Red Velvet Cheesecake with Strawberries Recipe

ByTaylor
Jump to Recipe· 4.9 from 18 reviews

If you love rich, creamy desserts with just the right touch of fruity freshness, you’re going to adore this Red Velvet Cheesecake with Strawberries Recipe. It’s the perfect blend of moist red velvet cake, smooth cheesecake, and luscious strawberries — truly a showstopper that’s easier to make than you might think. Stick with me, and I’ll share every detail to help you nail this dessert every single time.

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Why This Recipe Works

  • Layered Perfection: The red velvet cake base is tender and moist, providing a rich contrast to the creamy cheesecake layer atop it.
  • Balanced Flavor: Cocoa and buttermilk notes in the red velvet combine beautifully with the velvety cream cheese, while strawberries add a fresh, sweet pop.
  • Showstopper Presentation: Fresh strawberries and melted preserves on top not only taste amazing but make the cake look bakery beautiful.
  • Make-Ahead Friendly: You can prepare each element ahead and assemble when ready, making it great for parties or special occasions.
Red Velvet Cheesecake with Strawberries, Red Velvet Cheesecake, Strawberry Cheesecake Dessert, Red Velvet Cake with Cream Cheese, Easy Red Velvet Cheesecake - A slice of cake with three layers sits on a white plate. The bottom layer is dark red and crumbly, the middle layer is thick and creamy white, and the top layer is smooth and glossy red. Fresh strawberries with green leaves are placed on top, adding a bright red and green contrast. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Red Velvet Cheesecake with Strawberries Recipe plays a key role in texture and flavor harmony. Knowing why you’re choosing each one makes baking less intimidating and turns this recipe into a fun project instead of a challenge.

Red Velvet Cheesecake with Strawberries, Red Velvet Cheesecake, Strawberry Cheesecake Dessert, Red Velvet Cake with Cream Cheese, Easy Red Velvet Cheesecake - Flat lay of a small mound of all-purpose flour in a simple white ceramic bowl, a small white bowl of granulated sugar, a small white bowl containing cocoa powder, a small white bowl with baking powder, a small white bowl with baking soda, a small white bowl of salt, a small white bowl of vegetable oil, a small white bowl of buttermilk, two whole uncracked brown eggs, a small white bowl of vanilla extract, a small white bowl of red gel food coloring, a small white bowl of white vinegar, a block of cream cheese on a simple white ceramic plate, a cup of fresh whole strawberries with green leaves intact arranged naturally on a white ceramic plate, a small white bowl of strawberry preserves, and a swirl of fresh whipped cream placed on a small white ceramic plate, all ingredients fresh and natural, balanced and symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: Provides structure without weighing down the cake, for a tender crumb.
  • Granulated sugar: Sweetens but also helps retain moisture in the cake and cheesecake.
  • Cocoa powder: Just enough for that signature red velvet flavor without overpowering.
  • Baking powder and baking soda: These leavening agents make sure the cake rises evenly and stays fluffy.
  • Vegetable oil: Keeps the red velvet cake moist and soft—important since it’s the base layer.
  • Buttermilk: Adds tangy depth and reacts with baking soda for lift, plus keeps texture tender.
  • Eggs: Bind ingredients and enrich both cake and cheesecake layers.
  • Vanilla extract: Enhances the overall flavor without stealing the show.
  • Red food coloring: Gives the iconic bold red hue, and I recommend gel for vibrancy without extra liquid.
  • White vinegar: Reacts with baking soda to create that light crumb and subtle tang classic to red velvet.
  • Cream cheese: The star of the cheesecake layer—make sure it’s softened for a smooth mix.
  • Strawberries and strawberry preserves: Freshness and sweetness on top—both a flavor and texture contrast.
  • Whipped cream: For the final garnish, giving an air-light richness that finishes the dessert beautifully.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played around with this Red Velvet Cheesecake with Strawberries Recipe quite a bit, and what makes it fun is how easy it is to customize. Whether you like things sweeter, a bit lighter, or want to swap ingredients for dietary needs, you can tailor this recipe without losing its signature charm.

  • Less Sweet: If you prefer less sugar, reduce the granulated sugar in both cake and cheesecake layers by 1/4 cup—I’ve done this and still love the balance.
  • Dairy-Free Variation: Swap cream cheese with a dairy-free cream cheese alternative and use almond milk instead of buttermilk—you’ll get a slightly different texture but the flavor still shines.
  • Extra Berry Explosion: I sometimes add sliced raspberries or blueberries along with the strawberries for a color pop and more fruit flavor.
  • Chocolate Twist: Sprinkle chocolate shavings on top of the strawberry preserves for a decadent finishing touch that’s hard to resist.

Step-by-Step: How I Make Red Velvet Cheesecake with Strawberries Recipe

Step 1: Make the Red Velvet Cake Base

Start by preheating your oven to 350°F (175°C) and prepping an 8-inch cake pan with grease and parchment. I find this helps the cake come out cleanly without sticking. Then, whisk together all your dry ingredients until fully blended—that’s your flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix the wet ingredients: oil, buttermilk, egg, vanilla, red food coloring, and white vinegar until smooth. Carefully fold the wet into the dry and mix until just combined to keep the texture tender — don’t overwork it! Pour the batter into the pan and bake for about 25-30 minutes, checking with a toothpick for doneness. Let the cake cool completely before moving on.

Step 2: Prepare the Cheesecake Layer

While the cake cools, take your softened cream cheese and beat it smooth with sugar on low speed. Adding the eggs one at a time is key here; beating each well before the next helps prevent lumps and over-aerating, which can cause cracks. Lastly, add vanilla, stir gently, and pour this creamy mixture into a greased 8-inch springform pan. Bake at 325°F (160°C) for 40-45 minutes until just set but still slightly jiggly in the center. This makes for a silky texture once chilled. After baking, cool it fully then refrigerate for at least 2 hours to firm up nicely.

Step 3: Assemble Your Masterpiece

Once both the red velvet cake and cheesecake are cold, place the cake on your serving plate and gently layer the cheesecake on top—this is the moment it starts to look incredible. Warm your strawberry preserves on the stove just until melted so they’re easy to spread, then coat the cheesecake surface evenly. Top with fresh sliced strawberries in a pretty pattern and finish with a swirl of whipped cream for that bakery-style touch. Pop the dessert in the fridge for another 1-2 hours before serving to meld the flavors and perfect the texture.

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Pro Tips for Making Red Velvet Cheesecake with Strawberries Recipe

  • Use Gel Food Coloring: Trust me, it won’t affect the batter’s texture but gives that rich, vibrant red everyone expects from red velvet.
  • Don’t Overmix the Batter: Over mixing can lead to a tough cake, so mix until just combined for that tender crumb we all crave.
  • Room Temperature Ingredients: Softened cream cheese and eggs at room temp blend nicely, preventing lumps and cracking in the cheesecake.
  • Chill Fully Before Serving: This dessert shines when it’s cold but let it sit out 10 minutes before slicing for perfect, clean cuts.

How to Serve Red Velvet Cheesecake with Strawberries Recipe

Red Velvet Cheesecake with Strawberries Recipe - Serving Suggestion

Garnishes

I like to keep things pretty simple and elegant here: fresh sliced strawberries layered neatly on top, a glossy strawberry preserve glaze, and just a light swirl of whipped cream. Sometimes I’ll add a few white chocolate curls or a sprinkle of edible rose petals for a celebration dessert—it always wows the guests without much fuss.

Side Dishes

This cake can stand alone as the star but also pairs beautifully with a light mixed berry salad or even a small scoop of vanilla bean ice cream if you want to make it extra indulgent. A cup of freshly brewed coffee or an elegant glass of champagne are my go-to drinks alongside this dessert.

Creative Ways to Present

For birthdays or special gatherings, I’ve served this cheesecake layered in clear glass trifles for guests to spoon, creating a pretty layered look. Alternatively, individual mini cheesecakes using cupcake pans layered with red velvet cake pieces and topped with strawberries make delightful party bites. Presentation really brings this recipe from great to unforgettable.

Make Ahead and Storage

Storing Leftovers

Once assembled, this cheesecake keeps wonderfully in the fridge for up to 5 days. I like to cover it with plastic wrap right on the plate or keep it in an airtight container to prevent it from drying out or absorbing fridge odors. Just make sure it stays cold and firm before serving again.

Freezing

Freezing slices works well if you wrap each piece tightly in plastic wrap and then foil to protect against freezer burn. When you’re ready to enjoy, thaw overnight in the fridge for the best texture. I’ve done this several times when saving leftovers or prepping ahead for parties.

Reheating

I generally don’t reheat this dessert since it’s best served chilled, but if you want it slightly softer, let slices warm to room temperature for 15-20 minutes. Avoid microwaving, which can cause the cream cheese layer to weep or separate.

FAQs

  1. Can I make the red velvet cake and cheesecake layers in one pan?

    It’s tempting but not recommended — baking them separately ensures both layers cook perfectly without overbaking or underbaking. The cheesecake requires a lower temperature and longer time to stay creamy, while the cake bakes faster at a higher heat.

  2. What if I don’t have buttermilk?

    You can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to 1/2 cup of milk, then letting it sit for 5 minutes. This mimics the acidity of buttermilk and reacts with baking soda for lift and tenderness.

  3. How do I avoid cracks in the cheesecake layer?

    Using room temperature cream cheese and eggs, mixing at low speed, and baking gently at 325°F helps prevent cracks. You can also bake in a water bath to maintain even moisture and temperature, but it’s optional for this recipe.

  4. Can I use frozen strawberries for the topping?

    Yes, but be sure to thaw and drain them well to avoid a watery topping. Fresh strawberries do give the best texture and flavor, though.

Final Thoughts

This Red Velvet Cheesecake with Strawberries Recipe is one of my all-time favorites because it delivers such a stunning taste and look with surprisingly simple steps. It’s helped me impress guests, celebrate special moments, and even turn a regular weekend into a little red velvet celebration. I can’t wait for you to try it—you’ll enjoy every luscious, berry-topped bite as much as I do!

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Red Velvet Cheesecake with Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 18 reviews
  • Author: Taylor
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A decadent layered dessert featuring a moist red velvet cake base topped with a creamy cheesecake layer, finished with a luscious strawberry preserve topping and fresh strawberries for a perfect balance of flavors and textures.

Ingredients

Red Velvet Cake:

  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/2 teaspoon white vinegar

Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Topping:

  • 1 cup fresh strawberries, sliced
  • 1/2 cup strawberry preserves
  • Whipped cream for garnish

Instructions

  1. Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix vegetable oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until smooth. Combine the wet ingredients with the dry ingredients and mix until just combined.
  2. Bake the red velvet cake: Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely in the pan before removing.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
  4. Bake the cheesecake layer: Grease an 8-inch springform pan. Pour the cheesecake mixture into the pan and bake at 325°F (160°C) for 45 minutes, or until the filling is set. Let it cool to room temperature, then refrigerate for at least 2 hours to chill and firm up.
  5. Assemble the dessert: Once both the red velvet cake and cheesecake have cooled, place the red velvet cake on a serving platter. Carefully place the chilled cheesecake layer on top of the red velvet cake.
  6. Prepare the strawberry topping: In a small saucepan, gently heat the strawberry preserves until melted and slightly thickened. Let the topping cool slightly before spreading it evenly over the cheesecake layer.
  7. Finish with fresh strawberries and garnish: Arrange the sliced fresh strawberries on top of the strawberry preserves layer. Add a swirl or dollop of whipped cream for garnish. Chill the assembled dessert in the refrigerator for an additional 2 hours before serving to allow flavors to meld.

Notes

  • Use gel food coloring for vibrant red color without affecting batter consistency.
  • Do not overmix the red velvet batter to keep the cake moist and tender.
  • Use room temperature cream cheese for a smooth cheesecake filling, and mix at low speed to prevent cracks.
  • Baking the cheesecake with a water bath is recommended for a silky texture but optional if not specified.
  • Fresh strawberries are preferred for the topping, but thawed frozen strawberries work if drained well.
  • Cook strawberry preserves topping until thickened to prevent runniness.
  • Refrigerate the dessert for at least 4 hours or overnight for best texture and flavor.
  • Store leftovers covered in the fridge for up to 5 days or freeze individual slices for up to 2 months.
  • Use a hot knife, wiped clean between cuts, for neat slices.
  • Optional garnishes include chocolate shavings or extra fresh strawberries for a bakery-style finish.

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 300 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 90 mg

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