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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Whip 1 Cup Cream: Whip the first cup of cold heavy cream on high speed until stiff peaks form (2-3 minutes).
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.
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.
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.
Chill the Cheesecake: Pour the filling over the Oreo crust in the pan. Refrigerate for at least 6 hours or until fully set.
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.
Prepare Topping: Whip remaining 1 1/4 cups cold heavy cream with sugar and vanilla until softly whipped, about 2 minutes.
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