Why You’ll Love This Recipe

I love how this cheesecake brings together three favorites in one bite: red velvet, cheesecake, and fresh strawberries. The texture is smooth and creamy, with a buttery, chocolatey base and juicy fruit folded into every slice. It’s simple enough to make in one bowl with no water bath, and the results are always impressive. I find that making it a day ahead gives it the best flavor and structure.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

red velvet cake crumbs
melted butter
cream cheese (softened)
sugar
eggs
fresh strawberries (chopped)
vanilla extract
heavy cream
sugar (for whipped topping)

Directions

I preheat my oven to 350°F (180°C) and grease a 9-inch springform pan.
In a bowl, I mix the red velvet cake crumbs with melted butter until evenly combined, then press the mixture firmly into the bottom of the prepared pan.
In a large mixing bowl, I beat the softened cream cheese and sugar until smooth.
I add the eggs one at a time, mixing well after each, then stir in the vanilla and chopped strawberries.
I pour the cheesecake batter over the crust and bake for 40–45 minutes, until the center is just set and slightly jiggly.
Once baked, I let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
When ready to serve, I whip the heavy cream with ¼ cup sugar until stiff peaks form and spread it generously over the chilled cheesecake.
I carefully release the cheesecake from the springform pan, slice, and serve. I like to top mine with extra strawberries or chocolate shavings for an extra-special finish.

Servings and Timing

This recipe makes 10 slices.

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes (plus chilling time)

It’s a perfect make-ahead dessert for entertaining or holiday celebrations.

Variations

I sometimes use red velvet sandwich cookies instead of cake crumbs for the crust.
To make it extra rich, I add a couple tablespoons of sour cream to the cheesecake batter.
I’ve folded in mini chocolate chips for a chocolate-strawberry twist.
For a boozy variation, I splash a little strawberry liqueur into the batter or whipped topping.
A chocolate ganache layer on top before the whipped cream adds another layer of decadence.

Storage/Reheating

I store the cheesecake in the fridge, covered, for up to 4 days. For longer storage, I freeze the cheesecake (without the whipped cream topping) wrapped tightly in plastic wrap and foil for up to 1 month. I thaw it overnight in the refrigerator before topping and serving. This dessert is best enjoyed cold—no reheating needed.

FAQs

Can I use frozen strawberries?

I prefer using fresh strawberries for the best texture. If I use frozen, I thaw and drain them well first to avoid excess moisture in the cheesecake.

Do I need to bake the red velvet cake just for the crumbs?

Not necessarily. I’ve used leftover cake, boxed mix, or even red velvet cupcakes for the crust. Just make sure the crumbs are fine and moist.

How do I know when the cheesecake is set?

I look for a center that’s slightly jiggly but not liquid. It will firm up fully as it chills in the fridge.

Can I skip the whipped cream topping?

Yes. The cheesecake is delicious on its own, but I love how the whipped cream adds a light, airy contrast. I sometimes top it with a cream cheese frosting swirl instead.

What’s the best way to slice clean pieces?

I dip a sharp knife in hot water and wipe it dry between slices. This gives me those neat, picture-perfect cuts every time.

Conclusion

This Red Velvet Strawberry Cheesecake is the kind of dessert that makes any occasion feel extra special. I love how it looks just as good as it tastes—with layers of vibrant color, creamy texture, and sweet fruit in every bite. Whether I’m baking for Valentine’s Day, a dinner party, or simply craving something beautiful, this cheesecake never disappoints.

Red Velvet Strawberry Cheesecake