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
Scale
- 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