This Red Velvet Cheesecake is the ultimate showstopper dessert—featuring a rich, buttery red velvet cake base topped with a creamy cheesecake layer and finished with sweet strawberries. Whether you’re baking for the holidays, a birthday, or just craving something indulgent, this layered cheesecake delivers elegance and flavor in every bite

Why You’ll Love This Recipe

Combines the best of two desserts—cheesecake and red velvet cake
Beautifully layered for a dramatic presentation
Perfect for special occasions and holidays
Strawberry topping adds a refreshing fruity finish
Crowd-pleasing and surprisingly easy to make

Ingredients Breakdown:

Red Velvet Cake Layer:

All-Purpose Flour (1½ cups): Provides the base structure of the cake.
Sugar (1 cup): Sweetens the cake layer.
Unsalted Butter (½ cup, softened): Adds richness and moisture.
Eggs (2): Bind and provide structure.
Cocoa Powder (2 tbsp): Adds subtle chocolate depth.
Vanilla Extract (1 tsp): Enhances flavor.
Buttermilk (½ cup): Keeps the cake tender and slightly tangy.
Red Food Coloring (1 tsp): Gives the iconic red velvet hue.

Cheesecake Layer:

Cream Cheese (16 oz, softened): The star of the cheesecake—creamy, rich, and smooth.
Sugar (½ cup): Sweetens the cheesecake.
Eggs (2): Help bind the filling and give it a smooth texture.
Vanilla Extract (1 tsp): Adds warmth and flavor.

Topping:

Strawberries (1 cup): Fresh and vibrant, for a fruity contrast.
Strawberry Sauce (¼ cup): Adds sweetness and a beautiful glossy finish.

Tips for Success

Ensure the red velvet layer is completely cooled before adding the cheesecake to avoid sinking.
Use full-fat cream cheese for the creamiest texture.
Don’t overmix the cheesecake batter—air bubbles can cause cracks.
For a clean slice, dip a sharp knife in warm water between cuts.
Optional: Add a chocolate ganache drizzle for extra indulgence.

Variations and Add-Ons

Mini Cheesecakes: Use a muffin tin for bite-sized versions—great for parties.
Chocolate Crust: Swap the red velvet base with an Oreo crust for a twist.
Berry Medley: Replace strawberries with raspberries or a mix of fresh berries.
Whipped Topping: Pipe whipped cream around the edge for a bakery-style finish.

Storage Instructions

Refrigerator: Store tightly covered for up to 5 days.
Freezer: Freeze individual slices in airtight containers for up to 1 month. Thaw in the fridge overnight.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! This cheesecake is ideal for making a day in advance. It tastes even better once fully chilled.

Can I use a boxed red velvet cake mix?

Yes, for convenience, a box mix can replace the scratch-made base. Bake according to box instructions, then continue with the cheesecake layer.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and let it cool slowly in the oven with the door slightly open before chilling.

Emily

Red Velvet Strawberry Cheesecake

This show-stopping Red Velvet Strawberry Cheesecake layers moist red velvet cake with rich vanilla cheesecake and a glossy strawberry topping — the ultimate dessert for special occasions.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 1 5

Total Time 1 45

Servings: 12 slices

Course: Dessert

Cuisine: American, Celebration

Calories: 520

Ingredients Equipment Method Notes

Ingredients

1 1/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup buttermilk
1/2 cup vegetable oil
1 large egg
1 tbsp cocoa powder
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp white vinegar
red food coloring, as desired
16 oz cream cheese, softened
1/2 cup granulated sugar (for cheesecake layer)
2 large eggs (for cheesecake layer)
1 tsp vanilla extract (for cheesecake layer)
1/2 cup sour cream
1 cup strawberry preserves or jelly
1/4 cup water
fresh strawberries, whole or halved (for decoration)
whipped cream, optional

Equipment

Mixing bowls
Electric mixer
8-inch round cake pans
8-inch springform pan
Rubber spatula
Wire cooling rack
Saucepan
serving plate

Method

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, and cocoa powder.
In another bowl, combine buttermilk, oil, egg, and vanilla. Add red food coloring until desired shade is reached.
Gradually mix wet ingredients into dry until combined. Stir in baking soda and vinegar (mixture will bubble slightly).
Pour batter into prepared pans and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely on wire racks.
Preheat oven to 325°F (160°C). Grease and line an 8-inch springform pan.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Mix until creamy.
Pour cheesecake batter into pan and bake 40–45 minutes, until center is set. Cool with oven door slightly open, then refrigerate 4+ hours.
Place one red velvet layer on serving plate. Top with chilled cheesecake layer, then second red velvet layer.
In a small saucepan, heat strawberry preserves with water until smooth. Let cool slightly and pour over cake, letting it drip down sides.
Garnish with fresh strawberries and whipped cream, if desired. Chill before slicing for clean layers.

Notes

For perfect slices, chill the assembled cake for at least an hour before serving. You can swap strawberry preserves for fresh strawberry glaze or jam for a lighter finish. Best enjoyed slightly chilled!

Red Velvet Cheesecake