Let’s be honest—this Red Velvet Strawberry Cheesecake isn’t just dessert. It’s an emotional event. The kind of recipe that hijacks your senses and sends your brain into celebration mode before the first bite. I remember pulling this beauty from the fridge one summer evening, hoping it would chill quickly enough before my cousins arrived. Spoiler: it didn’t. We ate it half-set, laughing over the fact that nobody cared because the flavor was everything. The balance of silky, tangy cheesecake with that chocolatey red velvet base? Yeah, it’s as good as it sounds. This is what happens when recipes with strawberry get an upgrade and collide with Healthy Cheesecake Recipes that still feel indulgent. And if you’re on the hunt for something that satisfies your love for strawberry cakes and still gives that Homemade Cheesecake comfort? This one’s a keeper. Oh, and don’t even get me started on how many people thought this was one of my Vegan cheesecake recipes. It’s not, but the creaminess almost had them fooled. Whether you’re knee-deep in Pumpkin Cheesecake Recipes or just craving something sweet for no reason at all, make room in your fridge—this one’s worth it.

1) Key Takeaways
2) Easy Red Velvet Strawberry Cheesecake Recipe
3) Ingredients for Red Velvet Strawberry Cheesecake
4) How to Make Red Velvet Strawberry Cheesecake
5) Tips for Making Red Velvet Strawberry Cheesecake
6) Making Red Velvet Strawberry Cheesecake Ahead of Time
7) Storing Leftover Red Velvet Strawberry Cheesecake
8) Try these Dessert Recipes next!
9) Red Velvet Strawberry Cheesecake
10) Nutrition

1) Key Takeaways

This dessert combines two iconic flavors: red velvet and strawberry cheesecake
It’s a crowd-pleasing treat for holidays, birthdays, or any sweet craving
Best made a day ahead to let flavors and texture settle beautifully
You can garnish with extra berries or red velvet cake crumbs

2) Easy Red Velvet Strawberry Cheesecake Recipe

I’ve always been a sucker for dessert recipes that bring drama to the table. I’m talking red velvet base, creamy cheesecake middle, and a burst of strawberry all in one bite. This one? Oh, it checks all the boxes. It’s one of those dessert recipes that looks impressive, tastes amazing, and—between us—doesn’t ask for much in return.

The real magic happens when the tangy strawberries meet the velvety cream cheese filling. I like to think of this cheesecake as a celebration layered into every forkful. It’s rich, sure, but not heavy. And the fruit adds the freshness that keeps everyone going back for another slice (and then pretending they didn’t).

We love it for birthdays. For Sunday dinners. For that weird in-between meal that’s not quite lunch but definitely not dinner. This is your red velvet strawberry cheesecake moment, and I say take it. From my kitchen at Healthy Living Mindset, right to yours.

3) Ingredients for Red Velvet Strawberry Cheesecake

Crushed red velvet cake: You’ll need about two cups. You can bake your own, or lean into the magic of store-bought. Either way, this forms a delicious, slightly crumbly crust that adds that unmistakable cocoa flavor.

Melted butter: Just two tablespoons will help hold your crust together without turning it soggy. We want richness, not mush.

Cream cheese: Three blocks, softened. This is the heart of the cheesecake—don’t rush the softening. Nobody likes lumpy filling.

Granulated sugar: A single cup sweetens the deal just right. It balances the tang from the cheese without pushing it into candy territory.

Vanilla extract: One teaspoon. It’s the subtle flavor that pulls everything together. Like that one background singer who actually holds the song together.

Eggs: Three of them. Crack, beat, and gently fold in. They add structure without making it too dense.

Sour cream: Half a cup. This adds tang and keeps the texture lush. Trust me, it matters.

Heavy cream: Another half cup for a smooth, dreamy consistency. It blends everything and gives it that classic cheesecake silkiness.

Fresh strawberries: A heaping cup and a half, chopped. This brings brightness and balances the richness beautifully.

Extras for garnish: More strawberries and red velvet crumbs. Totally optional. Totally worth it.

4) How to Make Red Velvet Strawberry Cheesecake

Step 1: Preheat your oven to 325°F. Grab a springform pan and grease it lightly. Nothing ruins a good cheesecake like fighting with the pan.

Step 2: Mix the red velvet cake crumbs with melted butter. Press that mix into the bottom of your pan to form the crust. Use the back of a spoon or a flat-bottomed glass—it helps.

Step 3: In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla. Mix again until it’s velvety and unified.

Step 4: Add the eggs one at a time. Beat gently just until each disappears. Don’t overdo it or you’ll end up with a weird texture. We’re baking cheesecake, not a science project.

Step 5: Stir in sour cream and heavy cream until the mix is smooth. Fold in your chopped strawberries like they’re delicate little treasures. Which they kind of are.

Step 6: Pour the filling over your crust. Smooth the top with a spatula or a knife. It doesn’t have to be perfect—this dessert has personality.

Step 7: Bake for 55 to 65 minutes. You’re looking for a center that’s mostly set but still gives a little jiggle. Let it chill inside the oven for an hour with the door cracked.

Step 8: Once cool, chill it in the fridge for at least four hours. Overnight is best. Garnish with strawberries and red velvet crumbs before serving if you like flair.

5) Tips for Making Red Velvet Strawberry Cheesecake

Soften the cream cheese. Give it time. This step might not seem big, but your final texture depends on it. No one wants lumps in their dessert recipes, especially in this one.

Use room-temperature eggs. They blend better and create that dreamy, consistent batter. Cold eggs can mess with the mix and the bake time.

Bake low and slow. High heat leads to cracks. Be patient and you’ll be rewarded with a creamy, uncracked top that’s almost too pretty to cover with strawberries (but you’ll do it anyway).

Let it cool fully. Rushing the cooling can cause your cake to collapse or crack. I learned that one the hard way. These things need time to settle into their greatness.

6) Making Red Velvet Strawberry Cheesecake Ahead of Time

If you’re baking for a party or trying to get ahead for a dinner gathering, this cheesecake is your best friend. It thrives with time. Chill it overnight and those flavors mellow and merge like old friends at a reunion.

I usually make it the day before and keep it in the springform pan until it’s time to plate. No drama. No sliding mess. Just slice and serve when you’re ready.

Want to add the garnish later? Great. Top it just before serving for that extra pop of color and texture. This makes your dessert recipes pop in presentation and flavor.

7) Storing Leftover Red Velvet Strawberry Cheesecake

If you have leftovers—and that’s a big if—cover the pan tightly with foil or plastic wrap. Store it in the fridge. It’ll keep for up to five days, though mine rarely lasts that long.

For longer storage, slice it into individual servings, wrap each in wax paper, then freeze them. It’s the kind of dessert that freezes surprisingly well. Just thaw overnight in the fridge before eating.

Cheesecake doesn’t need much to come back to life. Maybe a fresh strawberry or two, and you’ve got dessert recipes that keep on giving.

8) Try these Dessert Recipes next!

9) Red Velvet Strawberry Cheesecake