This stunning Strawberry Red Velvet Cheesecake is a showstopper, combining the richness of red velvet cheesecake with fluffy strawberry mousse and silky strawberry whipped cream. It’s luxurious, vibrant, and layered with flavor—perfect for any special celebration.
Why You’ll Love This Recipe
I love how this dessert layers distinct flavors and textures to create a dramatic presentation and unforgettable taste. The red velvet cheesecake base is dense and velvety, the mousse is light and fruity, and the whipped cream topping ties it all together. It’s visually impressive and completely worth the effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
- 10 chocolate graham crackers (about 1 ½ cups or 130g) cookie crumbs
- ¼ cup melted butter
Red Velvet Cheesecake Layer:
- 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
Strawberry Mousse Layer:
- 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
Strawberry Whipped Cream Layer:
- 8 ounces cream cheese, softened
- ⅓ cup white granulated sugar
- 2 cups heavy cream, chilled
- Extra strawberries for garnish
- Sliced strawberries for center
directions
- I preheat the oven to 325°F (163°C) and double-wrap a 9-inch springform pan with foil.
- I pulse the chocolate graham crackers into fine crumbs, add melted butter, and press the mixture into the bottom of the springform pan.
- I beat the softened cream cheese for about 5 minutes until smooth. Then I mix in the eggs, sugar, mascarpone, and sour cream until well blended.
- I scrape down the bowl and stir in the cocoa powder and red food coloring.
- I pour the batter over the crust and place the springform pan into a water bath on a baking sheet. I bake for 1 hour and 10–15 minutes until the top is set.
- After baking, I let the cheesecake cool for 1 hour. Then I top it with a layer of sliced strawberries.
- While the cake cools, I whip the chilled heavy cream to stiff peaks and set it aside.
- In another bowl, I whisk together mascarpone, melted white chocolate, condensed milk, and strawberry extract until smooth.
- I fold in half of the diced strawberries and blend them. I dissolve gelatin in warm water and add it to the mousse mixture with the remaining strawberries.
- I fold in the whipped cream gently and spread the mousse evenly over the cheesecake. I refrigerate it for at least 1 hour.
- For the whipped cream layer, I beat cream cheese with melted white chocolate, sugar, and strawberry extract until smooth.
- I gradually add the heavy cream and whip until stiff and fluffy.
- I pipe the whipped cream over the mousse layer and chill the entire cake overnight.
- To serve, I run a spatula around the pan to release the cake and garnish with strawberries.
Servings and timing
This recipe makes 16 servings.
Prep time: 1 hour 30 minutes
Cook time: 1 hour 15 minutes
Total time: about 11 hours (including chilling overnight)
Variations
I like to get creative by adding a chocolate ganache layer or a swirl of strawberry compote between the mousse and whipped cream. For a different twist, I sometimes swap out mascarpone with full-fat cream cheese or add crushed freeze-dried strawberries to the whipped cream.
storage/reheating
I store this cheesecake in the fridge, covered, for up to 4 days. It holds its shape well and the layers stay intact. I don’t recommend freezing because the mousse and whipped cream can lose their texture.
FAQs
Can I make this cheesecake ahead of time?
Yes, I always make it a day in advance to allow the layers to set properly overnight.
Can I use frozen strawberries?
I can, but I make sure to thaw and drain them thoroughly to prevent excess moisture from affecting the mousse.
What can I use instead of mascarpone?
I substitute with cream cheese or a 50/50 mix of cream cheese and sour cream for similar richness.
How do I ensure a smooth mousse layer?
I fold the whipped cream in gently and make sure the gelatin is fully dissolved before adding it to the mousse.
Can I skip the food coloring?
Yes, the cake will still taste amazing. The coloring just enhances the red velvet look and strawberry tone.
Do I need a water bath for baking?
Yes, it helps the cheesecake cook evenly and prevents cracks on the surface.
Can I use store-bought whipped topping?
I prefer freshly whipped cream for better flavor and stability, but in a pinch, whipped topping can work.
Can I turn this into mini cheesecakes?
Yes, I’ve used muffin tins with liners and reduced the bake time to 25–30 minutes. They’re great for parties.
How do I prevent the crust from getting soggy?
I double-wrap the springform pan tightly in foil and make sure no water leaks into the crust.
What’s the best way to slice the cheesecake cleanly?
I use a hot knife, wiping it clean between cuts for smooth, neat slices.
Conclusion
This Strawberry Red Velvet Cheesecake is a dreamy, multi-layered dessert that always wows. I love the way each layer offers a different texture and flavor, coming together for a rich, fruity, and indulgent bite. It’s a dessert worth the time—and the perfect centerpiece for a celebration.
Print
Strawberry Red Velvet Cheesecake
- Total Time: 11 hours
- Yield: 16 slices
Description
A show-stopping dessert layered with velvety red velvet cheesecake, airy strawberry mousse, and luscious strawberry whipped cream—perfect for birthdays, Valentine’s Day, or anytime you want to impress.
Ingredients
For the Crust:
10 chocolate graham crackers (about 1 ½ cups or 130g crumbs)
¼ cup melted butter
For the Red Velvet Cheesecake Layer:
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 the 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 the Strawberry Whipped Cream Topping:
8 ounces cream cheese, softened
⅓ cup white granulated sugar
2 cups heavy cream, chilled
Extra strawberries for garnish
Sliced strawberries for the center
Instructions
Preheat oven to 325°F (163°C). Double-wrap a 9-inch springform pan with foil.
Pulse graham crackers in a food processor. Add melted butter and blend. Press mixture into the springform pan base to form crust.
In a mixing bowl, beat cream cheese until smooth (about 5 minutes). Add eggs, sugar, mascarpone, and sour cream. Mix well.
Scrape the bowl, then add cocoa powder and red food coloring until the color is vivid. Pour over the crust and smooth the top.
Bake in a water bath for 1 hour and 10–15 minutes. Let cool for 1 hour at room temp.
Add a layer of sliced strawberries over the cooled cheesecake.
Whisk 1½ cups chilled heavy cream to stiff peaks. In another bowl, mix mascarpone, melted white chocolate, condensed milk, and strawberry extract. Blend in half of the strawberries.
Dissolve gelatin in ¼ cup water and add to the strawberry mixture. Stir in remaining strawberries and gently fold in the whipped cream.
Pour mousse over the cheesecake layer. Chill at least 1 hour.
For the topping, beat cream cheese with melted white chocolate, sugar, and strawberry extract. Gradually whisk in 2 cups chilled cream until stiff.
Pipe whipped cream over the mousse using a decorating tip (Ateco #847). Chill overnight to set.
To serve, run a spatula around the edge of the pan and remove the ring. Garnish with strawberries. Keep refrigerated.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
