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A rich and creamy slice of Red Velvet Strawberry Cheesecake topped with fresh strawberries, whipped cream, and a glossy strawberry glaze.

Perfect Red Velvet Strawberry Cheesecake

chef Laya
This Red Velvet Strawberry Cheesecake is a decadent and visually stunning dessert that combines a rich red velvet crust, creamy cheesecake filling, and a fresh strawberry topping. Perfect for Valentine’s Day, birthdays, holidays, or any special occasion, this cheesecake is as delicious as it is beautiful. The smooth texture of the cheesecake pairs perfectly with the slight tanginess of the strawberries, creating an irresistible treat!
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Prepr Time 25 minutes
Cooking Time 55 minutes
ToTal Time 1 heure 20 minutes

Ingrédients
  

For the Red Velvet Crust:

  • 1 ½ cups graham cracker crumbs
  • 2 tbsp cocoa powder preferably Dutch-processed
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 tsp red food coloring

For the Cheesecake Filling:

  • 24 oz 680g cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • ¼ cup heavy cream
  • 2 tbsp all-purpose flour

For the Strawberry Topping:

  • 2 cups fresh strawberries sliced
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions
 

Step 1: Prepare the Red Velvet Crust

  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  • In a bowl, mix graham cracker crumbs, cocoa powder, sugar, melted butter, and red food coloring until well combined.
  • Press the mixture firmly into the bottom of the prepared pan.
  • Bake for 10 minutes, then let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  • In a large bowl, beat cream cheese and sugar until smooth and fluffy.
  • Add the eggs one at a time, mixing on low speed until just combined.
  • Stir in vanilla extract, sour cream, heavy cream, and flour, ensuring the batter is smooth.
  • Pour the cheesecake filling over the cooled crust, smoothing the top.

Step 3: Bake the Cheesecake

  • Wrap the springform pan in foil and place it in a water bath (a roasting pan filled with hot water).
  • Bake at 325°F (163°C) for 55-65 minutes, or until the center is slightly jiggly but set.
  • Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  • Transfer to the refrigerator and chill for at least 4 hours (preferably overnight).

Step 4: Prepare the Strawberry Topping

  • In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
  • Cook for 5-7 minutes, stirring occasionally, until the strawberries soften.
  • Add the cornstarch mixture and stir until the sauce thickens. Remove from heat and let it cool.

Step 5: Assemble & Serve

  • Spread the cooled strawberry topping over the chilled cheesecake.
  • Slice and serve, optionally garnishing with whipped cream or white chocolate shavings.
  • Enjoy your Homemade Red Velvet Strawberry Cheesecake!

Notes

  • For a brighter red crust, add a few extra drops of food coloring.
  • Let the cheesecake fully chill before slicing for clean, even cuts.
  • Store leftovers in an airtight container in the fridge for up to 5 days.