I’m excited to share this show-stopping dessert that combines moist red velvet cake with luscious strawberry cheesecake layered into one stunning treat.

Red Velvet Strawberry Cheesecake

Why You’ll Love This Recipe

I adore how the classic cocoa-spiked richness of red velvet melds with creamy strawberry cheesecake—plus, the fresh berry vibes make it feel perfect for special occasions. I love layering textures and flavors without going too complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cake Layer

All‑purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Red food coloring
Vinegar

For the Strawberry Cheesecake Filling

Cream cheese, softened
Granulated sugar
Eggs
Sour cream or mascarpone
Vanilla extract
Fresh strawberries (pureed/diced)

For the Strawberry Topping or Garnish

Fresh strawberries, sliced
Optional: strawberry glaze or whipped cream

Directions

Make the red velvet cake layer
I whisk dry ingredients, then blend wet (including red food coloring and vinegar), and bake directly in a springform pan until just set.
Prepare the cheesecake filling
After the first layer cools slightly, I beat cream cheese and sugar until smooth, then add eggs, sour cream (or mascarpone), vanilla, and strawberries.
Assemble and bake
I pour the cheesecake filling over the cake layer and bake until the center is nearly set—cool slightly, then chill fully.
Add strawberry garnish
Once chilled, I top with fresh strawberry slices or a simple glaze before serving.

Servings and timing

This dessert serves about 12–16 slices depending on how generous you cut.

Prep time: ~45 minutes
Bake time: Cake layer about 25 min + cheesecake layer about 45 min
Chill time: At least 4 hours, ideally overnight

(I didn’t find servings in the recipe I linked, so I adjusted based on a 9″ springform pan.)

Variations

Use mascarpone in the cheesecake for a richer texture.
Skip food coloring—the natural cocoa and strawberry give a soft pink layer.
Turn into mini cheesecakes with muffin tins.
Add a graham or Oreo crust under the cake layer.
Swirl jam into the cheesecake for extra berry flavor.

Storage/reheating

Store in the fridge, covered, for up to 4 days.
Freeze individual slices wrapped in plastic and foil for up to 2 months; thaw overnight in the fridge.
Reheat at room temperature for 20 minutes before serving, or warm gently in the microwave for 10 seconds.

FAQs

Can I make this ahead of time?

Yes—just chill overnight, and it will slice cleanly and taste even better.

Can I skip the red food coloring?

Absolutely. It won’t have the bold red velvet hue, but the flavor remains classic.

What if I don’t have an acetate collar?

You don’t need it—just make sure to chill well before slicing so the cheesecake holds its shape.

Can I use frozen strawberries?

Yes—just thaw and drain any excess liquid so your cheesecake layer won’t be runny.

How do I avoid cracks in the cheesecake?

Bake gently (325 °F), let it cool in the oven with the door slightly open, then chill slowly in the fridge.

Conclusion

I love how this Red Velvet Strawberry Cheesecake looks and tastes—crandy, creamy, and colorful. It takes a bit of patience with baking and chilling, but the result is worth every minute. I hope you enjoy making it as much as I do!