Strawberry Red Velvet Cheesecake is an indulgent, layered dessert that combines the rich chocolate tones of red velvet with fresh strawberry mousse and a fluffy strawberry whipped cream topping. This show‑stopping cake is perfect for celebrations, holidays, or anytime you want a dessert that wows. With a creamy cheesecake base, fruity mousse layer, and cloud‑light whipped cream finish, this dessert delivers incredible flavor and texture in every bite.
Why You’ll Love This Dessert
This Strawberry Red Velvet Cheesecake is a masterpiece of flavor and texture—velvety red cheesecake on a chocolate crust, dreamy strawberry mousse, and fragrant strawberry whipped cream. It’s both impressive enough for special occasions and rewarding to make. Fresh strawberries and a rich red velvet layer come together beautifully, and the step‑by‑step video makes the process easy even for beginners.
Ingredients
For the Red Velvet Cheesecake
- 10 chocolate graham crackers (about 1½ cups/130 g crumbs)
- ¼ cup melted butter
- 16 oz cream cheese, softened
- ¼ cup sour cream
- ½ cup sugar
- ½ cup mascarpone cheese
- 2 large eggs
- 2 tbsp cocoa powder
- Red food coloring
For the Strawberry Mousse
- 1½ cups heavy cream, chilled
- ½ cup white chocolate chips, melted
- ½ cup sweetened condensed milk
- ½ cup mascarpone cheese
- 2 cups diced strawberries, divided
- 1 tsp strawberry extract
- Red food coloring (optional)
- ¼ cup water
- 2 tsp unflavored gelatin
For the Strawberry Whipped Cream
- 8 oz cream cheese, softened
- ½ cup white chocolate chips, melted
- ⅓ cup sugar
- 1 tsp strawberry extract
- 2 cups heavy cream, chilled
- Extra strawberries for garnish
Step‑by‑Step: How to Make Strawberry Red Velvet Cheesecake
Prepare the Chocolate Crust
- Preheat oven to 325 °F (163 °C). Double‑wrap a 9‑inch springform pan with foil.
- Pulse chocolate graham crackers in a food processor to fine crumbs.
- Add melted butter, pulse to combine, then press firmly into the pan bottom. Set aside.
Make the Red Velvet Cheesecake
- Beat softened cream cheese in a mixer for ~5 min until smooth.
- Add eggs, sugar, mascarpone, and sour cream; mix until combined.
- Add cocoa and red coloring. Pour batter over crust.
- Place pan in a water bath (baking tray half filled with water).
- Bake 70–75 min until set. Cool 1 hour, then add sliced strawberries before mousse.
Make the Strawberry Mousse
- Whip cold heavy cream to stiff peaks; set aside.
- In a bowl combine mascarpone, melted white chocolate, condensed milk, strawberry extract, and half the diced strawberries.
- Bloom gelatin in water, microwave until dissolved, then fold into strawberry base.
- Fold in whipped cream gently.
- Spread over cooled cheesecake. Chill 1 hour.
Make the Strawberry Whipped Cream
- Beat softened cream cheese, melted white chocolate, sugar, and strawberry extract until smooth.
- Add chilled heavy cream and whip to stiff peaks.
- Pipe over mousse layer. Chill overnight.
- Garnish with strawberries before serving.
Helpful Tips
- Use gel food coloring for true red color with less liquid.
- Chill the cream and bowl before whipping for best volume.
- Fresh strawberries make the best garnish and flavor.
- Water bath prevents cracks in the cheesecake layer.
Substitutions and Variations
- Crust: Oreo crumbs can replace graham crackers.
- Gelatin: Agar agar works in vegetarian versions.
- Fruit: Try raspberries or cherries instead of strawberries.
- Mascarpone: Swap for extra cream cheese if needed.
Storage Instructions
Keep the cheesecake covered and refrigerated for up to four days. For longer storage, freeze (wrapped tightly) up to one month; thaw overnight in fridge before serving.
Nutritional Information (per serving)
- Calories: 607 kcal
- Carbohydrates: 34g
- Protein: 8g
- Fat: 50g (29g saturated)
- Sugar: 27g
- Cholesterol: 171mg
- Sodium: 283mg
Serving Suggestions
Serve slices with fresh strawberries or strawberry sauce drizzle. A dollop of extra whipped cream and a mint sprig elevate presentation. Pairs beautifully with coffee or dessert wine.
Frequently Asked Questions About Strawberry Red Velvet Cheesecake
Do I need a water bath?
Yes! The water bath gives a smooth, crack‑free cheesecake top by providing gentle, even heat.
Can I make parts ahead?
You can bake the cheesecake layer a day ahead and refrigerate. Prepare mousse and whipped cream next day before assembly.
Can I use frozen strawberries?
Yes, thaw and drain excess liquid first to prevent the mousse from becoming too watery.
Why is gelatin used?
Gelatin stabilizes the strawberry mousse so it holds shape after chilling.
Final Thoughts
Thank you so much for reading and baking along! This Strawberry Red Velvet Cheesecake is a true labor of love with layers of creamy, fruity, and rich flavors that are worth every step. I hope you enjoy every bite as much as I do—rich red velvet, airy strawberry mousse, and fluffy whipped cream make this dessert irresistible. Happy baking, and enjoy sharing this special treat with friends and family!
Print
Strawberry Red Velvet Cheesecake Recipe
- Total Time: 10 hours (including chilling time)
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Strawberry Red Velvet Cheesecake features three stunning layers: a chocolate cookie crust, creamy red velvet cheesecake, strawberry mousse, and fluffy whipped cream. It’s the perfect showstopper dessert for birthdays, holidays, or any special gathering. Save this recipe and make it for your next celebration!
Ingredients
For the Red Velvet Cheesecake
10 chocolate graham crackers (about 1½ cups/130 g crumbs)
¼ cup melted butter
16 oz cream cheese, softened
¼ cup sour cream
½ cup sugar
½ cup mascarpone cheese
2 large eggs
2 tbsp cocoa powder
Red food coloring
For the Strawberry Mousse
1½ cups heavy cream, chilled
½ cup white chocolate chips, melted
½ cup sweetened condensed milk
½ cup mascarpone cheese
2 cups diced strawberries, divided
1 tsp strawberry extract
Red food coloring (optional)
¼ cup water
2 tsp unflavored gelatin
For the Strawberry Whipped Cream
8 oz cream cheese, softened
½ cup white chocolate chips, melted
⅓ cup sugar
1 tsp strawberry extract
2 cups heavy cream, chilled
Extra strawberries for garnish
Instructions
Prepare the Chocolate Crust
- Preheat oven to 325 °F (163 °C). Double‑wrap a 9‑inch springform pan with foil.
- Pulse chocolate graham crackers in a food processor to fine crumbs.
- Add melted butter, pulse to combine, then press firmly into the pan bottom. Set aside.
Make the Red Velvet Cheesecake
- Beat softened cream cheese in a mixer for ~5 min until smooth.
- Add eggs, sugar, mascarpone, and sour cream; mix until combined.
- Add cocoa and red coloring. Pour batter over crust.
- Place pan in a water bath (baking tray half filled with water).
- Bake 70–75 min until set. Cool 1 hour, then add sliced strawberries before mousse.
Make the Strawberry Mousse
- Whip cold heavy cream to stiff peaks; set aside.
- In a bowl combine mascarpone, melted white chocolate, condensed milk, strawberry extract, and half the diced strawberries.
- Bloom gelatin in water, microwave until dissolved, then fold into strawberry base.
- Fold in whipped cream gently.
- Spread over cooled cheesecake. Chill 1 hour.
Make the Strawberry Whipped Cream
- Beat softened cream cheese, melted white chocolate, sugar, and strawberry extract until smooth.
- Add chilled heavy cream and whip to stiff peaks.
- Pipe over mousse layer. Chill overnight.
- Garnish with strawberries before serving.
Notes
Chill overnight for best results. Use gel food coloring for bold red color. Make the cheesecake a day ahead to save time. Fresh strawberries add the best flavor and texture to the mousse and garnish.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 607
- Sugar: 27g
- Carbohydrates: 34g
- Protein: 8g