Strawberry Red Velvet Cheesecake Recipe

Why You’ll Love This Recipe

This Strawberry Red Velvet Cheesecake is an extraordinary dessert that brings together the best of both worlds: the vibrant, rich flavor of red velvet cake and the fresh, sweet taste of strawberries. With three distinct layers—red velvet cheesecake, strawberry mousse, and strawberry whipped cream—each bite is a tantalizing experience. The combination of smooth cream cheese, mascarpone, and white chocolate makes this cheesecake not only visually stunning but also incredibly rich and satisfying. Whether you're serving it at a celebration or simply enjoying it at home, this recipe is sure to impress.

Ingredients

For Red Velvet Cheesecake:

• 10 chocolate graham crackers, about 1 ½ cups (130g) cookie crumbs

• ¼ cup melted butter

• 16 ounces cream cheese, softened

• ¼ cup sour cream

• ½ cup white granulated sugar

• ½ cup mascarpone cheese

• 2 large eggs

• 2 tablespoons cocoa powder

• Red food coloring

For Strawberry Mousse:

• 1 ½ 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 teaspoon strawberry extract

• Red food coloring (optional)

• ¼ cup water

• 2 teaspoons unflavored gelatin

For Strawberry Whipped Cream:

• 8 ounces cream cheese, softened

• ½ cup white chocolate chips, melted

• ⅓ cup white granulated sugar

• 1 teaspoon strawberry extract

• 2 cups heavy cream, chilled

• Extra strawberries for garnish

• Sliced strawberries for center

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preparing the Chocolate Crust:

1. Preheat the oven to 325°F (163°C) and double-wrap a 9-inch springform pan with foil. Set it aside.

2. Place the chocolate graham crackers into a food processor and pulse until fine crumbs form. Add melted butter and pulse again to coat the crumbs evenly.

3. Transfer the crumbs into the prepared springform pan and press them firmly into the bottom, forming a solid crust. Set aside.

Making the Red Velvet Cheesecake:

1. In a mixing bowl, beat the softened cream cheese with a flat beater attachment for about 5 minutes until smooth.

2. Add the eggs, sugar, mascarpone cheese, and sour cream, mixing until smooth.

3. Scrape the sides of the bowl to avoid clumps, then add cocoa powder and red food coloring until the desired color is achieved.

4. Pour the mixture over the prepared crust and smooth the top. Prepare a water bath by placing the cake pan on a large baking sheet and filling it halfway with water.

5. Bake for 1 hour and 10-15 minutes, or until the top is set. Allow the cheesecake to cool for one hour before proceeding to the next layer.

6. Add a layer of sliced strawberries on top of the cheesecake.

Making the Strawberry Mousse:

1. Whisk the chilled heavy cream in a bowl until stiff peaks form and set aside.

2. In a separate bowl, combine mascarpone cheese, melted white chocolate, sweetened condensed milk, and strawberry extract. Whisk until smooth.

3. Add half of the diced strawberries and blend them in.

4. In a small bowl, sprinkle gelatin over ¼ cup of water and heat until dissolved. Add the gelatin to the strawberry mixture and stir in the remaining strawberries.

5. Gently fold in the whipped cream until well combined, keeping the mixture light and fluffy.

6. Pour the mousse over the cooled red velvet cheesecake and spread evenly. Refrigerate for at least 1 hour before adding the final layer.

Making the Strawberry Whipped Cream:

1. Cream the softened cream cheese with melted white chocolate, sugar, and strawberry extract until smooth.

2. Gradually add the chilled heavy cream and whisk until stiff and fluffy.

3. Transfer the whipped cream into a pastry bag fitted with a decorating tip (Ateco tip #847) and pipe it onto the mousse layer, covering it completely.

4. Chill the cake overnight to allow the mousse and whipped cream layers to set.

To release the cheesecake from the pan, run a flat spatula along the edges. Garnish with extra strawberries before serving. Keep the cake refrigerated.

Servings and Timing

• Servings: 16 servings

• Prep Time: 1 hour 30 minutes

• Cook Time: 1 hour 15 minutes

• Setting Time: 8 hours

Variations

• Fruit Variations: If you're not a fan of strawberries, you can substitute them with other berries such as raspberries, blueberries, or blackberries for a different fruity twist.

• No-Bake Option: Skip the oven step for the red velvet cheesecake and use a no-bake version of the cheesecake layer. This will reduce the overall time and make the recipe easier.

• Nut Crust: If you prefer a nut-based crust, use crushed almonds or walnuts instead of the chocolate graham crackers.

Storage/Reheating

• Storage: Store the cheesecake in the refrigerator for up to 3 days. Make sure it is covered properly to maintain freshness.

• Freezing: You can freeze the cheesecake for up to 1 month. Wrap it tightly in plastic wrap and foil, and store it in an airtight container.

• Reheating: While it’s best served chilled, if you prefer a softer texture, allow it to sit at room temperature for 15 minutes before serving.

FAQs

How can I make this cheesecake gluten-free?

To make the cheesecake gluten-free, use gluten-free graham crackers for the crust and ensure that the other ingredients you use are free from gluten.

Can I make the cheesecake ahead of time?

Yes, this cheesecake needs a long setting time in the refrigerator, making it perfect for preparing ahead of time. It’s best to make it the day before you plan to serve it.

What can I use instead of mascarpone cheese?

If you don’t have mascarpone cheese, you can use cream cheese or a mixture of cream cheese and sour cream as a substitute.

How do I get the perfect red color for the red velvet layer?

Using a concentrated gel food coloring will give you the best, most vibrant red color. Start with a small amount and gradually add more until you reach the desired shade.

Can I use frozen strawberries for the mousse and whipped cream layers?

Yes, you can use frozen strawberries, but be sure to thaw them and drain excess moisture before using them in the mousse or whipped cream.

How long does the mousse need to set?

The strawberry mousse layer should be refrigerated for at least 1 hour before adding the whipped cream. If you let it set overnight, the texture will be firmer and easier to serve.

Can I use whipped cream instead of the strawberry whipped cream layer?

You can, but the strawberry whipped cream adds a unique flavor that complements the other layers. If you prefer a simpler option, regular whipped cream will work as a substitute.

Can I substitute white chocolate chips with regular chocolate chips?

While white chocolate chips give a creamy flavor that works well with the strawberry, you can use milk or dark chocolate chips as an alternative if you prefer.

How do I know when the red velvet cheesecake layer is done baking?

The cheesecake is done when the top is set and slightly firm. It may have a small wobble in the center, but it should not jiggle excessively.

Can I add more layers to the cheesecake?

Yes, you can get creative by adding more layers, such as a layer of chocolate ganache or a fruit compote. Just be sure to refrigerate each layer thoroughly before adding the next.

Conclusion

This Strawberry Red Velvet Cheesecake is a stunning dessert that will not only look beautiful on your table but also delight your taste buds. With its rich red velvet cheesecake, luscious strawberry mousse, and creamy strawberry whipped cream, this dessert is perfect for any special occasion or simply to satisfy your sweet cravings. Although it takes a bit of time to prepare, the end result is totally worth it. Enjoy every decadent bite!