If you are looking to impress friends or simply satisfy your own sweet tooth, this Red Velvet Strawberry Cheesecake Recipe might just become your new favorite indulgence. Combining the velvety richness of a classic red velvet cake with the creamy, tangy allure of cheesecake, plus a fresh strawberry topping and fluffy whipped cream, it’s layers of flavor and texture that feel like a celebration in every bite. Whether for a special occasion or a weekend treat, this dessert delivers a harmonious balance of sweetness, slight cocoa notes, and fresh fruit brightness that will keep everyone coming back for more.
Ingredients You’ll Need
These ingredients are simple yet essential to achieving the perfect harmony of flavors and textures in this cheesecake. Each element plays a crucial role, from creating the crisp crust to the luscious, creamy filling, turning basic pantry staples into a show-stopping dessert.
- Graham cracker crumbs (1 ½ cups): The crunchy base that adds texture and a subtle sweetness.
- Unsalted butter, melted (½ cup): Binds the crumbs together for a rich, buttery crust.
- Sugar (¼ cup for crust): Enhances sweetness and balances flavors.
- Cream cheese, softened (16 oz): The creamy heart of the cheesecake, lending smoothness and tang.
- Sugar (1 cup for filling): Sweetens the filling to perfection.
- Large eggs (3): Provides structure and richness to the cheesecake texture.
- Vanilla extract (1 teaspoon): Adds warmth and depth of flavor.
- All-purpose flour (2 tablespoons): Stabilizes the cheesecake for a smooth finish.
- Cocoa powder (1 tablespoon): Brings subtle chocolate notes to complement the red velvet vibe.
- Red food coloring (1 tablespoon): Creates that iconic, vibrant red hue.
- Fresh strawberries, hulled and sliced (2 cups): Offers natural sweetness and freshness as a topping.
- Sugar (½ cup for strawberries): Helps macerate the strawberries for juicy softness.
- Lemon juice (1 tablespoon): Balances sweetness and brightens the strawberry topping.
- Heavy whipping cream (1 cup): Whipped into cloud-like peaks for a luscious garnish.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream delicately without graininess.
- Vanilla extract (1 teaspoon for whipped cream): Adds a hint of spice and complexity to your topping.
How to Make Red Velvet Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar, then press this mixture evenly into the bottom of a 9-inch springform pan. This creates a sturdy and flavorful base that will hold up beautifully to the creamy filling.
Step 2: Make the Cheesecake Filling
Using a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, thoroughly mixing after each addition to ensure a silky texture. Blend in the vanilla extract, flour, cocoa powder, and red food coloring, stirring well until everything is fully combined and the vibrant red filling looks glossy and inviting.
Step 3: Bake the Cheesecake
Pour your luscious red velvet cheesecake filling carefully over the prepared crust and smooth out the top. Bake in the preheated oven for 50 to 60 minutes. You’ll know it’s done when the edges are set but the center still has a gentle jiggle, ensuring it won’t dry out and will have that perfectly creamy texture.
Step 4: Cool and Refrigerate
Once baked, remove the cheesecake from the oven and allow it to cool at room temperature for about an hour. This gradual cooling helps prevent cracks. Then refrigerate for at least 4 hours or, even better, overnight to allow the flavors to meld and the cheesecake to fully set.
Step 5: Prepare the Strawberry Topping
While the cheesecake chills, mix the sliced strawberries with ½ cup sugar and lemon juice in a bowl. Let this sit for 30 minutes to macerate, which means the strawberries will soften and release their natural juices, creating a sweet and tangy topping laden with fresh berry flavor.
Step 6: Make the Whipped Cream
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until you reach stiff peaks. This gives you a light, fluffy, and just-sweet-enough whipped cream that complements the richness of the cheesecake and the brightness of the strawberries.
Step 7: Serve
When the cheesecake is fully set, spread the macerated strawberries on top, then add dollops or piping of the fresh whipped cream. This final ensemble turns a delicious red velvet cheesecake into a show-stopping centerpiece for any dessert table.
How to Serve Red Velvet Strawberry Cheesecake Recipe
Garnishes
For a stunning presentation, add fresh whole strawberries around the edges or sprinkle shaved white chocolate curls on top of the whipped cream. A small mint leaf also adds a pop of green, enhancing both the look and a subtle hint of freshness.
Side Dishes
This cheesecake pairs wonderfully with light sides such as a crisp cup of coffee or a fruity sparkling rosé. If you prefer something non-alcoholic, a lightly brewed herbal tea or a glass of cold milk make perfect companions to balance the richness of the dessert.
Creative Ways to Present
Slice the cheesecake into neat, generous wedges, or for a fun twist, turn it into individual serving jars layered with extra strawberry slices and crushed graham crackers. You can even pipe the whipped cream using a star tip for a decorative effect that makes this classic recipe feel special.
Make Ahead and Storage
Storing Leftovers
Once served, cover leftover cheesecake tightly with plastic wrap or an airtight container and keep it refrigerated. It will stay fresh and creamy for about 4 to 5 days, making it a perfect make-ahead dessert when entertaining or planning ahead.
Freezing
You can freeze this cheesecake successfully by wrapping it carefully in plastic wrap and then aluminum foil to prevent freezer burn. Freeze it for up to 2 months. When ready to eat, thaw it overnight in the refrigerator for best texture and flavor.
Reheating
Cheesecake is best enjoyed chilled, so reheating is not recommended. However, if you want to take the chill off slightly, let the slice sit at room temperature for 15 to 20 minutes before serving to bring out the creamy texture without melting the whipped topping.
FAQs
Can I use frozen strawberries for the topping?
Fresh strawberries are best for this recipe because they macerate nicely and retain a firm texture. Frozen strawberries can be used in a pinch, but be sure to thaw and drain them well to avoid excess moisture making the topping watery.
Is there a substitute for red food coloring?
If you prefer to avoid artificial coloring, you can try natural alternatives like beet juice or powdered freeze-dried strawberries, but keep in mind the vibrancy may be less intense and the flavor slightly different.
Can I make this cheesecake gluten-free?
Yes! Substitute the graham cracker crumbs with gluten-free crackers or almond meal, and make sure your cocoa powder is gluten-free. The rest of the ingredients are naturally gluten-free as well.
How do I prevent cracks on the cheesecake top?
Make sure to avoid overmixing the batter to minimize air bubbles, bake at the right temperature, and allow the cheesecake to cool gradually. Running a knife around the edge of the pan after baking can also help prevent cracking.
Can I prepare the strawberry topping and whipped cream ahead of time?
Yes, the strawberry topping can be made a day in advance and stored in the fridge. Whipped cream is best made fresh right before serving, but you can prepare it a few hours ahead and keep it chilled while covered to maintain its texture.
Final Thoughts
I hope you feel inspired to dive into making this Red Velvet Strawberry Cheesecake Recipe because it truly is a dessert that brings joy with every bite. It’s a delightful celebration of flavors and textures that’s perfect for sharing with loved ones or enjoying as a personal treat. Once you try it, I’m confident it will become a beloved favorite to whip up again and again!
Print
Red Velvet Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Strawberry Cheesecake combines the rich, creamy texture of classic cheesecake with a vibrant red velvet twist and a fresh, tangy strawberry topping. The graham cracker crust provides a crunchy base, while the whipped cream adds a light, fluffy finish—a perfect dessert for any special occasion or gathering.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- ½ cup sugar
- 1 tablespoon lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract, all-purpose flour, cocoa powder, and red food coloring until fully incorporated.
- Bake the Cheesecake: Pour the cheesecake filling over the prepared crust and smooth the surface with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when the pan is moved gently.
- Cool and Refrigerate: Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set and develop flavor.
- Prepare the Strawberry Topping: In a bowl, combine the sliced strawberries with sugar and lemon juice. Let the mixture sit for 30 minutes to macerate, which helps soften the strawberries and releases their natural juices.
- Make the Whipped Cream: In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy whipped cream for topping.
- Serve: Once the cheesecake has fully set, remove it from the springform pan. Top the cheesecake with the macerated strawberries and add dollops of the whipped cream as desired before slicing and serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake filling without lumps.
- Do not overbake; the center should remain slightly jiggly to avoid a dry cheesecake.
- Macerating the strawberries enhances their sweetness and juiciness, making the topping more flavorful.
- Use fresh, ripe strawberries for the best taste and texture.
- Let the cheesecake refrigerate overnight if possible for the best flavor and firm texture.
- If you prefer a less sweet topping, reduce the sugar in the strawberry mixture.
