If there’s one showstopper dessert you need to bring to your next celebration, it’s this Strawberry Red Velvet Cheesecake Recipe. Imagine a rich and velvety cocoa-kissed cheesecake, layered with airy strawberry mousse, blanketed in a cloud of luscious strawberry whipped cream, and adorned with ripe, jewel-like strawberries. Every element is designed to layer flavor, color, and mouthwatering texture. Whether you’re a seasoned baker or just cheesecakestruck, this is one delight you’ll want to make again and again!

Strawberry Red Velvet Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

One of the beautiful things about this Strawberry Red Velvet Cheesecake Recipe is that each ingredient has an important role—some bring creaminess, others a pop of color, while a few add that unmistakable, crave-worthy flavor. Make sure to grab the freshest strawberries and use high-quality dairy for the dreamiest cheesecake texture!

Chocolate graham crackers (about 1 1/2 cups/130g): The rich cocoa crunch foundation for your stunning cheesecake base.
Melted butter (1/4 cup): Binds the chocolatey crumbs to create a buttery, solid crust.
Cream cheese (16 ounces, softened): The heart of any cheesecake, lending a creamy, tangy base for the red velvet filling.
Sour cream (1/4 cup): Adds extra tang and silkiness to the cheesecake layer.
White granulated sugar (1/2 cup + 1/3 cup): Provides just the right balance of sweetness, divided by use for layers.
Mascarpone cheese (1 cup, divided): This Italian cream cheese offers extra smoothness and a mild, milky flavor—half for the cheesecake, half for the mousse.
Eggs (2 large): They help set the red velvet cheesecake for a velvety, classic texture.
Cocoa powder (2 tablespoons): Brings the signature flavor and color hints of red velvet fame.
Red food coloring: A few drops go a long way to achieve that dramatic, deep-red cheesecake hue!
Heavy cream (3 1/2 cups, chilled): Whips up into the fluffy mousse and dreamy strawberry whipped topping.
White chocolate chips (1 cup, melted): Add gentle sweetness and a smooth finish in both the mousse and whipped cream.
Sweetened condensed milk (1/2 cup): Adds rich moisture and sweetness to the strawberry mousse.
Strawberries (2 cups diced, plus extras): The star flavor—pick sweet, ripe berries for unforgettable freshness.
Strawberry extract (2 teaspoons): Concentrates berry flavor in both mousse and whipped cream.
Water (1/4 cup): Dissolves the gelatin to help set your mousse.
Unflavored gelatin (2 teaspoons): Absolutely key for a stable, sliceable strawberry mousse layer.
Extra strawberries (for garnish): Adds color and freshness—slice or fan them for drama!
Sliced strawberries (for center): Layered between cheesecake and mousse for an extra fresh surprise.

How to Make Strawberry Red Velvet Cheesecake Recipe

Step 1: Prepare the Chocolate Crust

Start by crushing your chocolate graham crackers into fine crumbs. Pulse them in a food processor, then add melted butter and blend again until all the crumbs are moistened. Pour the mixture into your double-foil-wrapped springform pan, pressing down firmly to form an even base. This layer is the foundation of your Strawberry Red Velvet Cheesecake Recipe, so make sure it’s solid and level.

Step 2: Mix the Red Velvet Cheesecake Layer

In your mixer bowl, beat softened cream cheese for five full minutes—trust me, this patience pays off with ultra-creamy texture. Add eggs, sugar, half the mascarpone, and your sour cream, blending until no lumps remain. Next comes the cocoa and a touch of red food coloring. Use a gel dye for bold, gorgeous color. Pour this luscious batter onto your crust and smooth it to the edges.

Step 3: Bake with a Water Bath

Before baking, slide your cake pan onto a larger baking tray and add water halfway up the sides—this gentle steam gives you a dreamily even, crack-free cheesecake. Bake at 325°F for about 70 to 75 minutes, until the top is just set. Let the cake cool for an hour. Then, right before adding your next layer, fan sliced strawberries across the top for a delightful surprise bite in every slice!

Step 4: Create the Strawberry Mousse

Whip 1 1/2 cups cold heavy cream to stiff peaks—don’t overbeat. In a separate bowl, whisk mascarpone, melted white chocolate, sweetened condensed milk, and strawberry extract until creamy. Fold in half your diced strawberries. Bloom the gelatin in water, microwave just until dissolved, then stir into the creamy strawberry base with the remaining berries. Gently fold in the whipped cream, keeping everything light and airy.

Step 5: Assemble and Chill

Pour the strawberry mousse over the cooled cheesecake and smooth it to the edges. Refrigerate for at least one hour—this sets the mousse so you can top it with whipped cream later. The layers are already downright gorgeous!

Step 6: Make the Strawberry Whipped Cream

In a mixing bowl, cream softened cream cheese, melted white chocolate, sugar, and strawberry extract until smooth. Pour in the remaining chilled heavy cream and whisk until stiff, fluffy peaks form. This billowy topper is a signature finishing touch for your Strawberry Red Velvet Cheesecake Recipe. Spoon it into a pastry bag with a fun tip, and pipe generous swirls over the mousse layer.

Step 7: Decorate and Chill Overnight

After piping the whipped cream, chill your whole masterpiece overnight. This is the hardest part—patience! Chilling allows the mousse to fully set so every slice stays tall and beautiful. When ready to serve, run a spatula around the pan to release, then top with lots of fresh strawberries. Your Strawberry Red Velvet Cheesecake Recipe is now irresistible and ready for applause.

How to Serve Strawberry Red Velvet Cheesecake Recipe

Garnishes

You can’t go wrong with a tumble of fresh strawberries on top, but consider finishing with a drizzle of melted white chocolate or a dusting of powdered sugar for that true bakery flair. A few sprigs of mint add fresh color contrast and an herbal aroma that hints at spring.

Side Dishes

As rich and fruity as this Strawberry Red Velvet Cheesecake Recipe is, keep sides simple: a platter of mixed berries or a bubbly flute of something sparkling (champagne, anyone?) balance out the creamy decadence. For coffee lovers, serve with strong espresso for a European-inspired dessert experience.

Creative Ways to Present

Want to make an impression? Try serving individual mini strawberry red velvet cheesecakes in mason jars or parfait glasses for a party. For birthdays, write a message on the whipped cream with melted chocolate. Or, go dramatic by layering strawberry slices against the sides of the pan before pouring in the mousse so they peek through each slice.

Make Ahead and Storage

Storing Leftovers

Cover your cheesecake tightly with plastic wrap or store slices in airtight containers. The Strawberry Red Velvet Cheesecake Recipe will keep beautifully in the fridge for about 5 days, making it perfect for prepping ahead for guests or sneaking a midnight treat.

Freezing

You can absolutely freeze this dessert! Once set, slice the cheesecake and wrap pieces individually in plastic wrap, then foil. For best results, freeze without the fresh strawberry garnish and add them after thawing. Thaw in the refrigerator overnight for creamy, just-baked texture.

Reheating

With cheesecake, there’s rarely a need to reheat. The Strawberry Red Velvet Cheesecake Recipe is at its best served cold or cool, straight from the fridge. If you like a slightly softer texture, allow your slice to sit at room temperature for 10-15 minutes before digging in.

FAQs

Can I use regular graham crackers instead of chocolate ones?

Absolutely! Regular graham crackers will give you a lighter crust flavor. You can add an extra tablespoon of cocoa powder if you still want that chocolatey depth that pairs so nicely with the red velvet flavors.

How do I prevent cracks in my cheesecake layer?

The secret is baking your cheesecake in a water bath and not to overbake it. When the center is just set and still slightly wobbly, it’s ready—carryover heat will finish the job as it cools!

What’s the best way to get a deep red color?

Use gel-based food coloring for vibrant, bold hues. Powders and liquids work too, but the gel gives richer color with less risk of thinning your cheesecake batter.

Can I make this cheesecake gluten-free?

Yes! Substitute gluten-free chocolate graham crackers or cookies for the crust. All other ingredients in this Strawberry Red Velvet Cheesecake Recipe are naturally gluten-free, so you’ll be set.

Why use both cream cheese and mascarpone?

Combining both cheeses adds another layer of richness and a velvet-smooth texture in both the cheesecake and the mousse. It’s a secret trick to elevate any layered cheesecake!

Final Thoughts

If you’re craving a gorgeous, bakery-worthy treat that’s every bit as delicious as it looks, don’t wait to try this Strawberry Red Velvet Cheesecake Recipe. With its creamy layers, burst of fresh strawberries, and eye-popping red velvet color, it’s a sensational dessert for any occasion. I can’t wait for you to share it with your favorite people—and maybe keep a slice just for yourself!