This Strawberry Swirl Cheesecake with a Red Velvet Base is a show-stopping dessert that combines the rich, cocoa-infused flavor of classic red velvet cake with the creamy, luxurious texture of vanilla cheesecake. Swirled with bright strawberry jam and topped with fresh berries and whipped cream, this vibrant, layered treat is perfect for holidays, birthdays, or any special celebration.

Why You’ll Love This Recipe

This dessert is a beautiful fusion of flavor and texture: moist red velvet cake, silky cheesecake, and sweet-tart strawberry swirls all in one bite. It’s visually stunning, wonderfully indulgent, and easy to make with accessible ingredients. Whether you’re impressing guests or treating yourself, this cheesecake delivers both elegance and comfort in a single slice.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Red Velvet Base:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup granulated sugar
1/2 cup vegetable oil
1 large egg
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring

For the Cheesecake Layer:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup sour cream

For the Strawberry Swirl:

1/2 cup strawberry jam or compote
1/4 cup chopped strawberries (optional)

Topping:

Whipped cream
Whole strawberries
Extra strawberry sauce (optional)

Directions

Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In another bowl, whisk together the sugar, oil, egg, buttermilk, vinegar, vanilla extract, and red food coloring.
Gradually mix the dry ingredients into the wet ingredients until smooth and fully incorporated.
Pour the red velvet batter into the prepared pan, spreading evenly across the bottom.
In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and sour cream until smooth.
Gently pour the cheesecake batter over the red velvet base.
Drop spoonfuls of strawberry jam over the cheesecake layer. Use a knife or skewer to gently swirl the jam into the batter. Add chopped strawberries if desired.
Bake for 50–60 minutes, or until the center is set and slightly jiggly.
Let the cheesecake cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream, whole strawberries, and a drizzle of extra strawberry sauce if desired.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Baking Time: 55 minutes
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Calories: Approximately 460 kcal per slice

Variations

Chocolate Strawberry Twist: Add mini chocolate chips to the cheesecake batter for added texture and richness.
Berry Blend Swirl: Use a combination of raspberry and strawberry jam for a layered fruit flavor.
Mini Cheesecakes: Bake in a muffin tin with liners for individual servings—reduce baking time to about 22–25 minutes.
No Sour Cream Option: Substitute sour cream with Greek yogurt or mascarpone cheese.
Nut Crust Alternative: Swap the red velvet layer for a graham cracker or pecan crust if you prefer a simpler base.

storage/reheating

Store leftover cheesecake in the refrigerator, covered or in an airtight container, for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. This dessert should be served chilled and is not recommended for reheating.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day ahead. It needs several hours to chill and set properly.

What’s the best jam for the swirl?

A thick strawberry jam or homemade compote works best. Avoid watery or overly runny jams.

Can I use a different cake base?

Yes, chocolate cake, graham cracker crust, or even a cookie crust can be used as alternatives.

How do I know when the cheesecake is done baking?

The center should be just set and slightly jiggly. It will continue to firm up as it cools.

What type of cream cheese is best?

Full-fat block-style cream cheese gives the best texture and stability for baking.

Do I need a water bath?

No, this recipe is designed to bake evenly without a water bath, but one can be used for a more delicate texture.

Can I use low-fat ingredients?

You can use low-fat cream cheese and sour cream, but the texture may be slightly less creamy.

How do I get clean slices?

Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.

Can I skip the food coloring?

Yes, the red velvet flavor can still shine through without the food coloring—it will just lack the vibrant red color.

Can I add gelatin to the cheesecake layer?

Gelatin isn’t necessary for this baked version, as eggs provide the needed structure.

Conclusion

Strawberry Swirl Cheesecake with Red Velvet Base is a stunning dessert that combines layers of color, flavor, and texture into a memorable centerpiece. With its moist cake base, rich and creamy cheesecake layer, and vibrant strawberry swirl, this treat is as delicious as it is beautiful. Whether for holidays, parties, or a romantic occasion, it’s sure to delight every guest at the table.

Strawberry Swirl Cheesecake with Red Velvet Base

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A luxurious layered dessert featuring a bold red velvet cake base, a creamy vanilla cheesecake layer, and vibrant strawberry swirl, topped with whipped cream and fresh berries—perfect for celebrations.

Author: Mari
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 5 hours 20 minutes
Yield: 10 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease it.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, combine sugar, oil, egg, buttermilk, vinegar, vanilla extract, and red food coloring.
Gradually add the dry ingredients to the wet mixture, stirring until smooth.
Pour the red velvet batter into the bottom of the prepared springform pan and smooth the top.
In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Then add vanilla extract and sour cream, mixing until fully combined.
Pour the cheesecake batter over the red velvet layer in the pan.
Spoon dollops of strawberry jam over the cheesecake layer and swirl gently with a knife.
Bake for 50–60 minutes, or until the center is set.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream, whole strawberries, and extra strawberry sauce if desired.

Notes

Ensure cream cheese is softened to avoid lumps in the cheesecake batter.
Use a toothpick to test for doneness—center should be slightly jiggly but not wet.
Chilling overnight improves texture and flavor development.
Use fresh, ripe strawberries for the best presentation and taste.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 28g
Sodium: 320mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg