I enjoy this recipe because it blends the classic flavor of red velvet cake with smooth cheesecake and fresh strawberries in one beautiful dessert. The creamy filling pairs perfectly with the cocoa flavor and tangy strawberry topping.
I also like that this cheesecake looks impressive enough for holidays, birthdays, and celebrations while still being simple to prepare step by step.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1¼ cups all-purpose flour ¼ cup unsweetened cocoa powder 1 cup granulated sugar ½ cup vegetable oil 2 large eggs ¾ cup buttermilk 1 tablespoon red food coloring 1 teaspoon vanilla extract ½ teaspoon baking soda 1 teaspoon white vinegar ½ teaspoon fine salt
24 ounces cream cheese, softened ¾ cup granulated sugar 3 large eggs ½ cup sour cream 1 teaspoon vanilla extract ¼ cup heavy cream
1½ cups graham crackers, finely crushed 6 tablespoons unsalted butter, melted 3 tablespoons brown sugar
2 cups fresh strawberries, sliced ⅓ cup strawberry preserves 1 tablespoon fresh lemon juice 2 tablespoons powdered sugar
Directions
I preheat the oven to 325°F and wrap a springform pan tightly with foil to protect it during the water bath. Then I prepare the graham cracker crust by mixing the crushed graham crackers, melted butter, and brown sugar. I press the mixture into the bottom of the pan and bake it briefly before letting it cool.
For the red velvet layer, I mix the dry ingredients in one bowl and the wet ingredients in another. Then I gently combine them until smooth and spread the batter evenly over the cooled crust.
To make the cheesecake layer, I beat the softened cream cheese until creamy. I add the sugar and eggs one at a time, then fold in the sour cream, vanilla extract, and heavy cream until smooth.
I pour the cheesecake mixture carefully over the red velvet layer.
Next, I place the springform pan into a large roasting pan and add hot water around it to create a water bath. I bake the cheesecake for 55 to 65 minutes until the center is mostly set.
After baking, I turn off the oven and let the cheesecake cool inside for about 1 hour. Then I refrigerate it overnight so it fully sets.
Before serving, I combine the sliced strawberries with strawberry preserves, lemon juice, and powdered sugar. I spoon the topping generously over the chilled cheesecake.
I sometimes use chocolate cookie crumbs instead of graham crackers for a richer crust. When I want extra strawberry flavor, I add chopped strawberries directly into the topping mixture.
I also like decorating the cheesecake with whipped cream, white chocolate shavings, or fresh mint leaves for a more elegant presentation.
storage/reheating
I store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, I freeze individual slices wrapped tightly in plastic wrap and place them in an airtight container for up to 2 months. I thaw slices overnight in the refrigerator before serving.
I prefer serving this cheesecake chilled rather than reheated to keep the texture creamy and smooth.
FAQs
Can I make this cheesecake ahead of time?
Yes, I actually prefer making it a day ahead because the flavors and texture improve after chilling overnight.
Why do I use a water bath?
I use a water bath to help the cheesecake bake evenly and reduce the chance of cracks forming on top.
Can I use frozen strawberries?
Yes, I can use frozen strawberries if fresh ones are unavailable, though I usually drain excess liquid first.
How do I know when the cheesecake is done baking?
I look for slightly firm edges with a small jiggle in the center. The cheesecake continues setting as it cools.
Can I make this without food coloring?
Yes, I can leave out the food coloring, though the dessert will lose the traditional red velvet appearance.
Conclusion
Red Velvet Strawberry Cheesecake is a decadent dessert that combines creamy cheesecake, moist red velvet cake, buttery crust, and fresh strawberry topping into one unforgettable treat. I love serving this dessert for celebrations because it tastes just as beautiful as it looks.
Preheat the oven to 325°F. Wrap a springform pan tightly in foil to prevent leaks during the water bath.
In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool.
Prepare the red velvet batter by whisking together the flour, cocoa powder, sugar, and salt in one bowl. In another bowl, mix vegetable oil, eggs, buttermilk, food coloring, vanilla extract, baking soda, and vinegar. Combine the wet and dry ingredients until smooth. Spread the batter evenly over the cooled crust.
For the cheesecake layer, beat the softened cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time. Fold in sour cream, vanilla extract, and heavy cream until fully combined. Pour over the red velvet layer.
Place the springform pan into a roasting pan and carefully add hot water halfway up the sides to create a water bath.
Bake for 55–65 minutes or until the center is slightly jiggly but set around the edges.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Refrigerate overnight for best texture.
Before serving, mix sliced strawberries with strawberry preserves, lemon juice, and powdered sugar. Spoon the topping over the chilled cheesecake.
Slice and serve chilled.
Notes
Using room-temperature ingredients helps create a smooth cheesecake batter without lumps. Chilling overnight improves the flavor and texture. For clean slices, wipe the knife between cuts.
