Red Velvet Strawberry Cheesecake: 12 Irresistible Layers

Red Velvet Strawberry Cheesecake is a delicious dessert that combines the rich flavors of red velvet cake with creamy cheesecake and fresh strawberries. This visually stunning dessert is perfect for birthdays, holidays, or any special occasion. The combination of flavors and textures makes it a crowd-pleaser, and once you try it, you’ll understand why it’s so popular!

Why You’ll Love This Red Velvet Strawberry Cheesecake

This dessert is not just a feast for the eyes, but also a treat for the taste buds. Here are several reasons why you’ll love this Red Velvet Strawberry Cheesecake:

• It’s a show-stopping centerpiece for any gathering.
• The creamy cheesecake layers perfectly complement the rich red velvet flavor.
• Fresh strawberries add a delightful burst of freshness.
• This cake is incredibly versatile; it works for birthdays, anniversaries, and more.
• It can easily be made gluten-free with simple substitutions.
• This recipe is straightforward and perfect for bakers of all levels.
• Every slice is a decadent experience that everyone will rave about.

Ingredients for Red Velvet Strawberry Cheesecake

Gather these items:

• 8 oz 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
• 1/2 cup Sour Cream or Heavy Cream
• 1 1/2 cups Chocolate Sandwich Cookies (e.g., Oreos)
• 1/4 cup Unsalted Butter, melted
• 1 cup Fresh Strawberries, sliced

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

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

Pro Tips for the Best Red Velvet Strawberry Cheesecake

Keep these in mind:

• Use room temperature ingredients for best results.
• Make sure not to overmix the filling to avoid cracks.
• Allow the cheesecake to cool slowly to prevent cracks on the surface.
• For an extra touch, top with whipped cream and additional fresh strawberries.

Best Ways to Serve Red Velvet Strawberry Cheesecake

This cheesecake can be served in many delightful ways. Try these:

• Pair it with a scoop of vanilla ice cream for a decadent dessert.
• Serve with a drizzle of chocolate sauce for an elegant touch.
• For a refreshing twist, add a dollop of whipped cream and chocolate shavings.

How to Store and Reheat Red Velvet Strawberry Cheesecake

To store, cover the cheesecake loosely with plastic wrap and keep it in the refrigerator for up to 5 days. If you have leftovers, this cheesecake is great for meal prep, as it can be made ahead of time and stored for later enjoyment.

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, which will help create a smooth and creamy texture without cracks.

Can I make Red Velvet Strawberry Cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead of time and can be stored in the refrigerator for several days before serving.

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

To avoid mistakes, ensure you follow the recipe closely, use fresh ingredients, and allow the cheesecake to cool properly in the water bath.

Variations of Red Velvet Strawberry Cheesecake You Can Try

There are several fun variations to consider:

• No-bake Red Velvet Strawberry Cheesecake: Skip the baking and use whipped cream for a lighter version.
• Gluten-free Red Velvet Strawberry Cheesecake: Substitute gluten-free sandwich cookies for the crust.
• Layered Red Velvet Strawberry Cheesecake: Create layers by alternating cheesecake and cake layers.
• Red Velvet Strawberry Cheesecake with Cream Cheese Frosting: Top with a rich cream cheese frosting for extra indulgence.

For more delicious dessert ideas, check out our desserts category or try making Pistachio Pavlova Meringue Cakes for a delightful treat. You can also explore Easy Cinnamon Rolls for a breakfast option that everyone will love.

For additional tips on baking techniques, you can refer to King Arthur Baking’s guide.

Red Velvet Strawberry Cheesecake: 12 Irresistible Layers

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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.

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 8 oz 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
• 1/2 cup Sour Cream or Heavy Cream
• 1 1/2 cups Chocolate Sandwich Cookies (e.g., Oreos)
• 1/4 cup Unsalted Butter, melted
• 1 cup Fresh Strawberries, sliced

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Instructions

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

Notes

• Use room temperature ingredients for best results.
• Make sure to not overmix the filling.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 28 g
• Sodium: 200 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 95 mg