Red Velvet Cheesecake

If you’re looking for a dessert that’s as stunning as it is delicious, this Red Velvet Cheesecake is the ultimate recipe to impress your family, friends, or dinner party guests. With its striking red hue, velvety texture, and rich yet airy cheesecake filling, this dessert is both a visual and culinary masterpiece. The best part? It’s a no-bake cheesecake recipe, which means no need to fuss over ovens or water baths.

This cheesecake combines the deep chocolatey undertones of classic red velvet with the creamy decadence of cheesecake, all set atop a crunchy Oreo crust. Whether you’re preparing it for a holiday gathering, Valentine’s Day, or a special birthday celebration, this recipe guarantees a dessert that steals the spotlight.

Ingredients

For the Base

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

For the Red Velvet Cheesecake Filling

  • 2 tsp unflavored gelatine powder
  • 2 tbsp water
  • 1 cup heavy or thickened cream (cold)
  • 500g (1 lb) cream cheese (block form, softened)
  • ¾ cup caster sugar (superfine sugar)
  • 1 tsp vanilla extract
  • 150g (5 oz) 70% dark chocolate, melted and slightly cooled
  • 6 tsp red food coloring (gel preferred for vibrant color)

For the Whipped Cream Topping

  • 1 ¼ cups heavy or thickened cream (cold)
  • 3 tbsp caster sugar
  • 1 tsp vanilla extract

For Decoration

  • 2 tbsp shaved or grated dark chocolate
  • Optional: Fresh berries, mint leaves, or chocolate curls

Step-by-Step Instructions

1. Prepare the Pan

Flip the base of an 8-inch springform pan upside down (this makes it easier to slide the cake out later). Lightly butter the base and sides, line with parchment paper, and reassemble the pan.

2. Make the Oreo Crust

  • Break up the Oreos and pulse in a food processor until they form fine crumbs.
  • Add the melted butter and blend until combined.
  • Press the mixture evenly and firmly into the base of the pan using the bottom of a flat cup. Refrigerate while preparing the filling.

3. Bloom the Gelatine

  • In a small bowl, sprinkle the gelatine over 2 tablespoons of water. Let it sit for 5 minutes until it thickens into a rubbery consistency.
  • Microwave for 15 seconds until liquified, then set aside to cool slightly.

4. Make the Cheesecake Filling

  • Whip the cream until stiff peaks form and set aside.
  • In another bowl, beat the softened cream cheese and sugar until smooth and fluffy. Add the cooled liquid gelatine and vanilla, then beat again until incorporated.
  • Pour in the melted chocolate and red food coloring, and beat until the mixture turns a deep, velvety scarlet red.
  • Gently fold in the whipped cream in two additions until smooth and airy.

5. Assemble and Chill

  • Pour the cheesecake filling onto the prepared Oreo crust.
  • Smooth the top with a spatula and refrigerate for at least 6 hours, or preferably overnight, until set.

6. Whip and Decorate

  • Whip the cream, sugar, and vanilla until softly whipped.
  • Release the cheesecake from the pan, pile the whipped cream onto the center, and sprinkle with shaved chocolate.
  • Add optional garnishes like berries or mint leaves for extra flair.

About Red Velvet Cheesecake

This Red Velvet Cheesecake is more than just dessert—it’s a conversation piece. Red velvet cake originated in the early 20th century, often made with natural cocoa and vinegar, which gave it a subtle tang and reddish hue. Over time, bakers began enhancing its signature color with red food dye, creating the dramatic appearance we know today.

Marrying this with a no-bake cheesecake takes the best of both worlds: the chocolatey undertones of red velvet and the creamy indulgence of cheesecake. The result is a dessert that feels luxurious without being overly heavy.

Variations to Try

  • Mini Red Velvet Cheesecakes – Prepare in muffin tins for bite-sized party treats.
  • Layered Dessert Cups – Alternate layers of Oreo crumbs and cheesecake filling in glasses for a modern, fuss-free serving.
  • Festive Twist – Swap out the red coloring for green during the holidays, or pink for Valentine’s Day.

Helpful Tips

  • Use gel food coloring for the most vibrant results. Liquid food coloring may dilute the batter and make it less intense.
  • Block cream cheese is essential. Spreadable cream cheese won’t firm up as well, leading to a softer texture.
  • Chill overnight for best results. The longer it sets, the firmer and cleaner your slices will be.

Serving Suggestions

Serve chilled, with a drizzle of raspberry coulis or chocolate sauce for an extra layer of indulgence. A side of fresh strawberries or raspberries complements the richness perfectly.

Nutrition Insights (per serving, 1/12 slice)

  • Calories: ~540
  • Protein: 6g
  • Fat: 43g (25g saturated)
  • Carbohydrates: 37g
    This is undeniably a treat—but one that’s meant to be savored on special occasions!

Conclusion

This Red Velvet Cheesecake is proof that you don’t need to turn on the oven to create a dessert that looks stunning and tastes unforgettable. With its vibrant red color, chocolatey undertones, and creamy cheesecake texture, it’s a dessert that will wow your guests every time.

Whether you’re making it for the holidays, a birthday, or simply to treat yourself, this recipe is bound to become a favorite. Try it, share it, and don’t be surprised when people ask for the recipe—it’s just that good!