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Red Velvet Strawberry Cheesecake: 12 Irresistible Layers

Red Velvet Strawberry Cheesecake
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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.

Ingredients

Scale
  • 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

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

Find it online: https://quizsavor.com/red-velvet-strawberry-cheesecake/

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