Why You’ll Love This Recipe

This dessert brings together the best of both worlds: the deep, cocoa-infused taste of red velvet and the smooth, tangy richness of cheesecake. The addition of fresh strawberries adds a burst of freshness that complements the other layers perfectly. Whether you’re celebrating a holiday, a birthday, or simply indulging in a sweet craving, this cheesecake is sure to impress.

Ingredients

For the Red Velvet Cheesecake Layer:

10 chocolate graham crackers (about 1 1/2 cups), crushed
1/4 cup melted butter
16 oz cream cheese, softened
1/4 cup sour cream
1/2 cup granulated sugar
1/2 cup mascarpone cheese
2 large eggs
2 tablespoons cocoa powder
Red food coloring, to achieve desired hue

For the Strawberry Mousse Layer:

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 the Strawberry Whipped Cream Topping:

8 oz cream cheese, softened
1/2 cup white chocolate chips, melted
1/3 cup granulated sugar
1 teaspoon strawberry extract
2 cups heavy cream, chilled
Extra strawberries, for garnish

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

Directions

Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Combine crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
Make the Red Velvet Cheesecake Layer:
- In a mixing bowl, beat softened cream cheese until smooth.
- Add sour cream, granulated sugar, mascarpone cheese, eggs, cocoa powder, and red food coloring. Mix until well combined.
- Pour the batter over the prepared crust.
- Bake in a water bath for 1 hour and 10-15 minutes, or until the center is set.
- Remove from oven and let cool completely.
Prepare the Strawberry Mousse Layer:
- Whip the heavy cream until stiff peaks form. Set aside.
- In another bowl, combine melted white chocolate, sweetened condensed milk, mascarpone cheese, strawberry extract, and half of the diced strawberries.
- Dissolve gelatin in water and microwave until fully dissolved. Add to the strawberry mixture.
- Fold in the whipped cream and remaining diced strawberries.
- Pour the mousse over the cooled cheesecake layer. Refrigerate for at least 1 hour.
Make the Strawberry Whipped Cream Topping:
- Beat softened cream cheese, melted white chocolate, granulated sugar, and strawberry extract until smooth.
- Add chilled heavy cream and whip until stiff peaks form.
- Pipe or spread the whipped cream over the mousse layer.
- Refrigerate the cheesecake overnight to set completely.
Garnish and Serve:
- Before serving, garnish with extra strawberries.
- Carefully remove the cheesecake from the springform pan.
- Slice and enjoy!

Servings and Timing

Servings: 16
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 8 hours (overnight)

Variations

Berry Medley: Substitute or add other berries like raspberries or blueberries for a mixed berry flavor.
Chocolate Ganache Topping: Drizzle a chocolate ganache over the top for added richness.
Nutty Crust: Use crushed nuts like pecans or almonds in the crust for added texture.

Storage/Reheating

Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.
Freezing: You can freeze the cheesecake (without the whipped cream topping) for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

Can I use store-bought red velvet cake mix for the base?

Yes, you can use a red velvet cake mix to prepare the base if you’re short on time. Just ensure it’s baked and cooled before adding the cheesecake layer.

Can I make this cheesecake without gelatin?

Gelatin helps set the mousse layer. If you prefer not to use gelatin, you can use agar-agar as a vegetarian alternative, following the package instructions for substitution.

How do I prevent cracks in the cheesecake layer?

Baking the cheesecake in a water bath and allowing it to cool gradually in the oven with the door slightly open helps prevent cracks.

Can I use frozen strawberries?

Yes, but make sure to thaw and drain them well to remove excess moisture before using in the mousse and topping.

Is it necessary to use both cream cheese and mascarpone?

Using both gives a richer flavor and smoother texture. However, you can substitute mascarpone with additional cream cheese if needed.

Can I prepare this cheesecake in advance?

Absolutely! This cheesecake is perfect for making a day ahead, allowing it to set overnight and the flavors to meld.

What can I use instead of chocolate graham crackers?

You can use regular graham crackers, Oreo cookies (without the filling), or any chocolate-flavored biscuit.

How do I achieve the vibrant red color?

Using a concentrated gel red food coloring gives a more vibrant hue without altering the batter’s consistency.

Can I add a layer of strawberry jam?

Yes, spreading a thin layer of strawberry jam between the cheesecake and mousse layers can enhance the strawberry flavor.

What’s the best way to slice the cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped dry before each cut to achieve clean slices.

Conclusion

This Red Velvet Strawberry Cheesecake is a delightful fusion of flavors and textures, making it an ideal dessert for special occasions or when you want to treat yourself. With its rich red velvet base, creamy cheesecake layer, and fresh strawberry accents, it’s sure to impress anyone who takes a bite. Enjoy the process of creating this masterpiece and the satisfaction of sharing it with loved ones.

Red Velvet Strawberry Cheesecake

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Red Velvet Strawberry Cheesecake is a decadent three-layer dessert featuring a red velvet cheesecake base, strawberry mousse center, and strawberry whipped cream topping—perfect for celebrations and indulgent moments.

Author: Laura
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 10 hours 45 minutes (including chilling)
Yield: 16 servings
Category: Dessert
Method: Baked and Chilled
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (163°C). Combine crushed graham crackers and melted butter; press into the bottom of a 9-inch springform pan. Set aside.
For the red velvet cheesecake: Beat cream cheese until smooth. Add sour cream, sugar, mascarpone, eggs, cocoa powder, and food coloring; mix well. Pour over crust.
Bake in a water bath for 1 hour and 10–15 minutes or until center is set. Let cool completely.
For the mousse: Whip heavy cream to stiff peaks. Mix melted white chocolate, sweetened condensed milk, mascarpone, extract, and half the strawberries. Dissolve gelatin in water, microwave until dissolved, then add to mixture. Fold in whipped cream and remaining strawberries. Pour over cheesecake. Refrigerate 1 hour.
For the topping: Beat cream cheese, melted white chocolate, sugar, and extract until smooth. Add heavy cream and whip to stiff peaks. Pipe or spread over mousse. Refrigerate overnight.
Garnish with strawberries before serving. Remove from pan, slice, and enjoy.

Notes

Use a water bath and cool the cheesecake gradually to prevent cracking.
Substitute mascarpone with more cream cheese if needed.
Add strawberry jam between layers for extra flavor.
Use a hot knife for clean slices.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 32g
Sodium: 210mg
Fat: 34g
Saturated Fat: 20g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg