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Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 101 reviews
  • Author: Jasmine
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours (including chilling time)
  • Yield: 12 to 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Red Velvet Cheesecake is a stunning no-bake dessert that combines the bold, striking color and flavor of classic red velvet cake with the rich, creamy decadence of cheesecake. The filling is a beautifully chocolatey blend that is rich yet light with a velvety texture that melts in your mouth. Perfect for impressing guests, this cheesecake features a crunchy Oreo cookie base and a luscious red velvet cream cheese filling topped with whipped cream and optional dark chocolate shavings.

Ingredients

Scale

Base

  • 200g / 7oz Oreo cookies (approximately 1.5 standard packs)
  • 60g / 4 tbsp unsalted butter, melted

Cheesecake Filling

  • 2 tsp unflavoured gelatine powder
  • 2 tbsp water
  • 1 cup heavy/thickened cream, cold from fridge
  • 500g / 1 lb cream cheese, softened (block form)
  • 3/4 cup caster sugar / superfine sugar
  • 1 tsp vanilla extract
  • 150g / 5 oz 70% dark chocolate
  • 6 tsp red food colouring (especially for UK readers)

Whipped Cream Topping

  • 1 1/4 cups heavy/thickened cream, cold from fridge
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract
  • Optional: 2 tbsp shaved or grated dark chocolate for decoration

Instructions

  1. Prepare the Pan Base: Flip the base of a 20cm / 8″ springform pan upside down to help in easy removal later. Lightly butter the pan base and press a square sheet of baking paper on it. Attach the pan sides onto the base, allowing excess paper to stick out for easy removal. Butter and line the pan sides with baking paper as well.
  2. Make the Oreo Base: Crush the Oreo cookies finely until they resemble fine crumbs. Combine the crushed Oreos with the melted unsalted butter until the mixture looks like wet sand. Press this mixture firmly into the lined pan base to form an even crust. Chill in the fridge to set while preparing the filling.
  3. Bloom the Gelatine: Sprinkle the gelatine powder over 2 tablespoons of cold water in a small bowl to soften and bloom. Set aside to swell for a few minutes.
  4. Whip the Cream for Filling: In a clean bowl, whip 1 cup of cold heavy cream until soft peaks form. Set aside.
  5. Prepare the Chocolate: Gently melt the 150g dark chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Allow it to cool slightly but remain pourable.
  6. Make the Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with the caster sugar and vanilla extract until smooth and creamy. Add the melted chocolate and mix until fully combined. Add the bloomed gelatine and stir well to incorporate evenly.
  7. Add Red Food Colouring: Add 6 teaspoons of red food colouring to the cream cheese mixture and mix until the color is vibrant and uniform.
  8. Fold in Whipped Cream: Gently fold the whipped cream into the red velvet cream cheese mixture in batches to preserve the lightness and create a velvety texture.
  9. Assemble the Cheesecake: Pour the cheesecake filling over the chilled Oreo base in the springform pan and smooth the top with a spatula. Refrigerate for several hours or overnight to allow the cheesecake to set firmly.
  10. Whip the Topping: Before serving, whip the remaining 1 1/4 cups cold heavy cream with 3 tablespoons caster sugar and 1 teaspoon vanilla extract until stiff peaks form. Optionally, stabilize the cream as desired to prevent it from deflating.
  11. Decorate: Spread or pipe the whipped cream topping evenly over the set cheesecake. Garnish with shaved or grated dark chocolate if desired.
  12. Serve: Carefully remove the springform pan sides by pulling the excess baking paper. Slice and serve chilled to enjoy the creamy, chocolatey, and vibrant red velvet cheesecake.

Notes

  • Watch the recipe video for a step-by-step guide to making this no-bake cheesecake.
  • This no-bake cheesecake is a stunning showstopper combining the classic red velvet flavor with creamy cheesecake texture.
  • The filling is rich yet light, with a velvety texture that melts in your mouth.
  • The bold red color comes from red food coloring; adjust amount for desired vibrancy.
  • Using cold cream and softly whipped cream helps achieve the perfect light texture in the filling and topping.
  • Gelatine is used to help the cheesecake set firmly without baking.
  • The Oreo cookie crust adds a delicious chocolate crunch that complements the creamy filling.
  • Make sure to chill well for the best texture and slicing results.

Nutrition

  • Serving Size: 1 slice (assuming 12 slices)
  • Calories: 540 kcal
  • Sugar: 29 g
  • Sodium: 210 mg
  • Fat: 43 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 37 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 103 mg

Find it online: https://jmrecipes.com/red-velvet-cheesecake-recipe/