This decadent red velvet strawberry swirl cheesecake is a show-stopping dessert that combines the elegance of red velvet with the creamy richness of classic cheesecake. With a buttery cookie crust, vibrant marbled layers, and bursts of sweet strawberry throughout, it’s a dessert I love making for special occasions—or just to treat myself.
Why I Love This Recipe
I love how this cheesecake brings together so many textures and flavors in one beautiful slice. The red velvet layer is moist and slightly cocoa-rich, the cheesecake is creamy and tangy, and the strawberry swirls add a fruity brightness that cuts through the richness. It’s as delicious as it is stunning. I also love that this dessert feels fancy but is surprisingly easy to put together.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Chocolate sandwich cookies or chocolate graham crackers
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Unsalted butter (melted)
For the red velvet cake layer:
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All-purpose flour
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Unsweetened cocoa powder
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Baking soda
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Salt
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Sugar
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Eggs
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Buttermilk
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Vegetable oil
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White vinegar
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Vanilla extract
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Red food coloring
For the cheesecake layer:
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Cream cheese (softened)
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Granulated sugar
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Eggs
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Vanilla extract
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Sour cream or heavy cream
For the strawberry swirl:
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Fresh or frozen strawberries
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Sugar
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Cornstarch
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Water
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Lemon juice
directions
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I preheat the oven to 325°F (160°C) and prepare a springform pan by greasing and lining the bottom with parchment paper.
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For the crust, I pulse the cookies into fine crumbs, mix in the melted butter, press it into the bottom of the pan, and bake for 8–10 minutes. I let it cool while I make the filling.
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I prepare the strawberry swirl by simmering the strawberries, sugar, lemon juice, and cornstarch slurry until thickened, then blending until smooth and letting it cool.
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For the red velvet cake, I whisk together the dry ingredients and mix in the wet ingredients until smooth and evenly colored. I pour this over the cooled crust.
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For the cheesecake layer, I beat the cream cheese until fluffy, add sugar, eggs one at a time, vanilla, and sour cream. I pour it gently over the red velvet batter.
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I spoon the cooled strawberry sauce on top and use a skewer to gently swirl it into the cheesecake layer.
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I bake the whole cake in a water bath for about 55–65 minutes, until the edges are set and the center is slightly jiggly.
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I cool it completely at room temperature, then chill for at least 4 hours or overnight before slicing.
Servings and timing
This recipe serves 10–12. It takes about 30 minutes to prep, 1 hour to bake, and at least 4 hours to chill—ideal for making ahead.
Variations
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I sometimes swap the strawberry swirl for raspberry or blueberry puree.
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For a richer twist, I add a white chocolate drizzle or chocolate ganache on top.
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I use a red velvet cake mix for an easy shortcut when I’m in a hurry.
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I top it with whipped cream or fresh strawberries for an extra-decadent finish.
storage/reheating
I store the cheesecake in the fridge for up to 5 days, covered tightly to keep it fresh. It also freezes well—I slice and wrap individual pieces to thaw as needed. I don’t reheat it, but I let it sit at room temperature for 10–15 minutes before serving for the best texture.
FAQs
Can I use a boxed red velvet cake mix?
Yes, I use a boxed mix for convenience—just prepare the batter as directed and layer it under the cheesecake filling.
How do I avoid cracks in the cheesecake?
I bake it in a water bath and let it cool slowly with the oven door cracked open to prevent sudden temperature changes.
Can I use fresh strawberries instead of sauce?
I can, but I love the swirl effect and flavor intensity of the cooked strawberry reduction.
What kind of pan should I use?
I use a 9-inch springform pan, which makes removing and slicing the cheesecake much easier.
Can I make this ahead of time?
Absolutely. I often make it a day in advance—it sets perfectly overnight and is even easier to slice the next day.
Conclusion
This red velvet strawberry swirl cheesecake is a decadent, eye-catching dessert that never fails to impress. I love the way the bold red velvet base contrasts with the creamy cheesecake and vibrant strawberry swirls. Whether it’s for a celebration or just because, it’s the kind of dessert that always gets people asking for seconds.
Print
Decadent Red Velvet Strawberry Swirl Cheesecake
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 30 minutes
- Yield: Serves 10–12
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Decadent Red Velvet Strawberry Swirl Cheesecake is a stunning layered dessert with a chocolate cookie crust, moist red velvet cake base, creamy cheesecake center, and sweet strawberry swirls. Perfect for holidays, birthdays, or anytime you need a show-stopping treat, this red velvet cheesecake is as impressive as it is indulgent.
Ingredients
- For the crust:
- 20 chocolate sandwich cookies (or 1½ cups chocolate graham cracker crumbs)
- 5 tbsp unsalted butter, melted
- For the red velvet cake layer:
- ¾ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sugar
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1–2 tsp red food coloring
- For the cheesecake layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream or heavy cream
- For the strawberry swirl:
- 1 cup fresh or frozen strawberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
Instructions
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Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
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Make the crust: Pulse cookies into crumbs, mix with melted butter, and press into the pan. Bake for 8–10 minutes, then cool.
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Prepare strawberry swirl: Simmer strawberries, sugar, and lemon juice until soft. Mix cornstarch and water, add to the berries, and cook until thickened. Blend smooth and cool.
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Make red velvet layer: Whisk flour, cocoa, baking soda, and salt. In a separate bowl, whisk sugar, egg, buttermilk, oil, vinegar, vanilla, and food coloring. Combine wet and dry ingredients. Pour over cooled crust.
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Make cheesecake layer: Beat cream cheese until fluffy. Add sugar, eggs (one at a time), vanilla, and sour cream. Pour gently over red velvet batter.
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Add swirl: Spoon strawberry sauce over the cheesecake layer and swirl gently with a skewer or knife.
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Bake: Place pan in a water bath and bake 55–65 minutes until edges are set and center is slightly jiggly.
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Cool: Let cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
Notes
- Use raspberry or blueberry sauce instead of strawberry for variation.
- Drizzle with white chocolate or ganache for an extra-decadent finish.
- A boxed red velvet cake mix can be used for a shortcut.
- Top with fresh strawberries or whipped cream before serving.
- Store leftovers in the fridge for up to 5 days or freeze individual slices for up to 1 month.
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