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Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake

A stunning dual-layer dessert with a moist red velvet cake base and a creamy no-bake strawberry mousse topping. Perfect for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour for cake base
  • 1 cup granulated sugar for cake base
  • 1 tbsp cocoa powder unsweetened
  • 1 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 tbsp red food coloring gel preferred
  • 1 tsp white vinegar
  • 16 oz cream cheese softened, for filling
  • 1 cup fresh strawberries pureed
  • 1 cup powdered sugar for filling
  • 1 cup heavy whipping cream cold

Equipment

  • 9-inch Springform Pan
  • Electric mixer
  • Mixing bowls
  • Blender
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Whisk flour, sugar, and cocoa powder in a bowl.
  3. Mix oil, buttermilk, eggs, vinegar, and red food coloring in a separate large bowl until smooth.
  4. Combine wet and dry ingredients gently, pour into the pan, and bake for 25-30 minutes.
  5. Cool the cake completely in the pan on a wire rack.
  6. Puree strawberries in a blender until smooth.
  7. Beat softened cream cheese and powdered sugar until creamy, then mix in the puree.
  8. Whip heavy cream to stiff peaks in a cold bowl, then fold gently into the strawberry mixture.
  9. Spread filling over the cooled cake and refrigerate for at least 4 hours.

Notes

  • Ensure the cake base is cold before adding topping.
  • Pat strawberries dry before pureeing to avoid watery filling.
  • Use gel food coloring for vibrant red color.