Strawberry Red Velvet Cheesecake Recipe (video)

strawberry red velvet cheesecake with strawberry whipped cream

The most amazing red velvet cheesecake recipe EVER! I start this triple-layered beauty with a red velvet cheesecake on a chocolate crust, a strawberry mousse layer and strawberry whipped cream topping! This cake is loaded with cheesecake flavor and tons of fresh strawberries! It’s perfect any time of the year, but especially for Valentine’s day for that someone special in your life! Surprise someone special for their birthday, anniversary or even Mother’s Day!

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Triple Layered Cheesecake

This stunning strawberry cake has three amazing layers to enjoy! If you enjoy red velvet cake, you’ll love the rich and creamy smooth red velvet cheesecake layer. It’s chocolate-y, delicious and everything a cheesecake should be! The strawberry mousse layer is equally delicious but lighter, fluffier and packed with fruity flavor. The final layer of strawberry whipped cream just brings all the layers together. It’s the lightest layer and it’s not too sweet, rounding out the richness of the other layers.

triple layered red velvet strawberry cheesecake

The History of Red Velvet

The history of the original red velvet cake can be traced back to the 1920’s, when this cake was served in the Waldorf-Astoria hotel in New York. Housewives picked up the recipe and began serving it for Christmas and Valentine’s Day. The color of the cake comes from cocoa powder and red food coloring, which lends this cake that deep rich red mahogany color. A cake that has been around for almost a hundred years deserves a special place in every baker’s kitchen. I’m proud of this beautiful version!

triple layered strawberry cheesecake with whipped cream

More Recipes!

Enjoyed this stunning red velvet cheesecake? Make sure to check out some of my other recipes you’re sure to enjoy!

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Red Velvet Strawberry Cheesecake video recipe

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I love this tall spring form pan for cakes and cheesecakes.
I use a bulk roll of acetate cake collar, then cut it down to size for each cake.
This set of jumbo cake decorating tips includes all my favorites.
My classic CuisinArt food processor is the best – simple and powerful.
And my classic KitchenAid stand mixer is a must for every kitchen.

Strawberry Red Velvet Cheesecake Recipe (video)

1 hr 30 mins prep + 1 hr 15 mins cook
16 servings
Decadent, three layer strawberry and red velvet cheesecake with strawberry cheesecake and whipped cream!


For Red Velvet Cheesecake:

  • 10 chocolate graham crackers, about 1 1/2 cups (130g) cookie crumbs
  • 1/4 cup melted butter
  • 16 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup white granulated sugar
  • 1/2 cup mascarpone cheese
  • 2 large eggs
  • 2 tablespoons cocoa powder
  • red food coloring

For Strawberry Mousse:

  • 1 1/2 cups heavy cream, chilled
  • 1/2 cup white chocolate chips, melted
  • 1/2 cup sweetened condensed milk
  • 1/2 cup mascarpone cheese
  • 2 cups diced strawberries, divided
  • 1 teaspoon strawberry extract
  • red food coloring, optional
  • 1/4 cup water
  • 2 teaspoons unflavored gelatin

For Strawberry Whipped Cream:

  • 8 ounces cream cheese, softened
  • 1/2 cup white chocolate chips, melted
  • 1/3 cup white granulated sugar
  • 1 teaspoon strawberry extract
  • 2 cups heavy cream, chilled
  • extra strawberries, for garnish
  • sliced strawberries for center


  • Prepare the 'Red Velvet Cheesecake' layer first. Preheat oven to 325F and double-wrap a 9-inch spring form pan with foil; set aside. Place chocolate graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are well coated. Transfer the crumbs into spring form pan and press firmly into the bottom of the pan, creating an even and firm crust; set aside.
  • Place softened cream cheese into a mixer bowl and use a flat beater attachment to cream the cheese, beating for about 5 minutes. Next, add the eggs, sugar, mascarpone and sour cream. Mix again until the mixture is smooth. Scrape down sides of mixing bowl often to avoid any clumps.
  • Add the cocoa powder and red food coloring, until desired color is reached. I recommend using concentrated gel color. Mix the batter again until smooth and uniform. Pour the prepared batter over the chocolate crust, spreading it evenly to the edges. Next, prepare the water bath. Transfer the cake pan onto a large baking sheet and fill the sheet half-way with water.
  • Bake the cheesecake in preheated oven for 1 hour and 10-15 minutes, or until the top is set. Remove the cake from the oven and cool for one hour before proceeding with the next layer. Add a layer of sliced strawberries to the top of the cheesecake before adding the mousse.
  • Prepare the strawberry mousse. Pour the 1 1/2 cups of cold heavy cream into a mixing bowl and whisk until stiff peaks form; set aside. Into a separate bowl, add the mascarpone, melted chocolate, sweetened condensed milk and strawberry extract. Using a whisk or hand-mixer, blend the ingredients together until creamy. Then add in half of the diced strawberries, blending them into the mixture.
  • In a small measuring cup/bowl, sprinkle the unflavored gelatin over 1/4 cup water. Mix together, then microwave until the gelatin is completely dissolved. Pour the dissolved gelatin into the strawberry base, add the remaining diced strawberries and mix everything together. Add the prepared whipped cream and use a spatula to gently fold the strawberry base with the cream, keeping it light and fluffy.
  • Pour the mousse over the cooled red velvet cheesecake and spread evenly to the edges. Refrigerate the cake for at least 1 hour before adding the final layer.
  • For the strawberry whipped cream, first cream together the softened cream cheese, melted white chocolate, sugar and strawberry extract. Once creamy and smooth, pour in the chilled heavy cream. Whisk until a smooth, stiff and fluffy whipped cream forms. Transfer the cream into a pastry bag tipped with a decorating tip; I used Ateco tip #847.
  • Pipe the whipped cream onto the strawberry mousse layer, covering the layer completely. Chill the cake in the refrigerator overnight to allow the mousse layer to set completely. To release the cake from the pan, run a flat spatula along the edges. Garnish the top with extra strawberries. Keep cake refrigerated.


Calories: 607kcal | Carbohydrates: 34g | Protein: 8g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 283mg | Potassium: 233mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1709IU | Vitamin C: 11mg | Calcium: 164mg | Iron: 1mg