Red Velvet Strawberry Cheesecake is a delightful dessert that combines the rich and decadent flavors of red velvet cake with the creamy texture of cheesecake. Topped with fresh strawberries, this cake is perfect for special occasions or a cozy family dinner. The vibrant red color and sweet strawberry topping make it a sight to behold and a treat to taste!
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Why Make This Recipe
This recipe is a showstopper! It’s a wonderful way to impress your guests or brighten your day. The combination of flavors—chocolatey red velvet, creamy cheesecake, and fresh strawberries—will delight your taste buds. Plus, it’s perfect for celebrations like birthdays, holidays, or any sweet occasion. Every bite of this cheesecake is filled with joy.
How to Make Red Velvet Strawberry Cheesecake
Ingredients:
- 1 box Red Velvet Cake Mix (plus ingredients listed on the box, usually eggs, oil, and water)
- 16 oz Cream Cheese (2 blocks, softened)
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 large Eggs
- 1/2 cup Sour Cream
- 1/4 cup All-Purpose Flour
- 2 cups Fresh Strawberries (chopped)
- Whipped Cream (optional, for topping)
- Extra Strawberries (for garnish)
Directions:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan well and line the bottom with parchment paper to prevent sticking.
- In a large mixing bowl, prepare the red velvet cake mix according to the package instructions by combining the mix with eggs, oil, and water. Pour half of the prepared batter into the springform pan and spread it evenly.
- Bake this red velvet layer in the preheated oven for about 15 minutes, just until set but not fully baked through. Remove from the oven but keep the oven on.
- While the cake base is baking, use an electric mixer to beat the softened cream cheese and granulated sugar together in a large bowl until smooth and fluffy.
- Add in the vanilla extract. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and all-purpose flour until just combined.
- Gently fold in the chopped fresh strawberries, making sure they’re evenly distributed throughout the cheesecake batter.
- Pour the cheesecake mixture directly over the partially baked red velvet layer in the pan.
- Return the pan to the oven and continue to bake for an additional 45 minutes, or until the cheesecake is set but still slightly jiggly in the center when gently shaken.
- Turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for about 1 hour. This helps prevent cracks.
- Once cooled, refrigerate the cheesecake for at least 4 hours or, for best results, overnight.
- Before serving, carefully remove the cheesecake from the springform pan. Decorate the top with swirls of whipped cream and extra fresh strawberries, if desired.
- Slice, serve, and enjoy every creamy, dreamy bite!
How to Serve Red Velvet Strawberry Cheesecake
Serve this cheesecake chilled, straight from the fridge. Top each slice with a dollop of whipped cream and a few extra strawberries for a beautiful presentation. It’s great on its own but can be paired with a scoop of vanilla ice cream for those who want an extra treat!
How to Store Red Velvet Strawberry Cheesecake
To store leftovers, cover the cheesecake with plastic wrap or foil and place it in the refrigerator. It will keep well for about 5 days. If you want to store it longer, you can freeze it. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
Tips to Make Red Velvet Strawberry Cheesecake
- Ensure the cream cheese is softened before mixing for a smoother texture.
- Don’t overmix the cheesecake batter; mix until just combined to keep it light and airy.
- For a deeper red color, you can add a tablespoon of red food coloring to the cake batter.
- Let the cheesecake cool down slowly in the oven to avoid cracks on the surface.
Variation
You can substitute the strawberries with other fruits like raspberries or blueberries for a different flavor. You can also use flavored cream cheese, like strawberry or vanilla, to enhance the taste.
FAQs
Q: Can I use a different cake mix?
A: Yes! You can use any flavored cake mix, but the texture and taste will differ from the red velvet.
Q: How do I know when the cheesecake is done?
A: The cheesecake should be set but still slightly jiggly in the center when shaken gently.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake tastes even better when made a day in advance, giving it time to chill and set properly.
Enjoy making and sharing your Red Velvet Strawberry Cheesecake!
Red Velvet Strawberry Cheesecake
Ingredients
For the Red Velvet Layer
- 1 box Red Velvet Cake Mix Including eggs, oil, and water as per package instructions.
For the Cheesecake Filling
- 16 oz Cream Cheese 2 blocks, softened.
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 large Eggs
- ½ cup Sour Cream
- ¼ cup All-Purpose Flour
- 2 cups Fresh Strawberries Chopped.
- Whipped Cream Optional, for topping.
- Extra Strawberries For garnish.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan well and line the bottom with parchment paper to prevent sticking.
- In a large mixing bowl, prepare the red velvet cake mix according to the package instructions by combining the mix with eggs, oil, and water. Pour half of the prepared batter into the springform pan and spread it evenly.
- Bake this red velvet layer in the preheated oven for about 15 minutes, just until set but not fully baked through. Remove from the oven but keep the oven on.
Making the Cheesecake Filling
- While the cake base is baking, use an electric mixer to beat the softened cream cheese and granulated sugar together in a large bowl until smooth and fluffy.
- Add in the vanilla extract. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and all-purpose flour until just combined.
- Gently fold in the chopped fresh strawberries, making sure they’re evenly distributed throughout the cheesecake batter.
Baking
- Pour the cheesecake mixture directly over the partially baked red velvet layer in the pan.
- Return the pan to the oven and continue to bake for an additional 45 minutes, or until the cheesecake is set but still slightly jiggly in the center when gently shaken.
- Turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for about 1 hour to help prevent cracks.
Chilling and Serving
- Once cooled, refrigerate the cheesecake for at least 4 hours or, for best results, overnight.
- Before serving, carefully remove the cheesecake from the springform pan. Decorate the top with swirls of whipped cream and extra fresh strawberries, if desired.
- Slice, serve, and enjoy every creamy, dreamy bite!
