Red Velvet Strawberry Cheesecake Delight

There’s something undeniably magical about red velvet. It’s rich, subtly chocolatey, and that gorgeous crimson color just feels like a celebration. Now, imagine layering that with a creamy, silky cheesecake filling and topping it all off with sweet, juicy strawberries. Yep. That’s exactly what we’re doing here—and I call it Red Velvet Strawberry Cheesecake Delight.

This dessert is everything: part cake, part no-bake cheesecake, and fully delicious. It’s got layers of texture—tender red velvet cake on the bottom, a fluffy whipped cheesecake layer in the middle, and glossy, syrupy strawberries on top. Each bite is a little bit tangy, a little sweet, and a whole lot of delightful.

The first time I made this was for a friend’s birthday. She’s the kind of person who always goes above and beyond for everyone else, and I wanted to bring her something extra special. She loves strawberries and adores anything red velvet, so I had this wild idea to mash them up into one gorgeous dessert. It was such a hit that now it’s my go-to for spring and summer celebrations—or really any time I want to impress with minimal stress.

This dessert looks like it came straight out of a bakery window, but trust me, it’s easy to make and uses basic ingredients you probably already have. It’s ideal for potlucks, Eid gatherings, birthdays, or even just a weekend treat with the fam. 💕

Why You’ll Love This Recipe

Here’s why this Red Velvet Strawberry Cheesecake Delight deserves a spot in your recipe rotation:

• Easy Layers, Big Flavor: This recipe is made in layers, so even though it looks fancy, each part is simple and comes together quickly.
• Minimal Baking Required: You’ll only bake the red velvet base—everything else is no-bake and fridge-friendly.
• Crowd-Pleaser: With its vibrant red hue and creamy filling, this dessert is guaranteed to be the first thing gone from the table.
• Great Make-Ahead Option: You can prep this a day ahead and let it chill overnight. In fact, it’s even better the next day when the flavors have time to meld.
• Kid- and Family-Friendly: It’s sweet, colorful, and easy to serve in squares. Everyone from toddlers to grandparents will love it.
• Halal-Friendly: We’re using halal ingredients—no gelatin or alcohol-based extracts here!

And can we talk texture? That moist red velvet cake layer holds up perfectly under the cloud-like cream cheese filling, while the strawberry topping adds a refreshing, fruity contrast that cuts through the richness just enough. Every bite is soft, creamy, and just a little tart from the berries.

Prep Time & Servings

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Chill Time: 4 hours (or overnight)
• Total Time: 4 hours 45 minutes
• Servings: 12 generous squares

Calories per serving: 380
Protein: 6g | Carbs: 36g | Fat: 23g

Ingredients

Here’s everything you’ll need for each dreamy layer of this dessert:

For the Red Velvet Cake Layer:

• 1 cup all-purpose flour
• 1 tbsp unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup buttermilk (or ½ cup milk + ½ tbsp vinegar, mixed and rested for 5 mins)
• ½ cup granulated sugar
• ½ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp halal red food coloring

For the Cheesecake Layer:

• 1½ blocks (12 oz) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1½ cups whipped topping (like Cool Whip or homemade whipped cream)

For the Strawberry Topping:

• 2 cups fresh strawberries, sliced
• ⅓ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

Step-by-Step Instructions

Step 1: Bake the Red Velvet Cake Base

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.
3. In a separate mixing bowl, combine sugar, oil, egg, buttermilk, vanilla, vinegar, and red food coloring. Mix until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined. Don’t overmix!
5. Pour the batter into your prepared pan and smooth the top with a spatula.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the pan.

Pro Tip: You can gently press down any domed top after baking to make layering easier.

Step 2: Make the Whipped Cheesecake Layer

1. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
2. Add powdered sugar and vanilla extract, and continue beating until fully combined.
3. Fold in the whipped topping gently, using a spatula. You want a light, fluffy texture.

Don’t worry if the mixture seems soft—it’ll firm up beautifully as it chills.

Step 3: Make the Strawberry Topping

1. In a saucepan, combine sliced strawberries, sugar, lemon juice, and cornstarch.
2. Stir in the water and cook over medium heat for 5–7 minutes, or until the mixture thickens and becomes syrupy. Stir frequently so it doesn’t burn.
3. Remove from heat and let it cool to room temperature.

Optional: Want extra berry magic? Add a few whole strawberries on top just before serving.

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Step 4: Assemble the Layers

1. Once your cake base is cool, spread the cream cheese mixture evenly on top.
2. Spoon the cooled strawberry topping over the cream layer, spreading gently to cover every corner.
3. Cover the pan and chill in the refrigerator for at least 4 hours, or overnight for best results.

How to Serve It

• Slice into squares or rectangles for easy, grab-and-go servings.
• Top with fresh mint leaves or a dollop of whipped cream for a little flourish.
• Serve chilled—this dessert is best enjoyed cold!

Additional Tips for Success

1. Use room temperature cream cheese for a smooth, lump-free filling.
2. Don’t skip the chill time—it really helps the layers set and makes slicing easier.
3. Make your own whipped topping if you like! Just beat 1 cup of cold heavy cream with 2 tbsp powdered sugar until stiff peaks form.
4. Strain the strawberry topping if you prefer a smoother finish without chunks.
5. Want a cleaner cut? Run your knife under hot water and wipe it dry before slicing each row.

Recipe Variations

• Gluten-Free Version: Swap the all-purpose flour for a gluten-free 1:1 baking blend.
• No Strawberry? No Problem! Use raspberries, blueberries, or even a mix of berries.
• Mini Parfaits: Layer the components into mason jars for individual servings—perfect for parties!
• Extra Chocolatey: Add mini chocolate chips into the cheesecake layer for a fun surprise.
• Less Sweet Option: Use a bit less sugar in the strawberry topping or opt for a sugar substitute.

Serving Suggestions

Pair this sweet treat with:

• A fresh mint lemonade or strawberry iced tea for a bright, citrusy contrast.
• Roasted nuts or chocolate-covered almonds for a crunchier dessert board.
• Light dinner mains like grilled chicken salad or lemon herb baked fish—it balances the richness beautifully.
• Simple side dishes: If you’re serving this at a potluck, it goes great after a rice pilaf, kabobs, or baked pasta dish.

Freezing & Storage

To Store:
Place leftovers in an airtight container and refrigerate for up to 3 days. The strawberries may soften slightly but it’ll still taste amazing.

To Freeze:
You can freeze the cake and cheesecake layers without the strawberries. Wrap tightly in plastic and foil, then freeze for up to 2 months. Add fresh strawberry topping after thawing.

To Reheat:
This is best served cold! But if frozen, let thaw in the fridge overnight before serving.

Special Equipment

• 8×8-inch baking dish: Glass or metal works fine.
• Electric hand mixer: For whipping the cheesecake layer to perfect fluffiness.
• Small saucepan: For cooking the strawberry topping.
• Offset spatula or silicone spatula: For smooth, easy layering.

FAQ

Can I use a boxed red velvet cake mix?
Absolutely! If you’re short on time, feel free to use a boxed mix for the base. Just bake in an 8×8 pan and let cool completely.

Can I make this ahead of time?
Yes! In fact, it’s even better the next day. Make it up to 24 hours in advance and store in the fridge.

Can I use frozen strawberries?
Yes, just thaw and drain them well first. They’ll be softer, but still delicious.

Can I use dairy-free alternatives?
Sure! Use a dairy-free cream cheese and coconut whipped topping.

Can I skip the food coloring?
You can! The cake will still be delicious, just more of a cocoa brown than red.

What can I substitute for whipped topping?
Homemade whipped cream works great—just whip 1 cup heavy cream with 2 tbsp powdered sugar.

Is this recipe halal?
Yes! This version uses halal-friendly ingredients—no gelatin, alcohol, or non-halal additives.

Can I double the recipe?
Definitely. Use a 9×13-inch pan and double all ingredients.

How do I get clean slices?
Chill well and use a sharp knife wiped clean between cuts. A hot knife works best!

What’s the best way to store leftovers?
Keep them in the fridge, covered. Enjoy within 3 days for best flavor and texture.

Let’s Wrap It Up!

There you have it—Red Velvet Strawberry Cheesecake Delight that looks like it came from a fancy bakery, but is secretly super easy to whip up at home. Whether you’re bringing it to a potluck, celebrating a birthday, or just want a next-level dessert for your family, this one’s going to win hearts and tastebuds.

If you try this recipe, I need to see it! Tag me on Instagram, leave a comment below, or shoot me a message. I love seeing your gorgeous dessert creations.

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