Red Velvet Strawberry Cheesecake

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A rich and dreamy Red Velvet Strawberry Cheesecake with a buttery red velvet cookie crust, silky strawberry-infused cheesecake, and a fresh strawberry topping. Step-by-step, foolproof, and perfect for celebrations.

There’s something undeniably romantic about a Red Velvet Strawberry Cheesecake. It’s bold but tender, dramatic yet comforting. The moment you slice into it, you’re met with creamy pink swirls, a ruby crust, and the unmistakable scent of fresh strawberries. This dessert isn’t just delicious; it feels like a celebration — one of those desserts that makes people pause, inhale, and smile before taking that first bite.
This recipe is written to be warm, clear, and genuinely helpful, guiding you through every step with confidence and an occasional burst of excitement — because making cheesecake should feel a little thrilling.

Tools You’ll Need

  • 9-inch springform pan
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Silicone spatula
  • Measuring cups and spoons
  • Food processor (to crush cookies)
  • Saucepan for strawberry topping
  • Cooling rack
  • Baking sheet (optional, for easier handling)

Ingredients

For the Crust

  • 2 cups crushed red velvet cookies (or Red Velvet Oreos)
  • 5 tablespoons melted butter

For the Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup pureed strawberries
  • 2 tablespoons red velvet cake mix (optional, for color and extra flavor)

For the Strawberry Topping

  • 1 cup sliced strawberries
  • 1/4 cup sugar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Step-by-Step Instructions

1. Prepare the Crust

  1. Preheat your oven to 325°F (165°C).
  2. Crush the red velvet cookies using a food processor or by sealing them in a bag and smashing with a rolling pin.
  3. Mix the crumbs with melted butter until the mixture resembles damp sand.
  4. Press the crust firmly into the bottom of a 9-inch springform pan.
  5. Bake for 10 minutes, then place it on a cooling rack to cool completely while you prepare the filling.

2. Make the Cheesecake Filling

  1. In a large bowl, beat the softened cream cheese with sugar until perfectly smooth, with no lumps.
  2. Add the eggs one at a time, mixing on low speed after each addition.
  3. Blend in the sour cream and vanilla extract.
  4. Stir in the strawberry puree and red velvet cake mix (if using). The batter should be creamy, slightly pink, and silky.
  5. Pour the filling over the cooled crust and smooth the top.

3. Bake the Cheesecake

  1. Bake at 325°F (165°C) for 55–65 minutes.
  2. The center should look set but slightly jiggly — this is exactly what keeps cheesecake creamy.
  3. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 30 minutes.
  4. Remove from oven and let it cool completely at room temperature.
  5. Refrigerate for at least 4 hours, though overnight is even better for flavor and texture.

4. Prepare the Strawberry Topping

  1. In a saucepan, combine sliced strawberries and sugar. Heat over medium until the strawberries release their juices.
  2. Stir in the cornstarch mixture and cook until the sauce thickens, about 1–2 minutes.
  3. Allow the topping to cool completely.
  4. Spoon the cooled topping over the chilled cheesecake before serving.

Tips for Perfect Red Velvet Strawberry Cheesecake

  • Use room-temperature cream cheese for a perfectly smooth filling. Cold cream cheese creates lumps that are almost impossible to fix.
  • Do not overmix the eggs — overmixing incorporates air, which can cause cracks.
  • Use a water bath if your oven runs hot or if you want extra insurance against cracking.
  • Let the cheesecake rest in the oven after baking to avoid sudden temperature changes.
  • For deeper red color, add an extra teaspoon of red velvet cake mix or a drop of natural red coloring.

Variations You Can Try

  • Chocolate swirl: Add 1/4 cup melted white chocolate into the batter.
  • Strawberry-only version: Skip the red velvet cake mix and increase strawberry puree to 3/4 cup.
  • Oreo crust: Substitute regular Oreos if red velvet cookies aren’t available.
  • Mini cheesecakes: Divide batter into cupcake liners and bake for 18–22 minutes.

Storage & Reheating

  • Refrigerator: Store covered for up to 5 days.
  • Freezer: Freeze slices individually for up to 2 months. Thaw overnight in the fridge.
  • Reheating: Cheesecake isn’t reheated, but if you want a softer texture, let your slice sit at room temperature for 20 minutes before serving.

Approximate Nutrition per Slice

(Assuming 12 slices)

  • Calories: ~420
  • Fat: ~27 g
  • Carbohydrates: ~38 g
  • Protein: ~7 g
  • Sugar: varies depending on crust choice

These are estimates — values may vary depending on brands and measurements.

Prep and Cook Times

  • Prep time: 25 minutes
  • Bake time: 55–65 minutes
  • Cooling + chilling time: 4 hours minimum
  • Total time: About 6 hours (or overnight for best results)

Frequently Asked Questions

Q: Can I skip the red velvet cake mix?
Yes — it’s optional. It adds color and a hint of cocoa flavor, but the cheesecake will still be delicious without it.

Q: My cheesecake cracked. What happened?
Cracks usually come from overmixing, temperature shocks, or baking too long. The good news? The strawberry topping hides everything.

Q: Can I use frozen strawberries?
Absolutely. Thaw them completely and drain excess liquid before pureeing or cooking.

Q: How do I know the cheesecake is done?
The edges will be set and the center will jiggle slightly like gelatin. This means it will finish setting as it cools.

Q: Can I make this ahead?
Yes — in fact, cheesecake tastes better the next day because the flavors deepen and the texture firms up.

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