If you’re after a dessert that truly wows both the eyes and the palate, the Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe is your ticket to show-stopping sweetness. This luscious creation masterfully combines the rich, velvety flavor of classic red velvet with the fresh, vibrant burst of strawberries and the irresistible creamy texture of cheesecake. Whether you’re treating yourself after a long day or looking to impress guests at your next gathering, this dessert delivers that perfect balance of indulgence and freshness, all wrapped in a delightful visual presentation.
Ingredients You’ll Need
The magic of this Red Velvet Strawberry Cheesecake comes down to a handful of simple, but carefully chosen ingredients. Each one plays a crucial role, from building the crumbly, moist red velvet crust to lending a smooth and tangy cream cheese filling, finished beautifully with sweet strawberry glaze and fresh garnishes.
- Red velvet cake crumbs: Either store-bought or homemade, these give the crust its characteristic color and subtle cocoa flavor.
- Melted unsalted butter: Helps bind the crumbs into a firm yet tender crust.
- Granulated sugar: Sweetens both the crust and filling, balancing flavors elegantly.
- Vanilla extract: Adds a warm, inviting aroma that complements the richness of the cheesecake.
- Full-fat cream cheese: The star ingredient that creates that signature smooth, creamy texture.
- Fresh lemon juice: Provides a slight zing that cuts through the richness, enhancing overall brightness.
- Eggs: Essential for structure and smoothness in the cheesecake filling.
- Sour cream: Brings tanginess and moisture, resulting in a velvety finish.
- Chopped fresh strawberries and strawberry puree: Infuse fruity freshness directly into the cheesecake for irresistible strawberry flavor.
- Strawberries, sugar, water, cornstarch, lemon juice (for glaze): Create a luscious, glossy topping that perfectly complements the cake.
- Heavy whipping cream, powdered sugar, vanilla (for topping): Whipped to fluffy perfection for a light and sweet garnish.
- Fresh strawberries and optional decorations: Add the final touch of elegance and delightful bursts of sweetness.
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 and lightly grease the sides to prevent sticking. Combine red velvet cake crumbs with melted butter, sugar, and vanilla in a bowl. Press this mixture firmly into the bottom of your pan so the crust forms an even, sturdy layer. Pop it in the oven for 10 minutes to set, then let it cool completely while you prepare the luscious filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until it’s impeccably smooth and creamy—this is what gives your cheesecake that dreamy texture. Add in sugar, lemon juice, and vanilla, blending until everything is perfectly combined. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next to keep the batter silky. Stir in sour cream gently until smooth, then fold in the chopped fresh strawberries and strawberry puree with care to maintain some lovely texture and bursts of strawberry flavor throughout.
Step 3: Assemble and Bake
Pour your stunning strawberry cheesecake filling over the cooled red velvet crust and gently tap the pan on your countertop to release any trapped air bubbles—this helps prevent cracks. Place the springform pan in a larger baking dish and add hot water halfway up the sides for a water bath. This trick ensures your cheesecake bakes evenly and remains ultra creamy. Bake for 50 to 55 minutes, until the center is just set but still slightly jiggly. Turn off the oven and leave the door open a crack for an hour to prevent those pesky cracks. Then, cool completely on a wire rack and refrigerate uncovered for at least 6 hours or overnight for best results.
Step 4: Prepare the Strawberry Glaze
Meanwhile, make your vibrant glaze by combining chopped strawberries, sugar, water, and lemon juice in a saucepan. Let this simmer for about 8 to 10 minutes until the strawberries soften and release all their juicy goodness. Strain through a fine mesh to remove seeds and return the smooth mixture to the pan. Bring it back to a gentle simmer and stir in the cornstarch slurry—this not only thickens the glaze but adds a lovely glossy finish. Allow to cool completely; it will thicken more as it chills.
Step 5: Whip the Cream
For that divine topping, whip chilled heavy cream with powdered sugar and vanilla until stiff peaks form. This creamy addition offers a delicate and airy contrast that makes every forkful feel like a slice of heaven.
Step 6: Finish and Serve
Carefully remove your fully chilled cheesecake from the pan and drizzle the strawberry glaze generously over the top, letting it cascade down the edges for a stunning look. Pipe the whipped cream in rosettes around the edges and center, then decorate with fresh strawberries and, if you like, candied cherries or chocolate curls for that extra bit of festive flair. Your Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe is now ready to impress!
How to Serve Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
Garnishes
Fresh strawberries and whipped cream are classic partners for this cheesecake, creating a fresh, light counterbalance to its richness. To elevate the presentation, consider adding candied cherries or chocolate curls that add a pop of color and texture. Even a sprinkle of edible flowers can make it feel extra special.
Side Dishes
Pairing this dessert with a simple cup of coffee or a light sparkling rosé amplifies its vibrant flavors. A scoop of vanilla bean ice cream also complements the texture beautifully, adding a cooling creaminess alongside each bite.
Creative Ways to Present
For a stunning centerpiece, serve the cheesecake in individual mini springform pans or as elegant cheesecake parfaits layered with strawberry compote and whipped cream. You can also create a dessert platter featuring slices of this cheesecake alongside other berries and chocolate truffles for an indulgent tasting experience.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake stays best when wrapped tightly with plastic wrap or stored in an airtight container in the refrigerator. This keeps it fresh and moist for up to 4 days while preserving that dreamy texture and flavor.
Freezing
To freeze, wrap the cheesecake securely in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the refrigerator. While freezing can slightly change the texture, this cheesecake holds up wonderfully, allowing you to savor it anytime.
Reheating
Since this is a cold, creamy cheesecake, reheating is generally not recommended. Instead, serve it straight from the fridge for that perfect creamy and refreshing bite every time.
FAQs
Can I use a boxed red velvet cake mix for the crust?
Absolutely! Using a boxed red velvet cake mix baked and crumbled is a quick way to achieve that signature flavor and color for your crust. Just make sure to bake it fully before crumbling so the crust bakes nicely when combined with butter and sugar.
What’s the best way to avoid cracks in my cheesecake?
Using a water bath during baking and allowing the cheesecake to cool gradually by leaving the oven door ajar helps prevent cracks. Additionally, gently tapping out air bubbles before baking is key for a smooth finish.
Can I substitute the fresh strawberries for frozen ones?
While fresh strawberries offer the best flavor and texture, frozen ones can work in a pinch. Just make sure to thaw and drain them well to avoid adding extra moisture that could affect the cheesecake’s consistency.
Is it necessary to let the cheesecake chill overnight?
For the creamiest, most set texture, refrigerating overnight is highly recommended. This resting time allows flavors to meld beautifully and the cheesecake to firm up perfectly for slicing.
Can I make this recipe vegan or dairy-free?
This particular recipe relies heavily on dairy-based ingredients like cream cheese and heavy cream for its signature texture and flavor. However, experimenting with vegan cream cheese and plant-based creams could work, but the result may differ in taste and creaminess.
Final Thoughts
There’s something truly special about the Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe that makes it an unforgettable treat. Whether it’s the vibrant color, the smooth and fruity filling, or the elegant presentation, every step shines with care and passion. I can’t wait for you to try it yourself—your friends and family will be asking for this beautiful dessert again and again!
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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
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Red Velvet Strawberry Cheesecake is a luscious and visually stunning dessert combining a rich red velvet cake crust with a creamy strawberry-infused cheesecake filling, topped with a fresh strawberry glaze and whipped cream. Perfect for special occasions or an indulgent treat, it balances the classic flavors of red velvet and cheesecake with the freshness of strawberries for a unique and delightful dessert experience.
Ingredients
For the Red Velvet Crust:
- 1½ cups (180g) crushed red velvet cake crumbs (or make 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 oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides. In a bowl, combine red velvet cake crumbs, melted butter, sugar, and vanilla. Press firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then remove and let cool while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth and creamy. Add sugar, lemon juice, and vanilla; mix until well combined. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in sour cream until smooth. Fold in chopped strawberries and strawberry puree gently to maintain texture.
- Assemble & Bake: Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles. Place the pan in a larger baking dish and add hot water halfway up the sides (water bath method). Bake for 50–55 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar for 1 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.
- Prepare the Glaze: In a small saucepan, combine strawberries, sugar, water, and lemon juice. Simmer over medium heat for 8–10 minutes until soft. Strain through a fine mesh sieve to remove seeds. Return to the saucepan, bring back to a simmer, then stir in the cornstarch slurry. Cook for 1 minute until thickened. Let cool completely—this will thicken further as it cools.
- Whip the Cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Finish & Serve: Once the cheesecake is fully chilled, carefully remove from the pan. Drizzle the cooled strawberry glaze over the top, letting it cascade down the sides. Pipe whipped cream rosettes around the edge and center. Garnish with fresh strawberries and optional candied cherries or chocolate curls.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth cheesecake filling without lumps.
- The water bath helps prevent cracking and ensures even baking of the cheesecake.
- Chilling the cheesecake overnight improves flavor development and texture.
- If unavailable, strawberry puree can be made by blending fresh strawberries and straining out seeds.
- Optional garnishes like candied cherries or chocolate curls add a decorative touch and extra flavor.
- Make sure to cool the cheesecake completely before applying the glaze and whipped cream topping to prevent melting.
