Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake is a showstopper dessert that’s perfect for any occasion! Its rich, creamy filling combined with a delightful strawberry topping makes it a favorite for family gatherings and special celebrations. Plus, it’s surprisingly easy to make!

How to Make Red Velvet Strawberry Cheesecake

Ingredients

• 1 1⁄2 cups crushed red velvet cake or red velvet Oreo cookies
• 1⁄4 cup melted butter
• 16 oz (2 packages) cream cheese, softened
• 3⁄4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tbsp cornstarch or flour
• 1 1⁄2 cups fresh strawberries, sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Directions

Step 1: Preheat your oven to 325°F (163°C). In a bowl, mix the crushed red velvet cake (or cookies) with melted butter until everything is combined. Press this mixture firmly into the bottom of a springform pan. Bake it for 10 minutes, then let it cool.

Step 2: In a large bowl, beat the cream cheese and granulated sugar until it’s smooth. Add the vanilla extract, sour cream, and heavy cream, then mix well. Sprinkle in the cornstarch and mix until it’s all smooth again. Pour this creamy mixture over your cooled crust, spreading it out nicely.

Step 3: Place your springform pan into a larger baking dish, and fill the outer dish halfway with hot water. This helps the cheesecake bake gently. Bake for 45-50 minutes, until the edges are set, but the center is still a bit jiggly. Turn off the oven, and leave the cheesecake inside for another hour with the door slightly open. After that, take it out and chill it in the fridge for at least 4 hours, or overnight if you can wait!

Step 4: To make the strawberry topping, combine the sliced strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the strawberries release their juices. Stir in the cornstarch-water mixture and simmer until it thickens. Let this cool before you spread it on the chilled cheesecake.

Step 5: Carefully remove the cheesecake from the springform pan, and place it on a serving plate. Pour the strawberry topping over the cheesecake, and feel free to garnish with extra strawberries and whipped cream if you like.

How to Serve Red Velvet Strawberry Cheesecake

Serve your Red Velvet Strawberry Cheesecake chilled. It’s great for parties, potlucks, or as a special dessert after a family meal. Your guests will love it!

How to Store Red Velvet Strawberry Cheesecake

Store any leftovers in the fridge. Use an airtight container or cover the cheesecake well to keep it fresh. It will stay delicious for about 3-4 days in the refrigerator.

Tips to Make Red Velvet Strawberry Cheesecake

• Make sure your cream cheese is at room temperature for easy mixing.
• Don’t skip the water bath! It helps prevent cracks in your cheesecake.
• You can make the crust from scratch or use store-bought red velvet cookies for convenience.

Variation

Feel free to switch things up by adding different fruits for toppings, like blueberries or raspberries, to change the flavor. You can also use a chocolate cookie crust instead of red velvet for a chocolaty twist!

FAQs

1. Can I use a different kind of cheese?
You can try mascarpone cheese for a different texture, but cream cheese gives the best flavor for this recipe.

2. How do I know when my cheesecake is done?
The edges should be set, and the center should jiggle a little when you gently shake it. It will firm up as it cools.

3. Can I freeze this cheesecake?
Yes, you can freeze it! Just cover it well and it will keep for about 2-3 months. Thaw it in the fridge before serving.

Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake is a showstopper dessert that's perfect for any occasion! Its rich, creamy filling combined with a delightful strawberry topping makes it a favorite for family gatherings and special celebrations. Plus, it’s surprisingly easy to make!

Print Recipe Pin Recipe

Ingredients

  

• 1 1/2 cups crushed red velvet cake or red velvet Oreo cookies
• 1/4 cup melted butter
• 16 oz 2 packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tbsp cornstarch or flour
• 1 1/2 cups fresh strawberries sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

 

• Step 1: Preheat your oven to 325°F (163°C). In a bowl, mix the crushed red velvet cake (or cookies) with melted butter until everything is combined. Press this mixture firmly into the bottom of a springform pan. Bake it for 10 minutes, then let it cool.
• Step 2: In a large bowl, beat the cream cheese and granulated sugar until it’s smooth. Add the vanilla extract, sour cream, and heavy cream, then mix well. Sprinkle in the cornstarch and mix until it's all smooth again. Pour this creamy mixture over your cooled crust, spreading it out nicely.
• Step 3: Place your springform pan into a larger baking dish, and fill the outer dish halfway with hot water. This helps the cheesecake bake gently. Bake for 45-50 minutes, until the edges are set, but the center is still a bit jiggly. Turn off the oven, and leave the cheesecake inside for another hour with the door slightly open. After that, take it out and chill it in the fridge for at least 4 hours, or overnight if you can wait!
• Step 4: To make the strawberry topping, combine the sliced strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the strawberries release their juices. Stir in the cornstarch-water mixture and simmer until it thickens. Let this cool before you spread it on the chilled cheesecake.
• Step 5: Carefully remove the cheesecake from the springform pan, and place it on a serving plate. Pour the strawberry topping over the cheesecake, and feel free to garnish with extra strawberries and whipped cream if you like.