If you’re looking for a dessert that effortlessly combines elegance, flavor, and a pop of vibrant color, look no further than this Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe. It’s a heavenly mashup of classic red velvet cake crumbs forming a rich crust, paired with a luscious strawberry-infused cheesecake filling that’s both smooth and bursting with fresh fruit goodness. Topped off with a glossy strawberry glaze and light whipped cream, this dessert not only tastes incredible but looks absolutely spectacular on any table. Whether it’s a special occasion or just because you deserve a treat, this recipe will quickly become your new favorite indulgence.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step toward creating this memorable dessert. Each item plays a vital role — from the silky cream cheese providing creamy texture to the fresh strawberries delivering a natural, bright sweetness that balances the richness. The crushed red velvet crumbs add a moist, tender foundation, making each bite truly irresistible.
- Red velvet cake crumbs: These create a vibrant, soft crust full of classic cocoa flavor and a beautiful deep red color.
- Melted unsalted butter: Helps bind the crust ingredients and adds richness without overpowering the vibrant taste.
- Granulated sugar: Sweetens both crust and filling for that perfect balance of flavors.
- Vanilla extract: Infuses a warm, fragrant note that complements both the cake crumbs and cheesecake.
- Full-fat cream cheese: The heart of the cheesecake, lending a dense yet creamy texture essential for indulgence.
- Fresh lemon juice: Brightens the filling with a hint of citrus to enhance strawberry freshness.
- Eggs: Provide structure and richness, ensuring a silky, smooth cheesecake without cracks.
- Sour cream: Adds tanginess and softens the dense cream cheese for a velvety mouthfeel.
- Fresh strawberries: Both chopped for the filling and whole for garnish, these bring juicy bursts of natural sweetness.
- Strawberry puree: Intensifies the strawberry flavor in the filling, blending seamlessly with cream cheese.
- Strawberry glaze ingredients: A combo of fresh strawberries, sugar, water, lemon juice, and cornstarch to create a luscious, shiny topping.
- Heavy whipping cream: Whipped to soft peaks for an airy, light topping that contrasts the cheesecake’s density.
- Powdered sugar: Sweetens the whipped cream perfectly without graininess.
- Optional toppings: Candied cherries or chocolate curls add a delightful decorative touch and extra flavor dimension.
How to Make Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides for easy release later. In a mixing bowl, combine the crushed red velvet cake crumbs with melted unsalted butter, granulated sugar, and vanilla extract. Press this mixture firmly and evenly into the bottom of the pan; this forms a flavorful, tender crust that will be the perfect foundation for all the cheesecake’s deliciousness. Bake for 10 minutes to set it, then take it out and let it cool while you prepare the filling.
Step 2: Make the Strawberry Cheesecake Filling
In a large bowl, beat the softened full-fat cream cheese until it’s silky and lump-free—this is crucial to avoid a grainy cheesecake. Add sugar, fresh lemon juice, and vanilla extract, mixing until all ingredients are perfectly incorporated. Next, add the eggs one at a time, beating well after each to build a smooth, creamy texture. Stir in the sour cream gently to keep the batter rich but light. The star ingredient, chopped fresh strawberries and strawberry puree, are folded in carefully to ensure you get juicy bursts of fruit throughout the cheesecake without breaking the batter’s delicate texture.
Step 3: Assemble and Bake
Pour the luscious filling over the cooled red velvet crust. To achieve an extra smooth finish without air pockets, tap the pan gently on the countertop to release any trapped air bubbles. For the best baking results, place the springform pan into a larger baking dish and add hot water halfway up the sides—a water bath keeps the cheesecake moist and prevents cracking. Bake for 50 to 55 minutes, until the center is set but still has a slight jiggle. To avoid cracks, turn off the oven, crack open the door slightly, and leave the cheesecake inside for an hour. Afterward, remove it from the water bath and let it cool completely on a wire rack. Refrigerate uncovered for at least six hours or overnight for a perfectly set cheesecake.
Step 4: Prepare the Strawberry Glaze
In a small saucepan, combine fresh chopped strawberries, sugar, water, and lemon juice. Simmer over medium heat for 8 to 10 minutes until the strawberries soften and the mixture thickens slightly. Pass the mixture through a fine mesh sieve to remove seeds, ensuring a smooth glaze. Return the liquid to the pan and bring to a gentle simmer again, stirring in the cornstarch slurry to thicken for one more minute. Allow the glaze to cool completely—it will set further as it cools, creating a beautifully shiny and luscious topping for the cheesecake.
Step 5: Whip the Cream
Chill a bowl and beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This light, fluffy whipped cream will beautifully complement the dense, creamy strawberries and red velvet crust beneath.
Step 6: Finish and Serve
After the cheesecake has chilled thoroughly, carefully run a knife around the edges and remove the springform pan ring. Drizzle the cooled strawberry glaze across the top, allowing it to gently cascade over the sides for a dazzling effect. Using a piping bag or spoon, arrange whipped cream rosettes around the edges and in the center of the cheesecake. Garnish with fresh strawberries, and if you desire, add candied cherries or chocolate curls for an extra touch of glam. Your Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe is now ready to wow your guests!
How to Serve Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
Garnishes
Enhance the cheesecake’s beauty and flavor by topping it with fresh strawberry slices for a juicy burst and a pop of color. Whipped cream rosettes add elegance and lightness, while optional candied cherries or delicate chocolate curls offer a luxe finish perfect for celebrations or special dinners.
Side Dishes
Serve this cheesecake as the grand finale after a light meal. Pair it with a cup of fragrant coffee or a glass of chilled sparkling rosé to complement the fruity, creamy notes. Fresh berries on the side or a small scoop of vanilla bean ice cream work wonderfully to balance every bite and add contrasting textures.
Creative Ways to Present
If you’re looking to impress visually, slice the cheesecake carefully with a warm knife for perfect edges. Present individual slices on pretty dessert plates adorned with a drizzle of strawberry glaze and a few mint leaves for freshness. For a party, create a layered dessert by spooning pieces of the cheesecake into parfait glasses, alternating with fresh strawberries and whipped cream, bringing a playful and elegant vibe.
Make Ahead and Storage
Storing Leftovers
Leftovers should be refrigerated tightly covered or stored in an airtight container to maintain freshness. The cheesecake keeps well for up to 4 days in the fridge, preserving the creamy texture and fruity flavors beautifully.
Freezing
You can freeze leftover cheesecake by wrapping it securely in plastic wrap and aluminum foil, then placing it in an airtight container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to maintain that creamy lusciousness without compromising texture.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally not recommended. If you prefer slightly softer bites, allow the cheesecake to sit at room temperature for about 20 minutes before serving—this lets the flavors open up perfectly.
FAQs
Can I use a store-bought red velvet cake for the crust?
Absolutely! Using crushed store-bought red velvet cake crumbs is a quick and easy shortcut that doesn’t sacrifice flavor. Just make sure the crumbs are finely crushed so they bind well with the butter.
What’s the best way to prevent cracks on my cheesecake?
Baking your cheesecake in a water bath and allowing it to cool gradually in the oven with the door slightly open is the key. This gentle method controls temperature and moisture, reducing the chance of cracks forming.
Can I substitute frozen strawberries in the filling?
Fresh strawberries are ideal for texture and taste, but if frozen strawberries are all you have, thaw them completely and drain excess liquid before chopping. This prevents the filling from becoming too watery.
Is it necessary to chill the cheesecake overnight?
Chilling overnight allows the flavors to meld and the texture to firm up perfectly, making slicing easier and the taste even better. If you’re short on time, at least 6 hours is a good minimum.
Can I make this dessert gluten-free?
You can easily make this gluten-free by using a gluten-free red velvet cake mix or gluten-free cake crumbs for the crust. Just ensure all other ingredients are gluten-free certified to keep the dessert safe and delicious.
Final Thoughts
Making the Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe is truly a rewarding experience, blending flavors and textures that feel special and comforting all at once. Whether you’re serving it to friends, family, or simply indulging yourself, each forkful offers a perfect bite of sweet, creamy, and fruity delight. Don’t wait for a special occasion — treat yourself to this gorgeous dessert and watch it become an instant favorite in your recipe collection!
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Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 7 hours 35 minutes (including chilling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A luscious and visually stunning Red Velvet Strawberry Cheesecake featuring a buttery red velvet crust, creamy strawberry-infused cheesecake filling, and a glossy strawberry glaze. Topped with whipped cream and fresh strawberries for a perfect dessert centerpiece.
Ingredients
For the Red Velvet Crust:
- 1½ cups (180g) crushed red velvet cake crumbs (or from scratch using a box mix)
- ⅓ cup (75g) melted unsalted butter
- 2 tbsp (25g) granulated sugar
- ¼ tsp vanilla extract
For the Strawberry Cheesecake Filling:
- 24 oz (680g) full-fat cream cheese, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 tbsp (15ml) fresh lemon juice
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- ½ cup (120ml) sour cream
- 1 cup (150g) finely chopped fresh strawberries, plus extra for garnish
- 1 tbsp (15ml) strawberry puree (from blended strawberries, strained)
For the Strawberry Glaze:
- 1 cup (150g) fresh strawberries, hulled and chopped
- ¼ cup (50g) granulated sugar
- 1 tbsp (15ml) water
- 1 tsp cornstarch mixed with 1 tsp cold water
- 1 tsp lemon juice
For Topping:
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tbsp (25g) powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries, sliced or whole, for garnish
- Optional: candied cherries or chocolate curls
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking. In a mixing bowl, combine the red velvet cake crumbs, melted butter, granulated sugar, and vanilla extract. Press this mixture firmly and evenly into the bottom of the pan to form the crust. Bake for 10 minutes, then remove and allow it to cool while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add in the granulated sugar, fresh lemon juice, and vanilla extract; continue mixing until well combined. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in the sour cream until the mixture is smooth. Gently fold in the finely chopped strawberries and strawberry puree to keep the texture intact.
- Assemble & Bake: Pour the cheesecake filling over the cooled red velvet crust. Tap the pan softly on the countertop to release any trapped air bubbles. Set the springform pan into a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake for 50 to 55 minutes, or until the center is set but still slightly jiggly. After baking, turn off the oven and keep the door ajar, letting the cheesecake sit for an hour to prevent cracking. Remove from the water bath and cool completely on a wire rack. Refrigerate uncovered for at least 6 hours or overnight to set fully.
- Prepare the Glaze: In a small saucepan over medium heat, combine the chopped strawberries, sugar, water, and lemon juice. Let the mixture simmer for 8 to 10 minutes until the strawberries are soft. Strain the mixture through a fine mesh sieve to remove seeds. Return the strained liquid to the saucepan and bring it back to a simmer. Stir in the cornstarch slurry and cook for an additional minute until thickened. Remove from heat and let the glaze cool completely; it will continue to thicken as it cools.
- Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a fluffy whipped cream topping.
- Finish & Serve: Once the cheesecake is fully chilled, carefully remove it from the springform pan. Drizzle the cooled strawberry glaze generously over the top, allowing it to cascade down the sides. Use a piping bag or spoon to create whipped cream rosettes around the edges and the center of the cheesecake. Garnish with fresh strawberries and, if desired, candied cherries or chocolate curls for added decoration and flavor. Serve chilled and enjoy!
Notes
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Room temperature ingredients mix more evenly, preventing lumps.
- A water bath during baking helps the cheesecake cook gently and prevents cracking.
- If unavailable, strawberry puree can be made by blending fresh strawberries and straining out the seeds.
- Allow the glaze to cool completely before applying to avoid melting the whipped cream.
- The cheesecake is best made a day ahead to allow flavors to meld and texture to set.
- Strawberries can be substituted with other berries like raspberries or blueberries for variation.
