Strawberry Red Velvet Cheesecake Recipe

If you’re on the hunt for a show-stopping dessert that’s as stunning as it is delicious, you’re going to want to try this Strawberry Red Velvet Cheesecake Recipe. I absolutely love how this cheesecake combines the rich, velvety texture of classic red velvet with the fresh brightness of strawberry mousse and a luscious cream cheese whipped topping. It’s a layered masterpiece that feels fancy but is surprisingly simple to pull together — I promise you’ll be the dessert hero at any gathering when you serve this up!

this Recipe

Ingredients You’ll Need

I’ve gathered all the ingredients that balance beautifully for this Strawberry Red Velvet Cheesecake Recipe. Each element contributes to the rich flavor profile and smooth textures, while a few tips will help you shop smart and stay organized in the kitchen.

• Chocolate graham crackers: Use these for a sturdy and slightly chocolatey crust — avoid any super sweet or flavored varieties for the best balance.
• Butter (melted): Try to use unsalted butter so you control the salt content better in the crust.
• Cream cheese (softened): Softened cream cheese blends easily and keeps the cheesecake ultra creamy; room temperature is key.
• Sour cream: Adds tangy creaminess to the cheesecake layer and helps keep it moist.
• White granulated sugar: Standard sugar sweetens each layer perfectly without overpowering.
• Mascarpone cheese: This Italian cheese is lush and smooth, enhancing the cheesecake’s richness without heaviness.
• Large eggs: They help bind the cheesecake and give the custard-like texture.
• Cocoa powder: Use unsweetened cocoa powder for that subtle chocolate depth in your red velvet.
• Red food coloring: My favorite is a concentrated gel food color for vibrant red without adding liquid.
• Heavy cream (chilled): Vital for making whipped mousse and the fluffy whipped cream topping.
• White chocolate chips: Melting these adds a velvety sweetness to the mousse and cream layers.
• Sweetened condensed milk: Gives the mousse a smooth texture and natural sweetness with no graininess.
• Diced fresh strawberries: Nothing beats fresh fruit here — plus, they add juicy bursts in the mousse.
• Strawberry extract: Just a little goes a long way to amp up the berry flavor.
• Unflavored gelatin: Helps stabilize the mousse so it holds its airy structure.
• Extra strawberries for garnish: I like to pick ripe, pretty berries to decorate the top and center.

Variations

I love making this Strawberry Red Velvet Cheesecake Recipe my own depending on the occasion or who I’m baking for. Feel free to tweak it a bit to suit your taste or dietary needs; it’s a versatile dessert that’s easy to customize.

• Variation: For extra berry flavor, I sometimes swap out half the diced strawberries in the mousse for fresh raspberries — it adds a lovely tartness.
• Dairy-Free Swap: I’ve tried using vegan cream cheese and coconut cream to recreate the mousse; it’s not quite the same, but still delicious for dairy-free friends.
• Chocolate Lovers: Add a thin layer of dark chocolate ganache between the cheesecake and mousse layers for a decadent punch.
• Mini Cheesecakes: Making individual cheesecakes in jars or ramekins works great for smaller gatherings or gifts.

How to Make Strawberry Red Velvet Cheesecake Recipe

Step 1: Craft a Perfect Chocolate Crust

Start by preheating your oven to 325°F and prepping your 9-inch springform pan — I double-wrap mine with foil to prevent leaks during the water bath. Next, pulse the chocolate graham crackers in a food processor until you get fine crumbs, then mix in the melted butter. Press this mixture firmly and evenly into the bottom of your pan, creating a solid base that will hold everything together without crumbling.

Step 2: Whip Up the Red Velvet Cheesecake Layer

Getting this layer smooth is everything. Beat the softened cream cheese for about 5 minutes until super creamy — this step helps avoid lumps later. Then add eggs, sugar, mascarpone, and sour cream, mixing until smooth. Don’t forget to scrape the bowl sides to keep things even. Add cocoa powder and red food coloring, blending again until the color is rich and uniform. Pour this batter over your crust evenly.

Place your springform pan on a baking sheet, add water halfway up the sides for a gentle water bath, and bake until the center is just set — about 1 hour 10-15 minutes. Let it cool completely for an hour, then layer thinly sliced strawberries on top before moving to the mousse.

Step 3: Prepare the Light and Fluffy Strawberry Mousse

Whip your cold heavy cream until it forms stiff peaks — this gives the mousse volume and lightness. Meanwhile, blend mascarpone, melted white chocolate, sweetened condensed milk, half the diced strawberries, and strawberry extract until creamy. Dissolve the gelatin in water (microwave in 10-second bursts until fully melted) and stir it into the strawberry mixture along with the remaining diced strawberries.

Gently fold your whipped cream into the strawberry base, being careful to keep it airy. Spread this mousse layer over the cooled red velvet cheesecake, smoothing the edges. Refrigerate for at least an hour to set before moving on to the whipped cream topping.

Step 4: Whip the Strawberry Cream Cheese Topping

Beat together softened cream cheese, melted white chocolate, sugar, and strawberry extract until silky smooth. Then pour in chilled heavy cream and whisk until you reach stiff, fluffy peaks perfect for piping. I like to transfer this to a piping bag fitted with a star nozzle to create a pretty, cloud-like layer over the mousse.

Cover the cake with this whipped cream layer, then refrigerate overnight. This resting period helps the mousse and cream layers set fully and lets all the flavors meld beautifully. When ready to serve, run a flat spatula around the pan’s edge to loosen the cake and release it cleanly. Garnish with extra strawberries and enjoy the admiration!

How to Serve Strawberry Red Velvet Cheesecake Recipe

Garnishes

I keep the garnish simple but stunning: fresh whole strawberries, halved or sliced, arranged on top bring a bright, natural hit of sweetness and color. Sometimes I add a few mint leaves for a fresh contrast. A light dusting of powdered sugar just before serving adds a delicate snowy touch that makes every slice picture-perfect.

Side Dishes

This cheesecake is a dessert star on its own, but when I serve it at parties, I like to pair it with fresh berry salads or a simple bowl of mixed berries tossed in a splash of orange liqueur or lemon juice. A scoop of vanilla bean ice cream alongside also works beautifully for guests who want a creamy extra treat.

Creative Ways to Present

For birthdays or special occasions, I’ve piped the strawberry whipped cream in elegant rosettes all around the edges and topped each with a small fresh strawberry. Serving it on a rustic wooden board with fresh flowers nearby gives the whole dessert a charming, homestyle vibe that guests adore.

Make Ahead and Storage

Storing Leftovers

Because this cheesecake is delicate and creamy, I store leftovers tightly covered in the fridge — either wrapped with plastic wrap over the top or in an airtight container. It stays fresh and delicious for up to 4 days, making it perfect for prepping ahead or enjoying later.

Freezing

One thing I tried was freezing individual slices wrapped very well in plastic and foil. While it’s doable, I found the texture of the mousse changes slightly after thawing, and the strawberry layer can get a little watery. If you freeze, thaw slowly overnight in the fridge for the best texture.

Reheating

This cheesecake is best served cold, so I usually just let leftovers come to room temperature for about 15 minutes before slicing—this softens the texture just enough without losing any creaminess or flavor.

FAQs

Final Thoughts

This Strawberry Red Velvet Cheesecake Recipe has become one of my all-time favorites to make when I want to impress without stress. Each layer is a labor of love that combines to create something truly memorable—and I know you’ll enjoy the process and the payoff as much as I do. So grab those ingredients, put on your apron, and get ready to create a dessert that’ll leave everyone asking for seconds. Trust me, this one’s a keeper!

Print