Get ready to impress with a delightful dessert that’s sure to steal the show: Red Velvet Strawberry Cheesecake! This stunning treat combines the rich flavors of red velvet cake with creamy cheesecake filling and a sweet strawberry topping. It’s a perfect blend of textures and tastes, making it an ideal choice for celebrations or casual gatherings. With this recipe, you’ll create a dessert that looks as fantastic as it tastes.
Why You’ll Love This Recipe
- Quick & Easy: You don’t need to be a baking expert to pull this off!
- Unique Combination: The mix of red velvet, creamy cheesecake, and fresh strawberries is special and delicious.
- Perfect for Any Occasion: Whether it’s a birthday party, holiday gathering, or just a treat for yourself, this cheesecake fits right in.
- Crowd-Pleaser: Its vibrant color and flavors are guaranteed to impress your guests.
- Unbelievably Delicious: Each bite melts in your mouth, making it a memorable dessert.
Ingredients Needed
For the Cake Base:
- 2 cups red velvet cake mix
- 1/2 cup butter, melted
- Water (as directed on cake mix package)
For the Cheesecake Filling:
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Topping:
- 1/2 cup strawberry puree
- 1 cup strawberries, sliced
For the Crust:
- 1 1/2 cups graham cracker crumbs
How to Make Red Velvet Strawberry Cheesecake
- Preheat the Oven: Start by heating your oven to 350°F (175°C). Grease a springform pan to prevent sticking later on.
- Prepare the Cake Batter: In a mixing bowl, combine the red velvet cake mix, melted butter, and water according to the package instructions. Mix until smooth and well blended if needed.
- Bake the Cake: Pour the cake batter into the greased springform pan. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let it cool completely in the pan.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, continuing to beat until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until you achieve soft peaks. Gently fold the whipped cream into the cream cheese mixture. This will give your cheesecake a light, airy texture.
- Assemble the Cake: Once the cake is completely cool, spread the cream cheese filling evenly over the top of the cake.
- Add Strawberry Topping: Drizzle the strawberry puree over the cheesecake layer. Then, arrange the sliced strawberries on top for a fresh and colorful finish.
- Chill: Place the cheesecake in the refrigerator for several hours (or overnight) to chill and set before serving.
Serving and Storage Tips
When serving Red Velvet Strawberry Cheesecake, slice it into generous portions and top with extra whipped cream or fresh strawberries for an elegant touch. To store leftovers, cover the cheesecake tightly with plastic wrap or place it in an airtight container. It’s best kept in the fridge and consumed within 3-4 days for maximum freshness.
Helpful Notes
- Tips: Ensure your cream cheese is at room temperature for better mixing. When folding in the whipped cream, be gentle to maintain its lightness.
- Variations: Try adding a layer of chocolate ganache on top or mix in some chocolate chips for added flavor.
Conclusion
Red Velvet Strawberry Cheesecake is not just a dish; it’s a sweet experience that combines elegance with scrumptiousness. With its vibrant colors and irresistible flavors, this cheesecake will surely be a hit at your next gathering. If you try this recipe, please leave a comment and a star rating! Don’t forget to share your version on social media—what fun twist did you add? Let us know below!
Frequently Asked Questions (FAQ)
Can I use a different cake mix for this recipe?
Yes, you can substitute the red velvet cake mix with another flavor if you prefer, but it will change the overall flavor profile.
How do I make this gluten-free?
You can use a gluten-free cake mix and gluten-free graham cracker crumbs. Just ensure all other ingredients are also gluten-free.
Is this recipe freezer-friendly?
Yes, you can freeze the cheesecake! Just ensure it’s well covered. When ready to eat, let it thaw in the refrigerator overnight.
Print
Red Velvet Strawberry Cheesecake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This stunning dessert combines the rich flavors of red velvet cake with creamy cheesecake filling and a sweet strawberry topping, making it perfect for celebrations or casual gatherings.
Ingredients
- 2 cups red velvet cake mix
- 1/2 cup butter, melted
- Water (as directed on cake mix package)
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup strawberry puree
- 1 cup strawberries, sliced
- 1 1/2 cups graham cracker crumbs
Instructions
- Preheat your oven to 350°F (175°C) and grease a springform pan.
- In a mixing bowl, combine the red velvet cake mix, melted butter, and water according to package instructions. Mix until smooth.
- Pour the batter into the greased pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely in the pan.
- In another bowl, beat the cream cheese until smooth. Add sugar and vanilla, then beat until combined.
- Whip the heavy cream in a separate bowl until soft peaks form, then gently fold into the cream cheese mixture.
- Spread the cream cheese filling evenly over the cooled cake.
- Drizzle strawberry puree over the cheesecake and arrange sliced strawberries on top.
- Chill in the refrigerator for several hours or overnight before serving.
Notes
Ensure cream cheese is at room temperature for better mixing. When folding in whipped cream, be gentle to maintain lightness. Leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg