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Red Velvet Strawberry Cheesecake

A delightful blend of classic red velvet cake and creamy strawberry cheesecake, perfect for special occasions or a sweet treat after a busy day.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.75 cups 1 3/4 cups graham cracker crumbs or chocolate wafer crumbs for extra richness
  • 0.25 cups 1/4 cup granulated sugar
  • 6 tablespoons 6 tablespoons unsalted butter, melted
  • 1 pinch Pinch of salt
For the red velvet layer
  • 1 cup 1 cup all-purpose flour
  • 0.25 cups 1/4 cup unsweetened cocoa powder
  • 1 teaspoon 1 teaspoon baking powder
  • 0.5 teaspoons 1/2 teaspoon baking soda
  • 0.5 teaspoons 1/2 teaspoon salt
  • 0.75 cups 3/4 cup granulated sugar
  • 0.5 cups 1/2 cup buttermilk
  • 0.5 cups 1/2 cup vegetable oil
  • 1 large 1 large egg
  • 1 tablespoon 1 tablespoon red food coloring or 2 teaspoons gel color
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 teaspoon 1 teaspoon distilled white vinegar
For the cheesecake filling
  • 24 oz 24 oz full-fat cream cheese, room temperature
  • 1 cup 1 cup granulated sugar
  • 2 large 2 large eggs
  • 0.5 cups 1/2 cup sour cream
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 tablespoons 2 tablespoons all-purpose flour helps stabilize
  • 1 pinch Pinch of salt
For the strawberry topping
  • 2 cups 2 cups fresh strawberries, hulled and halved reserve a few for garnish
  • 0.33 cups 1/3 cup granulated sugar
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 teaspoon 1 teaspoon cornstarch mixed with 1 tablespoon cold water optional for thickening
For the cream cheese frosting (optional)
  • 8 oz 8 oz cream cheese, room temperature
  • 0.5 cups 1/2 cup unsalted butter, room temperature
  • 2 cups 2 cups powdered sugar, sifted
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1-2 tablespoons 1–2 tablespoons heavy cream if needed for consistency

Method
 

Prep and oven basics
  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with a double layer of heavy-duty foil if using a water bath.
  2. Line the pan bottom with parchment paper for easy release.
Make the crust
  1. Mix graham crumbs, sugar, melted butter, and a pinch of salt until the crumbs are evenly moistened.
  2. Press mixture into the bottom of the springform pan in an even layer using a flat measuring cup or glass. Chill in fridge while you make the red velvet layer.
Make the red velvet layer
  1. Whisk together flour, cocoa, baking powder, baking soda, and salt in a bowl.
  2. In another bowl, whisk sugar, oil, egg, buttermilk, vanilla, red color, and vinegar until smooth.
  3. Fold wet into dry just until combined — don’t overmix.
  4. Pour batter over the chilled crust and spread evenly. Bake for 12–15 minutes until set but not fully firm.
  5. Let cool slightly.
Make the cheesecake filling
  1. Beat room-temperature cream cheese in a large bowl until smooth, about 2–3 minutes. Scrape sides.
  2. Add sugar and flour; mix until incorporated.
  3. Add eggs one at a time, mixing on low speed and scraping the bowl between additions.
  4. Stir in sour cream, vanilla, and a pinch of salt until very smooth.
  5. Gently pour the cheesecake filling over the cooled red velvet layer.
  6. Smooth the top with a spatula.
Bake the cheesecake
  1. Place the springform pan in a larger baking dish and pour hot water into the outer pan to come halfway up the springform.
  2. Bake at 325°F (163°C) for 50–65 minutes, or until the center is mostly set but still slightly jiggly.
  3. Turn off oven and prop door open with a wooden spoon. Let cheesecake cool inside for 1 hour.
  4. Remove from oven and water bath, run a thin knife around the edge to loosen, and chill uncovered in the fridge for at least 4 hours.
Make the strawberry topping
  1. In a medium saucepan, combine strawberries, sugar, and lemon juice over medium heat. Cook until strawberries release juices, about 5–7 minutes.
  2. If you like a jammy topping, stir in the cornstarch slurry and cook 1–2 more minutes until slightly thickened. Cool to room temperature, then chill.
  3. Once chilled, spoon the strawberry topping over the cheesecake and garnish with halved strawberries.
Make the cream cheese frosting (optional)
  1. Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla.
  2. If too thick, add heavy cream by tablespoon until spreadable.
  3. Pipe or spread around the edges for a polished look.
Serving and storage
  1. Slice with a hot, clean knife. Store leftovers covered in the fridge for up to 4 days.

Notes

For a gluten-free version, use almond flour crust and a gluten-free flour blend in the red velvet layer. Room temperature ingredients matter for smoother mixing.