Description
A delightful and indulgent red velvet cheesecake layered with fresh strawberries and topped with whipped cream, perfect for celebrations.
Ingredients
Scale
- 1 ½ cups red velvet cake mix
- ½ cup unsalted butter, melted
- 1 large egg
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 cup fresh strawberries, diced
- Optional: extra strawberries for topping
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan for easy removal later.
- In a mixing bowl, combine the red velvet cake mix, melted butter, and egg. Blend until thoroughly mixed.
- Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- Bake for 10-12 minutes until lightly set; allow to cool completely.
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add granulated sugar and vanilla extract, mixing continuously until well incorporated.
- In another bowl, whip heavy cream with powdered sugar until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until blended.
- Pour the cream cheese mixture over the cooled crust, smoothing the top.
- Refrigerate the cheesecake for at least 4 hours to set.
- Before serving, top with diced strawberries and garnish with whole strawberries.
Notes
For a richer taste, consider using a homemade red velvet cake recipe for the crust.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 19g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 82mg