If there’s one dessert that makes everyone ask for a second slice, it’s the Strawberry Red Velvet Cheesecake. Imagine the smooth, creamy tang of cheesecake twirled together with lush strawberry notes, nestled over a buttery graham crust, and finished with a bold pop of red velvet color. Topped with pillowy whipped cream, juicy fresh strawberries, and a sprinkle of cake crumbs, this showstopper is as dreamy as it looks—delivering an irresistible balance of flavors and festivity in every bite.

Strawberry Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simple, honest ingredients coming together for something truly special. Each element—from the crunchy crust to the velvety filling and fresh toppings—brings its own magic to the Strawberry Red Velvet Cheesecake, ensuring every forkful is absolute joy.

Graham cracker crumbs: These provide that beloved crunchy base, anchoring the creamy layers above with rich, toasty flavor.
Unsalted butter, melted: The binding hero that gives the crust its irresistible texture and buttery notes.
Cream cheese, softened: For the signature tang and incredibly smooth, luxurious filling—make sure it’s at room temperature for easy mixing.
Granulated sugar: Sweetens the filling just enough to let the strawberry and vanilla shine through.
Sour cream: This brings a gentle tanginess and creamy depth, making your Strawberry Red Velvet Cheesecake extra luscious.
Vanilla extract: The subtle aromatic warmth ties together all the other flavors.
Large eggs: These help set the cheesecake, giving it structure while keeping it silky-soft.
Strawberry puree: The heart of our berry twist—use ripe strawberries for the best, most vibrant flavor and color.
Red food coloring: Just a touch brings the signature dramatic hue to your red velvet layer. No one can resist that gorgeous color!
Fresh strawberries: Sliced or whole, they add freshness and a pop of color on top.
Whipped cream: Soft, billowy, and just sweet enough, it’s the perfect finishing flourish.
Red velvet cake crumbs: Sprinkle these over the whipped cream for ultimate flair and a nod to classic red velvet cake.

How to Make Strawberry Red Velvet Cheesecake

Step 1: Prepare the Pan and Preheat

Begin by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. This kind of pan is a lifesaver for cheesecakes, making it a breeze to remove your creation later without damaging the sides. A little prep now means showstopping results later!

Step 2: Make the Graham Cracker Crust

In a bowl, mix the graham cracker crumbs well with the melted butter until all the crumbs are moistened and the mixture resembles damp sand. Press this firmly and evenly into the bottom of your prepared pan—use the bottom of a glass to get it nice and compact—then bake for 10 minutes. Let the crust cool completely; this helps keep the layers separate and the base sturdy.

Step 3: Beat the Cheesecake Filling

Using a large bowl, beat the softened cream cheese until it’s completely smooth and no lumps remain. Add the granulated sugar, sour cream, and vanilla extract next, blending until just combined. This is the moment where creamy dreams come true—don’t rush, and scrape the bowl as needed!

Step 4: Add Eggs, Strawberry, and Color

One at a time, mix in the large eggs, blending well after each addition so your cheesecake stays fluffy and cohesive. Next, pour in your fresh strawberry puree and just enough red food coloring to unlock that unmistakable red velvet hue for your Strawberry Red Velvet Cheesecake. Stir until the mixture looks uniform and totally irresistible.

Step 5: Assemble the Cheesecake

Carefully pour the filling over your cooled crust, smoothing the top with a spatula for that picture-perfect finish. Try to keep everything even to ensure a lovely, professional-looking cheesecake once it’s baked and sliced.

Step 6: Bake and Cool

Slide the pan onto the center rack and bake for 60 to 70 minutes, or until the center is mostly set (a little jiggle is perfectly fine). Then, turn off the oven and let your cheesecake cool down slowly inside, propping the oven door open slightly for about an hour. This gentle cooling helps prevent surface cracks and keeps the inside extra creamy.

Step 7: Chill the Cheesecake

Now exercise a little patience—once cooled, transfer your Strawberry Red Velvet Cheesecake to the fridge and give it at least 4 hours (or, even better, overnight). Chilling firms up the layers and makes slicing a breeze. Plus, it gives the flavors time to meld together for maximum wow-factor!

Step 8: Decorate and Serve

Right before serving, unleash your creativity: lavish the cheesecake with billows of whipped cream, crown it with fresh strawberries, and scatter red velvet cake crumbs for a stunning final touch. Then slice, serve, and watch everyone’s faces light up!

How to Serve Strawberry Red Velvet Cheesecake

Garnishes

When it comes to toppings, go for freshness and color! A ring of fresh strawberries looks absolutely luscious. Add clouds of whipped cream for extra elegance, and don’t forget to scatter those signature red velvet cake crumbs over the top—they’re the cherry on top of your Strawberry Red Velvet Cheesecake masterpiece.

Side Dishes

If you’re serving up this show-stopping cheesecake at a gathering, pair it with a bowl of mixed berries, a fruit salad, or a refreshing mint-infused iced tea. Their lightness complements the rich, creamy decadence, allowing the strawberry and red velvet flavors to really shine.

Creative Ways to Present

For holidays or parties, try serving petite squares or mini rounds of Strawberry Red Velvet Cheesecake as part of a dessert platter. Layer slices between clear jars for parfaits, or top each slice with a tiny chocolate heart for Valentine’s Day flair. Get playful with your leftovers, too—triangles or cubes make the perfect sweet treat alongside coffee.

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Red Velvet Cheesecake as fresh as possible, cover it tightly with plastic wrap or foil before popping it back in the fridge. It’ll stay dreamy and delicious for up to five days—if it lasts that long!

Freezing

Need to save some for later? This cheesecake freezes beautifully! Chill it first, then wrap slices individually in plastic wrap followed by a layer of foil. Store in an airtight container for up to two months. Thaw overnight in the fridge for best texture.

Reheating

Since cheesecakes are best enjoyed cold or at cool room temperature, there’s no reheating needed—just let a slice sit out for 20 minutes if you prefer a slightly softer, silkier bite.

FAQs

Can I use a different kind of crust for my Strawberry Red Velvet Cheesecake?

Absolutely! While graham cracker crust is classic, a cookie crust (like chocolate or vanilla wafers) or even a red velvet cake base would be just as delicious and add a lovely twist.

What’s the best way to get a smooth cheesecake without cracks?

Bring all ingredients to room temperature before mixing, don’t over-beat the batter, and let the cheesecake cool down slowly in the oven. A water bath is helpful but not required with this recipe’s gentle cooling method.

Is it possible to make Strawberry Red Velvet Cheesecake without food coloring?

Yes! If you prefer a natural look, you can skip the food coloring. The strawberry puree still adds a blush of color and plenty of flavor.

Can I use frozen strawberries for the puree?

Certainly! Just thaw your frozen strawberries first and drain any excess liquid before pureeing. The flavor and color will be lovely either way.

How can I tell when my Strawberry Red Velvet Cheesecake is done baking?

You’ll know it’s ready when the edges look set but the center still has a gentle wobble. It’ll finish setting up as it cools and chills in the fridge.

Final Thoughts

There’s truly nothing like slicing into a gorgeous, homemade Strawberry Red Velvet Cheesecake and sharing it with the people you love. Whether you’re a cheesecake connoisseur or trying your hand at a classic twist, this recipe is bound to become a cherished favorite. Give it a try—you deserve a bite of something this special!