Strawberry Cheesecake on a Red Velvet Cake Base Recipe
This delightful Strawberry Red Velvet Cheesecake combines a moist red velvet cake base with a luscious strawberry-infused cheesecake filling. Topped with fresh strawberries and optional whipped cream, it’s a perfect dessert for celebrations or a sweet treat any time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan to ensure the cake does not stick.
- Make the Red Velvet Cake: In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder for an even mix. In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth. Gradually fold the dry ingredients into the wet mixture until just combined to maintain a light texture. Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake the Cake: Bake the red velvet cake in the preheated oven for 25 to 30 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Allow the cake to cool completely in the pan to prevent cracking when removing.
- Prepare Strawberry Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth and creamy. Slowly add powdered sugar and vanilla extract, mixing thoroughly. Stir in pureed strawberries until fully integrated. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture to create a light and fluffy texture.
- Assemble the Cheesecake: Once the red velvet cake has fully cooled, carefully remove it from the springform pan and transfer to a serving dish. Evenly spread the strawberry cheesecake filling over the cake base. Place the assembled cheesecake in the refrigerator and chill for at least 4 hours to set the filling properly.
- Serve: Before serving, decorate the cheesecake with fresh strawberry halves and optionally add a dollop of whipped cream for extra creaminess and visual appeal.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Puree the strawberries well for a smooth filling.
- Do not overmix the batter to maintain the cake’s tenderness.
- Chilling time is essential for the filling to set properly; overnight chilling is ideal.
- Use fresh strawberries for the best flavor and visual appeal on top.
Keywords: Strawberry Cheesecake, Red Velvet Cake, Strawberry Dessert, Cream Cheese Filling, Springform Pan Cake
