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Ultimate Red Velvet Strawberry Cheesecake Dessert

Rose
A stunning layered dessert combining a chocolate crust, creamy red velvet cheesecake, fresh strawberries, and fluffy strawberry mousse. This elegant cheesecake is rich, fruity, and perfect for holidays, birthdays, or special celebrations.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • whisk
  • rubber spatula
  • oven
  • roasting pan for water bath
  • refrigerator
  • piping bag (optional)

Ingredients
  

  • 1.5 cups chocolate graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 0.5 cup mascarpone cheese
  • 0.5 cup sour cream or Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tbsp unsweetened cocoa powder
  • 1.5 tsp vanilla extract
  • 2 tsp red food coloring
  • 1 cup heavy cream
  • 0.5 cup mascarpone cheese
  • 0.5 cup sweetened condensed milk
  • 3 oz white chocolate chips, melted
  • 1 cup fresh strawberries, diced
  • 1 tsp strawberry extract
  • 1 tsp unflavored gelatin
  • 2 tbsp water
  • 4 oz cream cheese, softened
  • 3 oz white chocolate chips, melted
  • 2 tbsp granulated sugar
  • 0.5 cup heavy cream
  • 0.5 tsp strawberry extract
  • fresh strawberries for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C). Mix the chocolate graham cracker crumbs with melted butter until fully combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes and let the crust cool completely.
  • Beat the cream cheese and mascarpone until smooth. Add sugar, eggs, sour cream, and vanilla extract and mix until combined. Blend in cocoa powder and red food coloring. Pour the batter over the cooled crust and bake in a water bath at 325°F (160°C) for 50–60 minutes. Cool to room temperature, then refrigerate for at least 1 hour.
  • Slice fresh strawberries and arrange them evenly across the chilled cheesecake layer.
  • Dissolve gelatin in water and set aside. Whip the heavy cream to stiff peaks. In another bowl, mix mascarpone, sweetened condensed milk, melted white chocolate, diced strawberries, and strawberry extract. Stir in the gelatin, then gently fold in the whipped cream.
  • Spread the strawberry mousse evenly over the cheesecake and strawberry layer. Refrigerate for at least 1 hour until the mousse is set.
  • Beat cream cheese, sugar, melted white chocolate, and strawberry extract until smooth. Whip the heavy cream and fold it into the mixture until fluffy. Pipe or spread the whipped topping over the mousse layer, garnish with fresh strawberries, and chill overnight before serving.

Notes

For best results, use room temperature ingredients to create a smooth cheesecake batter. Bake the cheesecake in a water bath to prevent cracks. Chill the dessert overnight so the mousse and whipped cream layers set properly. For a vegetarian option, substitute gelatin with agar-agar. Warm a knife in hot water before slicing to achieve clean layers.

Nutrition

Calories: 420kcalCarbohydrates: 40gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 120mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 900IUVitamin C: 25mgCalcium: 120mgIron: 1.2mg
Keyword layered cheesecake dessert, red velvet cheesecake, red velvet strawberry dessert, strawberry mousse cheesecake
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