Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This no-bake Red Velvet Cheesecake is a stunning showstopper that combines the vibrant color of red velvet with the creamy decadence of cheesecake. With a chocolatey Oreo crust, rich red filling, and whipped cream topping, it’s a perfect dessert to impress your guests at any celebration.

  • Total Time: 5 hours 30 minutes (including chilling)
  • Yield: 12–16 servings

Ingredients

  • Base:
  • 200g (7 oz) Oreo cookies (1.5 standard packs)
  • 60g (4 tbsp) unsalted butter, melted
  • Red Velvet Cheesecake Filling:
  • 2 tsp unflavoured gelatine powder
  • 2 tbsp water
  • 1 cup heavy/thickened cream, fridge cold
  • 500g (1 lb) cream cheese (block form), softened
  • 3/4 cup caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 150g (5 oz) 70% dark chocolate, chopped and melted, cooled slightly
  • 6 tsp red food colouring
  • Whipped Cream Topping:
  • 1 1/4 cups heavy/thickened cream, fridge cold
  • 3 tbsp caster sugar
  • 1 tsp vanilla extract
  • Chocolate Topping:
  • 2 tbsp shaved or grated dark chocolate

Instructions

  1. Prepare the Pan: Flip the base of a 20cm (8”) springform pan upside down and line with baking paper. Clip sides on and line the sides with more baking paper.
  2. Make the Base: Blitz Oreos in a food processor to fine crumbs. Add melted butter and blitz again. Press into the base of the pan using a flat-bottomed cup. Chill while preparing filling.
  3. Bloom the Gelatine: Sprinkle gelatine over 2 tbsp water. Let sit 5 minutes. Microwave for 15 seconds to liquefy, stir, and cool for 3–5 minutes. Ensure it stays liquid when adding.
  4. Whip the Cream: Beat 1 cup cold cream until stiff peaks form. Set aside.
  5. Make the Filling: In a separate bowl, beat cream cheese and sugar for 2 minutes until fluffy. Add liquid gelatine and vanilla, beat 30 seconds. Add melted chocolate and red food colouring, beat 1 minute until well combined.
  6. Fold in Cream: Gently fold in 1/3 of the whipped cream, then fold in the rest until just combined.
  7. Chill: Pour filling into prepared base. Smooth surface. Refrigerate for at least 6 hours (preferably overnight) until set.
  8. Decorate: Release the springform sides, slide cake onto a serving plate, and peel away baking paper. Whip 1 1/4 cups cream with 3 tbsp sugar and 1 tsp vanilla until soft peaks. Pile cream on top of the cheesecake, leaving a 1” border. Sprinkle with shaved chocolate.
  9. Slice and serve chilled.

Notes

  • Use full-fat block cream cheese for best results.
  • Ensure gelatine is fully dissolved and liquid when adding to avoid lumps.
  • The chocolate should be melted and lukewarm—too hot will affect texture.
  • Stabilize whipped cream if making ahead (see Nagi’s stabilized whipped cream recipe).
  • For a deeper red color, adjust food coloring based on brand strength.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Cakes, Sweet
  • Method: No-Bake
  • Cuisine: Western
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 410
  • Sugar: 22 g
  • Sodium: 190 mg
  • Fat: 30 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 85 mg

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