If you’re searching for a show-stopping dessert that combines classic charm with a fruity twist, then this Red Velvet Strawberry Cheesecake Recipe is exactly what you need in your life. Imagine a luscious, velvety cheesecake bursting with vibrant red hues and subtle cocoa undertones, resting on a buttery graham cracker crust, and topped with sweet, macerated strawberries alongside fluffy whipped cream. This recipe blends the best of red velvet cake’s rich flavor and creamy cheesecake’s smooth texture, delivering a delightful treat that’s perfect for celebrations or any special moment you want to make memorable.
Ingredients You’ll Need
These ingredients might seem simple, but each plays a vital role in creating the perfect balance of flavor, texture, and beautiful color in your Red Velvet Strawberry Cheesecake Recipe. From the buttery crust to the creamy filling and the fresh strawberry topping, every component has been chosen to bring out the best in this dessert.
- Graham cracker crumbs: The foundation of the crust, adding a sweet, crunchy base.
- Unsalted butter, melted: Binds the crumbs together and adds a rich flavor to the crust.
- Sugar: Sweetens both crust and filling, balancing the flavors perfectly.
- Cream cheese, softened: The star of the cheesecake, providing creaminess and tang.
- Eggs: Help set the cheesecake filling with a smooth, firm texture.
- Vanilla extract: Adds warmth and depth to the cheesecake’s flavor.
- All-purpose flour: Stabilizes the cheesecake, preventing cracks.
- Cocoa powder: Gives that signature red velvet chocolate hint.
- Red food coloring: Brings the cheesecake’s iconic vibrant color to life.
- Fresh strawberries, hulled and sliced: Provide natural sweetness and a fresh contrast.
- Lemon juice: Enhances strawberry flavor and adds brightness.
- Heavy whipping cream: Creates the light, airy whipped topping.
- Powdered sugar: Sweetens the whipped cream delicately.
How to Make Red Velvet Strawberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a bowl, mix your graham cracker crumbs with the melted butter and sugar. This combination forms a deliciously crisp crust that serves as the perfect base for your cheesecake. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly spread to support the creamy filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese together with the sugar until the mixture is luscious and smooth—no lumps here! Add the eggs one at a time, blending thoroughly after each addition to create a velvety texture. Stir in the vanilla extract, flour, cocoa powder, and red food coloring until everything is beautifully combined, creating that signature red velvet look and subtle chocolate flavor.
Step 3: Bake Your Cheesecake
Pour the rich cheesecake batter over the prepared crust, smoothing the top with a spatula for an even finish. Place it in the oven and bake for 50 to 60 minutes. The edges will firm up nicely, while the center remains just a little wobbly, signaling the perfect bake. This makes for a creamy interior that melts in your mouth.
Step 4: Cool and Chill
After baking, allow your cheesecake to rest at room temperature for an hour to cool gently. Then transfer it to the fridge, where it should chill for at least 4 hours or preferably overnight. This chilling step is essential as it helps the cheesecake fully set, intensifying the flavors and improving texture.
Step 5: Prepare the Macerated Strawberries
While the cheesecake chills, toss sliced fresh strawberries with sugar and a splash of lemon juice in a bowl. Let them sit for 30 minutes so they release their juices and become wonderfully sweet and fragrant, making a perfect topping that adds brightness and freshness.
Step 6: Whip the Cream
In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. The light, fluffy whipped cream will add a lovely contrast to the rich cheesecake and fresh strawberries when you assemble the dessert.
Step 7: Assemble and Serve
Once your cheesecake is fully set and ready, generously spoon the macerated strawberries over the top and add dollops of the whipped cream. This final touch not only makes your Red Velvet Strawberry Cheesecake Recipe look irresistible but enhances every bite with varying textures and flavors.
How to Serve Red Velvet Strawberry Cheesecake Recipe
Garnishes
Beyond the macerated strawberries and whipped cream, try adding chocolate shavings or a dusting of cocoa powder for extra elegance. Fresh mint leaves can also bring a hint of herbal freshness that complements the sweetness beautifully.
Side Dishes
This cheesecake pairs wonderfully with a light cup of coffee or a glass of fruity rosé wine. For a refreshing contrast, serve it alongside a simple mixed berry salad or a scoop of vanilla bean ice cream to make the experience even more indulgent.
Creative Ways to Present
Impress your guests by serving individual cheesecake slices in clear dessert glasses layered with extra macerated strawberries and whipped cream. Alternatively, place the cheesecake on a decorative cake stand and surround it with fresh strawberries for a festive touch that’s sure to catch eyes and tantalize taste buds.
Make Ahead and Storage
Storing Leftovers
Your Red Velvet Strawberry Cheesecake Recipe keeps extremely well. Store any leftovers in an airtight container in the refrigerator to preserve its creamy texture and fresh topping for up to 4 days. Covering it tightly prevents the cake from absorbing other fridge odors.
Freezing
If you want to make this dessert in advance or save some for later, you can freeze the cheesecake before adding the fresh strawberries and whipped cream topping. Wrap it securely in plastic wrap and then aluminum foil to avoid freezer burn. It will keep well for up to 2 months. Thaw it overnight in the refrigerator before serving.
Reheating
Since this is a chilled dessert, reheating is not necessary. Just let frozen cheesecake slices thaw naturally at room temperature for 30 minutes before serving or overnight in the refrigerator. This ensures the texture and flavor remain perfect every time.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for macerating because they maintain a firm texture and vibrant flavor. Frozen strawberries release too much water and can make the topping soggy. If frozen berries are all you have, thaw and drain them thoroughly before use.
Is red food coloring necessary?
The red food coloring is what gives this cheesecake its classic red velvet appearance. If you prefer a natural alternative, you can use beet juice or powder, but keep in mind it may slightly alter the flavor and color intensity.
Can I make this cheesecake without a springform pan?
While a springform pan is ideal for easy removal and presentation, you could use a regular cake pan lined with parchment paper. Just be extra gentle when removing the cheesecake to keep it intact.
How do I prevent cracks in my cheesecake?
Adding a bit of flour as in this recipe helps stabilize the filling. Also, avoid overbaking by watching for the center to remain slightly jiggly. Cooling the cheesecake gradually and chilling overnight further reduces cracking chances.
Can I substitute the heavy whipping cream?
The whipped cream topping relies on heavy cream’s high fat content for stiffness and richness. Substituting with lighter creams or whipped toppings won’t provide the same texture or flavor.
Final Thoughts
This Red Velvet Strawberry Cheesecake Recipe is an absolute delight to make and share. With its rich, creamy texture and stunning colors, it’s truly a dessert that feels as special as it tastes. Whether for a holiday, birthday, or a weekend treat, I promise this cheesecake will become a new favorite that you’ll want to bake again and again.
Print
Red Velvet Strawberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Strawberry Cheesecake blends the rich, creamy texture of classic cheesecake with the vibrant flavor and color of red velvet cake. Topped with macerated strawberries and fluffy whipped cream, this dessert is an impressive and delicious treat perfect for special occasions or anytime you crave a decadent sweet.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- ½ cup sugar
- 1 tablespoon lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust base.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, all-purpose flour, cocoa powder, and red food coloring until the mixture is well combined and uniform in color.
- Assemble and bake: Pour the cheesecake filling evenly over the prepared crust and smooth the surface with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center retains a slight jiggle when gently shaken.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or preferably overnight to fully set the cheesecake.
- Prepare strawberry topping: Combine the sliced strawberries, sugar, and lemon juice in a bowl. Let this mixture sit at room temperature for about 30 minutes to macerate, releasing natural juices and enhancing flavor.
- Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy whipped cream topping.
- Garnish and serve: Once the cheesecake is fully set, top it with the macerated strawberries and dollops of the whipped cream just before serving for a beautiful, delicious finish.
Notes
- For best results, use full-fat cream cheese and heavy whipping cream.
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature to achieve a smooth batter.
- Do not overbake; the center should still have a slight jiggle to avoid a dry cheesecake.
- If you do not have a springform pan, a regular 9-inch cake pan can be used but removing the cheesecake might be more difficult.
- Red food coloring amount can be adjusted to preference for a deeper or lighter red hue.
- Leftovers should be refrigerated and consumed within 3-4 days.
