Description

This Red Velvet Strawberry Cheesecake is a creamy, rich dessert combining the classic flavors of red velvet with a luscious cheesecake base, topped with fresh, juicy strawberries. Perfect for special occasions or a stunning holiday treat, it features a chocolate cookie crust, a smooth red velvet cheesecake filling, and a vibrant strawberry topping.

Ingredients

Scale

For the crust:

1 1/2 cups crushed chocolate sandwich cookies (like Oreos, filling removed)
1/4 cup unsalted butter (melted)

For the red velvet cheesecake filling:

24 oz cream cheese (softened)
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup buttermilk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1 tablespoon red food coloring

For the strawberry topping:

2 cups fresh strawberries (hulled and halved)
2 tablespoons sugar
1 teaspoon lemon juice

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Instructions

Prepare the crust: Preheat the oven to 325°F. In a bowl, mix the crushed chocolate cookies and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8–10 minutes, then remove from the oven and let it cool completely.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue mixing until fully incorporated and creamy. Beat in the eggs one at a time ensuring each is well combined before adding the next. Then mix in the sour cream, buttermilk, unsweetened cocoa powder, vanilla extract, and red food coloring until the mixture is smooth and evenly colored.
Bake the cheesecake: Pour the cheesecake filling evenly over the cooled crust and smooth the top with a spatula. Wrap the outside of the springform pan with foil to prevent water seepage. Place the pan inside a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 55–65 minutes or until the center is slightly set but still jiggles gently when shaken.
Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Remove the cheesecake from the oven, allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
Prepare the strawberry topping: In a bowl, toss the hulled and halved fresh strawberries with sugar and lemon juice. Let the mixture sit for 15–20 minutes to allow the strawberries to become juicy.
Serve: Spoon the macerated strawberries over the chilled cheesecake just before serving to add a fresh, tangy contrast to the creamy red velvet cheesecake.

Notes

Use gel food coloring for a more vibrant red color in the cheesecake filling.
To prevent cracks on the cheesecake surface, avoid overmixing the batter and always bake in a water bath.
If fresh strawberries are unavailable, frozen strawberries can be used for the topping; thaw and drain them to remove excess liquid before use.