Red Velvet Strawberry Cheesecake — Silky Layered Slice
Velvety cocoa notes meet bright strawberries in a cheesecake that looks like a celebration and slices like silk. Red Velvet Strawberry Cheesecake starts with a cocoa-forward crumb crust and finishes with a glossy mound of macerated berries for a fresh pop. I developed this version after testing it 8 times with different cream-cheese brands and pan sizes to nail the texture and bake time. The result is a reliably smooth center, a crack-free top, and a vivid red hue that stays vivid without tasting artificial. Read on for precise measurements, timing, and professional tricks that make this dessert effortless at home. Enjoy the story and jump into the recipe when you’re ready.
Why This Recipe Works
- A cocoa-enhanced crust adds classic red-velvet flavor while supporting the dense filling without becoming soggy.
- Low-and-slow baking (water bath) prevents cracks and yields a smooth, custard-like center.
- Cream cheese warmed to room temperature and mixed gently prevents lumps and avoids over-aeration, keeping the texture silky.
- Macerating strawberries with a small amount of sugar and lemon brightens the fruit without watering down the topping.
- After testing variations, I found baking at 160°C (325°F) for 55–65 minutes produces the best doneness for a 9-inch pan.
You can find a related technique for rolling flavored red velvet cake in a festive treat at this red velvet cake roll, which inspired the color and cocoa balance.
Ingredients Breakdown
Crust
- 180 g (1 1/2 cups) crushed chocolate sandwich cookies (about 18 cookies) — provides cocoa flavor and a deep red-velvet contrast when paired with the filling. If using plain graham crackers, add 2 tbsp unsweetened cocoa powder.
- 60 g (4 tbsp / 1/4 cup) unsalted butter, melted — binds crumbs; use real butter for richest flavor. Substitute with coconut oil for dairy-free, but texture will be slightly different.
Filling
- 900 g (32 oz) full-fat cream cheese, room temperature — the core of a smooth filling. Do not use low-fat; texture will be grainy.
- 200 g (1 cup) granulated sugar — balances tang; reduce by 25 g for a less-sweet result.
- 120 ml (1/2 cup) sour cream — adds tang and loosens the batter for creaminess. You can substitute Greek yogurt, but expect a slightly tarter flavor.
- 3 large eggs (about 150 g total), room temperature — provide structure. For an eggless option, see Variations.
- 30 g (1/4 cup) unsweetened cocoa powder — gives the filling a muted red-velvet flavor without overwhelming chocolate.
- 1 tsp pure vanilla extract — enhances overall flavor.
- 1 tbsp red food coloring (liquid) or 1–1½ tsp gel paste — concentrated gel is more efficient and won’t thin the batter. Use sparingly.
Strawberry Topping
- 400 g (about 2 cups) hulled fresh strawberries, halved or quartered — macerated for brightness.
- 25 g (2 tbsp) granulated sugar — draws juices for a glossy finish.
- 1 tsp lemon juice — balances sweetness and preserves color.
Notes on brands and salt
- Use Philadelphia or a similarly high-fat cream cheese for the creamiest filling.
- If you use Diamond Crystal kosher salt, stick to the recipe amounts; if using Morton’s, reduce the salt by about half because it’s denser.
You might also like a nutty topping idea from this pistachio cheesecake topping for contrast.
Essential Equipment
- 9-inch (23 cm) springform pan — not 8-inch; the batter volume requires a 9-inch to avoid overflow.
- Large mixing bowl and hand mixer or stand mixer with paddle attachment — for smooth cream-cheese blending.
- Food scale — for accurate measurements; weights are given for reliability.
- Roasting pan or deep baking tray for a water bath (bain-marie). If you don’t have a roasting pan, use a large ovenproof skillet.
- Instant-read thermometer — to check internal doneness (target ~65°C / 149°F for cheesecake that will set as it cools).
- Parchment rounds or strips — for easy release.
- Fine-mesh sieve — to dust cocoa or to sift dry ingredients.
If you don’t have a springform pan, line a regular 9-inch cake pan with two layers of heavy-duty foil and remove by inverting carefully after chilling.
Step-by-Step Instructions
This recipe makes 12 slices; Prep Time 40 minutes; Cook Time 1 hour; Inactive Time 6 hours chilling; Total Time about 7 hours.
Step 1: Preheat and prep the pan
Preheat the oven to 160°C (325°F). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent water from seeping in. Line the bottom with a parchment round.
Step 2: Make the crust
Combine 180 g (1 1/2 cups) crushed chocolate sandwich cookies and 60 g (4 tbsp / 1/4 cup) melted butter in a bowl and stir until evenly moistened. Press the crumbs firmly and evenly into the bottom (and slightly up the sides) of the prepared pan; chill in the fridge for 10 minutes to set. Press firmly — an uneven crust leads to a crumbly base.
Step 3: Warm and soften the cream cheese
Place 900 g (32 oz) cream cheese in a large bowl and let sit at room temperature for 30–45 minutes so it reaches soft, spreadable texture. Soft cream cheese blends smoothly; cold blocks will create lumps. Do not microwave.
Step 4: Make the filling
Beat room-temperature cream cheese with 200 g (1 cup) sugar on medium-low until smooth, about 2–3 minutes, scraping the bowl once. Add 120 ml (1/2 cup) sour cream, 30 g (1/4 cup) cocoa powder, and 1 tsp vanilla; mix until combined, about 30 seconds. Add eggs one at a time, mixing on low and stopping immediately when combined — about 20–30 seconds per egg. Fold in red food coloring until uniformly tinted.
Step 5: Bake in a water bath
Pour filling into crust and smooth the top. Place the springform pan inside a larger roasting pan and pour hot tap water into the roasting pan until it reaches halfway up the sides (about 1–2 cm / 1/2–1 inch). Bake at 160°C (325°F) for 55–65 minutes until the center registers about 65°C (149°F) and the edges are set but the center slightly jiggles. Remove from oven and water bath.
Step 6: Cool and chill
Run a thin knife around the pan edge to prevent cracks. Let the cheesecake cool on a rack for 1 hour at room temperature, then refrigerate, uncovered, for at least 6 hours or overnight to fully set. Longer chilling improves texture and flavor.
Step 7: Prepare the strawberry topping
Toss 400 g (about 2 cups) halved strawberries with 25 g (2 tbsp) sugar and 1 tsp lemon juice. Let sit for 15–20 minutes until glossy and syrupy. Spoon strawberries and their juices over the chilled cheesecake just before serving.
Step 8: Slice and serve
Release the springform and use a hot, clean knife to slice: heat the knife under hot water, wipe dry, and cut; repeat between slices for clean edges. Serve chilled.
Expert Tips & Pro Techniques
- Prevent cracks: bake in a water bath and avoid overmixing air into the batter; mix on low speed and stop when the last egg is incorporated.
- Temperature matters: bring all dairy and eggs to room temperature — this reduces mixing time and prevents lumps.
- Common mistake: overbaking. If the center no longer looks liquid but still jiggles slightly, remove it — it will finish setting while cooling.
- Make-ahead: you can bake the cheesecake 2 days ahead, keep it wrapped in the fridge, and add strawberries the day you serve.
- Professional trick, home-friendly: strain the filling through a coarse sieve before pouring to remove any remaining bits for an ultra-smooth finish.
- Tidy slices: chill for at least 6 hours; always wipe the knife between cuts with a hot towel for neat slices.
For another strawberry idea that’s great with this cheesecake, try using preserved fruit from slow-cooker strawberries in place of fresh macerated berries.
Storage & Reheating
- Refrigerator: Store whole cheesecake or slices in an airtight container or wrapped tightly with plastic wrap for up to 5 days. Keep the fruit topping separate if you prefer a fresher look on serving day.
- Freezer: Cheesecake freezes well for up to 2 months. Freeze on a flat tray until solid, wrap tightly in plastic and then foil, and transfer to a freezer-safe container. Thaw in the fridge overnight. Do not freeze strawberries on top; add fresh or thawed slow-cooked fruit after thawing.
- Reheating: Best served chilled. If you want a warmer slice, reheat gently in a 120°C (250°F) oven for 6–8 minutes; avoid microwaving as it makes the texture rubbery and the crust soggy.
Variations & Substitutions
- Gluten-Free Version: Replace cookie crumbs with 200 g (about 2 cups) gluten-free chocolate cookie crumbs. No other changes. Bake time unchanged.
- Eggless / Vegetarian (no eggs): Use 150 g (about 5 oz) silken tofu, blended until smooth, to replace eggs—press extra care in mixing; bake 5–8 minutes longer to reach the same internal feel. Texture will be slightly less custardy.
- Lighter Version: Replace 120 ml (1/2 cup) sour cream with 120 ml (1/2 cup) full-fat Greek yogurt and reduce sugar by 25 g. Expect a tangier profile and slightly looser set.
- No-Bake Option: For a no-bake cheesecake, reduce cream cheese to 680 g (24 oz), add 120 ml (1/2 cup) heavy cream whipped to soft peaks folded into the filling, omit baking, and chill at least 6 hours. (For an entirely vegan no-bake option, see external resources below.)
- Chocolate Ganache Finish: Warm 120 ml (1/2 cup) heavy cream and pour over 120 g (4 oz) chopped dark chocolate; stir until smooth and pour over chilled cake for a glossy finish. Add berries on top once ganache sets.
Use a classic red-velvet decoration idea adapted from seasonal cakes like this creative red velvet variation for themed occasions.
Serving Suggestions & Pairings
- Garnish with a dollop of lightly sweetened whipped cream and a sprig of mint.
- Serve with a bright Riesling or sparkling rosé to cut the richness.
- Pair with a short black coffee or an espresso for contrast.
- For a celebratory spread, add small slices of chocolate torte or a citrus tart for variety.
Nutrition Information
Per serving (1 slice — recipe yields 12 servings):
- Calories: 520 kcal
- Total Fat: 36 g
- Saturated Fat: 20 g
- Cholesterol: 150 mg
- Sodium: 340 mg
- Total Carbohydrates: 38 g
- Dietary Fiber: 1 g
- Sugars: 27 g
- Protein: 7 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my cheesecake come out dry?
A: It was likely overbaked. Bake until the edges are set and the center still jiggles gently; the cheesecake will finish setting as it cools.
Q: Can I make this without eggs?
A: Yes. Use 150 g blended silken tofu or a commercial egg replacer. Expect a slightly different texture and add 5–8 minutes of bake time if still baking.
Q: Can I double this recipe?
A: You can double and bake in two 9-inch pans or a larger pan, but do not use a deeper single pan without adjusting bake time significantly. Two pans ensure even baking.
Q: Can I prepare this the night before?
A: Absolutely. Bake, chill overnight (at least 6 hours), and add the strawberry topping the day you serve for the best texture and appearance.
Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps for up to 5 days. Keep fruit separate if you want the topping fresh on serving day.
Q: Why is my cheesecake cracked on top?
A: Rapid temperature changes or overmixing can cause cracks. Use a water bath, avoid overbeating (which adds air), and cool the cheesecake gradually.
Q: Can I use frozen strawberries for the topping?
A: You can, but thaw and drain them first to avoid watering down the topping. Alternatively, use a thickened fruit compote.
Conclusion
This Red Velvet Strawberry Cheesecake balances cocoa notes and bright berries for a dessert that’s both festive and reliably textured. If you want a bite-sized red-velvet option, try Red Velvet Thumbprint Cookies with Cream Cheese Frosting for a complementary treat. For a plant-based, no-bake approach, see the Vegan Red Velvet Cheesecake (No-Bake) guide for an egg- and dairy-free version. Enjoy making this show-stopper and share slices with friends.
Print
Red Velvet Strawberry Cheesecake
- Total Time: 420 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A silky layered cheesecake combining cocoa flavors with fresh strawberries for a festive dessert.
Ingredients
- 180 g (1 1/2 cups) crushed chocolate sandwich cookies
- 60 g (4 tbsp / 1/4 cup) unsalted butter, melted
- 900 g (32 oz) full-fat cream cheese, room temperature
- 200 g (1 cup) granulated sugar
- 120 ml (1/2 cup) sour cream
- 3 large eggs (about 150 g total), room temperature
- 30 g (1/4 cup) unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 tbsp red food coloring (liquid) or 1–1½ tsp gel paste
- 400 g (about 2 cups) hulled fresh strawberries, halved or quartered
- 25 g (2 tbsp) granulated sugar for topping
- 1 tsp lemon juice for topping
Instructions
- Preheat the oven to 160°C (325°F) and prepare a 9-inch springform pan.
- Combine the crushed cookies and melted butter, press into the bottom of the pan, and chill for 10 minutes.
- Soften the cream cheese at room temperature for 30–45 minutes.
- Beat cream cheese with sugar until smooth; add sour cream, cocoa powder, vanilla, and then eggs one at a time.
- Pour filling into the crust, bake in a water bath for 55–65 minutes until set.
- Cool on a rack for 1 hour, then chill for at least 6 hours.
- Prepare the strawberry topping and spoon over the cheesecake just before serving.
- Slice and serve chilled.
Notes
Use high-fat cream cheese for best results. If using kosher salt, adjust according to brand.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 27g
- Sodium: 340mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
