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Red Velvet Strawberry Cheesecake topped with fresh strawberries and whipped cream
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Red Velvet Strawberry Cheesecake

A deeply indulgent dessert combining velvety cheesecake, vibrant red hues, and fresh strawberries, perfect for any gathering.
Course Dessert
Cuisine American
Keyword Cheesecake, Decadent Dessert, Red Velvet Cheesecake, Special Occasion Dessert, Strawberry Dessert
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 12 slices
Calories 475kcal

Ingredients

For the crust

  • 1.5 cups graham cracker crumbs Crunchy, buttery base for the cheesecake.
  • 0.25 cups sugar Enhances the flavors of the crust.
  • 0.25 cups unsalted butter, melted Binds the crumbs together.

For the cheesecake filling

  • 3 cups cream cheese, softened Star ingredient providing a smooth texture.
  • 1 cups sour cream Adds tangy flavor.
  • 1 cups granulated sugar Sweetens the creamy mixture.
  • 2 teaspoons vanilla extract Enhances overall flavor.
  • 2 tablespoons cocoa powder Gives the red velvet taste.
  • 1 tablespoon red food coloring Achieves the classic red hue.
  • 4 large eggs Provides structure.
  • 0.5 cups all-purpose flour Adds stability.

For the topping

  • 1 cup fresh strawberries, hulled and sliced Finishing touch with bright color and sweetness.
  • 2 tablespoons sugar (for strawberries) Draws out juices from strawberries.
  • 0.25 cups heavy whipping cream For whipped cream topping.
  • 2 tablespoons powdered sugar (for whipped cream) Sweetens the whipped cream.

Instructions

Preparation

  • Preheat the oven to 325°F (165°C).
  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, mixing well to create a sandy texture.
  • Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and let it cool completely.
  • In a large bowl, beat cream cheese, sour cream, granulated sugar, vanilla extract, cocoa powder, and red food coloring until smooth.
  • Add eggs one at a time, mixing thoroughly after each addition.
  • Gently mix in flour until fully combined.
  • Pour the cheesecake mixture over the crust and tap the pan to release air bubbles.

Baking

  • Bake for 55-60 minutes until set but with a slight jiggle in the center.
  • Let cool at room temperature, then chill in the refrigerator for at least 4 hours.

Topping and Serving

  • Mix strawberries with 2 tablespoons of sugar and let sit for 10 minutes.
  • Whip heavy cream and powdered sugar until stiff peaks form.
  • Top the chilled cheesecake with whipped cream and sautéed strawberries.
  • Slice and serve.

Notes

Allow cream cheese to reach room temperature before mixing. You can adjust cocoa powder to taste. Consider a drizzle of chocolate sauce or crushed graham crackers on top for added visual appeal.