Description

A no-bake Red Velvet Cheesecake that combines the iconic red velvet cake flavor with a creamy, chocolatey cheesecake filling. This visually striking dessert features an Oreo cookie crust and a smooth, velvety texture that melts in your mouth. Perfect for special occasions when you want to impress guests with a rich yet light treat.

Ingredients

Scale

Crust

200g / 7oz Oreo cookies (about 1.5 standard packs)
60g / 4 tbsp unsalted butter, melted

Gelatin Mixture

2 tsp unflavoured gelatine powder
2 tbsp water

Cheesecake Filling

1 cup heavy/thickened cream, fridge cold
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
6 tsp red food colouring

Whipped Cream Topping

1 1/4 cups heavy/thickened cream, fridge cold
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

Prepare the pan: Invert the base of a 20cm / 8″ springform pan and lightly butter it. Press a square sheet of baking paper onto the base, then attach the pan sides back onto the base, letting the excess paper hang over the edges. Butter and line the sides with more baking paper for easy removal later.
Make the crust: Crush the Oreo cookies finely, then mix thoroughly with melted butter. Press this mixture evenly into the base of the prepared pan. Chill in the fridge while preparing the filling.
Bloom the gelatine: Sprinkle the gelatine powder over the 2 tbsp water and let it stand until it softens, about 5 minutes. Then gently warm to dissolve completely, either in a microwave or over a pan of simmering water.
Whip the cream: Whip the 1 cup of cold heavy cream to medium peaks and set aside.
Prepare the chocolate: Melt the 150g dark chocolate gently until smooth. Allow to cool slightly.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese with the caster sugar and vanilla extract until smooth and creamy. Stir in the melted chocolate and red food colouring until uniformly combined. Add the dissolved gelatine and mix well. Finally, fold in the whipped cream gently to maintain airiness.
Assemble the cheesecake: Pour the filling onto the chilled Oreo base in the springform pan. Smooth the top evenly and refrigerate for at least 6 hours, preferably overnight, until set.
Prepare whipped cream topping: Whip the remaining 1 1/4 cups of cold heavy cream with the caster sugar and vanilla extract until stiff peaks form. If desired, stabilize the cream for longer hold.
Finish the cheesecake: Once the cheesecake is fully set, remove it from the pan using the overhanging baking paper. Spread or pipe the whipped cream topping evenly over the surface. Garnish with shaved or grated dark chocolate if desired.
Serve: Slice the cheesecake into 12 to 16 portions and serve chilled for best texture and flavor.

Notes

This no-bake cheesecake is a perfect combination of the classic red velvet cake flavor with rich, creamy cheesecake texture.
Using a springform pan with baking paper lining makes removal easier and keeps the cheesecake edges neat.
Ensure the cream cheese is softened to avoid lumps in the filling.
Red food colouring intensity can be adjusted to your preference; UK readers should note the recommended quantity.
The gelatin stabilizes the filling to help it set firmly without baking.
Chilling overnight yields the best sliceable texture.
Optional grated chocolate adds a decorative and flavorful finish.
Watch the linked recipe video for a step-by-step visual guide.

Nutrition

Serving Size: 1 slice
Calories: 540 kcal
Sugar: 29 g
Sodium: 210 mg
Fat: 43 g
Saturated Fat: 25 g
Unsaturated Fat: 14 g
Trans Fat: 0.2 g
Carbohydrates: 37 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 103 mg