Rich, creamy, and beautifully layered with fresh strawberries, this Strawberry Red Velvet Cheesecake is a show-stopping dessert that combines two classics in one irresistible treat.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ¼ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
For the Red Velvet Layer
- 1 cup red velvet cake crumbs (or red velvet cake mix, baked and crumbled)
For the Strawberry Topping
- 2 cups fresh strawberries, sliced
- ½ cup strawberry jam or sauce
- Whipped cream for garnish
Instructions
- Prepare the crust
Combine graham cracker crumbs with melted butter. Press firmly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling. - Make the cheesecake filling
Beat cream cheese and sugar until smooth. Add vanilla extract and eggs one at a time, mixing well. Stir in sour cream and flour until fully incorporated. - Layer with red velvet
Pour half of the cheesecake filling over the crust. Sprinkle red velvet cake crumbs evenly over this layer. Top with the remaining cheesecake filling. Smooth the surface with a spatula. - Bake
Preheat oven to 325°F (163°C). Bake for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour. - Chill
Remove from oven and refrigerate for at least 4 hours or overnight for best texture. - Add strawberry topping
Spread strawberry jam or sauce over the chilled cheesecake. Arrange fresh sliced strawberries on top. Garnish with whipped cream and extra cake crumbs if desired.
Conclusion
This Strawberry Red Velvet Cheesecake is rich, elegant, and perfect for special occasions or when you want to impress guests. With a buttery crust, creamy filling, a touch of red velvet, and a luscious strawberry topping, it’s a dessert that looks as good as it tastes.