Description

This red velvet cheesecake is a no-bake dessert masterpiece combining the bold, vibrant color of red velvet cake with the creamy richness of cheesecake. Featuring a chocolatey, velvety smooth filling atop a crunchy Oreo cookie base, it's perfect for impressing guests with its striking appearance and delicious flavor.

Ingredients

Scale

Base

200 g Oreo cookies (1.5 standard packs)
60 g unsalted butter, melted

Gelatin Mixture

2 tsp unflavoured gelatine powder
2 tbsp water

Cheesecake Filling

1 cup heavy/thickened cream, cold from fridge
500 g cream cheese, softened (block form)
3/4 cup caster sugar (superfine sugar)
1 tsp vanilla extract
150 g 70% dark chocolate
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 Garnish

2 tbsp shaved or grated dark chocolate

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Instructions

Prepare Pan: Invert the base of a 20 cm (8 inch) springform pan so it’s upside down to ease cheesecake removal. Lightly butter the base and press a square sheet of baking paper onto it. Attach the pan sides, allowing excess baking paper to stick out for easy removal. Butter and line the pan sides with baking paper as well.
Make Crust: Crush Oreo cookies finely and combine with melted butter. Press the mixture firmly and evenly into the prepared pan base. Chill in the refrigerator while preparing the filling.
Bloom Gelatine: Sprinkle gelatine powder over 2 tablespoons of water and let it sit for 5 minutes to bloom.
Melt Chocolate: Gently melt the 150 g dark chocolate using a double boiler or microwave in short bursts, stirring until smooth. Set aside to cool slightly.
Whip Cream for Filling: Using an electric mixer, whip 1 cup cold heavy cream until stiff peaks form. Set aside.
Make Cheesecake Mixture: Beat softened cream cheese with caster sugar and vanilla extract until smooth and creamy. Slowly add melted chocolate and red food coloring, mixing until fully combined.
Add Gelatine: Warm the bloomed gelatine gently until liquid (do not boil), then quickly fold it into the cream cheese mixture.
Combine with Whipped Cream: Gently fold the whipped cream into the cream cheese and gelatine mixture in batches, ensuring an even and airy texture.
Assemble Cheesecake: Pour the filling mixture over the chilled Oreo crust in the prepared pan. Smooth the top with a spatula.
Chill to Set: Refrigerate the cheesecake for at least 6 hours or overnight until firm and set.
Prepare Whipped Cream Topping: Whip 1 1/4 cups cold heavy cream with caster sugar and vanilla extract until soft to medium peaks form.
Top and Garnish: Spread or pipe the whipped cream evenly over the set cheesecake. Optionally, sprinkle grated or shaved dark chocolate on top for garnish.
Serve: Carefully release the cheesecake from the pan using the excess baking paper, slice into 12 portions, and serve chilled. Enjoy the indulgent red velvet cheesecake!

Notes

This is a no-bake cheesecake, perfect for summer or when you want to skip turning on the oven.
Use full-fat cream cheese and heavy cream for best texture and flavor.
UK readers, the red food coloring measurement is optimized accordingly; adjust if using other brands.
For a firmer cream topping, you can add a stabilizer like gelatin or cream of tartar.
Allow plenty of chilling time to ensure the cheesecake sets properly and holds its shape.
The Oreo base provides a crunchy contrast to the smooth filling; you may substitute with graham cracker crumbs if preferred.
Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
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