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
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Combines the best of two desserts—cheesecake and red velvet cake
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Beautifully layered for a dramatic presentation
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Perfect for special occasions and holidays
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Strawberry topping adds a refreshing fruity finish
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Crowd-pleasing and surprisingly easy to make
Ingredients Breakdown:
Red Velvet Cake Layer:
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All-Purpose Flour (1½ cups): Provides the base structure of the cake.
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Sugar (1 cup): Sweetens the cake layer.
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Unsalted Butter (½ cup, softened): Adds richness and moisture.
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Eggs (2): Bind and provide structure.
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Cocoa Powder (2 tbsp): Adds subtle chocolate depth.
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Vanilla Extract (1 tsp): Enhances flavor.
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Buttermilk (½ cup): Keeps the cake tender and slightly tangy.
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Red Food Coloring (1 tsp): Gives the iconic red velvet hue.
Cheesecake Layer:
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Cream Cheese (16 oz, softened): The star of the cheesecake—creamy, rich, and smooth.
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Sugar (½ cup): Sweetens the cheesecake.
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Eggs (2): Help bind the filling and give it a smooth texture.
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Vanilla Extract (1 tsp): Adds warmth and flavor.
Topping:
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Strawberries (1 cup): Fresh and vibrant, for a fruity contrast.
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Strawberry Sauce (¼ cup): Adds sweetness and a beautiful glossy finish.
Tips for Success
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Ensure the red velvet layer is completely cooled before adding the cheesecake to avoid sinking.
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Use full-fat cream cheese for the creamiest texture.
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Don’t overmix the cheesecake batter—air bubbles can cause cracks.
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For a clean slice, dip a sharp knife in warm water between cuts.
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Optional: Add a chocolate ganache drizzle for extra indulgence.
Variations and Add-Ons
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Mini Cheesecakes: Use a muffin tin for bite-sized versions—great for parties.
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Chocolate Crust: Swap the red velvet base with an Oreo crust for a twist.
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Berry Medley: Replace strawberries with raspberries or a mix of fresh berries.
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Whipped Topping: Pipe whipped cream around the edge for a bakery-style finish.
Storage Instructions
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Refrigerator: Store tightly covered for up to 5 days.
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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.
