Indulgent, eye-catching, and utterly irresistible, this Red Velvet Strawberry Cheesecake is the ultimate dessert fusion. It brings together the rich cocoa flavor and velvety texture of red velvet cake with the creamy tang of classic cheesecake—all topped with a fresh, sweet strawberry glaze. Whether you’re celebrating a special occasion or just treating yourself, this showstopping dessert will impress every time.

Why You’ll Love This Red Velvet Strawberry Cheesecake

• Combines two classic desserts in one

• Striking layers and vibrant colors

• Perfect for holidays, birthdays, or romantic dinners

• Easy-to-follow and totally make-ahead friendly

• Guaranteed to be the centerpiece of any dessert table

This Red Velvet Strawberry Cheesecake isn’t just dessert—it’s an experience.

Ingredients

Red Velvet Cake Base:

• 1 cup all-purpose flour

• 1 tbsp cocoa powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup buttermilk

• ½ cup granulated sugar

• ½ cup vegetable oil

• 1 egg

• 1 tsp vanilla extract

• 1 tsp white vinegar

• 1 tbsp red food coloring

Cheesecake Layer:

• 16 oz (2 packages) cream cheese, softened

• ¾ cup granulated sugar

• 2 eggs

• 1 tsp vanilla extract

• ⅓ cup sour cream

Strawberry Topping:

• 1½ cups fresh strawberries, sliced

• ½ cup strawberry jam or preserves

• 1 tbsp lemon juice

Substitutions

• Buttermilk: Use ½ cup milk + 1 tsp vinegar or lemon juice as a substitute.

• Sour Cream: Greek yogurt works well as an alternative.

• Strawberries: Use frozen strawberries if fresh aren’t available—just thaw and drain first.

• Red Food Coloring: Beet powder or natural food dye can be used for a healthier version.

How to Make Red Velvet Strawberry Cheesecake

Step 1: Prepare the Red Velvet Cake Layer

1. Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.

2. In a mixing bowl, whisk together flour, cocoa powder, salt, and baking soda.

3. In a separate bowl, combine sugar, oil, egg, buttermilk, vanilla, vinegar, and red food coloring.

4. Slowly mix dry ingredients into wet until smooth. Pour batter into the pan and bake for 20–22 minutes. Let cool.

Step 2: Make the Cheesecake Layer

1. Beat softened cream cheese until fluffy.

2. Add sugar, eggs, vanilla, and sour cream. Mix until smooth and creamy.

3. Pour over the cooled red velvet base and smooth the top.

4. Bake at 325°F for 40–45 minutes, or until the center is slightly jiggly.

5. Turn off the oven, crack the door, and let the cheesecake cool slowly. Then refrigerate for at least 4 hours or overnight.

Step 3: Prepare the Strawberry Topping

1. In a small saucepan, combine strawberry jam and lemon juice. Heat gently until smooth.

2. Stir in sliced strawberries and let cool slightly.

3. Spoon over the chilled cheesecake just before serving.

Mix-Ins and Topping Ideas

• Add white chocolate chips to the cheesecake layer

• Sprinkle crushed graham crackers over the strawberry topping for crunch

• Garnish with whipped cream swirls and extra strawberries

• Drizzle with dark chocolate sauce for a luxurious touch

Recipe Tips

• Make sure cream cheese is fully softened for a silky-smooth cheesecake layer

• Don’t overmix the cheesecake batter to avoid cracking

• Chill the cheesecake overnight for the best flavor and texture

• Use a water bath while baking for a smoother top and even cooking

Storage & Freezing

• Refrigerator: Store covered in the fridge for up to 5 days

• Freezer: Freeze slices individually for up to 2 months. Thaw in the fridge overnight

• Best served cold or slightly chilled

Recipe Variations

• Red Velvet Oreo Cheesecake: Add crushed Oreos to the base and topping

• Mini Cheesecakes: Make individual versions using a muffin tin

• Chocolate Strawberry Cheesecake: Add a chocolate ganache layer before topping with strawberries

• Heart-Shaped Version: Perfect for Valentine’s Day or anniversaries using a heart-shaped pan

FAQs – Red Velvet Strawberry Cheesecake

Q: Can I make this ahead of time?
Absolutely! It tastes even better after sitting overnight in the fridge.

Q: Do I need a water bath?
It’s optional, but highly recommended to avoid cracks and get an ultra-creamy texture.

Q: Can I use store-bought red velvet cake mix?
Yes, you can! Bake the base as directed and follow the rest of the recipe.

Q: What if my cheesecake cracks?
No worries! The strawberry topping will cover any imperfections beautifully.

This Red Velvet Strawberry Cheesecake is rich, flavorful, and gorgeous enough to steal the show at any celebration. Each layer brings something special to the table—from the cocoa-kissed cake to the luscious cheesecake and fresh strawberry glaze. It’s love at first bite.

Red Velvet Strawberry Cheesecake

A decadent fusion of rich red velvet cake and creamy strawberry cheesecake. This show-stopping dessert is perfect for holidays, birthdays, or anytime you’re craving a luxurious sweet treat.

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Equipment

• 9-inch springform pan
• Electric mixer
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Cooling rack
• Oven

Ingredients

 

1x2x3x

For the red velvet cake layer:

For the strawberry cheesecake layer:

For garnish (optional):

Instructions

 

• Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
• In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, combine buttermilk, vinegar, vanilla, and red food coloring.
• In a large mixing bowl, beat sugar and oil until combined. Add the egg and mix well. Alternate adding dry and wet ingredients, mixing until smooth. Pour batter into the prepared pan.
• Bake red velvet cake for 20–25 minutes. Let it cool slightly while preparing the cheesecake layer.
• In a clean bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs one at a time, mixing well after each. Fold in strawberry purée.
• Pour cheesecake mixture over the cooled cake layer. Bake for 50–60 minutes or until the center is set but slightly jiggly.
• Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
• Refrigerate for at least 4 hours, preferably overnight.
• Before serving, top with whipped cream, strawberries, and white chocolate shavings if desired.

Notes

• Ensure all dairy ingredients are at room temperature for a smooth cheesecake.
• Use fresh or frozen strawberries for the purée.
• The cake can be made a day ahead for best flavor and texture.

 

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Ooey Gooey Cinnamon Roll Cake

Indulge in the perfect balance of soft cake, gooey cinnamon filling, and a sweet glaze with this Ooey Gooey Cinnamon Roll Cake. It’s a treat for cinnamon lovers and ideal for breakfast or dessert!

Prep : 10 Total : 25 minutes

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Ingredients

  

1x2x3x

For the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• ½ cup granulated sugar
• 2 large eggs
• 1 cup whole milk
• ½ cup 1 stick unsalted butter, melted
• 1 tsp vanilla extract

For the cinnamon swirl:

• 1 cup brown sugar packed
• 2 tbsp ground cinnamon
• ¼ cup unsalted butter softened

For the glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
• In a large bowl, combine flour, baking powder, salt, and sugar. Add eggs, milk, melted butter, and vanilla extract. Mix until smooth.
• Pour the batter into the prepared baking dish, spreading it evenly.
• In a separate bowl, mix brown sugar and cinnamon for the swirl. Drop spoonfuls of softened butter over the batter and sprinkle the cinnamon sugar mixture over the top. Use a knife to swirl it into the batter.
• Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, make the glaze by whisking together powdered sugar, milk, and vanilla extract.
• Let the cake cool for 10 minutes, then drizzle the glaze over the top.
• Slice, serve, and enjoy!

Notes

• For an extra gooey texture, add a bit of extra cinnamon sugar mixture on top before baking.
• Store leftovers in an airtight container for up to 3 days.
• Can be frozen for up to 2 months.