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Red Velvet Strawberry Cheesecake Recipe

Red Velvet Strawberry Cheesecake Recipe

A rich and creamy layered dessert combining classic red velvet flavor with smooth strawberry cheesecake. Perfect for birthdays, holidays, or special gatherings. Features a chocolatey red crust and silky strawberry filling topped with fresh berries. Make ahead for best texture and flavor.
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Prep Time 25 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Red Velvet Base:
  • 200 g chocolate cookies or graham crackers crushed
  • 60 g unsalted butter melted
  • 8 g cocoa powder 1 tbsp
  • 5 –10 ml red food colouring 1–2 tsp
For the Strawberry Cheesecake Filling:
  • 450 g full-fat cream cheese softened
  • 150 g granulated sugar
  • 2 large eggs room temperature
  • 120 g fresh strawberry puree
  • 5 ml vanilla extract 1 tsp
  • 120 ml heavy cream
For the Topping:
  • 150 g fresh strawberries sliced
  • 60 ml strawberry sauce or glaze
  • 100 ml whipped cream

Method
 

  1. Preheat oven to 160°C (325°F) and grease a 9-inch (23 cm) springform pan.
  2. Mix crushed cookies, cocoa powder, melted butter, and red food coloring until combined.
  3. Press mixture firmly into the base of the pan and bake for 8–10 minutes, then cool completely.
  4. Beat cream cheese and sugar until smooth and lump-free.
  5. Add eggs one at a time, mixing gently after each addition.
  6. Mix in strawberry puree, vanilla extract, and heavy cream until just combined.
  7. Pour filling over cooled crust and smooth the top.
  8. Bake for 45–55 minutes until the center slightly jiggles.
  9. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
  10. Refrigerate for at least 4 hours or overnight until fully set.
  11. Decorate with fresh strawberries, strawberry glaze, and whipped cream before serving.

Notes

Use room temperature cream cheese to avoid lumps in the batter.
Do not overmix to prevent cracks on the surface.
Allow gradual cooling to reduce cracking.
Chilling overnight gives the best flavor and texture.
Store refrigerated for up to 4 days or freeze for up to 2 months.
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