Red Velvet Strawberry Cheesecake

This dessert is pure elegance—rich red velvet cake layered with creamy cheesecake and topped with sweet strawberries. Every bite is soft, smooth, and full of flavor. I made it once for Valentine’s week, and it instantly became a favorite at home.

I love how the tangy cream cheese blends perfectly with the velvety cake and fresh fruit. The colors make it look fancy, but it’s actually simple to make. It’s the kind of treat that feels both comforting and special.

If you want something romantic, rich, and unforgettable, this Red Velvet Strawberry Cheesecake is the one. Let’s make it together—it’s perfect for sharing or saving just for yourself.

Why You’ll Love This Recipe

• Stunning Presentation: The deep red velvet base paired with pink strawberry topping creates a showstopper dessert.
• Perfect Balance: Tangy cream cheese meets sweet strawberries and rich chocolate for incredible flavor harmony.
• Make-Ahead Friendly: Prepare this cheesecake a day ahead, making party planning stress-free.
• Special Occasion Worthy: Perfect for Valentine’s Day, birthdays, anniversaries, or any celebration.
• Crowd Pleaser: The familiar red velvet flavor combined with cheesecake wins hearts every time.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chill Time: 6 hours (or overnight)
• Total Time: About 7.5 hours

Servings: This recipe makes one 9-inch cheesecake, serving 12-14 generous slices. Perfect for dinner parties or family gatherings.

Difficulty: Moderate. The recipe requires careful baking in a water bath, but following the steps closely ensures success even for intermediate bakers.

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls (large and medium)
• Electric mixer (hand or stand mixer)
• Food processor (for crushing graham crackers)
• Roasting pan (for water bath)
• Aluminum foil
• Rubber spatula
• Small saucepan
• Wire cooling rack

Ingredients

This red velvet strawberry cheesecake brings together classic ingredients in a beautiful way. The chocolate graham cracker crust provides a sturdy, flavorful base, while the red velvet cheesecake filling gets its signature color and subtle chocolate taste. Fresh strawberries shine in the glossy topping that seals everything together.

For the Crust:

• 2 cups (200g) chocolate graham cracker crumbs
• 6 tablespoons (85g) butter, melted

For the Red Velvet Cheesecake Filling:

• 24 ounces (680g) cream cheese, softened to room temperature
• 1 cup (200g) sugar
• 1/2 cup (120g) sour cream, room temperature
• 1/2 cup (115g) mascarpone cheese, room temperature
• 3 large eggs, room temperature
• 3 tablespoons (15g) cocoa powder
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract

For the Strawberry Topping:

• 1 cup (240ml) heavy cream
• 1 cup (170g) white chocolate chips
• 1/2 cup (120ml) sweetened condensed milk
• 1 and 1/2 cups (225g) diced fresh strawberries
• 1 teaspoon strawberry extract
• 2 tablespoons water
• 1 packet (2.5 teaspoons) unflavored gelatin

Variations for Red Velvet Strawberry Cheesecake

• Raspberry Version: Replace strawberries with fresh raspberries for a tart, elegant twist.
• Chocolate Drizzle: Add melted dark chocolate drizzled over the strawberry layer for extra richness.
• Oreo Crust: Swap chocolate graham crackers with crushed Oreo cookies for deeper chocolate flavor.
• Mini Cheesecakes: Use a muffin tin to create individual servings, baking for 20-25 minutes instead.
• Add Cream Cheese Frosting: Pipe cream cheese frosting around the edges before adding the strawberry topping for a true red velvet cake experience.

How to Make Red Velvet Strawberry Cheesecake Step-by-Step Instructions

1. Prepare the Pan and Preheat Oven

Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of aluminum foil to prevent water from seeping in during the water bath. Grease the inside of the pan lightly.

2. Make the Chocolate Crust

Combine chocolate graham cracker crumbs with melted butter in a bowl, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes, then remove and set aside to cool while you prepare the filling.

3. Prepare the Red Velvet Filling

In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sugar and continue beating until light and fluffy, another 2 minutes. Mix in sour cream and mascarpone cheese until fully combined.

Add eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overmixing, as this can create cracks in your cheesecake. Gently fold in cocoa powder, red food coloring, and vanilla extract until the batter is uniformly colored and smooth.

4. Bake in a Water Bath

Pour the red velvet filling over the cooled crust, smoothing the top with a spatula. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for 55-65 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents cracks.

5. Chill the Cheesecake

Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight until completely cold and firm.

6. Make the Strawberry Topping

In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom. In a small saucepan over low heat, warm the heavy cream until just simmering. Remove from heat and stir in white chocolate chips until melted and smooth. Add sweetened condensed milk, diced strawberries, and strawberry extract. Stir in the bloomed gelatin until completely dissolved.

Let the strawberry mixture cool to room temperature, stirring occasionally, about 20 minutes. Pour the cooled mixture over the chilled cheesecake, spreading evenly. Refrigerate for another 2 hours until the topping is set.

Serving and Decoration

How to Serve: Run a thin knife around the edges of the cheesecake before releasing the springform pan. For clean slices, dip your knife in hot water and wipe it dry between each cut.

Decoration Ideas:

• Arrange fresh strawberry slices around the top edge
• Add a dollop of whipped cream to each slice
• Dust with cocoa powder for contrast
• Place chocolate shavings over the strawberry layer
• Garnish with fresh mint leaves for a pop of color

Pairing Suggestions: Serve with a cup of hot coffee, Earl Grey tea, or a glass of champagne for celebrations.

Storing Red Velvet Strawberry Cheesecake

• Refrigerator: Cover the cheesecake with plastic wrap or store in an airtight container for up to 5 days. The strawberry topping stays fresh and beautiful throughout.
• Freezer: Freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving. Note that the strawberry topping texture may change slightly after freezing.

Tips and Tricks for Success

• Room Temperature Ingredients: Bring cream cheese, eggs, sour cream, and mascarpone to room temperature before mixing. This ensures a smooth, lump-free filling.
• Avoid Overmixing: Mix just until ingredients are combined. Excess air creates cracks during baking.
• Water Bath Protection: Double-wrap your springform pan with foil to keep water out. Even a small leak can ruin the crust.
• Check Doneness Carefully: The center should wobble like jello when gently shaken. It will firm up as it cools.
• Patience is Key: Do not skip the gradual cooling step or the refrigeration time. Rushing leads to cracks and a runny texture.
• Fresh Strawberries Work Best: Use ripe, sweet strawberries for the best flavor in your topping.

Nutrition

Nutrient	Per Slice (1/12 of cake)
Calories	485
Total Fat	32g
Saturated Fat	19g
Cholesterol	125mg
Sodium	285mg
Total Carbohydrates	42g
Dietary Fiber	1g
Sugars	35g
Protein	8g

Nutritional values are approximate and may vary based on specific ingredients used.

Red Velvet Strawberry Cheesecake FAQs

Can I use frozen strawberries? Fresh strawberries work best for the topping. Frozen strawberries release too much liquid and can make the topping watery.

Why did my cheesecake crack? Cracks usually come from overmixing, baking at too high a temperature, or cooling too quickly. Follow the gradual cooling method for best results.

Can I skip the water bath? The water bath keeps the cheesecake moist and helps prevent cracks. You can skip it, but your results may vary.

How do I know when the cheesecake is done? The edges should be set and slightly puffed, while the center jiggles gently when you shake the pan. It will firm up during cooling.

Can I make this without mascarpone? Yes, replace mascarpone with an equal amount of cream cheese or full-fat sour cream.

What if my strawberry topping is too runny? Make sure you let the gelatin bloom properly and that the mixture cools to room temperature before pouring. If still runny, refrigerate longer.

Conclusion

Red Velvet Strawberry Cheesecake brings together everything you love about red velvet cake and creamy cheesecake in one beautiful dessert. The chocolate cookie crust supports layers of rich, cocoa-kissed cheesecake and a glossy strawberry topping that looks as good as it tastes. While this recipe takes time, the process is straightforward, and the results are worth every minute of waiting. Whether you are celebrating something special or just want to treat yourself to something extraordinary, this cheesecake delivers wow factor in every bite.