Red Velvet Strawberry Cheesecake Recipe

Silky, tangy and vividly red, this red velvet strawberry cheesecake melts on the tongue and looks like a celebration. I tested this version eight times to get the texture right: a creamy cheesecake base colored and lightly chocolateed like red velvet, with ribbons of bright strawberry puree. It’s a single-bake cheesecake that keeps the crumbly chocolate cookie crust, the velvet cocoa notes, and a glossy strawberry swirl on top. I perfected these steps while teaching a home-bake series, so the technique is adapted for home kitchens. Read on for exact measures, timing, and the small tricks that stop cracks and give you a glossy top. This recipe pairs well with classic variations and seasonal twists you can find in related guides like the classic red velvet cheesecake, which inspired the layered flavor approach here.

Why This Recipe Works

The cookie crust gives firm support and a chocolate contrast to the mild, tangy filling.
A small amount of cocoa and vinegar in the batter recreates authentic red velvet flavor without adding dryness.
A water bath (bain-marie) creates gentle, even heat so the cheesecake bakes without cracks.
Strawberry puree swirled on top adds acid and brightness that cuts the richness.
Chilling for at least 8 hours improves texture and makes clean slices.

Ingredients Breakdown

Crust — 200 g (about 2 cups) chocolate sandwich cookie crumbs (Oreos), 90 g (6 tbsp) unsalted butter, melted. The cookie crumbs add chocolate depth and a firm base. You can use chocolate graham crackers instead, but the flavor will be milder.
Cream cheese — 900 g (32 oz) full-fat cream cheese, softened. This is the backbone. Use full-fat for the best texture.
Granulated sugar — 200 g (1 cup). Sweetens and helps structure the filling.
Sour cream — 240 g (1 cup). Adds tang and keeps the filling silky. Greek yogurt can substitute, but the tang will be brighter.
Buttermilk — 120 ml (1/2 cup). Reacts with vinegar to enhance red velvet tang and keeps the batter tender. If you don’t have buttermilk, mix 120 ml (1/2 cup) milk with 1 tbsp (15 ml) white vinegar and let sit 5 minutes.
Unsweetened cocoa powder — 16 g (2 tbsp). Gives the subtle chocolate note of red velvet. Don’t increase it — too much cocoa will dry the cake.
Eggs — 3 large + 1 large yolk. Eggs provide lift and set the filling. Add them one at a time for stability.
Red food coloring — 30 ml (2 tbsp) gel or liquid. Gel gives deeper color with less added liquid.
Vanilla extract — 5 ml (1 tsp).
White distilled vinegar — 5 ml (1 tsp). Helps the red velvet reaction with buttermilk.
Salt — 1/4 tsp (1.5 g). Balances sweetness.
Strawberries for swirl — 300 g (10 oz) fresh strawberries, hulled, plus 50 g (1/4 cup) sugar. Cooked into a puree and strained for a glossy swirl.
Notes: If using Diamond Crystal kosher salt, use the amount listed. If using Morton, reduce by about half since it’s denser.

Essential Equipment

9-inch (23 cm) springform pan — the batter volume fits a 9-inch pan best. Do not use an 8-inch pan unless you reduce the recipe.
Food processor or strong zip bag and rolling pin for cookie crumbs.
Electric mixer (stand or hand) — helps get a lump-free cream cheese base. A whisk will make it harder to remove lumps.
Instant-read thermometer — for precise doneness (recommended).
Roasting pan for a water bath (bain-marie). If you lack a roasting pan, use a wider baking dish and wrap the springform in two layers of foil to prevent leaks.
Fine-mesh sieve — to strain the strawberry puree for a smooth swirl.

Step-by-Step Instructions

Prep 30 minutes · Cook 1 hour · Inactive time 8 hours chilling · Total time 9 hr 30 min · Serves 12 slices

Step 1: Preheat and prepare the pan

Preheat the oven to 160°C (325°F). Wrap the outside of a 9-inch springform with two layers of heavy-duty foil to seal against water. Lightly grease the pan and set it on a baking sheet.

Step 2: Make the cookie crust

Pulse 200 g (about 2 cups) chocolate sandwich cookies to fine crumbs in a food processor, or crush in a bag. Mix crumbs with 90 g (6 tbsp) melted unsalted butter and press into the pan bottom. Chill 10 minutes or bake 8 minutes at 175°C (350°F) if you prefer a firmer crust. Cool briefly.

Step 3: Cook the strawberry puree

Combine 300 g (10 oz) hulled strawberries and 50 g (1/4 cup) sugar in a small saucepan. Simmer gently, stirring, for 6–8 minutes until the fruit breaks down and thickens. Puree and strain through a fine sieve. Cool to room temperature. Reserve about 80 ml (1/3 cup) for swirling.

Step 4: Make the cheesecake batter

Beat 900 g (32 oz) softened cream cheese in a bowl until smooth, 2–3 minutes. Add 200 g (1 cup) sugar and beat 1–2 minutes. Mix in 240 g (1 cup) sour cream, 120 ml (1/2 cup) buttermilk, 16 g (2 tbsp) unsweetened cocoa, 5 ml (1 tsp) vanilla, 30 ml (2 tbsp) red food coloring, 5 ml (1 tsp) vinegar, and 1/4 tsp (1.5 g) salt. Beat until just combined. Add 3 large eggs plus 1 yolk one at a time, mixing briefly after each. Do not overmix — stop as soon as no dry streaks remain.

Step 5: Assemble and swirl

Pour batter into the crust and smooth the top. Spoon the cooled strawberry puree in three or four tablespoons across the top. Drag a knife through the puree to create swirls. Aim for loose marbling — do not fully fold it in.

Step 6: Bake in a water bath

Place the springform inside a larger roasting pan and pour hot tap water into the pan to reach halfway up the side of the springform. Bake at 160°C (325°F) for 50–60 minutes until the edges are set and the center jiggles slightly. The internal temperature should read about 65°C (150°F). Turn off the oven and crack the door; let the cheesecake sit inside for 30 minutes to cool slowly.

Step 7: Cool and chill

Remove from the water bath and run a thin knife around the edge to prevent sticking. Cool to room temperature, then refrigerate at least 8 hours, preferably overnight, for the best texture. Release the springform, top with whipped cream and sliced strawberries before serving.

Expert Tips & Pro Techniques

Room temperature ingredients: Take cream cheese, eggs, and sour cream to room temp. It yields a lump-free batter.
Common mistake: Overmixing introduces air. Air causes cracks. Mix slowly and stop when combined.
Use an instant-read thermometer to remove the cake at 65°C (150°F). It will finish setting as it cools.
Water bath pro tip: Wrap the springform in tight foil and place it inside a slightly larger pan. Pour hot water around the pan while it sits on the oven rack to avoid sloshing.
Make-ahead: Bake up to 2 days ahead and chill. Add fresh whipped cream and berries just before serving.
Professional technique, home version: For a silky texture, strain the batter through a coarse sieve into the pan. It removes small lumps without needing a stand mixer.

Storage & Reheating

Refrigerator: Wrap the cheesecake tightly with plastic wrap or store in an airtight container for up to 4 days. Keep toppings separate when possible.
Freezer: Cheesecake freezes well for up to 2 months. Freeze whole (wrapped in plastic and foil) or in slices on a baking sheet then transfer to a freezer bag. Thaw overnight in the refrigerator.
Reheating: Serve chilled. If you want a softer slice, bring a single slice to room temperature for 20–30 minutes. Avoid microwaving — it can make the texture grainy.

Variations & Substitutions

Gluten-Free Version: Use a gluten-free chocolate sandwich cookie or GF graham crumbs (200 g). No other changes. Baking time is the same.
Lower-Sugar: Replace 200 g sugar in the filling with 150 g sugar + 50 g erythritol or 1:1 sugar substitute designed for baking. Texture will be similar.
Berry Swap: Use raspberry puree instead of strawberry. Use the same weight and cooking method. Flavor will be tangier.
Mini Cheesecakes: Divide batter into 12 (9-cm/3.5-inch) removable-bottom tart pans. Reduce bake time to 25–30 minutes and check for slight jiggle.
Festive Twist: Fold 120 g (1 cup) finely chopped roasted white chocolate into whipped cream for topping. Keep the rest of the recipe the same. For holiday flavor ideas, see the Christmas red velvet cheesecake inspiration.

Serving Suggestions & Pairings

Serve each slice with a dollop of lightly sweetened whipped cream and fresh sliced strawberries.
Pair with a bright dessert wine or a dark roast coffee to balance the richness.
For a textural treat, serve with a scoop of vanilla bean ice cream. For a chocolate pairing, try our Chocolate Oreo cheesecake for an extra-decadent board.
Brunch idea: offer thin slices alongside fresh fruit and a citrusy sparkling drink.

Nutrition Information

Per serving: 1 slice (recipe yields 12 slices) — Values are estimates.

Calories: 520 kcal
Total Fat: 36 g
Saturated Fat: 21 g
Cholesterol: 155 mg
Sodium: 360 mg
Total Carbohydrates: 40 g
Dietary Fiber: 1.5 g
Sugars: 27 g
Protein: 8 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cheesecake crack on top?
A: Cracks often mean too much air was whipped into the batter or the oven was too hot. Mix slowly, avoid overbeating, and bake in a water bath for gentle heat.

Q: Why was my cheesecake dry or crumbly?
A: Overbaking dries it out. Remove the cheesecake when the edge is set and the center still jiggles slightly. The target internal temperature is about 65°C (150°F).

Q: Can I make this without eggs?
A: You can try an egg-free version using 120 g (1/2 cup) silken tofu pureed and 2 tbsp cornstarch as binder. Texture will be softer and less traditional.

Q: Can I double this recipe?
A: Yes, but use two 9-inch pans or one 10–11 inch pan. Baking time may change; check for a slight center jiggle and monitor internal temperature.

Q: Can I prepare this the night before?
A: Absolutely. Bake one day ahead, chill overnight, and add fresh toppings just before serving.

Q: How long does this keep in the fridge?
A: Properly stored, it stays fresh for up to 4 days in the refrigerator.

Q: Can I use frozen strawberries for the puree?
A: Yes. Thaw and drain excess water before cooking; you may need to simmer slightly longer to reduce the puree.

Conclusion

This red velvet strawberry cheesecake brings cocoa-laced red velvet notes together with bright strawberry swirl. It’s a strong showpiece for holidays and special dinners. For a different take with video guidance, check the Strawberry Red Velvet Cheesecake (video) – Tatyanas Everyday Food, or explore another recipe variant at Red Velvet Cheesecake – Carlsbad Cravings.