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Red Velvet Strawberry Cheesecake Creamy Decadent Dessert
Emily

Red Velvet Strawberry Cheesecake

A stunning layered dessert combining the rich flavor of red velvet cake with creamy cheesecake and fresh strawberries, topped with sweet whipped cream. Perfect for special occasions and celebrations.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups red velvet cake crumbs
  • 0.25 cup melted butter
  • 16 oz cream cheese, softened
  • 0.75 cup sugar
  • 2 eggs
  • 1 cup fresh strawberries, chopped
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 0.25 cup sugar (for topping)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk

Method
 

  1. Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan.
  2. In a bowl, mix the red velvet cake crumbs and melted butter until well combined.
  3. Press the mixture into the bottom of the prepared pan to form the crust.
  4. In a large bowl, beat the cream cheese and sugar until smooth.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the chopped strawberries and vanilla extract.
  7. Pour the filling over the crust in the pan.
  8. Place the pan in the preheated oven and bake for 40–45 minutes, or until the center is almost set.
  9. Remove from oven and let cool completely.
  10. In a bowl, whip the heavy cream with ¼ cup sugar until stiff peaks form.
  11. Spread the whipped cream over the cooled cheesecake.
  12. Refrigerate for at least 4 hours or overnight to set.
  13. Release from pan, slice, and serve with fresh strawberries or extra whipped cream if desired.

Notes

Make it ahead the night before for best flavor. For an extra touch, garnish with chocolate shavings or whole strawberries. This cheesecake can also be frozen (without topping) for up to 1 month.