If you’re searching for a show-stopping dessert that celebrates color, flavor, and irresistible creaminess, look no further than this Red Velvet Strawberry Cheesecake. It’s everything you crave in a celebration: a crunchy chocolate cookie crust, rich and tender red velvet cake, a dreamy layer of vanilla cheesecake, and a crown of fresh strawberries glistening in jam. Each bite is a delightful harmony of tangy, sweet, chocolatey, and fruity notes that will steal the spotlight at any gathering!
Ingredients You’ll Need
What makes this dessert truly spectacular is how a handful of simple, familiar ingredients come together to create something absolutely unforgettable. Each component plays a unique role, building layers of texture, color, and decadence in every forkful of Red Velvet Strawberry Cheesecake.
- Crushed chocolate sandwich cookies: These form the base, bringing a crisp, chocolatey foundation (Oreos are iconic for a reason!).
- Unsalted butter (melted): Binds the cookie crumbs for a firm yet tender crust that doesn’t fall apart.
- Red velvet cake mix (plus eggs, oil, and water): The signature red velvet color and subtle cocoa flavor makes this layer as eye-catching as it is tasty.
- Cream cheese (softened): Creates the infamous creamy, tangy cheesecake layer. Room temperature is key for smooth results!
- Granulated sugar: Sweetens the cheesecake so it blends beautifully with the subtle cocoa of the cake and tartness of the jam.
- Large eggs: These are essential for binding the cheesecake and giving it structure and silkiness.
- Vanilla extract: Adds warmth and rounds out the flavors of the cheesecake layer.
- Fresh strawberries (sliced): Their juicy sweetness and vivid color make for a gorgeous, juicy topping.
- Strawberry jam: Act as a glossy binder for the strawberries and intensifies that classic berry flavor.
- Lemon juice: Brings brightness and just the right hint of tartness to balance the jam and strawberries.
How to Make Red Velvet Strawberry Cheesecake
Step 1: Prepare the Cookie Crust
Start by pulsing your chocolate sandwich cookies until they resemble fine crumbs. Mix these luscious crumbs with melted butter in a bowl—your kitchen will smell delightful already. Press the mixture firmly into the bottom of a well-greased or parchment-lined 9×13-inch pan. This step is all about setting the stage for the layers to come, so take a moment to create an even, packed base. Pop the pan into the fridge while you work on the next glorious step.
Step 2: Mix and Pour the Red Velvet Layer
Prepare your red velvet cake mix following the directions on the box, using the stated amounts of eggs, oil, and water. When mixed, pour this vibrant batter right over the chilled cookie crust, spreading it to the edges for a seamless base. This layer gives our Red Velvet Strawberry Cheesecake its iconic color and a subtle cocoa kick that partners perfectly with the creamy cheesecake.
Step 3: Whip Up the Cheesecake Layer
In a large bowl, beat the softened cream cheese and sugar together until they’re completely smooth and luscious—no lumps allowed! Add eggs one at a time, mixing thoroughly after each addition to keep it velvety, then pour in the vanilla. Gently spoon or pour this cheesecake mixture over the red velvet layer. Spreading gently helps maintain those stunning, distinct layers.
Step 4: Bake to Perfection
Slide your pan into a preheated 325°F oven and let it bake for 40 to 45 minutes. You’ll know it’s done when the center is just set with a slight wobble—resist the urge to bake longer, since it continues setting as it cools! Once baked, cool completely at room temperature before transferring to the fridge to chill for at least 4 hours. This patience ensures cutting clean slices and the most sumptuous texture imaginable.
Step 5: Create the Strawberry Topping
While your cheesecake chills, whip up the strawberry topper. Combine the sliced strawberries, strawberry jam, and lemon juice in a small saucepan over low heat, stirring occasionally for about 5–7 minutes until it’s a little syrupy but still packed with pieces of fruit. Let this cool to room temperature (the aroma alone is enough to make you swoon!), then pour over the chilled cheesecake right before serving for the freshest, boldest flavor.
How to Serve Red Velvet Strawberry Cheesecake
Garnishes
For a bakery-style finish, don’t hesitate to add a few finishing touches: a cloud of freshly whipped cream, some extra sliced strawberries, or a scattering of white chocolate curls create pure dessert drama. A teensy sprinkle of powdered sugar or a mint leaf can also make your Red Velvet Strawberry Cheesecake the centerpiece of your dessert table.
Side Dishes
Because this cheesecake is so rich and flavorful, it’s best paired with something simple. Fresh coffee, a little glass of cold milk, or a mug of hot tea all let the marvelous flavors shine. For a truly decadent evening, offer small glasses of dessert wine or a bubbly prosecco on the side.
Creative Ways to Present
Get playful with your presentation! You can cut the cheesecake into elegant squares for a handheld party treat, or use a round springform pan to create a tiered showpiece. For special occasions, layer individual mason jars with each element for adorable, portable parfaits. No matter the style, every version of Red Velvet Strawberry Cheesecake looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you somehow manage not to devour the entire cheesecake in one sitting, simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. The cheesecake keeps beautifully in the refrigerator for up to four days, maintaining its creamy texture and vibrant flavors. It’s a lifesaver for busy weeks or whenever you need a quick sweet fix!
Freezing
Planning ahead? Red Velvet Strawberry Cheesecake freezes wonderfully. To freeze, cut into individual slices and wrap each one in plastic wrap and a layer of foil. Store in a freezer-safe bag or container for up to a month. Just remember to add the strawberry topping only after thawing for the best texture and freshness!
Reheating
Luckily, cheesecake is best enjoyed cold or at room temperature, so reheating isn’t usually necessary. If you’ve frozen a slice, allow it to thaw overnight in the fridge or on the counter for an hour or so. The flavors meld and intensify as it sits, making it just as irresistible as the day you baked it.
FAQs
Can I use homemade red velvet cake instead of a mix?
Absolutely! If you have a favorite homemade red velvet recipe, feel free to use it as the base. Just be sure to match the quantity to what would fit a 9×13-inch pan so all the luscious layers stack up perfectly.
Do I have to use fresh strawberries for the topping?
While fresh strawberries give the topping a beautiful color and texture, you can substitute frozen strawberries—just thaw and drain them well before cooking. If strawberries are out of season, try raspberries or a mixed berry blend for a fun twist!
Can I make Red Velvet Strawberry Cheesecake ahead of time?
Yes, and in fact, it usually tastes even better after chilling overnight. Simply assemble, bake, and refrigerate the cheesecake (without topping) the day before. Add the strawberry topping right before serving for maximum freshness and wow-factor.
Is it possible to make gluten-free Red Velvet Strawberry Cheesecake?
You sure can! Swap in gluten-free chocolate sandwich cookies for the crust and a gluten-free red velvet cake mix for the red velvet layer. Be sure to double-check all ingredient labels, and enjoy a gluten-free version that’s just as fabulous as the original.
How do I get clean, neat slices when serving?
For picture-perfect slices, use a sharp, thin-bladed knife. Dip it in hot water and wipe clean between each cut—the heat helps glide through the layers, keeping them crisp and stunning, just like your favorite bakery creations.
Final Thoughts
If you love desserts that truly impress, this Red Velvet Strawberry Cheesecake absolutely deserves a spot in your recipe collection. With its vibrant layers, decadent taste, and amazing versatility, it’s destined to be a crowd favorite every single time. Give it a try and get ready to make memories (and maybe a new tradition) around this irresistible, colorful cake!
Print
Red Velvet Strawberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent layers of this Red Velvet Strawberry Cheesecake, a delightful fusion of red velvet cake, creamy cheesecake, and fresh strawberry topping. Perfect for special occasions or whenever you crave a luscious dessert.
Ingredients
For the crust:
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup unsalted butter, melted
For the red velvet layer:
- 1 box red velvet cake mix (plus ingredients on the box: usually eggs, oil, and water)
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the strawberry topping:
- 1 1/2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare the crust: Mix crushed chocolate cookies with melted butter. Press into the bottom of a greased or parchment-lined 9×13-inch baking pan to form the crust.
- Make the red velvet layer: Prepare the red velvet cake mix according to package instructions and pour it over the crust, spreading evenly.
- Create the cheesecake layer: Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each, then add the vanilla extract. Pour the cheesecake layer gently over the red velvet batter.
- Bake: Bake for 40–45 minutes, or until the center is just set. Let cool completely, then refrigerate for at least 4 hours.
- Prepare the strawberry topping: Combine strawberries, jam, and lemon juice in a saucepan over low heat. Cook for 5–7 minutes until slightly thickened. Cool and spoon over the chilled cheesecake before serving.
Notes
- You can use a springform pan for a layered round version.
- For a richer flavor, substitute strawberry jam with fresh strawberry puree.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 340mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
