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Red Velvet Strawberry Cheesecake

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This Red Velvet Strawberry Cheesecake is a show-stopping dessert that combines the richness of red velvet cake with a creamy strawberry cheesecake filling. Topped with fresh strawberries, it’s a visually stunning dessert that’s perfect for any special occasion.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baked and Chilled
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ 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

16 oz cream cheese (softened)

1 cup powdered sugar

1 teaspoon vanilla extract (for filling)

1 cup fresh strawberries, pureed (about 8–10 strawberries)

1 cup heavy whipping cream

Fresh strawberries (halved, for topping)

Whipped cream (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
  2. Make the Red Velvet Cake: Sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder. In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth. Gradually combine the dry ingredients with the wet ingredients, stirring until just combined. Pour into the springform pan and smooth the top. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan.
  3. Prepare the Strawberry Cheesecake Filling: Beat the softened cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract. Stir in the pureed strawberries until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the strawberry mixture until light and fluffy.
  4. Assemble the Cheesecake: Once the red velvet cake has cooled, remove it from the springform pan and place it on a serving dish. Spread the strawberry cheesecake filling evenly over the cake. Chill in the refrigerator for at least 4 hours, or overnight for the best results.
  5. Serve: Before serving, garnish with fresh strawberry halves and whipped cream, if desired.

Notes

  • Make Ahead: Chill the cheesecake for at least 4 hours, but overnight is best for the filling to fully set.
  • Toppings: Add chocolate shavings, chocolate ganache, or more fresh berries for extra flavor and decoration.
  • Storage: Store leftovers in the fridge for up to 3-4 days.

Nutrition

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