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Strawberry Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 65 reviews
  • Author: Emily
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 10 hours 45 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Red Velvet Cheesecake is a stunning layered dessert combining a rich chocolate graham cracker crust with a velvety red velvet cheesecake layer, topped with a light and fluffy strawberry mousse and finished with a smooth strawberry whipped cream. Perfect for special occasions, it features a harmonious blend of cream cheese, mascarpone, and fresh strawberries, delivering indulgent flavors and a vibrant presentation.

Ingredients

Scale

Red Velvet Cheesecake

  • 10 chocolate graham crackers (about 1 1/2 cups or 130g cookie crumbs)
  • 1/4 cup melted butter
  • 16 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup white granulated sugar
  • 1/2 cup mascarpone cheese
  • 2 large eggs
  • 2 tablespoons cocoa powder
  • Red food coloring (preferably concentrated gel)

Strawberry Mousse

  • 1 1/2 cups heavy cream, chilled
  • 1/2 cup white chocolate chips, melted
  • 1/2 cup sweetened condensed milk
  • 1/2 cup mascarpone cheese
  • 2 cups diced strawberries, divided
  • 1 teaspoon strawberry extract
  • Red food coloring (optional)
  • 1/4 cup water
  • 2 teaspoons unflavored gelatin

Strawberry Whipped Cream

  • 8 ounces cream cheese, softened
  • 1/2 cup white chocolate chips, melted
  • 1/3 cup white granulated sugar
  • 1 teaspoon strawberry extract
  • 2 cups heavy cream, chilled
  • Extra strawberries, for garnish
  • Sliced strawberries for center layer

Instructions

  1. Preparing the Chocolate Crust: Preheat your oven to 325°F. Double-wrap a 9-inch springform pan with foil to prevent water from entering during the water bath. Place chocolate graham crackers in a food processor and pulse into fine crumbs. Add melted butter and pulse again to coat crumbs evenly. Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
  2. Making the Red Velvet Cheesecake: In a mixing bowl, cream softened cream cheese using a flat beater attachment on a mixer for about 5 minutes until smooth. Add eggs, sugar, mascarpone cheese, and sour cream; mix until smooth and creamy, scraping down the bowl sides as needed. Incorporate cocoa powder and red food coloring gradually until you achieve the desired vibrant red hue, mixing thoroughly for a uniform batter. Pour the batter over the crust, spreading evenly. Place the springform pan on a large baking sheet and create a water bath by filling the baking sheet halfway with hot water. Bake the cheesecake for 1 hour and 10-15 minutes until the top is set. Remove from oven and cool for one hour. Then, add a layer of sliced strawberries over the cheesecake before proceeding.
  3. Making the Strawberry Mousse: Whisk the chilled heavy cream until stiff peaks form and set aside. In a separate bowl, combine mascarpone, melted white chocolate chips, sweetened condensed milk, and strawberry extract, mixing until smooth. Fold in half of the diced strawberries. Sprinkle gelatin over water in a small cup and microwave until dissolved completely; incorporate this into the strawberry mixture along with the remaining diced strawberries. Gently fold the whipped cream into this strawberry base to keep the mixture light and airy. Pour the mousse over the cooled cheesecake and spread evenly. Chill in refrigerator for at least 1 hour.
  4. Making the Strawberry Whipped Cream: Cream together softened cream cheese, melted white chocolate, sugar, and strawberry extract until smooth. Slowly add chilled heavy cream and whip until stiff and fluffy. Transfer the cream into a piping bag fitted with a decorative tip. Pipe the whipped cream over the mousse layer, fully covering it. Chill the assembled cake overnight to set the mousse and whipped cream layers completely.
  5. Finishing Touches: Before serving, carefully run a spatula along the edges to release the cake from the springform pan. Garnish the top with extra fresh strawberries. Keep refrigerated until serving to maintain freshness and texture.

Notes

  • Use concentrated gel food coloring for vibrant red color without adding extra liquid.
  • Double-wrapping the springform pan prevents water from leaking into the cheesecake during the water bath bake.
  • Dissolving gelatin fully ensures mousse sets properly without lumps.
  • Chilling the cake overnight enhances flavor melding and helps layers set firmly for cleaner slices.
  • Using mascarpone alongside cream cheese creates a richer and creamier texture.
  • Carefully fold whipped cream into mousse to retain its lightness and volume.
  • Keep the cake refrigerated at all times to preserve freshness and texture.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 420
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 110mg

Find it online: https://emilyquickdinners.com/strawberry-red-velvet-cheesecake-recipe/