Description
A no-bake red velvet cheesecake combining the rich, creamy decadence of cheesecake with the bold, striking color and flavor of red velvet cake. This decadent dessert features a chocolatey cream cheese filling with a crunchy Oreo cookie base, perfect for impressing guests at special occasions.
Ingredients
Scale
Base
- 200 g Oreo cookies (1.5 standard packs)
- 60 g unsalted butter, melted (4 tbsp)
Gelatin Mixture
- 2 tsp gelatine powder (unflavoured)
- 2 tbsp water
Cheesecake Filling
- 1 cup heavy/thickened cream, cold
- 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
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp shaved or grated dark chocolate (for garnish)
Instructions
- Prepare the Pan: Invert the base of a 20cm (8 inch) springform pan and lightly butter it. Press a square sheet of baking paper onto the base. Attach the pan sides to the base, allowing excess paper to hang over the edges for easy removal. Butter and line the sides with baking paper as well.
- Make the Base: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the crumbs with melted butter until combined. Press the mixture firmly into the prepared pan base to create an even layer. Refrigerate to set while preparing the filling.
- Bloom the Gelatin: Sprinkle the gelatine powder over 2 tablespoons of cold water and let it sit for 5 minutes to bloom. Then gently warm the mixture (using a microwave or over a pot of hot water) until completely dissolved. Set aside.
- Whip the Cream: In a cold bowl, whip 1 cup of cold heavy cream until it forms soft peaks. Set aside.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the caster sugar and vanilla extract, then continue beating to incorporate fully.
- Melt the Chocolate: Gently melt the 70% dark chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Allow to cool slightly.
- Combine Ingredients: Add the melted chocolate, red food colouring, and dissolved gelatin to the cream cheese mixture. Mix thoroughly until evenly combined and smooth.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy.
- Assemble the Cheesecake: Pour the filling over the chilled Oreo base in the prepared pan. Smooth the top evenly using a spatula.
- Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 6 hours or overnight until fully set.
- Prepare the Whipped Cream Topping: Whip 1 1/4 cups of cold heavy cream with 3 tablespoons caster sugar and 1 teaspoon vanilla extract until stiff peaks form. Optionally, you may stabilize the cream if desired.
- Add Topping and Garnish: Spread or pipe the whipped cream over the set cheesecake. Garnish with shaved or grated dark chocolate if using.
- Serve: Carefully remove the cheesecake from the springform pan using the baking paper edges. Slice and serve chilled.
Notes
- This is a no-bake cheesecake with a rich, velvety texture that melts in your mouth.
- Use block cream cheese for the creamiest texture; avoid whipped or spreadable versions.
- The red food coloring is crucial for the signature red velvet color, especially for UK readers who may require a specific type.
- For best results, chill the heavy cream before whipping to create stable peaks.
- Gelatin blooming and dissolving correctly ensures the cheesecake sets perfectly without being rubbery.
- The Oreo cookie base adds a chocolatey crunch that complements the smooth filling.
- The optional grated dark chocolate garnish adds a touch of elegance and extra flavor balance.
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
