Be sure to cover it well or store it in an airtight container to preserve its freshness. This cheesecake is best served chilled and does not need reheating.

FAQs

1. Can I use frozen strawberries for the cheesecake filling?

Yes, you can use frozen strawberries. Just make sure to thaw and drain them thoroughly before pureeing.

2. Can I make this dessert ahead of time?

Absolutely! You can prepare the cake and cheesecake layers a day ahead, then assemble them when you’re ready to serve.

3. Can I substitute regular cream cheese for light cream cheese?

While light cream cheese can be used, it may affect the texture and richness of the filling. Full-fat cream cheese gives the best results for a creamy, decadent cheesecake.

4. How can I make this recipe less sweet?

To reduce the sweetness, you can decrease the amount of powdered sugar in the cheesecake filling or swap it with a sugar alternative like stevia or monk fruit sweetener.

5. Can I use a different food coloring for the red velvet cake?

Yes, you can use a natural food coloring or a different color, but the flavor and the cake’s signature red hue will change.

6. Can I freeze the Red Velvet Strawberry Cheesecake?

Yes, you can freeze the cheesecake. Be sure to wrap it tightly in plastic wrap or place it in an airtight container. Thaw it in the refrigerator before serving.

7. Is there a dairy-free version of this cheesecake?

Yes, you can use dairy-free cream cheese and whipping cream for a dairy-free version. Make sure to check the ingredients to ensure everything is plant-based.

8. Can I make this cheesecake without a springform pan?

A springform pan is ideal for removing the cheesecake cleanly, but you can use any cake pan with parchment paper lining the edges. Just be careful when removing it.

9. How do I ensure my cheesecake filling is smooth?

Make sure your cream cheese is softened to room temperature before mixing it. Also, be gentle when folding the whipped cream into the mixture to maintain its light texture.

10. How can I add more texture to the topping?

For a crunchy contrast, consider adding crushed graham crackers or chopped nuts to the topping, or serve with a drizzle of caramel sauce.

Conclusion

This Red Velvet Strawberry Cheesecake is a dream dessert that brings together the rich, indulgent flavors of red velvet cake with the fresh, light taste of strawberry cheesecake. Perfect for special occasions or as a sweet treat, it’s sure to delight your guests and leave them asking for more. The combination of the cake, creamy filling, and fresh strawberries makes every bite a delicious experience!