A delicious fusion of rich red velvet cake and creamy strawberry cheesecake, this dessert is both visually stunning and incredibly indulgent. Topped with fresh strawberries, it’s the perfect centerpiece for birthdays, holidays, or any special occasion.

Why You’ll Love This Recipe

Best of both worlds – A decadent red velvet cake paired with a smooth, fruity cheesecake layer.
No-bake cheesecake filling – No need for water baths or long baking times.
Perfect for celebrations – A stunning dessert that looks as good as it tastes.
Creamy and rich – The combination of tangy cheesecake and moist cake creates a melt-in-your-mouth experience.
Easy to customize – Add different berries, drizzle with chocolate, or swap out flavors for variety.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cake Base:

All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Cocoa powder
Vegetable oil
Buttermilk (room temperature)
Large eggs
Red food coloring
Vanilla extract
White vinegar

For the Strawberry Cheesecake Filling:

Cream cheese (softened)
Powdered sugar
Vanilla extract
Fresh strawberries (pureed)
Heavy whipping cream

For Topping:

Fresh strawberries (halved)
Whipped cream (optional)

Directions

Prepare the Red Velvet Cake Base:

Preheat the oven to 350°F (175°C). Grease and line a springform pan with parchment paper.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In another bowl, mix vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.

Prepare the Strawberry Cheesecake Filling:

Beat the cream cheese – In a large mixing bowl, beat cream cheese until smooth.
Add sweetness – Mix in powdered sugar and vanilla extract until well combined.
Incorporate strawberries – Stir in the pureed fresh strawberries for a fruity flavor.
Fold in whipped cream – In a separate bowl, whip heavy whipping cream until stiff peaks form, then gently fold it into the cheesecake mixture.

Assemble the Cake:

Once the red velvet cake base is completely cool, spread the strawberry cheesecake filling evenly on top.
Chill – Refrigerate the cake for at least 4 hours (or overnight) to allow the cheesecake to set.
Decorate – Before serving, top with fresh halved strawberries and whipped cream if desired.

Servings and Timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories: Approximately 450 kcal per serving

Variations

Chocolate drizzle – Drizzle melted dark or white chocolate over the strawberries for an elegant touch.
Berry mix – Substitute half of the strawberries with raspberries or blueberries for a mixed berry cheesecake.
Nutty crunch – Sprinkle chopped pecans or almonds on top for extra texture.
Gluten-free version – Use a gluten-free all-purpose flour blend for the cake base.
Lighter version – Use reduced-fat cream cheese and Greek yogurt instead of heavy whipping cream for a lower-calorie option.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze individual slices wrapped in plastic wrap for up to 1 month. Thaw in the fridge overnight before serving.
No reheating needed – This cake is best enjoyed chilled.

FAQs

Can I use store-bought strawberry puree?

Yes, but fresh strawberries provide the best natural sweetness and flavor.

Can I make this cake ahead of time?

Absolutely! This cake is best when chilled, so making it a day in advance allows the flavors to meld beautifully.

What can I use instead of buttermilk?

You can make a buttermilk substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes.

How do I get a vibrant red color?

Use gel food coloring instead of liquid for a deeper, more vibrant red without altering the batter consistency.

Can I bake the cheesecake layer instead of using a no-bake version?

Yes! If you prefer a baked cheesecake, bake the cheesecake filling at 325°F (160°C) for 30-35 minutes, then chill before assembling.

Can I use a different cake pan?

Yes, but a springform pan makes it easier to remove the cake cleanly. If using a regular cake pan, line it with parchment for easy removal.

What’s the best way to slice this cake neatly?

Use a sharp knife dipped in hot water, wiping it clean between cuts for smooth slices.

Can I use frozen strawberries?

Yes, but thaw them completely and drain excess liquid before pureeing.

Can I add a crust to the cheesecake layer?

Absolutely! A graham cracker or Oreo crust can be added beneath the cheesecake filling for extra crunch.

What drinks pair well with this cake?

This cake pairs well with coffee, tea, sparkling wine, or a berry-infused cocktail for a refreshing balance.

Conclusion

This Red Velvet Strawberry Cheesecake is a stunning, indulgent dessert that combines the richness of red velvet cake with the smooth, fruity decadence of strawberry cheesecake. Whether for a holiday, birthday, or special occasion, this cake is sure to impress with its gorgeous presentation and incredible flavor. Try it today and treat yourself to a show-stopping dessert!

Red Velvet Strawberry Cheesecake

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Print Recipe

Red Velvet Strawberry Cheesecake is a stunning fusion of rich, moist red velvet cake and creamy, no-bake strawberry cheesecake. Topped with fresh strawberries and whipped cream, this indulgent dessert is perfect for birthdays, holidays, or any special occasion. A visually striking and deliciously smooth treat that’s sure to impress!

Total Time: 1 hour 30 minutes
Yield: 12 servings

Instructions

Prepare the Red Velvet Cake Base:

Preheat the Oven: Set to 350°F (175°C). Grease and line a springform pan with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
Mix the Wet Ingredients: In another bowl, combine vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring until smooth.
Combine the Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Bake: Pour the batter into the prepared springform pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Let the cake cool completely in the pan before adding the cheesecake layer.

Prepare the Strawberry Cheesecake Filling:

Beat the Cream Cheese: In a large mixing bowl, beat cream cheese until smooth.
Add Sweetness: Mix in powdered sugar and vanilla extract until well combined.
Incorporate Strawberries: Stir in the pureed strawberries for a fruity flavor.
Fold in Whipped Cream: In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture.

Assemble the Cake:

Layer the Cheesecake: Once the red velvet cake base is completely cool, spread the strawberry cheesecake filling evenly on top.
Chill: Refrigerate for at least 4 hours (or overnight) to allow the cheesecake to set.
Decorate: Before serving, top with fresh halved strawberries and whipped cream if desired.

Notes

Use gel food coloring for a more vibrant red.
For a crunchier texture, add a graham cracker or Oreo crust beneath the cheesecake layer.
If using frozen strawberries, thaw completely and drain excess liquid before pureeing.
For a baked cheesecake, bake the cheesecake layer at 325°F (160°C) for 30-35 minutes before chilling.

Author: Sophia
Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert, Cake, Cheesecake
Method: Baking, Chilling
Cuisine: American
Diet: Vegetarian