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Red Velvet Strawberry Cheesecake

Irresistible Red Velvet Strawberry Cheesecake for Sweet Moments

This Red Velvet Strawberry Cheesecake is a visually stunning treat that combines moist red velvet cake and creamy cheesecake with fresh strawberries.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Provides structure; substitute with cookie crumbs for different flavor.
  • 1/2 cup Unsalted Butter (melted) Can be replaced with coconut oil for a dairy-free option.
  • 1/4 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
Cheesecake Filling
  • 16 oz Cream Cheese (softened) Main component for creamy texture; can substitute with vegan cream cheese.
  • 1 cup Powdered Sugar Use regular sugar powdered in a blender if needed.
  • 1 teaspoon Vanilla Extract Almond extract can replace it for a different flavor.
  • 1/2 cup Sour Cream Yogurt can be used as a substitute.
  • 3 large Large Eggs Flax eggs could be used for a vegan alternative.
  • 1/4 cup Cocoa Powder Omit for pure strawberry cheesecake.
  • 1 cup Fresh Strawberries (pureed) Can substitute with raspberry or blueberry puree.
Topping
  • 1 cup Heavy Cream Substitute with coconut cream for a dairy-free version.
  • 1 cup Fresh Strawberries for garnish Any seasonal berries can be used.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer

Method
 

Preparation Steps
  1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press firmly into the bottom of the prepared pan to create a crust. Bake for 10 minutes and cool completely.
  3. In a large mixing bowl, beat cream cheese until smooth. Gradually add powdered sugar, followed by vanilla and sour cream, mixing until creamy.
  4. Add eggs one at a time, mixing gently. Sift in cocoa powder and strawberries, stirring until smooth.
  5. Pour cheesecake batter into the cooled crust, smoothing the top. Ensure even distribution.
  6. Bake for 50-60 minutes until edges are set and center is slightly jiggly. Cool in the oven for an hour before refrigerating.
  7. After cooling, refrigerate for at least 4 hours or overnight.
  8. Whip heavy cream until soft peaks form and spread on top of the cheesecake.
  9. Garnish with fresh strawberries and serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth mixture. Chill overnight for best flavor.

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