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Red Velvet Strawberry Cheesecake

Decadent Red Velvet Strawberry Cheesecake for Sweet Celebrations

Indulge in a stunning Red Velvet Strawberry Cheesecake that combines rich red velvet cake with a creamy strawberry filling, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1.5 cups Granulated Sugar
  • 1 tablespoon Baking Powder Ensure it’s fresh for best results.
  • 1 teaspoon Baking Soda Check for freshness.
  • 1 teaspoon Salt Essential for balance.
  • 1 tablespoon Cocoa Powder Unsweetened cocoa is preferred.
  • 1 cup Vegetable Oil Can be substituted with melted butter.
  • 1 cup Buttermilk Substitute with milk + lemon juice.
  • 2 large Large Eggs Room temperature for better incorporation.
  • 1 tablespoon Red Food Coloring Use gel coloring for deeper color.
  • 1 teaspoon Vanilla Extract Pure extract recommended.
  • 1 tablespoon White Vinegar Can substitute with lemon juice.
For the Strawberry Cheesecake Filling
  • 16 oz Cream Cheese Softened for easy mixing.
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract Use pure for best results.
  • 2 cups Fresh Strawberries Must be pureed.
  • 1 cup Heavy Whipping Cream Non-dairy versions can be used.
For Topping
  • 1 cup Fresh Strawberries Halved for garnish.
  • 1 cup Whipped Cream (optional) Use homemade or store-bought.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • whisk
  • Sifter
  • Electric Mixer
  • Rubber spatula

Method
 

Step-by-Step Instructions for Red Velvet Strawberry Cheesecake
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
  2. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  4. Gradually combine wet and dry ingredients, mixing just until incorporated.
  5. Pour the batter into the pan and bake for 25-30 minutes; cool in the pan for 10 minutes before transferring to a wire rack.
  6. Beat the softened cream cheese until smooth, then mix in powdered sugar and vanilla extract.
  7. Add the pureed strawberries and blend until creamy.
  8. Whip the heavy cream until stiff peaks form, then fold it into the strawberry mixture.
  9. Spread the cheesecake filling over the cooled red velvet cake evenly.
  10. Cover and refrigerate for at least 4 hours or overnight.
  11. Garnish with fresh strawberries before serving. Enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

For a dairy-free version, substitute cream cheese with plant-based alternative and use coconut cream instead of heavy cream.

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