Strawberry Red Velvet Cheesecake (video)
The most amazing strawberry 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 strawberry cheesecake 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!
My Strawberry Cheesecake Video Tutorial
Watch my YouTube video recipe for step-by-step instructions for making this strawberry red velvet cheesecake! Want to receive new recipe notifications? Make sure to subscribe to my website emailing list and YouTube channel and turn on notifications!
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!
Ingredients for Strawberry Cheesecake
Making this triple layered cheesecake is a breeze with the right tools and ingredients! Here are the main ingredients you’ll need to make this strawberry cake!
- Chocolate Graham Crackers & Melted Butter: for making the chocolate graham cracker crust. You can use regular graham crackers, too or even Oreo cookies.
- Cream Cheese: for making the red velvet cheesecake layer. Soften the cheese at room temperature for 30 to 45 minutes so it’s easier to beat.
- Cocoa Powder: traditional red velvet cake is actually a chocolate cake with red food coloring! Use a few tablespoons of this for the cheesecake base.
- Red Food Color: I recommend using a concentrated gel food color for best results.
- Mascarpone Cheese: for making the strawberry mousse. Soften this cheese for just 15 minutes at room temperature before using. Letting it soften too much can cause it to separate. You can also replace mascarpone with regular cream cheese.
- Heavy Cream: use very well chilled cream for making the strawberry mousse and the whipped cream topping.
- White Chocolate Chips: melted chocolate helps stabilize the mousse and the whipped cream.
- Sweetened Condensed Milk: for sweetening the top two layers of the cake.
- Gelatin: this ingredient is a must!! The strawberry mousse will not set without gelatin. Agar gelatin can also be used in the same amounts.
- Strawberries: use fresh or frozen (thawed) strawberries for the fillings. I recommend using fresh berries for garnishing the top.
How to Make Strawberry Red Velvet Cheesecake
This stunning strawberry cake has three amazing layers to enjoy! You’ll need to bake just the first layer, the red velvet cheesecake. The next two layers are no-bake and just need time to set in the refrigerator. Here’s how to put together this triple layered cake!
- Red Velvet Cheesecake: 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! This is the first layer of this triple layered cake! Once you have this layer completely, let the cheesecake cool completely in the refrigerator before adding the next layer!
- No-Bake Strawberry Mousse: The strawberry mousse layer is so delicious but lighter, fluffier and packed with berry flavor. It’s made with a base of mascarpone, heavy cream, sweetened condensed milk and gelatin to help set the layer. Add this mousse over the red velvet cheesecake and let it set in the refrigerator while you make the third layer.
- Strawberry Whipped Cream: the final layer of stabilized 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. It’s made with cream cheese and white chocolate to stabilize the cream, plus strawberry extract to add more flavor! Pipe this cream of the mousse, then refrigerate the cake overnight, or until it’s set.
Making the Red Velvet Cheesecake Layer
Prepare the ‘Red Velvet Cheesecake’ layer first. This cheesecake layer needs to cool before you can add the strawberry mousse on top!
- 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.
Making the Strawberry Mousse Layer
Once the red velvet cheesecake layer has cooled for a bit, you can prepare the no-bake strawberry mousse layer next. I like to line the sides of my springform pan with an acetate cake collar (affiliate link) to keep the sides smooth and pretty!
- 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.
Making the Strawberry Whipped Cream Layer
And now for the final layer of cream on top! Once the strawberry mousse has set partially, you can add this whipped cream on top!
- 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 the cake refrigerated when not serving.
More Cheesecake Tips
Here are some more tips for making this red velvet strawberry cheesecake recipe a success!
- Use the water bath method for baking the cheesecake layer! This will ensure that the layer stays nice and even, without collapsing or cracking in the middle.
- Use a springform pan and consider lining the sides with an acetate cake collar before adding the strawberry mousse! This liner will make it easier to remove the springform and make the sides of the cake smooth.
- Allow the cake to set overnight for best results. This will give the cake ample opportunity for all three layers to set. Garnish with fresh strawberries on top right before serving!
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More Recipes!
Enjoyed this stunning red velvet cheesecake? Make sure to check out some of my other recipes you’re sure to enjoy!
- Ultimate Strawberry Cheesecake – stunning berry cheesecake with diced strawberries and strawberry jam, topped with chocolate strawberries!
- This ‘Red Velvet Brownie Cheesecake’ is so rich and decadent, made with a brownie base!
- 40 layers of ‘Red Velvet Crepe Cake’ filled with whipped cream frosting!
- Next, try my ‘Strawberry Tuxedo Cake’! It’s made with no-bake cheesecake, chocolate cake layers and tons of strawberry!
- Heart Shaped Strawberry Vanilla Cake – a fun and impressive vanilla cake filled with strawberry preserves and frosted with strawberry buttercream!
Supplies & Tools
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)
Decadent, three layer strawberry and red velvet cheesecake with strawberry cheesecake and whipped cream!
Ingredients
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
Instructions
Preparing the Chocolate Crust:
- 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.
Making the Red Velvet Cheesecake:
- 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.
Making the Strawberry 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.
Making the Strawberry Whipped Cream:
- 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.
Nutrition
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
Hey Tatyana. is it fine if i use Oreo cookies for the base because i cant find chocolate graham crakers anywhere? pls answer ASAP
I used Oreo crumbs because I couldn’t find chocolate graham wafers either – turned out just fine! Did you end up making yours with that?
yup and it turned out just fine too
I have 10″ and 8″ springform pans. Is it crucial to use 9″? Would the 10 or 8 inch convert better?
Thanks!
Hi! Either pan would work well, depending on the height of the side walls. If the pans you have are on the shorter side, use the 10-inch 🙂
Every time I add the strawberries to the mouse layer the mixture separates and turns lumpy. How do I prevent this from happening ? T happens before I add the gelatin and the cream. Are you suppose to use a hand mixer or just mix them in by hand?
Hi Sheri! I’m so sorry to hear that the recipe isn’t working perfectly for you! It could be the acid from the strawberries causing the mixture to separate. I like to just use a spatula to fold them. Try not to overmix the mixture! I also recommend using a high-quality white chocolate. Some lower quality chocolates are made with chemicals and they separate easily.
Thank. I have made your tipple coffee cheesecake several times and it is awesome.
I’m so glad you enjoyed the coffee cheesecake! 🙂
Hlo dear,
Would it be okay to use creacheese instead of mascarpone in the mousse recipe?
And is water bath a must? Can i set the base in the refrigerator?
Hi babe!
I can’t find sour cream at all.
What can I use? Can I Substitute regular cream ?
Hi! Regular cream will work great, too! 🙂
Can I convert the strawberries to cherries?
That would be delicious! 🙂
Beautiful cheesecake! Is the whipped cream strong enough to be used like buttercream and cover the whole cake instead of just the top?
Thank you! 🙂 Yes, the whipped cream will hold up nicely!
I love strawberries with dark chocolates. Is it ok to replace the cocoa powder with dark chocolate? How can I give the cake more depth in chocolate flavor?
Me, too! 🙂 Such a great combination! Yes, you can add dark chocolate to the recipe. I like to use a combination of cocoa powder and melted dark chocolate, plus a bit of coffee extract or a shot of espresso, to intensify the chocolate flavor. Enjoy! 🙂