Red Velvet Strawberry Cheesecake

This recipe features a rich red velvet cake base, a creamy no-bake cheesecake filling, and a thick, silky strawberry topping with dollops of whipped cream. A perfect dessert for any special occasion!

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Yield

Serves 10–12

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Ingredients

For the Red Velvet Cake Layer

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1 tablespoon natural red food coloring 
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

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For the No-Bake Cheesecake Filling

• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 1/2 cups heavy whipping cream, cold
• 1/2 cup sour cream
• 2 teaspoons vanilla extract

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For the Thick Strawberry Topping

• 2 cups fresh or frozen strawberries, hulled
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon lemon juice (optional)

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For the Whipped Cream

• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

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Instructions

Step 1: Make the Red Velvet Cake Layer

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Mix in the buttermilk, red food coloring, vanilla extract, and vinegar.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared pan and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

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Step 2: Make the No-Bake Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture. Add the sour cream and vanilla extract, folding until well combined and smooth.
4. Spread the cheesecake filling evenly over the cooled red velvet cake layer in the springform pan. Smooth the top with a spatula.
5. Refrigerate for at least 4 hours, or until the cheesecake layer is firm.

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Step 3: Make the Thick Strawberry Topping

1. In a medium saucepan, combine the strawberries and sugar. Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries release their juices and soften.
2. For a smooth glaze, press the mixture through a fine mesh strainer to remove seeds. Alternatively, blend and then strain.
3. Return the strained juice to the saucepan. In a small bowl, mix the cornstarch with water to create a slurry, then whisk it into the strawberry mixture.
4. Simmer for 2–3 minutes, stirring constantly, until thickened to a jam-like consistency. Add the lemon juice, stir, and let cool completely before using.

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Step 4: Make the Whipped Cream

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a star tip for decorating.

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Step 5: Assemble the Cake

1. Remove the cheesecake from the springform pan and place it on a serving plate.
2. Spoon the thick strawberry topping evenly over the cheesecake layer.
3. Pipe dollops of whipped cream around the edge of the cake.
4. Garnish with additional fresh strawberries if desired.

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Kitchen Tips:

• Chill the no-bake cheesecake layer for at least 4 hours for a firm set.
• For a smooth strawberry glaze, don’t skip straining to remove seeds.
• Store the assembled cake in the refrigerator for up to 5 days.

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This updated Red Velvet Strawberry Cheesecake is the perfect blend of rich cake, creamy no-bake filling, and thick, silky strawberry topping. A showstopper dessert!