There are desserts… and then there is Red Velvet Strawberry Cheesecake — the kind that makes people stop mid-conversation, inhale deeply, and grin like they’ve been waiting their whole life for this slice. I’m so glad you’re here, because this cheesecake is rich, silky, berry-kissed, and topped with the prettiest glossy strawberry topping. It’s bold, dramatic, tender, comforting — everything a celebration dessert should be!
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What This Recipe Is All About
This is a three-layer masterpiece:
- A buttery, crushed red velvet cookie crust
- A creamy strawberry-infused cheesecake filling
- A glossy, fresh strawberry topping that ties everything together
The flavors are balanced and dreamy — velvety cocoa notes, sweet strawberries, and silky cream cheese in every bite.
This is one of those desserts that looks fancy but comes together with simple ingredients and a calm, step-by-step process. If cheesecake has ever intimidated you, this one will change your life!
Why You’ll Love This Cheesecake
- Strawberry + red velvet = pure romance on a plate
- Creamy, silky texture with zero baking guesswork
- A gorgeous pink swirl thanks to the strawberry puree
- Beginner-friendly with clear steps
- Perfect for holidays, anniversaries, birthdays, or anytime you want a showstopper
- The topping hides any cracks, making this nearly foolproof!
What Does Red Velvet Strawberry Cheesecake Taste Like?
Imagine classic red velvet’s gentle cocoa flavor paired with sweet, fresh strawberry essence — then wrapped into the creamiest cheesecake filling imaginable. The crust adds buttery richness, the filling melts on your tongue, and the topping brings bright, juicy freshness.
Honestly? Anything but boring!!
Benefits of This Recipe
- Easy, step-by-step instructions
- No water bath required (unless you want extra insurance!)
- Uses basic grocery-store ingredients
- Make-ahead friendly
- Gorgeous presentation with minimal effort
- Freezer-friendly for future celebrations
Ingredients
For the Crust
- 2 cups crushed red velvet cookies (or Red Velvet Oreos)
- 5 tablespoons melted butter
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup pureed strawberries
- 2 tablespoons red velvet cake mix (optional for color & flavor)
For the Strawberry Topping
- 1 cup sliced strawberries
- 1/4 cup sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Stand mixer or hand mixer
- Silicone spatula
- Food processor (optional)
- Measuring cups + spoons
- Saucepan
- Cooling rack
- Baking sheet (optional for easier lifting)
Additions & Substitutions
Fun Add-Ins
- Fold in chopped white chocolate
- Add a swirl of strawberry jam in the center
- Mix mini chocolate chips into the crust
Easy Substitutions
- Use Oreos instead of red velvet cookies
- Swap fresh strawberries for thawed frozen ones
- Replace red velvet cake mix with 1 tsp natural red coloring
- Use Greek yogurt instead of sour cream
How to Make Red Velvet Strawberry Cheesecake
Step 1 — Make the Crust
- Preheat oven to 325°F (165°C).
- Crush red velvet cookies until fine.
- Mix with melted butter until it looks like damp sand.
- Press into bottom of your springform pan.
- Bake 10 minutes, then cool completely.
Step 2 — Prepare the Filling
- Beat softened cream cheese and sugar until smooth.
- Add eggs one at a time on low speed.
- Mix in sour cream + vanilla.
- Stir in strawberry puree + optional cake mix.
- Pour over cooled crust and smooth the top.
Step 3 — Bake the Cheesecake
- Bake at 325°F (165°C) for 55–65 minutes.
- The edges should be set and the center slightly jiggly.
- Turn off oven and crack the door; cool inside for 30 minutes.
- Remove and cool fully on counter.
- Chill at least 4 hours or overnight (best!).
Step 4 — Make the Strawberry Topping
- Heat sliced strawberries and sugar in a saucepan.
- Once juicy, add the cornstarch slurry.
- Cook 1–2 minutes until thickened.
- Cool completely.
- Spoon over the chilled cheesecake.
What to Serve With This Cheesecake
- Whipped cream
- Fresh berries
- A drizzle of melted white chocolate
- Sparkling rosé
- A special dinner — this is the dessert to finish strong!
Tips for Perfect Cheesecake
- Always use room-temperature cream cheese
- Mix eggs on low speed to prevent cracks
- Let cheesecake cool slowly in the oven
- Don’t overbake — slight jiggle = creamy perfection
- Add extra strawberry puree for deeper color
Storage Instructions
- Refrigerator: Up to 5 days (covered well)
- Freezer: Freeze slices up to 2 months
- To Serve: Let sit 20 minutes at room temp for perfect texture
General Information
- Prep Time: 25 minutes
- Bake Time: 55–65 minutes
- Chill Time: 4 hours minimum
- Total Time: ~6 hours (or overnight)
- Servings: 12
Frequently Asked Questions
Can I skip the red velvet cake mix?
Yes! It’s optional — your cheesecake will still be delicious.
Can I use frozen strawberries?
Absolutely. Just thaw and drain them before pureeing.
Why did my cheesecake crack?
Usually from overmixing or temperature swings. The strawberry topping hides everything beautifully.
How do I know when it’s done?
The center should wiggle slightly like gelatin — not liquid, not firm.
Can I make this the day before?
YES! Cheesecake tastes even better the next day.
Conclusion
This Red Velvet Strawberry Cheesecake is one of those desserts that feels fancy but is surprisingly approachable. It slices beautifully, tastes luxurious, and brings a pop of color and flavor to any table. If you’re looking for a show-stopping dessert that makes people light up… this is the one.
If you bake it, I’d love to see your creations — leave a comment or share a photo on Pinterest!
Approximate Nutritional Information (Per Slice)
- Calories: ~420
- Fat: ~27 g
- Carbs: ~38 g
- Protein: ~7 g
Enjoy every dreamy, velvety, strawberry-kissed bite! 🍓💘
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