Red Velvet Cheesecake Recipe

Introduction

Discover the indulgent delight of red velvet cheesecake, a luscious dessert combining the rich flavors of creamy cheesecake and vibrant red velvet. With a crunchy Oreo base and silky chocolate-infused filling, it’s perfect for impressing guests or treating yourself.

Ingredients

• 200g (7oz) Oreo cookies (about 1.5 standard packs)
• 60g (4 tbsp) unsalted butter, melted
• 2 tsp unflavoured gelatine powder
• 2 tbsp water
• 1 cup heavy/thickened cream, chilled
• 500g (1 lb) cream cheese, softened (block form)
• 3/4 cup caster (superfine) sugar
• 1 tsp vanilla extract
• 150g (5 oz) 70% chocolate or dark chocolate
• 6 tsp red food colouring
• 1 1/4 cups heavy/thickened cream, chilled (for whipping)
• 3 tbsp caster (superfine) sugar
• 1 tsp vanilla extract
• Optional: 2 tbsp shaved or grated dark chocolate (for decoration)

Instructions

1. Step 1: Prepare your pan by flipping the base of a 20cm (8″) springform pan upside down. Lightly butter the base and press a square sheet of baking paper on it. Attach the sides and line with more baking paper, letting excess paper hang over the edges for easy removal later.
2. Step 2: Make the Oreo biscuit base by roughly breaking up the cookies and blitzing them in a food processor until fine crumbs form. Add melted butter and blitz again until combined.
3. Step 3: Press the crumbs evenly and firmly into the prepared pan base using a flat-bottomed cup or your hands.
4. Step 4: Bloom the gelatine by sprinkling it over the water in a small bowl. Let it sit for 5 minutes until it firms up, then microwave for 15 seconds to melt. Stir and let cool until lukewarm but still liquid.
5. Step 5: Whip 1 cup of chilled cream until stiff peaks form, about 2-3 minutes.
6. Step 6: In a separate bowl, beat the cream cheese and sugar on high for 2 minutes until smooth and fluffy. Add the cooled gelatine liquid and vanilla extract, then beat for another 30 seconds.
7. Step 7: Stir in the melted chocolate and red food colouring. Beat well for 1 minute until evenly combined with a rich scarlet hue.
8. Step 8: Gently fold one third of the whipped cream into the cream cheese mixture until just combined, then fold in the remaining cream until smooth.
9. Step 9: Pour the filling into the prepared pan and refrigerate for at least 6 hours to set.
10. Step 10: To decorate, release the pan sides and use the paper to slide the cheesecake onto a serving plate. Remove the paper lining from the sides and base.
11. Step 11: Whip the remaining 1 1/4 cups cream with sugar and vanilla until softly whipped (about 2 minutes). Optionally, stabilise the cream for better hold.
12. Step 12: Pile the whipped cream in the center of the cheesecake, leaving a 2.5cm (1″) border around the edges. Sprinkle with shaved dark chocolate and serve.

Tips & Variations

• Use dark chocolate with at least 70% cocoa for a rich, balanced flavor that complements the red velvet color.
• If you prefer a brighter red cheesecake, adjust the amount of red food colouring, but keep in mind cream lightens the color.
• To make a gluten-free version, substitute Oreo cookies with gluten-free chocolate sandwich cookies.
• For firmer whipped cream topping, add a stabilizer like cream of tartar or gelatin when whipping.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, avoid freezing as it can alter the cream cheese filling. When ready to serve, allow it to sit at room temperature for about 20 minutes and refresh the whipped cream topping if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatine sheets instead of powder?

Yes, you can substitute gelatine powder with sheets. Bloom the sheets in cold water for 5 minutes, then dissolve in warm liquid before adding to the mixture.

How do I prevent the cheesecake from cracking?

This no-bake cheesecake is less prone to cracking than baked versions because it sets in the fridge rather than the oven. Gently folding the whipped cream and avoiding overmixing also helps maintain a smooth texture.

Red Velvet Cheesecake Recipe

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★★★★★

4.6 from 78 reviews

• Author: Mariam
• Total Time: 6 hours 25 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This decadent Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake filled with a luscious red velvet-flavored cream cheese mixture and a crisp Oreo cookie crust. Topped with softly whipped cream and dark chocolate shavings, it’s an elegant no-bake dessert perfect for special occasions or indulgent treats.

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Ingredients

Scale 1x2x3x

Oreo Biscuit Base

• 200g / 7oz Oreo cookies (approximately 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, 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, melted and lukewarm
• 6 tsp red food colouring

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 garnish

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Instructions

1. Prepare the Springform Pan: Flip the base of a 20cm (8″) springform pan upside down, butter it lightly and press a square sheet of baking paper on top. Attach the sides and line them with buttered baking paper as well, letting excess paper hang over the edges.
2. Make the Oreo Crust: Roughly break up Oreos and blitz in a food processor until fine crumbs form. Add melted butter and pulse again until fully combined. Press the mixture evenly and firmly into the base of the prepared pan using a flat-bottomed cup or measure.
3. Bloom the Gelatine: In a small bowl, sprinkle gelatine powder over water to partly dissolve, then let sit for 5 minutes until rubbery. Microwave for 15 seconds to liquify, stir, and cool 3-5 minutes until lukewarm and fluid.
4. Whip 1 Cup Cream: Whip the first cup of cold heavy cream on high speed until stiff peaks form (2-3 minutes).
5. Whip Cream Cheese Mixture: Beat softened cream cheese with sugar for 2 minutes until fluffy. Add cooled gelatine and vanilla extract and beat another 30 seconds until fully incorporated.
6. Add Chocolate and Food Colouring: Beat in the lukewarm melted chocolate and red food colouring for about 1 minute until mixture is a deep scarlet red.
7. Fold in Whipped Cream: Gently fold one-third of the whipped cream into the cream cheese mix until just combined, then fold in the remaining whipped cream gently to keep the mixture airy.
8. Chill the Cheesecake: Pour the filling over the Oreo crust in the pan. Refrigerate for at least 6 hours or until fully set.
9. Remove from Pan: Release the sides of the springform pan and use the excess paper to slide the cheesecake off the inverted base onto a serving plate. Peel off the paper from the edges and underneath carefully.
10. Prepare Topping: Whip remaining 1 1/4 cups cold heavy cream with sugar and vanilla until softly whipped, about 2 minutes.
11. Decorate and Serve: Pile whipped cream in the center of the cheesecake, leaving about a 2.5cm (1″) border around the edges. Sprinkle shaved dark chocolate on top. Serve chilled.

Notes

• Using an inverted springform pan base helps to easily remove the cheesecake without the lip getting in the way.
• Gelatine must be liquified and lukewarm before adding to the cheesecake mixture to avoid lumps.
• The cream cheese should be softened (block form) to ensure smooth blending.
• Using 70% dark chocolate provides a rich balance to the sweetness and enhances the red velvet flavor.
• The red food colouring creates the characteristic deep red tone of red velvet; adjust quantity carefully as needed.
• Chilling time of at least 6 hours is essential for setting; overnight chilling is preferable.
• For stabilized whipped cream topping, you can incorporate gelatin or a stabilizer of choice to maintain texture if stored for longer periods.
• Carefully fold whipped cream into cream cheese mixture to keep the filling light and airy.

• Prep Time: 25 minutes
• Cook Time: 0 minutes (no cooking required, chilling time only)
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: red velvet cheesecake, no bake cheesecake, Oreo crust, red velvet dessert, cream cheese dessert, dark chocolate cheesecake, whipped cream topping