Can I prep this dessert in advance?

For sure! This dessert actually turns out better when made the day before. The cheesecake needs at least 4 hours to chill fully, but a good overnight rest makes the flavors shine. Add fresh strawberries just before serving to keep everything fresh.

Why does my cheesecake have splits on top?

Several things can cause cracks: mixing too much air into the batter, baking it at a temperature that's too hot, or cooling it too fast. To avoid these issues, keep your mixer speed low, use a water bath if you can, and follow the cooling method—leave it in the oven with the door slightly open after baking.

Can I freeze this dessert?

Definitely, you can freeze it (just skip putting on the strawberries first) for up to a month. Wrap it up tight using plastic wrap and another layer of foil. When you're ready to eat, let it thaw in the fridge overnight and add the fresh strawberry topping right before enjoying it.

What's an easy swap for buttermilk?

No buttermilk? No problem! Stir 1/2 tablespoon of vinegar or lemon juice into 1/2 cup of milk, then let it sit for a few minutes until it looks a bit curdled. That’ll do great as a replacement!

How do I know if the cheesecake is baked properly?

The cheesecake is done when the edges are firm but the middle has a touch of jiggle when you gently shake the pan. It’ll firm up more as it cools. Still unsure? Use an instant-read thermometer—the middle should hit 150°F (65°C).

Can I skip the food coloring?

Of course! It won’t have that vibrant red color but will still taste amazing. If you’re after a natural tint, try using beet powder or concentrated beet juice instead.

Luscious Red Velvet Strawberry Cheesecake

Category: Sweet Treats for Every Craving

Bake a red velvet layer first, then pour cheesecake batter on it and bake again. Chill completely, then layer the top with fresh, sweet strawberries before serving.

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By Ana

Updated on Mon, 16 Jun 2025 19:03:32 GMT

Luscious Red Velvet Strawberry Cheesecake | homebitesbyana.com

Recipe FAQs

→ Can I prep this dessert in advance?: For sure! This dessert actually turns out better when made the day before. The cheesecake needs at least 4 hours to chill fully, but a good overnight rest makes the flavors shine. Add fresh strawberries just before serving to keep everything fresh.
→ Why does my cheesecake have splits on top?: Several things can cause cracks: mixing too much air into the batter, baking it at a temperature that's too hot, or cooling it too fast. To avoid these issues, keep your mixer speed low, use a water bath if you can, and follow the cooling method—leave it in the oven with the door slightly open after baking.
→ Can I freeze this dessert?: Definitely, you can freeze it (just skip putting on the strawberries first) for up to a month. Wrap it up tight using plastic wrap and another layer of foil. When you're ready to eat, let it thaw in the fridge overnight and add the fresh strawberry topping right before enjoying it.
→ What's an easy swap for buttermilk?: No buttermilk? No problem! Stir 1/2 tablespoon of vinegar or lemon juice into 1/2 cup of milk, then let it sit for a few minutes until it looks a bit curdled. That’ll do great as a replacement!
→ How do I know if the cheesecake is baked properly?: The cheesecake is done when the edges are firm but the middle has a touch of jiggle when you gently shake the pan. It’ll firm up more as it cools. Still unsure? Use an instant-read thermometer—the middle should hit 150°F (65°C).
→ Can I skip the food coloring?: Of course! It won’t have that vibrant red color but will still taste amazing. If you’re after a natural tint, try using beet powder or concentrated beet juice instead.

Layered Dessert Bliss

A fancy layered dessert mixing a red velvet cake bottom, smooth cheesecake, and fresh strawberries stacked on top. Ideal for festive moments.

Prep Time

30 min

Cooking Time

85 min

Total Time

115 min

By: Ana

Category: Desserts

Skill Level: Advanced

Cuisine: American

Yields: 12 Servings

Dietary Preferences: Vegetarian

Ingredients

→ Red Velvet Cake Base

01 1/4 tsp salt

02 1 cup white sugar

03 1/2 cup oil (like vegetable)

04 1/2 cup buttermilk

05 1 large egg

06 1 tsp vanilla flavor

07 1 tbsp red coloring (liquid or gel)

08 1 tbsp cocoa powder (unsweetened)

09 1 1/2 cups plain flour

10 1 tsp baking powder

11 1/2 tsp soda for baking

12 1/2 tsp white vinegar

→ Cheesecake Filling

13 2 blocks of cream cheese, softened (totaling 2 cups)

14 1 tsp vanilla extract

15 1 cup sour cream

16 1 cup powdered sugar

17 1 tbsp plain flour

18 2 eggs (large)

→ Strawberry Topping

19 1 cup sliced strawberries (fresh)

20 Optional: 2 tbsp sugar for macerating the fruit

Steps

Step 01

Turn on your oven to 325°F (163°C). Get a 9-inch springform pan ready by greasing it lightly and also placing a piece of parchment paper at its base to prevent sticking for later ease.

Step 02

Mix the cocoa powder, baking soda, salt, baking powder, sugar, and flour in a medium bowl. In another mixing bowl, whisk together the liquids: vinegar, vanilla, food color, buttermilk, oil, and egg. Add the dry ingredients into the wet ones, stirring until smooth. Pour the batter into the prepped pan, spreading it out evenly. Bake in the oven for 20-25 minutes. It’s done when a toothpick in the middle comes out dry. Leave it to cool in the pan.

Step 03

Get a large mixing bowl. Using an electric mixer, beat the softened cream cheese until it’s completely smooth. Add powdered sugar, sour cream, and vanilla. Mix well. Add one egg, give it a good mix, then add the other egg and repeat. Toss in the flour last, and beat until the filling is creamy.

Step 04

When the cake layer is totally cooled down, pour the cheesecake batter on top, spreading it evenly with a spatula across the red velvet base.

Step 05

Put the pan back in the oven and bake for 50 minutes to 1 hour or so. The edges should set, but the middle will still jiggle a bit. Once baking’s done, keep it in the hot oven (turned off) for another hour, with the door cracked open slightly. Chill it in the fridge for a minimum of 4 hours—or even better, leave it overnight.

Step 06

If you’d like juicy strawberries, sprinkle sugar over the cut slices, and let them sit about 15 minutes to draw out some of their natural juices.

Step 07

Take the cooled cheesecake out of the pan gently. Lay the strawberries (with their juices if using) across the top right before serving. Cut into slices and enjoy!

Notes

This indulgent dessert with red velvet and strawberries is great for celebrations like birthdays, anniversaries, or just a weekend treat.
Make prepping easy by finishing the cheesecake the night before. The chilling time will make slicing easier.
Switch out regular flour for gluten-free options or look for dairy-free substitutes if needed.
This dish clocks in at roughly 350 calories for each serving.
It tastes amazing served cold alongside coffee, tea, or sparkling water.