This red velvet strawberry cheesecake layers a soft red velvet base under a creamy strawberry filled cheesecake for a dessert that looks as good as it tastes.
The base starts with a boxed cake mix, which keeps the work simple, while the filling uses cream cheese, sour cream, and fresh berries for a rich, tangy finish.
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Why This Red Velvet Strawberry Cheesecake Recipe Works
Partly baking the red velvet layer first gives the cheesecake a stable base that does not sink into the filling.
A little flour and sour cream in the filling keeps the texture creamy and sliceable, and also helps the batter hold the berries evenly.
Cooling the cheesecake in the turned off oven protects the surface from sudden drops in temperature and keeps cracks away.
Ingredients for Red Velvet Strawberry Cheesecake
- Base: 1 box red velvet cake mix plus the eggs, oil, and water listed on the box
- Filling: 16 ounces cream cheese, 1 cup sugar, 3 eggs, 1/2 cup sour cream, 1/4 cup flour, and 1 teaspoon vanilla
- Fruit: 2 cups chopped fresh strawberries
- Topping: whipped cream and extra strawberries, optional
Cake mix. A boxed red velvet mix delivers the color and tender crumb with almost no measuring.
Cream cheese. Block cream cheese gives a dense, smooth filling, so skip the spreadable tub version.
Sour cream. It adds tang and moisture that keep the center creamy after chilling.
Strawberries. Chopped fresh berries add juicy pockets and a bright contrast to the rich layers.
Flour. A small amount stabilizes the batter so the berries stay suspended instead of sinking.
How to Make Red Velvet Strawberry Cheesecake
1. Prep the pan Heat the oven to 325 degrees F, grease a 9 inch springform pan well, and line the bottom with parchment paper.
2. Make the red velvet base Prepare the cake mix as the box directs, then pour half of the batter into the pan and spread it evenly.
3. Partly bake the base Bake for about 15 minutes until just set but not fully cooked, then leave the oven on.
4. Beat the filling Beat the softened cream cheese and sugar until smooth and fluffy, then mix in the vanilla.
5. Add eggs and sour cream Beat in the eggs one at a time, then stir in the sour cream and flour until just combined.
6. Fold in the berries Gently fold the chopped strawberries through the batter so they spread evenly.
7. Bake the cheesecake Pour the filling over the base and bake for about 45 more minutes until the edges are set, the center jiggles slightly, and it reads 160 degrees F.
8. Cool and chill Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours.
How to Serve Red Velvet Strawberry Cheesecake
Remove the ring, set the cheesecake on a plate, and top it with whipped cream and fresh strawberries. Cut with a knife dipped in warm water. Pair slices with dark chocolate mousse for a double dessert plate, add fresh fruit pavlova to a gathering table, sip a cookies and cream frappe, or pour a glass of fresh peach lemonade.
How to Store and Reheat Red Velvet Strawberry Cheesecake
Cover the cheesecake loosely and refrigerate it for up to 5 days. Keep it cold until serving, and do not leave slices out for more than 2 hours. To freeze, chill it fully, wrap slices well, and store them for up to 2 months, then thaw in the refrigerator overnight. Add fresh whipped cream and berries only after thawing.
Tips and Variations for Red Velvet Strawberry Cheesecake
Soften the dairy. Cream cheese and sour cream at room temperature blend without lumps and keep the filling smooth.
Mix on low speed. Too much air makes the surface puff and crack, so beat gently after the eggs go in.
Do not taste the batter. The cake mix contains raw flour and the batter contains raw egg, so avoid sampling either one.
Check the center. The cheesecake is done at 160 degrees F, with a slight wobble in the middle that sets as it chills.
Cool slowly. Leaving the cheesecake in the cooling oven reduces temperature shock and cuts the risk of cracks.
Flag the allergens. The dessert contains milk, wheat, egg, and soy, so check every label, especially the cake mix.
Adjust the color. For a deeper red, stir a tablespoon of red food coloring into the cake batter before spreading it.
Check trusted guidance. For general advice on handling eggs safely, read the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Red Velvet Strawberry Cheesecake
How do I stop a red velvet strawberry cheesecake from cracking?
Mix gently, avoid overbaking, and let it cool slowly in the turned off oven with the door ajar for an hour.
Can I make a red velvet strawberry cheesecake the day before?
Yes. It needs the chill time anyway, so bake it a day ahead and decorate right before serving.
Can I use frozen strawberries in a red velvet strawberry cheesecake?
Thaw them, drain them well, and pat them dry so the extra liquid does not make the filling watery.
What do I do with the extra cake batter?
Bake the leftover batter as cupcakes and frost them with whipped cream or cream cheese frosting.
How do I know the cheesecake is done?
The edges are set, the center jiggles slightly, and a thermometer in the middle reads 160 degrees F.
Red Velvet Strawberry Cheesecake
Equipment
- 9-inch springform pan
- Electric mixer
- Parchment paper
- Instant read thermometer
Ingredients
Main Ingredients
- 1 box red velvet cake mix about 15 oz, plus the eggs, oil, and water listed on the box
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs for the filling
- ½ cup sour cream
- ¼ cup all purpose flour
- 2 cup fresh strawberries chopped
- ½ cup whipped cream optional, for topping
- 1 cup strawberries optional, for garnish
Instructions
Cooking
- Prep. Heat the oven to 325 degrees F, grease a 9 inch springform pan, and line the bottom with parchment.
- Bake the base. Mix the cake mix as the box directs, spread half of the batter in the pan, and bake about 15 minutes until just set.
- Mix the filling. Beat the cream cheese and sugar smooth, add the vanilla, then the eggs one at a time, then the sour cream and flour.
- Add berries. Fold in the chopped strawberries and pour the filling over the partly baked base.
- Bake. Bake about 45 minutes until the edges set, the center barely jiggles, and it reaches 160 degrees F, then leave it in the cooling oven for 1 hour.
- Chill. Refrigerate at least 4 hours or overnight before removing the ring and decorating.
