Strawberry Red Velvet Cheesecake Recipe

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The Ultimate Red Velvet Strawberry Cheesecake: A Showstopping Layered Dessert

There is something inherently celebratory about the combination of deep crimson red velvet and the bright, sunny scent of fresh strawberries. I first came up with this recipe during a rainy afternoon when I couldn’t decide between a rich, baked cheesecake and a light, airy mousse. The result was this three-layer masterpiece. It starts with a buttery chocolate crust, moves into a tangy red velvet center, and is topped with a cloud-like strawberry mousse. When you slice into it, the colors are so striking that it almost feels like a shame to eat it—until you take that first bite and realize the textures are perfectly balanced.

Why You’ll Love This

Reason	Benefit
Texture Play	You get the dense, creamy crumb of baked cheesecake paired with a light-as-air mousse.
Not Too Sweet	The cocoa in the red velvet and the tartness of the strawberries keep the sugar in check.
Visual Appeal	The deep red, soft pink, and white layers make it an instant centerpiece for any table.
Mascarpone Richness	Using mascarpone alongside cream cheese adds a sophisticated, velvety mouthfeel.

The Skeptic’s Favorite

I have an uncle who is notoriously difficult to please when it comes to desserts. He usually waves away anything that looks “too fancy,” preferring a plain piece of fruit or a simple biscuit. When I served this at a family gathering, he took a polite, tiny sliver just to be kind. Ten minutes later, I found him back in the kitchen, cutting himself a much larger second slice. He told me it was the first time he’d had a “fancy” cake that actually tasted like real ingredients rather than just sugar. That’s when I knew this recipe was a keeper.

What Makes It Special

Chocolate Graham Cracker Base: Instead of standard honey crackers, the chocolate crumbs provide a dark, earthy foundation that complements the red velvet perfectly.
Mascarpone Cheese: By folding mascarpone into both the cheesecake and the mousse, we achieve a level of creaminess that standard cream cheese can’t reach on its own.
White Chocolate Integration: Melting white chocolate into the mousse and whipped cream provides stability and a subtle, buttery sweetness.
Real Strawberry Extract: This boosts the natural flavor of the berries without adding extra liquid that might compromise the set of the cake.

Making It Happen

The process begins with the foundation. You’ll want to pulse those chocolate crackers until they are fine like sand before tossing them with melted butter. Once pressed into the pan, it’s all about the red velvet layer. The secret here is creaming the cheese for a full five minutes to ensure there isn’t a single lump. When you add the cocoa and that deep red gel, the batter becomes incredibly vibrant. Using a water bath might seem like an extra step, but it’s what keeps the top from cracking and ensures a perfectly level surface for the next layer.

Once the cheesecake has cooled and you’ve laid down a fresh carpet of sliced strawberries, it’s time for the mousse. You’ll whip the heavy cream to stiff peaks and then gently fold it into a mixture of mascarpone, white chocolate, and condensed milk. The dissolved gelatin is the “insurance policy” that ensures the mousse holds its shape when sliced. After a brief chill, you finish it off with the strawberry whipped cream. This isn’t just plain whipped cream; the addition of cream cheese and white chocolate makes it sturdy and pipeable, allowing you to create beautiful swirls that won’t wilt before serving.

You Must Know

Temperature Matters: Ensure your cream cheese and eggs are at true room temperature to avoid a grainy cheesecake batter.
The Gelatin Trick: Never boil your gelatin. Just heat it until it’s clear and liquid, then let it cool slightly before whisking it into your mousse base.
The Overnight Rule: While it’s tempting to cut into it after a few hours, this cake really needs a full night in the fridge to let the flavors marry and the mousse to firm up.
The Clean Slice: For those perfect, restaurant-quality layers, dip your knife in hot water and wipe it dry between every single cut.

Serving Ideas

This cheesecake is quite rich, so it pairs beautifully with something that has a bit of acidity or bitterness. A sharp, cold glass of Dry Rosé or a Champagne with strawberry notes works wonderfully for a celebration. If you’re serving it in the afternoon, a dark roast coffee or a pot of Earl Grey tea provides a lovely contrast to the creamy layers. You can also garnish the plates with a few mint leaves to add a pop of green and a refreshing aroma.

Make It Different

Variation	How to do it
Gluten-Free	Swap the chocolate graham crackers for your favorite gluten-free chocolate cookie.
Berry Swap	Try this with raspberries and dark chocolate for a moodier, tarter flavor profile.
No-Dye Option	Use beet powder for the red velvet layer if you prefer to avoid artificial food coloring.
Boozy Twist	Add a tablespoon of strawberry liqueur or Grand Marnier to the mousse for an adult version.

Storage and Recipe Tips

Keep this cake in the refrigerator until the very moment you are ready to serve it. Because of the high dairy content and the mousse layer, it can soften quickly if left out in a warm room. It will stay fresh for up to 3 to 4 days if kept in an airtight container or covered loosely with plastic wrap. I don’t recommend freezing the entire cake once the mousse and whipped cream are on top, as the texture of the mousse can become slightly spongy when thawed. However, you can bake and freeze the red velvet cheesecake base (the first layer) weeks in advance.

Success Tips

When making the strawberry mousse, be very gentle during the folding process. If you stir too vigorously, you’ll knock out the air you worked so hard to get into the whipped cream, resulting in a dense layer rather than a fluffy one. Also, when preparing the strawberries for the center, pat them dry with a paper towel after slicing. This prevents excess juice from bleeding into the cheesecake or making the mousse slide around.

Frequently Asked Questions

Can I use frozen strawberries for the mousse?
It is best to stick with fresh strawberries. Frozen berries release too much moisture when they thaw, which can make the mousse watery and prevent it from setting properly.

What if I don’t have a food processor for the crust?
No problem. Just put the crackers in a large zip-top bag and crush them with a rolling pin until they are fine crumbs.

Is the mascarpone necessary?
While you can technically replace it with more cream cheese, the mascarpone provides a much lighter, silkier texture that is less “heavy” than a traditional all-cream-cheese cake.

Why did my cheesecake crack even with a water bath?
Cracks often happen if the cheesecake is overbaked or cooled too quickly. Turn the oven off when the edges are set but the center still has a slight jiggle, and let it sit in the oven with the door cracked for a bit.

How do I get the cake out of the springform pan safely?
Before you open the latch, run a thin spatula or a knife dipped in hot water all the way around the edge. This releases any spots where the mousse might be sticking to the metal.

Recipe Details

Category	Information
Prep Time	45 minutes
Cook Time	1 hour 15 minutes
Total Time	2 hours (plus overnight chilling)
Servings	12 – 14
Category	Dessert
Difficulty	Intermediate
Cuisine	American
Yield	1 9-inch Cake
Equipment	9-inch springform pan, food processor, stand mixer, pastry bag, Ateco #847 tip

Ingredients List

Red Velvet Cheesecake Layer

10 chocolate graham crackers (130g crumbs)
1/4 cup melted butter
16 oz cream cheese, softened
1/4 cup sour cream
1/2 cup white granulated sugar
1/2 cup mascarpone cheese
2 large eggs
2 tbsp cocoa powder
Red gel food coloring

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 tsp strawberry extract
1/4 cup water
2 tsp unflavored gelatin

Strawberry Whipped Cream

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

Directions

For the Chocolate Crust:

Preheat your oven to 325°F (163°C). Double-wrap the exterior of a 9-inch springform pan with aluminum foil.
In a food processor, pulse the chocolate graham crackers into fine crumbs.
Add the melted butter and pulse until the crumbs are fully moistened.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Set aside.

For the Red Velvet Cheesecake Layer:

Using a stand mixer with a paddle attachment, beat the softened cream cheese on medium-high speed for 5 minutes until completely smooth and free of lumps.
Add the granulated sugar, mascarpone cheese, sour cream, and eggs. Mix on medium speed until just combined and smooth. Scrape down the sides and bottom of the bowl to ensure everything is incorporated.
On low speed, mix in the cocoa powder. Add red food coloring, a few drops at a time, until your desired shade of red is achieved.
Pour the batter over the prepared chocolate crust.
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 70-75 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. Remove from the oven and water bath, and let it cool completely at room temperature.
Once cool, arrange a layer of sliced strawberries on top.

For the Strawberry Mousse:

In a chilled mixing bowl, whip the 1 1/2 cups of cold heavy cream until stiff peaks form. Set aside.
In a separate large bowl, whisk together the mascarpone cheese, melted white chocolate, sweetened condensed milk, and strawberry extract until smooth.
Stir half of the diced strawberries into the mascarpone mixture.
In a small bowl, sprinkle the unflavored gelatin over the 1/4 cup of water and let it bloom for 2 minutes. Microwave for 15-20 seconds until the gelatin is fully dissolved.
Whisk the dissolved gelatin into the strawberry-mascarpone base, then add the remaining diced strawberries.
Gently fold the prepared whipped cream into the strawberry base in two or three additions, being careful not to deflate the mixture.
Pour the mousse evenly over the cooled cheesecake and strawberry layer.
Refrigerate for at least 1 hour to allow the mousse to begin setting.

For the Strawberry Whipped Cream Topping:

In a mixer bowl, beat the softened cream cheese, melted white chocolate, granulated sugar, and strawberry extract until smooth and creamy.
With the mixer on low, pour in the 2 cups of chilled heavy cream. Gradually increase the speed to high and whip until stiff, fluffy peaks form.
Transfer the whipped cream to a piping bag fitted with a decorative tip (like an Ateco #847).
Pipe the cream onto the chilled mousse layer, covering it completely.
Refrigerate the finished cake overnight (at least 8 hours) to allow all layers to set firmly.
To serve, run a thin knife around the edge of the pan before unlatching the spring. Garnish with extra fresh strawberries.

Recipe Notes

Room Temperature is Key: For a lump-free cheesecake, your cream cheese, sour cream, and eggs must be at room temperature before you start mixing.
Don’t Overmix: Once you add the eggs to the cheesecake batter, mix only until they are just combined. Overmixing can incorporate too much air, causing the cheesecake to rise and fall, leading to cracks.
Gentle Folding: When making the mousse, use a gentle hand to fold the whipped cream into the strawberry base. This keeps the mousse light and airy. Use a spatula to cut down the middle and sweep along the bottom of the bowl.
The Gelatin Step: Ensure the gelatin is fully dissolved but not boiling hot when you add it to the mousse base. This prevents clumps and ensures a smooth set.
The Overnight Chill: This is a non-negotiable step. The cake needs a full night in the refrigerator for the mousse to firm up completely and for the flavors to meld.
For Clean Slices: For those picture-perfect slices with defined layers, use a long, sharp knife. Dip it in hot water and wipe it clean between each and every cut.
Storage: The cheesecake must be stored in the refrigerator. It will keep for up to 4 days. Due to the mousse and cream topping, freezing the finished cake is not recommended as it will alter the texture upon thawing.

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