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Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 8 reviews
  • Author: Madison
  • Prep Time: 30 minutes
  • Chilling Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

A stunning no-bake red velvet cheesecake that combines the bold, vibrant flavor of red velvet cake with the creamy, rich texture of cheesecake. This dessert features a crunchy Oreo cookie base, a luscious cream cheese and chocolate filling with a velvety smooth finish, and whipped cream topping accented with dark chocolate shavings. Perfect for impressing guests at special occasions.

Ingredients

Scale

Base

  • 200 g Oreo cookies (1.5 standard packs)
  • 60 g unsalted butter, melted

Filling

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

Topping

  • 1 1/4 cups heavy/thickened cream, fridge cold (for whipping)
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract
  • 2 tbsp shaved or grated dark chocolate (optional, for stabilising cream and garnish)

Instructions

  1. Prepare the pan base: Flip the base of a 20cm / 8-inch springform pan upside down for easy cheesecake removal. Very lightly butter the pan base, then press a square sheet of baking paper onto it. Clip the pan sides onto the base, allowing excess paper to stick out the sides for easy removal later. Butter and line the pan sides with more baking paper.
  2. Make the base crust: Crush Oreo cookies finely until they resemble crumbs. Mix the crushed Oreos with melted unsalted butter until well combined. Press this mixture firmly and evenly into the prepared pan base. Place in the refrigerator to set while you prepare the filling.
  3. Bloom the gelatine: Sprinkle the gelatine powder over the 2 tablespoons of water in a small bowl and let it bloom (absorb the water) for about 5 minutes.
  4. Heat the gelatine: Gently warm the bloomed gelatine until fully dissolved, either over a double boiler or briefly in the microwave. Set aside.
  5. Whip the cream for filling: In a chilled bowl, whip 1 cup of heavy/thickened cream until soft peaks form. Set aside.
  6. Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with caster sugar and vanilla extract until smooth and creamy.
  7. Melt the chocolate: Gently melt the 70% chocolate over a double boiler or in short bursts in the microwave, stirring until smooth and glossy.
  8. Combine and colour the filling: Quickly stir the melted chocolate and red food colouring into the cream cheese mixture until evenly combined.
  9. Add gelatine to filling: Stir the dissolved gelatine into the cream cheese and chocolate mixture to incorporate.
  10. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth, taking care not to deflate the whipped cream.
  11. Assemble the cheesecake: Pour the filling over the chilled Oreo base in the springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
  12. Prepare whipped cream topping: In a chilled bowl, whip 1 1/4 cups heavy/thickened cream with caster sugar and vanilla extract until stiff peaks form. Optionally, fold in grated dark chocolate to stabilize the cream and add texture.
  13. Finish the cheesecake: Spread or pipe the whipped cream topping evenly over the set cheesecake. Garnish with additional dark chocolate shavings if desired.
  14. Chill and serve: Refrigerate the cheesecake until completely firm and chilled. Carefully remove the springform sides and the base baking paper before serving.

Notes

  • This cake is a no-bake showstopper combining red velvet and cheesecake flavors with a creamy, light, and chocolatey texture.
  • Using a springform pan inverted with baking paper makes cheesecake removal easy and clean.
  • Ensure cream cheese is softened to avoid lumps in the filling.
  • Use chilled cream and bowls for best whipping results.
  • Red food colouring makes the classic red velvet hue, particularly important for an authentic appearance.
  • Chilling the crust and filling ensures proper setting and texture.
  • Optionally stabilize whipped cream topping with grated dark chocolate to keep it from deflating.
  • This recipe yields 12 generous servings and is ideal for special occasions.

Nutrition

  • Serving Size: 1 serving
  • 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://heartyfoodie.com/red-velvet-cheesecake-recipe/