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Red Velvet Strawberry Cheesecake Recipe

Red Velvet Strawberry Cheesecake Recipe
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★★★★★

5 from 19 reviews

A luscious Red Velvet Strawberry Cheesecake that combines the rich, moist texture of red velvet cake with a creamy, fruity strawberry cheesecake filling, topped with fresh strawberries and optional whipped cream for an irresistible dessert perfect for any occasion.

Ingredients

Scale

For the Red Velvet Cake Base:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Strawberry Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, pureed (about 8–10 strawberries)
  • 1 cup heavy whipping cream

For Topping:

  • Fresh strawberries, halved
  • Whipped cream (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan to ensure the cake doesn’t stick.
  2. Make the Red Velvet Cake: In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Pour the batter into the prepared springform pan and smooth the top evenly with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before proceeding.
  3. Prepare the Strawberry Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Stir in the pureed strawberries, making sure the mixture is well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy.
  4. Assemble the Cheesecake: Once the red velvet cake has completely cooled, carefully remove it from the springform pan and place it on a serving dish. Spread the strawberry cheesecake filling evenly over the cake surface. Place the assembled cheesecake in the refrigerator and chill for at least 4 hours or until the filling is set.
  5. Serve: Before serving, garnish the cheesecake with halved fresh strawberries on top. Optionally, add a dollop of whipped cream for an extra creamy finish. Slice and enjoy this decadent dessert!

Notes

  • Allow the cake to cool completely before adding the cheesecake filling to prevent melting.
  • The buttermilk should be at room temperature for better batter consistency.
  • Use fresh strawberries for the freshest flavor in the filling and topping.
  • Chilling time is important for the filling to set properly, so don’t rush this step.
  • For a more intense red color, use a gel-based food coloring.
  • To make whipping cream easier, chill your bowl and beaters before whipping.

Nutrition

Keywords: red velvet cheesecake, strawberry cheesecake, red velvet cake, strawberry dessert, creamy cheesecake, layered cake dessert

Find it online: https://nayabaker.com/red-velvet-strawberry-cheesecake-recipe/