Red Velvet Strawberry Cheesecake Recipe (Creamy Strawberry Cheesecake Cake) 🍓🍰
This Red Velvet Strawberry Cheesecake combines a moist homemade red velvet cake, a rich cheesecake layer, and a sweet strawberry topping for the ultimate show-stopping dessert. Perfect for Valentine's Day, birthdays, holidays, baby showers, and special occasions, this layered cheesecake cake delivers the perfect balance of chocolate, cream cheese, and fresh strawberry flavor.
If you love red velvet cake and strawberry cheesecake, this decadent dessert gives you the best of both worlds.
Why You'll Love This Recipe
Moist homemade red velvet cake
Rich and creamy cheesecake layer
Fresh strawberry topping
Perfect celebration dessert
Great make-ahead recipe
Stunning bakery-style presentation
Ingredients
For the Red Velvet Cake Layer
1¼ 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
For the Cheesecake Layer
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Strawberry Topping
1 cup fresh strawberries, sliced
1/2 cup strawberry preserves
Whipped cream for garnish
Equipment Needed
8-inch or 9-inch cake pan
Springform pan
Mixing bowls
Electric mixer
Cooling rack
How to Make Red Velvet Strawberry Cheesecake
Step 1: Bake the Red Velvet Cake
Preheat oven to 350°F.
In a medium bowl whisk together:
Flour
Sugar
Cocoa powder
Baking powder
Baking soda
Salt
In a separate bowl combine:
Vegetable oil
Buttermilk
Egg
Vanilla extract
Red food coloring
Vinegar
Mix wet and dry ingredients until just combined.
Pour into a prepared cake pan.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
Step 2: Make the Cheesecake Layer
Reduce oven temperature to 325°F.
Beat cream cheese until smooth.
Add sugar and mix until creamy.
Add eggs one at a time.
Mix in vanilla extract.
Pour into a prepared springform pan.
Bake for 40–45 minutes or until the center is set.
Cool completely.
Refrigerate for at least 2 hours.
Step 3: Assemble the Cheesecake Cake
Place the cooled red velvet cake layer on a serving platter.
Carefully place the cheesecake layer on top.
Step 4: Add the Strawberry Topping
Warm the strawberry preserves slightly.
Spread over the cheesecake layer.
Top with fresh sliced strawberries.
Garnish with whipped cream.
Step 5: Chill and Serve
Refrigerate for 30 minutes before slicing.
Serve chilled.
Expert Tips
Use room-temperature cream cheese for a smooth cheesecake.
Chill thoroughly before assembling.
Use fresh strawberries for the best flavor and presentation.
Refrigerate before slicing for cleaner layers.
Storage
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months.
Variations
Strawberry Crunch Red Velvet Cheesecake
Add strawberry crunch topping around the edges.
White Chocolate Strawberry Cheesecake Cake
Drizzle with melted white chocolate before serving.
Red Velvet Cheesecake Cupcakes
Turn the recipe into individual cupcake-sized desserts.
Chocolate Covered Strawberry Cheesecake
Top with chocolate-covered strawberries for an elegant finish.
Frequently Asked Questions
Can I make Red Velvet Strawberry Cheesecake ahead of time?
Yes. This dessert is best when prepared one day ahead.
Can I use frozen strawberries?
Fresh strawberries are recommended, but thawed frozen strawberries can work for the topping.
Why does cheesecake need to chill?
Chilling helps the cheesecake fully set and improves texture.
Can I freeze this cheesecake?
Yes. Freeze tightly wrapped slices for up to 2 months.
Nutrition Information
Serving Size: 1 slice
Calories: 480
Carbohydrates: 42g
Protein: 7g
Fat: 30g
Sugar: 34g
Perfect Drink Pairings
More Strawberry Dessert Recipes You'll Love
Strawberry Cheesecake Waffle Cones
Strawberry Cheesecake Dessert Cups
No Bake Strawberry Cheesecake Fluff
Food Safety Tips
Refrigerate within 2 hours of serving.
Store covered in the refrigerator.
Keep fresh strawberries refrigerated until ready to use.