Red Velvet Cheesecake

This Red Velvet Cheesecake is a no-bake showstopper that combines the bold elegance of red velvet cake with the creamy decadence of cheesecake. With a silky smooth, chocolate-kissed filling and a crunchy Oreo base, it’s a dessert designed to impress. Topped with whipped cream and chocolate shavings, this cake is as gorgeous as it is delicious.

Why You’ll Love This Recipe

• No baking required – Perfect for summer or busy days when you want something impressive without turning on the oven.

• Stunning presentation – Deep scarlet filling with a snowy whipped cream crown and dark chocolate shavings.

• Luxuriously smooth texture – Melt-in-your-mouth cheesecake with a velvety feel.

• Oreo cookie base – A crisp, chocolatey contrast to the creamy filling.

• Rich chocolate flavor – Balanced with a subtle tang from cream cheese.

• Perfect for special occasions – Elegant and dramatic, ideal for holidays, parties, or romantic dinners.

• Make-ahead friendly – Prepares in advance and keeps well.

• Customizable toppings – Add berries, chocolate curls, or even edible glitter.

• Crowd-pleasing – A unique twist on a classic dessert that everyone will remember.

• No cracks or fuss – Skips the stress of traditional baked cheesecakes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the base:

• 200g Oreo cookies (about 1.5 standard packs)

• 60g unsalted butter, melted

For the red velvet cheesecake filling:

• 2 tsp unflavoured gelatine powder

• 2 tbsp water

• 1 cup heavy/thickened cream, cold

• 500g cream cheese, softened (block form)

• ¾ cup caster (superfine) sugar

• 1 tsp vanilla extract

• 150g 70% dark chocolate, melted and cooled

• 6 tsp red food colouring

For the whipped cream topping:

• 1¼ cups heavy/thickened cream, cold

• 3 tbsp caster sugar

• 1 tsp vanilla extract

For garnish:

• 2 tbsp shaved or grated dark chocolate

Directions

Prepare the pan:

1. Flip the base of a 20cm (8-inch) springform pan upside down and lightly butter it. Press a square of baking paper onto the base and clip on the sides, letting the excess paper stick out.

2. Butter the inside sides of the pan and line with baking paper.

Make the base:

1. Break Oreos into pieces and blitz in a food processor until fine.

2. Add melted butter and blitz again until well combined.

3. Press the mixture firmly and evenly into the base of the pan using the back of a flat-bottomed cup. Chill while preparing the filling.

Make the cheesecake filling:

1. Bloom the gelatine: Sprinkle gelatine over water in a small bowl and stir gently. Let it sit for 5 minutes until solid. Microwave for 15 seconds until liquid, stir, and cool slightly (but make sure it stays liquid).

2. Whip cold cream until stiff peaks form, then set aside.

3. In another bowl, beat softened cream cheese and sugar for 2 minutes until fluffy.

4. Add the liquid gelatine and vanilla extract. Beat for 30 seconds.

5. Add the melted chocolate and red food colouring. Beat for 1 minute until smooth and richly colored.

6. Gently fold in one-third of the whipped cream to lighten the mixture. Then fold in the remaining cream until fully incorporated.

7. Pour the filling over the Oreo base and smooth the top. Refrigerate for at least 6 hours (preferably overnight) until fully set.

Decorate:

1. Remove the springform sides and peel off the baking paper. Transfer the cheesecake to a serving plate.

2. Whip cream, sugar, and vanilla until soft peaks form.

3. Spoon or pipe the whipped cream on top, leaving a 1-inch border around the edges.

4. Sprinkle with shaved dark chocolate. Serve chilled.

Servings and timing

• Servings: 12–16 slices

• Prep Time: 30 minutes

• Chilling Time: 5 hours (minimum)

• Total Time: 5 hours 30 minutes

Variations

• Make it gluten-free: Use gluten-free chocolate sandwich cookies.

• Add a berry twist: Garnish with fresh raspberries or strawberries for contrast.

• Stabilize the whipped cream: Use gelatin or a stabilizer if making ahead.

• Mini cheesecakes: Use muffin tins for individual servings.

• Nutty base: Add ground pecans or almonds to the crust for extra flavor.

• Layered effect: Alternate red velvet filling with a white vanilla cheesecake layer.

• Chocolate drizzle: Drizzle melted chocolate over the whipped cream topping.

• Less sweet: Use dark chocolate with 85% cocoa for a more intense flavor.

• Cream cheese swirl: Reserve some plain cream cheese mix and swirl into the red velvet layer.

• Add liqueur: Mix a splash of coffee or chocolate liqueur into the filling.

Storage/Reheating

• Refrigerator: Store in the fridge, covered, for up to 4 days.

• Freezer: Freeze without whipped cream for up to 1 month. Thaw in the refrigerator overnight before decorating.

• No reheating required: Serve chilled directly from the fridge.

FAQs

Can I make this cheesecake without gelatine?

You can try using agar-agar as a vegetarian alternative, but it sets differently. The texture may not be as creamy.

What type of cream cheese should I use?

Use block-style cream cheese, not spreadable tubs, for the best texture.

Can I use store-bought whipped cream?

Freshly whipped cream provides the best texture and flavor, but store-bought is fine for convenience.

Will the red food coloring stain?

It can—be careful with clothes, hands, and counters. Gel coloring works best for rich color without adding liquid.

Why do I need to bloom the gelatine?

Blooming ensures the gelatine dissolves evenly and doesn’t leave lumps in the filling.

Can I use milk chocolate instead of dark?

Yes, but the cheesecake will be sweeter and slightly less rich.

How long does it take to set?

It needs at least 6 hours, but overnight chilling is recommended for a perfect slice.

What can I use instead of Oreos for the crust?

Try chocolate graham crackers, digestive biscuits, or any chocolate cookie of your choice.

Can I skip the whipped cream topping?

Yes. It’s optional, but it adds a beautiful finish and contrast to the dense filling.

Can I make this in advance?

Absolutely. Make it 1–2 days ahead for stress-free entertaining.

Conclusion

This Red Velvet Cheesecake is a visually striking, deliciously decadent dessert that’s surprisingly easy to make. With its bold color, rich flavor, and no-bake convenience, it’s the perfect treat for birthdays, holidays, or whenever you want to leave a lasting impression. Prepare it ahead, top it with clouds of whipped cream, and serve it chilled for a slice of pure indulgence.