Red Velvet Strawberry Cheesecake
Ingredients
Red Velvet Base
2 cups red velvet cake mix
½ cup unsalted butter, melted
1 large egg
¼ cup milk
Cheesecake Layer
1 (8 oz) package cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1½ cups whipped topping (Cool Whip), thawed
Strawberry Layer
1½ cups fresh strawberries, sliced
or
1 can (21 oz) strawberry pie filling
Topping
1 cup whipped topping
Fresh strawberries or red velvet cake crumbs (optional garnish)
Instructions
1. Prepare the Red Velvet Base
Preheat oven to 350°F (175°C).
In a bowl, mix the red velvet cake mix, melted butter, egg, and milk until well combined.
Press the mixture evenly into the bottom of a greased 9×9-inch baking dish.
Bake for 15–18 minutes, or until set.
Remove from oven and let cool completely.
2. Make the Cheesecake Layer
In a medium bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract; mix until creamy.
Gently fold in the whipped topping.
Spread evenly over the cooled red velvet base.
3. Add the Strawberry Layer
If using fresh strawberries: Arrange sliced strawberries evenly over the cheesecake layer.
If using pie filling: Spoon and spread evenly over the cheesecake layer.
4. Finish & Chill
Spread the remaining whipped topping over the strawberry layer.
Cover and refrigerate for at least 3–4 hours (overnight is best).
Serving
Slice into squares and serve chilled.
Garnish with extra strawberries or red velvet crumbs if desired.
Tips
For extra flavor, add ½ teaspoon lemon juice to the cheesecake layer.
This dessert keeps well in the fridge for up to 3 days.
You can make it in a trifle dish for a layered presentation.
