If you’ve ever dreamed of a dessert that looks stunning and tastes like a slice of heaven, this Red Velvet Cheesecake Recipe is going to become your new go-to. It’s a no-bake delight that perfectly blends that rich red velvet charm with creamy, chocolatey cheesecake bliss.

The image shows a round cake with three clear layers sitting on a wooden stand. The bottom layer is thin and dark brown, looking like chocolate crust. The middle layer is thick and smooth with a bright red jelly-like texture. The top layer is creamy white whipped cream, spread evenly and topped with small dark brown chocolate shavings scattered across. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cheesecake Recipe
Top Tip
How to Serve Red Velvet Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cheesecake Recipe

Why You'll Love This Recipe

Honestly, I fell in love with this recipe the first time I made it. It’s impressive without any of the fuss or stress, and it’s so full of flavor that everyone asks for seconds (and thirds!).

No baking required: Perfect for hot days or when you just don’t want to turn on the oven.
Beautiful, vibrant color: That signature red velvet hue makes it a showstopper at any gathering.
Decadent Oreo crust: Crunchy, chocolatey base adds great texture contrast.
Rich and creamy filling: Smooth cream cheese mixed with dark chocolate gives you the best of both worlds.

Ingredients & Why They Work

Before we dive into making this masterpiece, let's talk briefly about the ingredients. They’re simple, easy to find, and each plays a key role in creating that perfect texture and flavor balance.

Flat lay of a neat stack of whole Oreo cookies showing their dark chocolate color and creamy centers, a small square slab of unsalted butter with a soft sheen, a few teaspoons of pale gelatine powder beside a small white ceramic bowl of clear water, a small white bowl filled with thick heavy cream, a smooth block of cream cheese with a creamy white surface, a small white bowl of fine superfine sugar, a whole vanilla bean pod next to a small white bowl of glossy melted dark chocolate chunks, a small white bowl containing vibrant red food coloring liquid, another small white bowl of thick heavy cream for whipping, a small white bowl with superfine sugar crystals, a second whole vanilla bean pod, and a small white bowl filled with delicate dark chocolate shavings—all arranged with perfect symmetry and fresh natural appearance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oreo cookies: These create that irresistibly crunchy and chocolatey base that’s so satisfying beneath the creamy filling.
Unsalted butter: Helps bind the crushed Oreos into a firm crust without overpowering the flavors.
Unflavoured gelatine powder: This is the secret to that set, sliceable cheesecake without baking.
Heavy/thickened cream: Used both in the filling and whipped topping for luscious creaminess and light texture.
Cream cheese (softened): The heart of any cheesecake—full fat for that smooth, luxurious feel.
Caster sugar: Sweetens gently without graininess, blending beautifully into the filling and topping.
Vanilla extract: Adds warmth and depth of flavor to sweeten and balance everything.
70% dark chocolate: Brings rich, intense cocoa notes that perfectly complement the red velvet flavor.
Red food colouring: For that classic, vibrant red velvet look that wows every time.
Shaved or grated dark chocolate (optional): Adds extra texture and a touch of elegance on top!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Red Velvet Cheesecake Recipe is how easy it is to make it your own. Whether you want to lighten it up, add some festive flair, or cater to dietary needs, a few simple tweaks can bring out new flavors and keep this dessert exciting.

Use a Different Crust: I love the classic Oreo crust here for its crunch and chocolate punch, but Graham cracker crumbs or even crushed digestive biscuits work beautifully if you want a lighter or less chocolatey base.
Go Dairy-Free: Swap the cream cheese and heavy cream for coconut-based alternatives and use agar powder instead of gelatine. It’s a bit of a fun experiment, but totally doable for a dairy-free red velvet cheesecake treat.
Add a Berry Twist: Mixing in some fresh raspberries or swirling in a raspberry coulis before chilling adds a tangy brightness that pairs wonderfully with the rich chocolate and cream cheese.
Seasonal Spices: A pinch of cinnamon or nutmeg in the filling can give your cheesecake a cozy twist that’s perfect for autumn or winter gatherings.
Decorative Toppings: Beyond the shaved dark chocolate garnish, try fresh strawberries, edible flowers, or even a drizzle of white chocolate to make it look truly show-stopping.

Step-by-Step: How I Make Red Velvet Cheesecake Recipe

A round black baking pan with a smooth, thick layer of dark red frosting spread evenly inside. A woman's hand holding a small spatula is gently smoothing the top surface of the frosting, creating soft curved lines and slight peaks. The pan is placed on a white marbled surface with white parchment paper underneath it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Pan for Easy Cheesecake Removal

First, I invert the base of my 20 cm (8 inch) springform pan so it's upside down. This little trick makes releasing your cheesecake a breeze, avoiding any annoying lip that might tear the edges. I lightly butter the base, press on a square of baking paper, then clip the pan sides back on, letting the extra paper stick out for easy removal later. Don’t forget to butter and line the sides too — this setup means your cheesecake will come out looking perfect every time!

Step 2: Craft the Crunchy Oreo Crust

Next, I crush 200 grams of Oreo cookies into fine crumbs—using a food processor is a time-saver here. Then, I combine them thoroughly with 60 grams of melted unsalted butter to create a rich, chocolatey base. Pressing the mixture firmly and evenly into the prepared pan sets the stage for a perfectly crunchy bottom layer. Into the fridge it goes to chill while you prepare the luscious filling.

Step 3: Bloom That Gelatine and Melt Your Chocolate

Gelatine gives this no-bake cheesecake its wonderfully firm yet creamy texture. Sprinkle 2 teaspoons of unflavoured gelatine powder over 2 tablespoons of water and let it bloom for about 5 minutes. Meanwhile, gently melt 150 grams of 70% dark chocolate—either over a double boiler or in short bursts in the microwave—stirring till smooth. Set the chocolate aside to cool slightly; this keeps it from scrambling your cream cheese mixture.

Step 4: Whip the Cream and Mix the Filling

Whip 1 cup of cold heavy cream using an electric mixer until stiff peaks form. This fluffy cream folds into our filling to make it light and airy. Separately, beat 500 grams of softened cream cheese with ¾ cup caster sugar and 1 teaspoon vanilla extract until silky smooth. Gradually blend in your melted chocolate and six teaspoons of red food colouring until the hue and cocoa richness are just right. Warm the bloomed gelatine gently (no boiling!) until liquid, then whisk it into the cream cheese mixture quickly.

Step 5: Fold It All Together and Assemble

Now comes the delicate part: folding the whipped cream into your chocolate-cream cheese- gelatine mix in batches. This keeps the texture light and velvety—essential for that melt-in-your-mouth feel. Pour the luscious filling over your chilled Oreo crust, smoothing the top with a spatula. Then refrigerate for at least 6 hours, or better yet, overnight. Patience here means perfection—this cheesecake needs that time to firm up just right.

Step 6: Finish with a Creamy Topping and Garnish

Whip 1¼ cups of cold heavy cream with 3 tablespoons caster sugar and 1 teaspoon vanilla extract until soft to medium peaks form—this creates a luxurious topping that balances the rich filling beautifully. Spread or pipe this whipped cream over the set cheesecake. For extra flair, sprinkle 2 tablespoons of shaved or grated dark chocolate across the top. Then, carefully lift your cheesecake out of the pan by the overhanging baking paper and slice into 12 generous portions.

Enjoy the indulgent blend of chocolate, cream, and that iconic red velvet charm — it’s a no-bake masterpiece that’s bound to wow your guests every time!

Top Tip

These tips come from hands-on experience with this Red Velvet Cheesecake Recipe, helping you avoid common pitfalls and ensure your dessert looks as amazing as it tastes.

Perfect Crust: Crushing the Oreo cookies finely and firmly pressing them into the pan makes all the difference for a sturdy base that won’t crumble when slicing.
Gelatine Blooming: Don’t rush the gelatine – blooming it for a full 5 minutes in water before gently warming helps the cheesecake set beautifully without lumps.
Folding Technique: Gently folding the whipped cream into the cream cheese mix keeps the filling light and airy, which matches the smooth richness of red velvet perfectly.
Chilling Patience: Allowing at least 6 hours (or ideally overnight) to chill is key – skipping this can result in a softer, less set cheesecake that’s tricky to slice cleanly.

How to Serve Red Velvet Cheesecake Recipe

The image shows a close-up of a round dessert with three visible layers placed on a wooden board. The bottom layer is a dark brown crust with a rough texture. The middle layer is thick, smooth, and bright red, taking up most of the height of the dessert. The top layer is a fluffy white cream with soft peaks, decorated with scattered dark chocolate shavings. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a show-stopping finish, sprinkle shaved or grated dark chocolate atop the whipped cream layer. The rich chocolate curls add elegance and a subtle texture contrast. Fresh berries like raspberries or strawberries also complement the cheesecake’s creamy chocolatey flavor and add a pop of freshness.

Side Dishes

This dessert pairs beautifully with a simple mixed berry compote or a dollop of crème fraîche to balance the sweetness. For drinks, a rich espresso or a glass of dessert wine brings out the luxurious chocolate notes in the cheesecake.

Make Ahead and Storage

Storing Leftovers

Keep your Red Velvet Cheesecake refrigerated in an airtight container or covered tightly with plastic wrap to prevent it from absorbing fridge odors. It will stay fresh and creamy for up to 3 days—perfect for enjoying slices without rush!

Freezing

If you’d like to freeze leftovers, wrap the cheesecake securely in cling film and then in foil to avoid freezer burn. Freeze for up to one month. When ready to serve, thaw overnight in the refrigerator to keep its creamy texture intact.

Reheating

This no-bake cheesecake is best enjoyed chilled and does not require reheating. Serving it cold maintains the smooth, velvety texture that makes this dessert so special.

Frequently Asked Questions:

Can I use a different cookie for the crust instead of Oreos?

Yes! While Oreo cookies provide a rich chocolate crunch, graham cracker crumbs or digestive biscuits are great alternatives that will offer a more classic, slightly lighter base.

Why do I need to bloom the gelatin, and can I skip it?

Blooming gelatin in cold water softens it properly so it dissolves evenly in the filling. Skipping this step can lead to clumps or an improperly set cheesecake, especially since this is a no-bake recipe.

How do I get the vibrant red color without changing the flavor?

Use the specified 6 teaspoons of red food coloring for bold color without impacting flavor. Be sure to use a high-quality gel or liquid color, especially if you’re in the UK, as noted in the recipe.

Can I prepare this cheesecake in advance for a party?

Absolutely! This cheesecake keeps well in the fridge for up to 3 days. Making it a day ahead gives ample chilling time for perfect firmness and flavor.

Final Thoughts

This Red Velvet Cheesecake Recipe is a true crowd-pleaser — stunning in looks with its vivid color and deeply satisfying in flavor. It’s a wonderful no-bake option to bring a touch of elegance and indulgence to any occasion, whether a casual family gathering or a special celebration. Give yourself plenty of chilling time, follow the tips above, and get ready to enjoy a dessert that’s as delightful to serve as it is to eat!