Strawberry Red Velvet Cheesecake Recipe

If you’re hunting for a dessert that’s as stunning as it is delicious, I’ve got just the thing for you. This Strawberry Red Velvet Cheesecake Recipe is one of those show-stoppers that effortlessly combines that rich, velvety cocoa flavor with fresh, vibrant strawberries and creamy cheesecake layers. I absolutely love how this turns out every single time—it’s like a party on your palate with each bite. Stick with me because I’m going to walk you through every step so you can nail this beautiful dessert that your family and friends will go crazy for!

this Recipe

Ingredients You’ll Need

Each ingredient in this Strawberry Red Velvet Cheesecake Recipe plays a crucial role, from the chocolate graham cracker crust that grounds the dessert, to the fresh strawberries that add that burst of flavor. I always recommend sourcing fresh, ripe strawberries for the best results, and using a high-quality cream cheese to keep the cheesecake layer silky smooth.

• Chocolate graham crackers: Look for sturdy ones with intense cocoa flavor to build a great crust.
• Butter: Use unsalted and melted for even mixing into the crumbs.
• Cream cheese: Make sure it’s softened to room temperature for easy blending without lumps.
• Sour cream: Adds creaminess and a slight tang that enhances the cheesecake’s richness.
• Granulated sugar: Sweetens without overpowering any flavors.
• Mascarpone cheese: It adds an extra layer of creamy smoothness that elevates the whole cheesecake.
• Eggs: They provide structure and a velvety texture to the cheesecake layer.
• Cocoa powder: Gives the red velvet its classic chocolate note; use unsweetened for best taste.
• Red food coloring: I recommend gel-based for vibrant color without watering down the batter.
• Heavy cream (chilled): Essential for whipping both the mousse and the strawberry whipped cream layers.
• White chocolate chips: Melted into the mousse and whipped cream for subtle sweetness and silkiness.
• Sweetened condensed milk: Brings creaminess and a hint of sweetness especially in the mousse.
• Diced strawberries: Fresh, juicy, and divided to get dispersed within and on top of the mousse.
• Strawberry extract: Boosts the strawberry flavor when fresh berries alone aren’t enough.
• Unflavored gelatin: Necessary to give the mousse great structure without heaviness.
• Extra strawberries for garnish: For the perfect finishing touch—bright and inviting.

Variations

What’s wonderful about this Strawberry Red Velvet Cheesecake Recipe is how adaptable it is. I’ve played with a few tweaks here and there depending on the season or the occasion, so feel free to experiment and make it your own!

• Chocolate Ganache Drizzle: I sometimes melt dark chocolate and drizzle it over the whipped cream layer for a rich finish that pairs beautifully with the strawberries.
• Vegan Version: With some plant-based cream cheese and coconut cream, plus agar instead of gelatin, I’ve turned this into a vegan-friendly delight that’s just as delightful.
• Mixed Berry Twist: Swap some strawberries with blueberries or raspberries for a colorful berry medley that’s especially fun in summer.
• Less Sweet Option: If you prefer a less sweet treat, I reduce the sugar in the mousse and whipped cream layers—this really lets the strawberry flavor shine through.

How to Make Strawberry Red Velvet Cheesecake Recipe

Step 1: Prepare the Chocolate Crust

Start by preheating your oven to 325°F (163°C). Double-wrap a 9-inch springform pan with foil because we’ll be using a water bath later on, and we want to prevent leaks. In a food processor, pulse your chocolate graham crackers into fine crumbs. Pour in the melted butter and pulse again until the crumbs are evenly coated—this is what helps hold the crust together so it doesn’t crumble apart.

Press this crumb mixture firmly and evenly into the bottom of your pan—you want to compact it well because this forms the sturdy base of your cheesecake. Set it aside while you work on the cheesecake layer. I like to use a flat-bottomed glass to press down the crust because it gives a smooth surface and some extra pressure.

Step 2: Make the Red Velvet Cheesecake

Now for the creamy part! In a mixer fitted with the flat beater attachment, beat the softened cream cheese on medium speed for about five minutes until it’s silky smooth—no lumps here! Add the eggs, sugar, mascarpone, and sour cream next, mixing again until everything is beautifully combined. I always scrape down the sides of the bowl a few times to avoid any stubborn clumps.

Next, stir in the cocoa powder and gradually add red food coloring until you get that classic deep red color you’re after. I recommend using gel food coloring because it packs a punch without watering down your batter. Pour the batter over your crust and spread it evenly to the edges.

Place the springform pan on a large baking sheet and create a water bath by filling the baking sheet halfway with hot water. This keeps the cheesecake moist and prevents cracking. Bake for about 1 hour and 10-15 minutes, until the surface feels set but still slightly jiggly in the center.

When done, cool the cheesecake for an hour, then add a layer of sliced strawberries on top—this fresh fruit layer adds a juicy surprise between your cheesecake and mousse.

Step 3: Whip Up the Strawberry Mousse

Chill your mixing bowl and beaters, then whip 1 1/2 cups of heavy cream until you get stiff peaks. In a separate bowl, blend mascarpone, melted white chocolate chips, sweetened condensed milk, and strawberry extract until creamy smooth. Fold in half of your diced strawberries at this stage.

Now, bloom your gelatin by sprinkling it over water, then microwave for 20-30 seconds to dissolve it fully. Pour this into the strawberry mixture, add the remaining diced strawberries, and stir gently. Finally, fold in the whipped cream carefully to keep the mousse light and fluffy.

Spread this mousse evenly over the cooled cheesecake and refrigerate for at least an hour to let it set.

Step 4: Strawberry Whipped Cream Finish

For the final touch, beat softened cream cheese, melted white chocolate, sugar, and strawberry extract together until creamy. Pour in chilled heavy cream and whisk until you have a stiff, fluffy whipped cream. I like to pipe this layer with a pastry bag using a decorative tip to make the top look stunning, but a simple spread works just as well!

Cover the mousse layer completely with this whipped cream, then refrigerate your cheesecake overnight to allow all the flavors to marry and the mousse to fully set. Don’t forget to garnish with extra fresh strawberries on top before serving. When you want to slice it, run a flat spatula or knife around the sides to loosen the cake from the springform pan for a clean release.

How to Serve Strawberry Red Velvet Cheesecake Recipe

Garnishes

I like to keep it simple with garnishes—fresh whole strawberries or beautifully sliced fans arranged on top bring elegance and a burst of flavor. A light dusting of cocoa powder or a drizzle of white chocolate ganache can also add a lovely finishing touch without overpowering the dessert’s fresh strawberry notes.

Side Dishes

This cheesecake pairs wonderfully with a hot cup of coffee or a sparkling rosé if you’re celebrating. To balance the richness, I sometimes serve it alongside a fresh mixed berry salad or a subtle mint tea to refresh the palate.

Creative Ways to Present

For a party, I’ve arranged individual slices on pretty dessert plates with a drizzle of strawberry coulis and a sprig of mint. Another time, I piped extra strawberry whipped cream rosettes around the edges and topped each with a chocolate curl for a luxe look. Presentation is such a fun way to personalize this stunning dessert!

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry Red Velvet Cheesecake tightly wrapped or stored in an airtight container in the fridge. I usually keep it chilled for up to 4 days, and the flavors actually deepen over that time, making it even tastier the next day.

Freezing

I’ve frozen this cheesecake successfully by wrapping it well in plastic wrap and then foil, best sliced into portions first. Thaw overnight in the fridge before serving—it holds its texture and flavor beautifully.

Reheating

You really don’t want to heat cheesecake, but if you prefer it slightly less chilled, just remove it from the fridge about 20-30 minutes before serving to reach that perfect creamy consistency.

FAQs

Final Thoughts

This Strawberry Red Velvet Cheesecake Recipe quickly became one of my all-time favorite desserts because it brings such a beautiful balance of flavors and textures—plus, it looks breathtaking on the table. Whether you’re a cheesecake lover or just someone wanting to wow guests, this recipe will deliver. I can’t wait for you to try it and share it with your loved ones. Trust me, once you do, it’ll be requested again and again!

Print