Name: Red Velvet Strawberry Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tablespoon cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 1 tablespoon red food coloring; 16 oz cream cheese, softened; 1/2 cup granulated sugar (for cheesecake layer); 2 large eggs (for cheesecake layer); 1 teaspoon vanilla extract (for cheesecake layer); 1/2 cup sour cream; 1 1/2 cups fresh strawberries, sliced; 1/4 cup strawberry jam; 1 tablespoon lemon juice

I combine the rich, cocoa-kissed flavor of red velvet cake with a smooth and creamy cheesecake layer, then finish it with a glossy fresh strawberry topping. This Red Velvet Strawberry Cheesecake is the kind of dessert I love to make when I want something eye-catching, indulgent, and perfect for celebrations.

Ingredients

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

1 1/2 cups all-purpose flour

1 tablespoon cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon white vinegar

1 tablespoon red food coloring

16 oz cream cheese, softened

1/2 cup granulated sugar (for cheesecake layer)

2 large eggs (for cheesecake layer)

1 teaspoon vanilla extract (for cheesecake layer)

1/2 cup sour cream

1 1/2 cups fresh strawberries, sliced

1/4 cup strawberry jam

1 tablespoon lemon juice

Directions

I start by preheating the oven to 350°F (175°C). I grease and line a 9-inch springform pan with parchment paper to ensure easy removal later.

In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, I beat the butter and sugar until light and fluffy, then add the eggs one at a time, mixing well after each addition.

Next, I stir in the buttermilk, vanilla extract, vinegar, and red food coloring until everything is well combined. I gradually mix the dry ingredients into the wet ingredients, being careful not to overmix. Then I pour the red velvet batter into the prepared pan and smooth the top.

For the cheesecake layer, I beat the cream cheese and sugar until smooth. I add the eggs one at a time, then mix in the vanilla extract and sour cream until the mixture is creamy. I carefully pour this cheesecake mixture over the red velvet batter.

I bake the cake for 55–65 minutes, until the center is set but still slightly jiggly. Once baked, I turn off the oven, crack the door, and let the cake cool inside for 1 hour. After that, I refrigerate it for at least 4 hours or overnight until fully chilled.

To prepare the topping, I warm the strawberry jam with lemon juice in a small saucepan until smooth. I toss the sliced strawberries in the glaze, then spoon them over the chilled cheesecake just before serving. I slice and serve.

Servings and timing

Prep Time: 25 minutes

Cooking Time: 60 minutes

Total Time: 5 hours 25 minutes

Kcal: 420 kcal per serving

Servings: 10 servings

Variations

I sometimes switch up the fruit topping depending on the season. I like using raspberries or mixed berries instead of strawberries for a slightly tart twist.

When I want an even richer dessert, I add a thin layer of cream cheese frosting on top before adding the strawberries. For a chocolate-forward version, I increase the cocoa powder slightly and drizzle melted chocolate over the finished cake.

If I prefer a milder color, I reduce the red food coloring for a more natural red velvet tone.

Storage/Reheating

I store this cheesecake in the refrigerator, tightly covered, for up to 4 days. I keep it in the springform pan or transfer slices to an airtight container.

I do not reheat this dessert since I enjoy it chilled. If I want a softer texture, I let a slice sit at room temperature for about 20–30 minutes before serving.

For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. I thaw them overnight in the refrigerator before serving.

FAQs

Can I make this cheesecake ahead of time?

I often make this dessert a day in advance because I find that the flavor and texture improve after chilling overnight.

How do I prevent cracks in the cheesecake layer?

I avoid overmixing the batter and do not overbake it. I also let the cake cool gradually in the oven with the door slightly open, which helps prevent sudden temperature changes.

Can I use frozen strawberries?

I can use frozen strawberries if fresh ones are not available, but I make sure to thaw and drain them well to prevent excess moisture on top of the cheesecake.

Do I need a water bath for this recipe?

I do not use a water bath for this recipe, but I bake it carefully and avoid overbaking. If I want extra insurance against cracks, I sometimes place a pan of hot water on the lower oven rack.

Can I make this recipe without food coloring?

I can leave out the red food coloring if I prefer a more natural look. The flavor remains the same, though the cake will have a light cocoa color instead of the classic red velvet appearance.

Conclusion

I love how this Red Velvet Strawberry Cheesecake brings together bold color, creamy texture, and fresh fruit flavor in one impressive dessert. Whenever I make it, I feel like I am serving something truly special. With its beautiful layers and balanced taste, this cake easily becomes the centerpiece of any table and a favorite among family and friends.

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