Indulge in Red Velvet Strawberry Cheesecake

The moment you sink your fork into a slice of this Red Velvet Strawberry Cheesecake, you’ll find yourself transported to a world where every day is a celebration. The velvety texture melts in your mouth while the tart sweetness of strawberries dances on your palate like it’s auditioning for a Broadway show. It’s rich, it’s creamy, and it’s everything you didn’t know your dessert dreams were missing.

I remember the first time I made this delightful dessert. It was for my niece’s birthday party, and let me tell you—the moment she saw the vibrant red layers topped with glistening strawberries, her eyes lit up like it was Christmas morning! I never knew cake could have that kind of power over someone. If you’re looking to impress family or friends (or just indulge yourself), this recipe is your ticket to sweet success.

The first time I served this cheesecake, my family devoured it faster than I could say “seconds.” Their smiles were worth every second spent baking!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Red Velvet Cake Mix: Choose a high-quality mix for the best flavor; it forms the base of our luscious cheesecake.
• Strawberries: Fresh strawberries are key; look for plump ones that are vibrant in color for maximum sweetness.
• Cream Cheese: Use full-fat cream cheese for an ultra-creamy texture that makes each bite heavenly.
• Sugar: Granulated sugar adds sweetness; adjust slightly based on your taste preference.
• Sour Cream: A touch of sour cream balances the richness and adds depth to the flavor profile.
• Vanilla Extract: Pure vanilla extract enhances all the flavors; avoid imitation for best results.
• Eggs: Large eggs help set the cheesecake perfectly; make sure they’re at room temperature before mixing.
• Whipped Cream (for topping): Homemade whipped cream adds a light finish; nothing beats fresh!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Oven: Start by preheating your oven to 325°F (160°C). This ensures your cheesecake bakes evenly from start to finish.

Prepare Cake Base: In a large bowl, mix the red velvet cake mix according to package instructions until smooth and well combined. Spread it evenly in a greased springform pan.

Bake Cake Layer: Bake in preheated oven for about 25 minutes or until a toothpick inserted comes out clean. Let it cool completely before adding the cheesecake layer.

Mix Cheesecake Filling: In another bowl, beat softened cream cheese until creamy. Gradually add sugar and continue mixing until fluffy. Add sour cream and vanilla extract while beating until fully incorporated.

Add Eggs: Slowly add eggs one at a time, mixing gently after each addition. Avoid over-mixing—this keeps your cheesecake light and airy!

Combine Layers: Pour the cheesecake filling over the cooled red velvet base in the springform pan. Smooth out with a spatula and bake again for 50-60 minutes until slightly jiggly in the center.

Chill & Serve: Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight. Top with fresh strawberries and whipped cream before serving for an extra touch of elegance.

Now you’re ready to serve this masterpiece! Watch as everyone dives into their slices with delight—it’s truly an experience worth savoring!

Perfecting the Cooking Process

Start by baking the red velvet cake layers first. While they cool, whip up your cheesecake filling for a seamless process that saves time.

Add Your Touch

Feel free to swap out strawberries for other berries or even add a layer of chocolate ganache for extra indulgence.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. For best texture, enjoy it cold without reheating.

Sharing this recipe always brings back memories of my daughter’s birthday party, where her friends devoured every last slice, leaving only happy smiles behind.

FAQ

Can I make this dessert ahead of time?

Yes, it’s perfect to prepare one day prior for optimal flavor.

What can I substitute if I don’t have cream cheese?

You can use mascarpone cheese as a delicious alternative.

How do I prevent cracks in my cheesecake?

Bake it slowly at low temperatures and avoid overmixing the batter.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Red Velvet Strawberry Cheesecake

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• Author: Sophie
• Total Time: 1 hour 55 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Indulge in a luscious Red Velvet Strawberry Cheesecake, where rich flavors meet creamy textures and fresh strawberries for an unforgettable dessert experience.

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Ingredients

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• 1 box red velvet cake mix (15.25 oz)
• 3 large eggs (room temperature)
• 2 cups cream cheese (16 oz, softened)
• 1 cup granulated sugar
• 1 cup sour cream
• 2 tsp vanilla extract
• 1 cup fresh strawberries (for topping)
• 1 cup whipped cream (for topping)

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Instructions

1. Preheat oven to 325°F (160°C).
2. Prepare cake base: Mix red velvet cake mix with 1 egg as per package instructions. Spread evenly in a greased springform pan.
3. Bake for about 25 minutes until a toothpick comes out clean. Cool completely.
4. For cheesecake filling: Beat cream cheese until smooth, gradually add sugar, then incorporate sour cream and vanilla. Add remaining eggs one at a time, mixing gently.
5. Pour cheesecake filling over cooled cake layer and smooth the top.
6. Bake for 50-60 minutes until slightly jiggly in the center. Cool at room temperature before refrigerating for at least 4 hours or overnight.
7. Before serving, top with fresh strawberries and whipped cream.

Notes

• Use room temperature ingredients for a smoother batter.
•  Chill overnight for the best flavor and texture.

• Prep Time: 30 minutes
• Cook Time: 85 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 360
• Sugar: 24g
• Sodium: 320mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 80mg