If you have a sweet tooth and love festive, vibrant desserts, this Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe is about to become your new favorite indulgence. Combining the rich, velvety texture of classic red velvet with the luscious freshness of strawberries and creamy cheesecake, this dessert balances bold flavors and captivating colors perfectly. It’s truly a showstopper at any gathering, with each bite delivering a silky, fruity, and slightly tangy delight that melts in your mouth. Whether for a special occasion or a weekend treat, this cheesecake brings warmth and joy to your table with its beautiful layers and irresistible taste.
Ingredients You’ll Need
Getting the flavors and textures just right doesn’t require a ton of complex ingredients for this Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe. Each component is chosen carefully to build that creamy, dreamy, and inviting cake you’ll adore.
- Red velvet cake crumbs: The base that gives the cheesecake its signature color and subtle cocoa flavor.
- Melted unsalted butter: Helps bind the crust for a firm, buttery foundation.
- Granulated sugar: Sweetens both crust and filling beautifully without overpowering.
- Vanilla extract: Adds depth and warmth to every bite.
- Full-fat cream cheese: The star of the filling, ensuring a rich and smooth texture.
- Fresh lemon juice: Brightens and balances the sweetness with a little zing.
- Eggs: Create structure so the cheesecake sets perfectly.
- Sour cream: Adds moisture and a slight tang for complexity.
- Fresh strawberries: Bring vibrant color and a juicy freshness that complements the creamy cheesecake.
- Strawberry puree: Intensifies flavor without overwhelming texture.
- Cornstarch: Thickens the strawberry glaze to a glossy finish.
- Heavy whipping cream: Whipped into clouds of topping that crown the dessert beautifully.
- Powdered sugar: Sweetens the whipped cream delicately.
- Optional toppings: Candied cherries or chocolate curls for that extra touch of elegance.
How to Make Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides lightly. The crust is a magical blend of red velvet cake crumbs, melted butter, sugar, and vanilla, brought together into a firm, flavorful base. Press this mixture evenly into the pan and bake it briefly to set, giving you a sturdy but tender crust that perfectly supports the creamy filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth and velvety, then add sugar, fresh lemon juice, and vanilla extract, mixing until everything is beautifully combined. Add your eggs one at a time, taking care each is fully incorporated before the next. The sour cream is stirred in last to keep the texture wonderfully moist and tangy. Gently fold in the fresh chopped strawberries and luscious strawberry puree, making sure your filling stays light and textured.
Step 3: Assemble & Bake
Pour your sumptuous filling atop the cooled red velvet crust and tap the pan gently on the counter to release any trapped air bubbles. Set the pan inside a larger baking dish and add hot water halfway up the sides—it’s the water bath method, which keeps your cheesecake moist and crack-free. Bake for about 50–55 minutes until the center feels set but still with a tiny jiggle. Then leave it in the oven, door ajar, for an hour—it’s a little secret to that perfect creamy finish. Let it cool completely before chilling it uncovered for at least six hours or ideally overnight.
Step 4: Prepare the Strawberry Glaze
Simmer fresh chopped strawberries with sugar, water, and a splash of lemon juice until they soften and release their vibrant juices. Strain the mixture to remove seeds, then return it to the heat, add the cornstarch slurry, and cook just until thickened. This glaze adds a shiny, flavorful layer that makes the cheesecake irresistible.
Step 5: Whip the Cream
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. This airy topping adds a lovely lightness and sweetness that perfectly balances the tanginess of the strawberry and cream cheese.
Step 6: Finish & Serve
Carefully remove the chilled cheesecake from the springform pan and drizzle the strawberry glaze over the top, letting it cascade down the sides for a dramatic visual effect. Pipe delicate whipped cream rosettes around the edge and center, then adorn with fresh strawberries and your choice of optional candied cherries or chocolate curls for that wow factor. Each slice is a creamy, stunning bite that sings with flavor.
How to Serve Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
Garnishes
Fresh sliced strawberries brighten each slice, while a sprinkle of chocolate curls introduces a sophisticated touch. Whipped cream rosettes crown the cake and add creamy bursts with every bite. For something extra festive, candied cherries can sweeten the experience farther, pairing beautifully with the red velvet tones.
Side Dishes
This cheesecake pairs wonderfully with light accompaniments such as fresh berries or a small scoop of vanilla bean ice cream that complements without overshadowing. A cup of freshly brewed coffee or a delicate glass of sparkling rosé can elevate the dessert experience beautifully.
Creative Ways to Present
For a spectacular dessert table centerpiece, present the cheesecake on a beautiful cake stand surrounded by fresh flower petals or strawberry halves. You could also slice the cheesecake into elegant bars and serve with mini spoons for a fun party platter. For celebrations, consider adding colorful edible glitter to the glaze for a dazzling effect.
Make Ahead and Storage
Storing Leftovers
Keep your Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe fresh by storing it in an airtight container in the refrigerator. It will hold up beautifully for 3 to 4 days, allowing the flavors to meld even more.
Freezing
If you want to enjoy this dessert later, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It freezes well for up to 1 month. Thaw overnight in the refrigerator before serving to preserve the creamy texture and fresh taste.
Reheating
Cheesecake is best enjoyed chilled, so avoid reheating. If you wish to serve slightly less cold, let it sit at room temperature for about 20 minutes before slicing—this softens the texture just enough without losing its creamy charm.
FAQs
Can I use a homemade red velvet cake for the crust?
Absolutely! Homemade red velvet cake crumbs work just as well and can add a personal touch. Just make sure to dry out the cake a bit to get a crumb texture that binds well with the butter.
Is it necessary to use a water bath to bake the cheesecake?
Using a water bath is highly recommended because it creates a gentle, even heat, preventing cracks and ensuring the cheesecake stays creamy and smooth.
Can I substitute fresh strawberries with frozen ones?
While fresh strawberries are best for texture and flavor, frozen can be used if thawed and drained well to avoid excess moisture that may affect the filling.
How do I prevent the cheesecake from cracking?
Besides the water bath, avoid over-mixing the batter and bake until just set with a slight jiggle. Cooling gradually with the oven door ajar helps minimize cracking as well.
Can I make this cheesecake gluten-free?
Yes! Simply use gluten-free red velvet cake crumbs or bake your own gluten-free red velvet cake for the crust. Ensure all other ingredients are gluten-free to keep it safe.
Final Thoughts
This Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe is a delightful masterpiece that brings joy to your dessert table with every slice. Its harmonious blend of bold red velvet and sweet strawberry flavors, wrapped in a luscious cream cheese filling, makes it impossible not to fall in love. Trust me, once you try making this, it will quickly become a cherished favorite among family and friends. So go ahead, indulge yourself—you deserve this spectacular treat!
Print
Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 7 hours 30 minutes (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Strawberry Cheesecake is a creamy and stunning dessert combining the rich flavors of red velvet cake with the fresh sweetness of strawberries. Featuring a red velvet crust, a luscious strawberry-infused cheesecake filling, topped with a smooth strawberry glaze and whipped cream, this beautiful dessert is perfect for special occasions or indulgent treats.
Ingredients
For the Red Velvet Crust:
- 1½ cups (180g) crushed red velvet cake crumbs (or made from box mix)
- ⅓ cup (75g) melted unsalted butter
- 2 tbsp (25g) granulated sugar
- ¼ tsp vanilla extract
For the Strawberry Cheesecake Filling:
- 24 oz (680g) full-fat cream cheese, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 tbsp (15ml) fresh lemon juice
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- ½ cup (120ml) sour cream
- 1 cup (150g) finely chopped fresh strawberries, plus extra for garnish
- 1 tbsp (15ml) strawberry puree (from blended strawberries, strained)
For the Strawberry Glaze:
- 1 cup (150g) fresh strawberries, hulled and chopped
- ¼ cup (50g) granulated sugar
- 1 tbsp (15ml) water
- 1 tsp cornstarch mixed with 1 tsp cold water
- 1 tsp lemon juice
For Topping:
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tbsp (25g) powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries, sliced or whole, for garnish
- Optional: candied cherries or chocolate curls
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides. In a bowl, mix the red velvet cake crumbs, melted butter, granulated sugar, and vanilla extract until well combined. Press this mixture firmly and evenly into the bottom of the prepared pan, then bake for 10 minutes. Remove from the oven and allow it to cool as you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, fresh lemon juice, and pure vanilla extract, mixing until fully incorporated. Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. Stir in the sour cream until the filling is smooth. Gently fold in the finely chopped fresh strawberries and the strawberry puree, taking care not to overmix.
- Assemble & Bake: Pour the prepared cheesecake filling evenly over the cooled crust in the springform pan. Tap the pan gently on the countertop to release any air bubbles. Place the springform pan inside a larger baking dish and pour hot water halfway up the sides of the springform (water bath method) to ensure even baking and prevent cracks. Bake in the oven for 50–55 minutes, until the center is set but still slightly jiggly. After baking, turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for 1 hour to avoid cracking. Remove from the water bath and cool completely on a wire rack. Refrigerate uncovered for at least 6 hours or preferably overnight.
- Prepare the Strawberry Glaze: Combine the chopped strawberries, granulated sugar, water, and lemon juice in a small saucepan. Simmer over medium heat for 8–10 minutes until the strawberries are soft. Strain the mixture through a fine mesh sieve to remove seeds, returning the smooth puree to the saucepan. Bring it back to a simmer and stir in the cornstarch slurry. Cook for an additional 1 minute until the glaze thickens. Remove from heat and let it cool completely; the glaze will thicken further as it cools.
- Whip the Cream: In a chilled bowl, whip the heavy cream alongside the powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Finish & Serve: Once the cheesecake is fully chilled, carefully release it from the springform pan. Drizzle the cooled strawberry glaze evenly over the top, allowing it to cascade down the sides beautifully. Pipe whipped cream rosettes around the edges and center of the cheesecake. Garnish with fresh strawberries and, if desired, add optional candied cherries or chocolate curls for extra decoration. Serve chilled and enjoy your elegant dessert!
Notes
- Make sure all dairy ingredients are at room temperature to avoid lumps in the filling.
- Using a water bath during baking helps prevent cracks and produces a smooth texture.
- For best flavor, refrigerate the cheesecake overnight before serving.
- Fresh strawberries can be replaced with frozen but fresh yields the best texture and taste.
- The strawberry glaze can be made a day ahead and stored in the refrigerator.
- Use a springform pan for easy removal of the cheesecake without damage.
