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Strawberry Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 96 reviews
  • Author: Hannah
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 10 hours 45 minutes (including 8 hours chilling/setting time)
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Red Velvet Cheesecake combines a rich chocolate graham cracker crust with a smooth, velvety red velvet cheesecake layer, topped with a light and fluffy strawberry mousse and finished with a creamy strawberry whipped cream. Perfect for special occasions, this decadent dessert features layers of creamy textures and fresh strawberry flavors, making it an irresistible treat for cheesecake lovers.

Ingredients

Scale

For 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 (concentrated gel recommended)

For 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

For 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 and double-wrap a 9-inch springform pan with foil to prevent water from seeping in. Pulse the chocolate graham crackers in a food processor until they become fine crumbs. Mix in the melted butter, then press this mixture firmly into the bottom of the springform pan to form an even crust. Set aside.
  2. Making the Red Velvet Cheesecake: Using a mixer with a flat beater, beat the softened cream cheese for about 5 minutes until smooth. Add the eggs, sugar, mascarpone, and sour cream; continue mixing until fully combined and smooth, scraping down the bowl sides periodically. Mix in the cocoa powder and red food coloring until the desired vibrant red color is achieved. Pour this batter over the crust and spread evenly. Place the springform pan on a baking sheet and fill the sheet halfway with water to create a water bath. Bake for 1 hour and 10-15 minutes until the top is set. Cool for one hour. Arrange sliced strawberries over the cheesecake layer before adding the mousse.
  3. Making the Strawberry Mousse: Whip the chilled heavy cream until stiff peaks form and set aside. In another bowl, whisk together the mascarpone, melted white chocolate, sweetened condensed milk, and strawberry extract until creamy. Fold in half of the diced strawberries. Sprinkle gelatin over water, microwave until dissolved, and stir into the strawberry mixture with remaining strawberries. Gently fold in the whipped cream mixture until light and fluffy. Spread the mousse evenly over the cooled cheesecake layer. Refrigerate for at least 1 hour.
  4. Making the Strawberry Whipped Cream: Cream the softened cream cheese with melted white chocolate, sugar, and strawberry extract until smooth. Slowly whisk in the chilled heavy cream until stiff, smooth, and fluffy whipped cream forms. Transfer to a piping bag fitted with a decorative tip and pipe the whipped cream over the strawberry mousse layer, covering it completely. Chill the entire cake overnight to ensure the mousse sets fully.
  5. Serving and Garnishing: To release the cake from the springform pan, run a flat spatula around the edges carefully. Garnish the top generously with extra strawberries. Keep refrigerated until serving to maintain freshness and texture.

Notes

  • Use concentrated gel food coloring for the most vivid red color without adding extra liquid.
  • Double-wrap the springform pan with foil to avoid any water leaks from the water bath during baking.
  • Ensure cream cheese and mascarpone are fully softened to avoid lumps in cheesecake batter.
  • The water bath method helps prevent cracks and keeps the cheesecake moist.
  • Chilling the mousse and whipped cream layers thoroughly will improve texture and stability.
  • If gelatin is unavailable, an alternative setting agent could be used, but texture may vary.
  • This cheesecake is best served chilled and consumed within 2-3 days for optimal freshness.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 460
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 34g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1.5g
  • Protein: 6g
  • Cholesterol: 120mg

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