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A realistic slice of homemade red velvet strawberry cheesecake with a red velvet base, creamy cheesecake center, strawberry chunks, glossy strawberry topping, and whipped cream swirls on a wooden tray.

Red Velvet Strawberry Cheesecake

A surprisingly easy yet show-stopping dessert combining Red Velvet Strawberry Cheesecake and creamy strawberry cheesecake. Great for parties, holidays, or sweet cravings!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Easy red velvet strawberry cheesecake recipe, Red velvet cheesecake, Red Velvet Strawberry cake, Red Velvet Strawberry Cheesecake, Red velvet strawberry cheesecake no bake, Red velvet strawberry cheesecake philadelphia, Red velvet strawberry cheesecake recipe
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Cooling + Chilling Time: 3 hours
Total Time: 4 hours 35 minutes
Servings: 12
Calories: 480kcal
Cost: $13

Equipment

  • 1 9-inch springform pan (Wrapped in foil for water bath)
  • 1 Large roasting pan (For the water bath)
  • 1 Hand or Stand Mixer (Either works fine)
  • 2–3 Mixing bowls (For wet, dry, and cream cheese mix)
  • 1 Rubber spatula (For scraping and folding)
  • 1 set Measuring cups & spoons (For accurate measuring)

Ingredients

Red Velvet Base:

  • 1¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs - Room temperature
  • ¾ cup buttermilk
  • 1 tablespoon red food coloring - Liquid or gel
  • 1 teaspoon vanilla extract - Pure
  • ½ teaspoon baking soda
  • 1 teaspoon white vinegar
  • ½ teaspoon fine salt

Cheesecake Layer:

  • 24 oz cream cheese - Softened
  • ¾ cup granulated sugar
  • 3 large eggs - Room temperature
  • ½ cup sour cream
  • 1 teaspoon vanilla extract - Pure
  • ¼ cup heavy cream

Graham Crust:

  • 1½ cups graham crackers - Finely crushed
  • 6 tablespoon unsalted butter - Melted
  • 3 tablespoon brown sugar - Packed

Strawberry Topping:

  • 2 cups fresh strawberries - Sliced
  • ⅓ cup strawberry preserves
  • 1 tablespoon lemon juice - Freshly squeezed
  • 2 tablespoon powdered sugar

Instructions

  • Preheat oven to 325°F. Wrap springform pan in foil. Make and bake the graham cracker crust. Let it cool.
  • Mix red velvet batter: combine dry and wet ingredients separately, then gently mix together. Spread over crust.
  • Make cheesecake layer: beat cream cheese, add sugar and eggs, fold in sour cream and vanilla. Pour over base.
  • Place in roasting pan, add hot water, and bake 55–65 min. Cool in oven 1 hour, then chill overnight.
  • Mix strawberries with preserves, lemon juice, and sugar. Spoon over cheesecake before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 160g | Calories: 480kcal | Carbohydrates: 45g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 310mg | Potassium: 170mg | Fiber: 1g | Sugar: 33g | Vitamin A: 950IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1.7mg