If you’re searching for a show-stopping dessert that combines stunning visuals with out-of-this-world flavor, look no further than the Red Velvet Strawberry Cheesecake. This glorious treat marries the silky richness of classic cheesecake with the vibrant, cocoa-kissed hue and tang of red velvet, all topped by a crown of sweet, jammy strawberries. With its bold colors and luscious layers, it’s perfect for holidays, parties, or just treating yourself to something extraordinary.
Ingredients You’ll Need
The magic of this recipe is how a few humble pantry staples come together to create layers of flavor, color, and texture. Each ingredient in your Red Velvet Strawberry Cheesecake has a role to play, bringing depth, creaminess, or that special pop of strawberry brightness.
- Crushed chocolate sandwich cookies: These create a rich, chocolatey base that stays crisp and complements the creamy filling beautifully.
- Melted butter: Helps bind the crust together and adds a lovely, buttery flavor.
- Cream cheese, softened: The star of the cheesecake, ensuring that dreamy, smooth texture—don’t shortcut the softening step!
- Granulated sugar: Sweetens both the cheesecake filling and the fresh strawberry topping.
- Sour cream: Adds a subtle tang and keeps the cheesecake ultra-velvety.
- Large eggs: Provide structure while lending the filling its creamy, custard-like finish.
- Unsweetened cocoa powder: Imparts that signature red velvet chocolate note—adjust to taste for a bolder cocoa profile!
- Red food coloring: Gives the cheesecake its dramatic color—it’s not red velvet without it!
- Vanilla extract: Rounds out the flavor and ties everything together.
- Fresh strawberries: Form the irresistible, fruity topping that cuts through the richness of the cheesecake.
- Lemon juice: Brightens the strawberry topping and brings out the natural sweetness of the berries.
- Cornstarch (mixed with water): Thickens the strawberry sauce so it sits perfectly atop each slice.
- Whipped cream and extra strawberries (optional): For garnish—because every masterpiece deserves a final flourish!
How to Make Red Velvet Strawberry Cheesecake
Step 1: Make the Cookie Crust
Start by preheating your oven to 325°F (163°C) and greasing your 9-inch springform pan. In a small bowl, mix the crushed chocolate sandwich cookies with melted butter until the crumbs are evenly moistened—the texture should resemble wet sand, ready to hold together. Press this mixture firmly and evenly into the bottom of your prepared pan, creating a sturdy foundation for your Red Velvet Strawberry Cheesecake. Set aside.
Step 2: Prepare the Red Velvet Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is absolutely smooth and creamy. Don’t rush this step—lumps are the enemy of velvety perfection! Next, add the sour cream, then the eggs one at a time, mixing well after each addition. Sprinkle in the cocoa powder, pour in the red food coloring, and add the vanilla extract. Mix until the batter is fully blended and has that irresistible deep red color. Pour the batter gently over your crust, smoothing the top with a spatula.
Step 3: Bake the Cheesecake
Slide your pan into the oven and bake for 55 to 65 minutes. Keep an eye on it—you’re looking for the classic cheesecake sign: the center will look mostly set but should still have a gentle jiggle when you nudge the pan. Once done, turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for an hour. This slow cool prevents cracks and keeps your masterpiece looking picture-perfect.
Step 4: Chill the Cheesecake
After letting the cheesecake cool in the oven, move it to the refrigerator. Chill it for at least 4 hours, or overnight if you have the patience! This allows the flavors to meld and gives you that dense, luscious, sliceable texture that sets Red Velvet Strawberry Cheesecake apart.
Step 5: Make the Fresh Strawberry Topping
While your cheesecake chills, make the berry topping. In a saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Cook, stirring occasionally, until the strawberries start to release their juices and the mixture softens, about 5 minutes. Stir in the cornstarch slurry and continue cooking until thickened, another 1 to 2 minutes. Let this cool completely; you want it to be thick but spoonable.
Step 6: Assemble and Serve
When you’re ready to serve, remove your cheesecake from the springform pan. Spoon the strawberry topping generously over the surface, letting it drape down the sides for dramatic effect. Add swirls of whipped cream and a few extra strawberries if desired. Serve up slices to delighted oohs and aahs!
How to Serve Red Velvet Strawberry Cheesecake
Garnishes
Garnishing this Red Velvet Strawberry Cheesecake is your chance to get creative and finish with flair. Pipe swirls of whipped cream around the edges and crown each with a halved strawberry, or simply sprinkle extra chocolate cookie crumbs for a little crunch. Thinly sliced fresh strawberries radiating out from the center can give that bakery-style wow moment.
Side Dishes
This cheesecake is decadent enough to stand alone, but if you want to round things out, serve with a fresh fruit salad or a cup of strong coffee. A drizzle of dark chocolate sauce or a scoop of vanilla bean ice cream alongside makes each slice feel even more like a special occasion.
Creative Ways to Present
For a playful twist, try slicing your Red Velvet Strawberry Cheesecake into mini squares for a festive dessert platter, or serve each slice in a coupe glass layered with whipped cream and extra strawberry topping. Individual cheesecakes in jars make adorable party favors for showers and birthdays, too!
Make Ahead and Storage
Storing Leftovers
To keep your cheesecake at its best, cover any leftovers tightly with plastic wrap or place in an airtight container. Store in the refrigerator for up to five days—the texture stays creamy and dreamy, and that strawberry shine holds beautifully.
Freezing
Red Velvet Strawberry Cheesecake also freezes well! To freeze, first chill the cheesecake completely and leave off the strawberry topping. Wrap the whole cheesecake or individual slices tightly in plastic wrap, followed by a layer of foil, then freeze for up to two months. Thaw overnight in the refrigerator and add fresh topping when ready to serve.
Reheating
Cheesecake is usually served chilled, but if you prefer it slightly warmer, let a slice sit at room temperature for 20 to 30 minutes. Avoid microwaving, as it can make the texture uneven—let the magic happen naturally!
FAQs
Can I use frozen strawberries for the topping?
Absolutely! If fresh berries aren’t in season, frozen strawberries work beautifully. Simply thaw and drain them well before cooking, and proceed with the recipe as directed.
What’s the secret to a crack-free cheesecake?
The key is to avoid overbeating the batter (which can add too much air), use room-temperature ingredients, and let it cool gradually in the oven after baking. These steps all help prevent those pesky cracks from forming on your Red Velvet Strawberry Cheesecake.
Can I make the cheesecake ahead of time?
Yes, Red Velvet Strawberry Cheesecake is the ultimate make-ahead dessert. Prepare it a day in advance and let it chill overnight. You can even make the strawberry topping a day ahead and keep it covered in the fridge.
How do I get the vibrant red color without using too much food coloring?
For the boldest color, use a gel-based food coloring, which is more concentrated than liquid types. If you want to avoid artificial dyes, try natural alternatives like beet juice powder—but know the color may be slightly more muted.
Can I use a different crust instead of chocolate cookies?
Of course! Graham crackers, vanilla wafers, or even a nut-based crust all work deliciously. The chocolate cookie crust, though, adds an extra level of richness that pairs so well with the red velvet and strawberry goodness.
Final Thoughts
Bringing this Red Velvet Strawberry Cheesecake to your table is guaranteed to make any occasion feel like a celebration. The layered flavors, eye-catching colors, and decadent textures make every bite worth savoring. I hope you treat yourself—and your loved ones—to this dazzling dessert soon!
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Red Velvet Strawberry Cheesecake Recipe
- Total Time: 1 hour 30 minutes plus chilling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Red Velvet Strawberry Cheesecake, a luscious dessert that combines the rich flavors of red velvet with the freshness of strawberries. Creamy cheesecake sits atop a chocolate cookie crust, topped with a vibrant strawberry compote, making it a show-stopping treat for any occasion.
Ingredients
For the crust:
- 2 cups crushed chocolate sandwich cookies
- 1/4 cup melted butter
For the cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For garnish:
- Whipped cream and extra strawberries (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Make the crust: Mix crushed cookies with melted butter, press into the pan to form the crust.
- Prepare the cheesecake batter: Beat cream cheese and sugar, add sour cream, eggs, cocoa powder, food coloring, and vanilla extract. Pour over crust.
- Bake and cool: Bake for 55 to 65 minutes, cool in the oven, then refrigerate for at least 4 hours.
- Make the strawberry topping: Cook strawberries, sugar, and lemon juice until thickened. Cool.
- Assemble and serve: Spoon the topping over the cheesecake, garnish with whipped cream and strawberries.
Notes
- Ensure cream cheese is softened for a smooth batter.
- Prepare the topping in advance for convenience.
- Adjust cocoa powder for a more intense flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 33 g
- Sodium: 360 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
