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A slice of layered red velvet cheesecake with red berry glaze, fresh strawberries, and a silver fork on a white plate.

Red Velvet Strawberry Cheesecake

This decadent Red Velvet Strawberry Cheesecake combines a moist, vibrant red velvet cake base with a creamy, fruity strawberry cheesecake filling, creating a show-stopping dessert perfect for any celebration.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 5 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake Base:
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Strawberry Cheesecake Filling:
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries pureed (about 8-10 strawberries)
  • 1 cup heavy whipping cream
For Topping:
  • Fresh strawberries halved
  • Whipped cream optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
  2. Sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder in a large bowl.
  3. Whisk together oil, buttermilk, eggs, red food coloring, vanilla, and vinegar in a separate bowl.
  4. Gradually add dry ingredients to wet mixture, stirring until just combined.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely in the pan.
  7. Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract.
  8. Stir in the pureed strawberries until well combined.
  9. Whip heavy cream until stiff peaks form, then gently fold into the strawberry cheesecake mixture.
  10. Once cooled, remove the red velvet cake from the pan and place on a serving dish.
  11. Spread the strawberry cheesecake filling evenly over the cake.
  12. Chill the cheesecake in the refrigerator for at least 4 hours, or until set.
  13. Garnish with fresh strawberry halves and optional whipped cream before serving.

Notes

For best results, ensure all dairy ingredients are at room temperature before mixing to achieve a smooth, lump-free batter and filling.