DESSERTS

Red Velvet Strawberry Cheesecake: 12 Irresistible Layers

by basmer

25 de January de 2026

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Red Velvet Strawberry Cheesecake combines the rich flavors of red velvet cake with the creamy indulgence of cheesecake and the freshness of strawberries. This visually stunning dessert is perfect for any occasion, whether it’s a birthday party or a festive gathering. The vibrant red color of the cake paired with the luscious strawberries makes it not only a treat for the taste buds but also a feast for the eyes. Let’s dive into how to create this delightful masterpiece!

Why You’ll Love This Red Velvet Strawberry Cheesecake

This Red Velvet Strawberry Cheesecake is a showstopper for several reasons. Firstly, it combines the classic flavors of Red Velvet Cheesecake and Strawberry Cheesecake, making it a unique dessert that pleases everyone. Secondly, the creamy texture of the cheesecake complements the moistness of the red velvet, creating a heavenly bite. Thirdly, the fresh strawberries add a burst of flavor that balances the richness of the cake. Fourthly, it’s perfect for special occasions, adding a festive touch to your dessert table. Moreover, it’s a vegetarian-friendly dessert, making it suitable for various diets. Finally, its vibrant colors make it a perfect centerpiece for any gathering.

Ingredients for Red Velvet Strawberry Cheesecake

Gather these items:

1 lb Full-Fat Cream Cheese
1 cup Granulated Sugar
3 Large Eggs
1/4 cup Unsweetened Cocoa Powder
1-2 tsp Red Food Coloring
1/2 cup Buttermilk
1 tsp Vanilla Extract
1 cup Sour Cream or Heavy Cream
1 1/2 cups Chocolate Sandwich Cookies (e.g., Oreos)
1/2 cup Unsalted Butter
1 cup Fresh Strawberries

How to Make Red Velvet Strawberry Cheesecake Step-by-Step

Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Step 2: In a food processor, pulse the chocolate sandwich cookies until they form fine crumbs.
Step 3: Transfer the crumbs to a medium bowl and stir in the melted unsalted butter until fully combined.
Step 4: Press the mixture firmly and evenly into the bottom of the prepared springform pan.
Step 5: Bake the crust for 8-10 minutes. Remove from the oven and let it cool completely.
Step 6: Wrap the outside of the springform pan tightly with heavy-duty aluminum foil.
Step 7: In a large mixing bowl, beat the room temperature full-fat cream cheese until smooth.
Step 8: Gradually add the granulated sugar to the cream cheese, beating until just combined.
Step 9: Beat in the unsweetened cocoa powder until no streaks remain.
Step 10: Add the buttermilk, sour cream (or heavy cream), and vanilla extract.
Step 11: Add the red gel food coloring and mix until the desired color is achieved.
Step 12: Add the eggs, one at a time, mixing just until each is incorporated.
Step 13: Pour the red velvet cheesecake filling over the cooled crust.
Step 14: Place the foil-wrapped springform pan into a larger roasting pan.
Step 15: Carefully transfer the roasting pan with the cheesecake to the oven.
Step 16: Bake for 55-70 minutes, until the edges are set but the center jiggles slightly.
Step 17: Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Step 18: Remove the cheesecake from the water bath and let it cool completely on a wire rack.
Step 19: Once cooled, cover loosely with plastic wrap and refrigerate for at least 6-8 hours, or overnight.
Step 20: Before serving, run a thin knife around the edge of the pan before releasing the sides.
Step 21: Wash and slice your fresh strawberries. Arrange them over the top of the cheesecake.
Step 22: Slice and serve!

Pro Tips for the Perfect Red Velvet Strawberry Cheesecake

Keep these in mind:

Using room temperature ingredients helps achieve a smooth batter.
Do not overmix after adding the eggs to prevent cracks.
Chilling overnight enhances the flavor and texture.
For a unique twist, try a No-bake Red Velvet Strawberry Cheesecake variation.

Best Ways to Serve Red Velvet Strawberry Cheesecake

This dessert shines on its own, but you can elevate it further. Serve slices with a drizzle of chocolate sauce or a dollop of whipped cream. For added flair, sprinkle some crushed chocolate sandwich cookies on top. Pair it with a scoop of vanilla ice cream for a delightful contrast. You can also try variations like Velvet Strawberry Dessert or Strawberry Cream Cheese Cake for a different take!

How to Store and Reheat Red Velvet Strawberry Cheesecake

To store your cheesecake, cover it tightly with plastic wrap and keep it in the refrigerator. It’s best enjoyed cold and can last up to a week. If you want to meal prep, make the cheesecake in advance and let it chill overnight before serving. Avoid freezing it, as this may affect the texture of the creamy filling.

Frequently Asked Questions About Red Velvet Strawberry Cheesecake

What’s the secret to perfect Red Velvet Strawberry Cheesecake?

The secret lies in using room temperature ingredients and not overmixing after adding the eggs. This helps prevent cracks in your cheesecake and ensures a smooth, creamy texture.

Can I make Red Velvet Strawberry Cheesecake ahead of time?

Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully. Just remember to refrigerate it after cooling!

How do I avoid common mistakes with Red Velvet Strawberry Cheesecake?

To avoid common pitfalls, ensure ingredients are at room temperature, avoid overmixing, and chill the cheesecake overnight for the best results. This way, you’ll have a perfectly set and flavorful dessert.

Variations of Red Velvet Strawberry Cheesecake You Can Try

If you’re looking to switch things up, consider making a Layered Red Velvet Strawberry Cake or a Homemade Red Velvet Strawberry Cheesecake with a different crust, such as graham crackers or nuts. For those who prefer no-bake desserts, a No-bake Red Velvet Strawberry Cheesecake is a fantastic option. You can also explore Unique Strawberry Cheesecake Variations by incorporating different fruits or flavors!

For more delicious recipes, check out our latest recipes or try making Cranberry Orange Pancakes for a delightful breakfast. If you’re interested in more cheesecake variations, you can find inspiration in our Nutella Cheesecake Bars.

Additionally, you can learn more about the benefits of using fresh ingredients in desserts from Healthline.

Red Velvet Strawberry Cheesecake: 12 Irresistible Layers

Author: basmer
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Red Velvet Strawberry Cheesecake combines the rich flavors of red velvet cake with the creamy indulgence of cheesecake and the freshness of strawberries. It’s a visually stunning dessert that’s perfect for any occasion.

Instructions

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a food processor, pulse the chocolate sandwich cookies until they form fine crumbs.
Transfer the crumbs to a medium bowl and stir in the melted unsalted butter until fully combined.
Press the mixture firmly and evenly into the bottom of the prepared springform pan.
Bake the crust for 8-10 minutes. Remove from the oven and let it cool completely.
Wrap the outside of the springform pan tightly with heavy-duty aluminum foil.
In a large mixing bowl, beat the room temperature full-fat cream cheese until smooth.
Gradually add the granulated sugar to the cream cheese, beating until just combined.
Beat in the unsweetened cocoa powder until no streaks remain.
Add the buttermilk, sour cream (or heavy cream), and vanilla extract. Mix until just incorporated.
Add the red gel food coloring and mix until the desired color is achieved.
Add the eggs, one at a time, mixing just until each is incorporated.
Pour the red velvet cheesecake filling over the cooled crust. Tap the pan on the counter to release air bubbles.
Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water until it comes halfway up the sides of the springform pan.
Carefully transfer the roasting pan with the cheesecake to the oven.
Bake for 55-70 minutes, until the edges are set but the center jiggles slightly.
Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and let it cool completely on a wire rack.
Once cooled, cover loosely with plastic wrap and refrigerate for at least 6-8 hours, or overnight.
Before serving, run a thin knife around the edge of the pan before releasing the sides.
Wash and slice your fresh strawberries. Arrange them over the top of the cheesecake.
Slice and serve!