Red Velvet Cheesecake Recipe

If you’re looking for a dessert that truly wows, you’ve got to try this Red Velvet Cheesecake Recipe. It’s where the vibrant, red-hued magic of red velvet cake meets the luscious, creamy goodness of cheesecake—all without baking! I absolutely love this recipe because it’s decadent yet light, with a gorgeous chocolate twist that melts in your mouth. Trust me, once you try it, you’ll find it’s your go-to dessert for impressing friends and family.

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Ingredients You’ll Need

Every ingredient in this Red Velvet Cheesecake Recipe plays a crucial part—whether it’s building that sturdy Oreo crust or giving the filling that rich chocolatey velvety texture. I always recommend using the freshest cream cheese and good-quality chocolate for the best flavor.

• Oreo cookies: The classic base for a sturdy, chocolaty crust; no need to fuss with fancy biscuits here.
• Unsalted butter: Melted to bind the crust perfectly without adding saltiness that competes with the cheesecake.
• Gelatine powder: Unflavoured is key here; it gives the cheesecake that perfect, sliceable firmness.
• Water: Just enough to bloom the gelatine, so it blends beautifully into the cream cheese mix.
• Heavy/thickened cream: Make sure it’s chilled—that helps it whip to soft peaks for a light yet rich filling.
• Cream cheese: Softened block cream cheese ensures a smooth, creamy texture without lumps.
• Caster sugar: Superfine sugar dissolves faster, giving smooth sweetness without graininess.
• Vanilla extract: Always use pure for that warm, authentic flavor that rounds everything out.
• 70% dark chocolate: I prefer this slightly bitter dark chocolate for depth that balances the sweet and tangy.
• Red food coloring: The star for that iconic red velvet look—add as much as you prefer for intensity.
• Extra caster sugar and vanilla extract for the whipped cream: To sweeten and flavor it just right without overpowering.
• Optional dark chocolate shavings: A final decorative touch that adds elegance and a little extra cocoa punch.

Variations

I love making this Red Velvet Cheesecake Recipe my own by swapping out ingredients or adding a little twist to suit the occasion. It’s so versatile! Feel free to experiment and make it your signature dessert.

• Chocolate Intensity: Sometimes I use milk chocolate instead of dark, especially when serving to kids who prefer it sweeter and creamier.
• Dairy-Free Version: I’ve tried substituting cream cheese and heavy cream with coconut-based alternatives; it’s a bit different but still deliciously creamy.
• Flavor Twists: Adding a teaspoon of espresso powder to the chocolate mixture enhances the chocolate notes beautifully.
• Reduced Sugar: You can trim down the sugar slightly if you want a less sweet dessert, but keep the cream cheese and whipped cream sweetness balanced.

How to Make Red Velvet Cheesecake Recipe

Step 1: Prepare the Crust and Pan for Easy Release

First off, flip the base of your 20cm (8-inch) springform pan upside down—that little trick I discovered makes removing the cheesecake so much easier, especially given its delicate texture. Lightly butter the pan base and press a square of baking paper onto it. Then clip the sides on and line those with more baking paper, letting the edges stick out for easy removal later. Press the crushed Oreo cookies mixed with melted butter firmly into the base and pop it in the fridge while you prepare the filling. This step ensures a sturdy base that won’t crumble when you slice.

Step 2: Bloom the Gelatine

Sprinkle the gelatine powder over a couple of tablespoons of water and let it sit for about 5 minutes to soften. I always make sure to bloom it properly—that little step prevents lumps and ensures perfectly smooth setting. Then gently warm it (careful not to boil) until it’s fully dissolved, and set aside.

Step 3: Whip the Cream

Grab your chilled heavy cream and whip it to soft peaks with a bit of caster sugar and vanilla extract. Soft peaks are crucial here—you want volume without it becoming stiff or grainy, which could affect the cheesecake’s texture. Set the whipped cream aside; you’ll fold it into the filling next.

Step 4: Make the Cheesecake Filling

In a large bowl, beat softened cream cheese with caster sugar and vanilla until smooth and creamy—this can take a few minutes, but it’s worth it for that silky texture. Melt the dark chocolate gently and mix it in, followed by the warmed gelatine. Now the fun part: stir in the red food coloring gradually until you hit that signature red velvet shade you want. Finally, gently fold the whipped cream into the cream cheese mixture to keep it light and airy.

Step 5: Assemble and Chill

Pour the filling over your chilled Oreo crust, smoothing the top with a spatula. Cover the pan loosely with cling film (to avoid condensation) and pop it in the fridge for at least 6 hours, or ideally overnight. Patience here really pays off—the cheesecake sets beautifully, making slicing clean and neat.

Step 6: Top with Whipped Cream and Chocolate Shavings

Before serving, whip up a fresh batch of cream with sugar and vanilla until soft peaks form, then spread or pipe it over the cheesecake. Finish with plenty of dark chocolate shavings for that elegant, chocolaty flair. I like using a potato peeler for those perfect curls—it adds a touch of class that always impresses my guests.

How to Serve Red Velvet Cheesecake Recipe

Garnishes

I usually keep it simple with freshly whipped cream and those gorgeous dark chocolate shavings on top—they add a nice texture contrast and a little extra richness. Sometimes, I’ll add a few fresh raspberries or strawberries for a pop of freshness and color, which complements the deep red velvet beautifully.

Side Dishes

This cheesecake shines all on its own, but if I’m serving it for a party, I like pairing it with a light berry coulis or even a simple scoop of vanilla bean ice cream. These help balance the richness with a bit of tang and cool creaminess.

Creative Ways to Present

For special occasions, I like making mini cheesecake jars with this Red Velvet Cheesecake Recipe layered with crushed Oreos and topped with whipped cream and a sprinkle of cocoa powder. It’s a fun way to serve guests and looks super impressive on a dessert table.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers in an airtight container or tightly wrapped in the fridge, and the cheesecake lasts beautifully for up to 4 days. Keeping it cold keeps the texture firm and fresh-tasting, so you’ll enjoy every bite even a few days after making it.

Freezing

I’ve frozen this cheesecake a couple of times, slicing it first into portions and wrapping each piece tightly in cling film and foil. It freezes well for up to 2 months and thaws overnight in the fridge without losing any of its creamy texture.

Reheating

Since it’s a no-bake cheesecake, reheating is not necessary—and honestly, I like it best chilled. If you want it a bit softer, let it sit at room temperature for 15-20 minutes before serving, but avoid warming it otherwise.

FAQs

Final Thoughts

I can’t tell you how many times this Red Velvet Cheesecake Recipe has been my dessert lifesaver—whether it’s for a last-minute dinner party or a special holiday treat. It’s one of those recipes that feels fancy but is surprisingly easy to pull off, and folks always ask for seconds (and the recipe!). Give it a try—you’ll love sharing this creamy, lush slice of joy with your family and friends, just like I do.

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