Okay, I have to admit something—I might be slightly obsessed with this cheesecake. It’s creamy, chocolatey, and that deep, rich red color? Just chef’s kiss. Whether you’re planning a birthday, a dinner party, or just need a sweet treat to impress yourself (hey, no judgment), this Red Velvet Cheesecake hits all the right notes.
Red Velvet Cheesecake Ingredients
Oreos – The base isn’t just crunchy; it’s a chocolatey, slightly sweet foundation that holds everything together. If you’re feeling adventurous, you can swap in plain chocolate biscuits—just add a touch more butter to make sure it sticks.
Cream Cheese (Block Form) – This is the stuff that gives cheesecake its signature creamy-yet-firm texture. Don’t even think about using spreadable cream cheese—you’ll regret it when your cheesecake won’t slice nicely.
Gelatine – I know, gelatine sounds intimidating, but it’s the secret that helps the cheesecake set without baking. Bloom it properly and you’ll have smooth, dreamy filling.
Red Velvet Magic – Dark chocolate + red food coloring = a dramatic, burgundy red that makes this cheesecake impossible to ignore.
Whipped Cream – Light, fluffy, and perfect for topping. Pro tip: Stabilize it if you’re making it a day ahead—you’ll thank me later.
Tips, Tricks, and Fun Variations
- Chocolate Options: 70% dark chocolate gives the richest red, but semi-sweet works too. It’ll just be a bit brighter.
- Red Food Coloring: Gel-based coloring works best, especially in Europe where liquids aren’t as strong.
- Folding Whipped Cream: Fold gently in thirds to keep the filling light and airy. Don’t rush it—you want those fluffy layers.
- Mini Cheesecakes: Make individual portions in muffin tins. Cute, portable, and perfect for sharing.
- Flavor Twist: Add a teaspoon of espresso powder to the chocolate. Trust me, it’s a game-changer.
How to Serve It
Honestly, this Red Velvet Cheesecake is stunning on its own, but here are some ideas to make it even more irresistible:
- Fresh berries like raspberries or strawberries for a tart pop
- A drizzle of chocolate or berry sauce
- A hot cup of coffee, espresso, or tea for the perfect balance
Want to go fancy? Sprinkle edible gold dust or crushed freeze-dried berries on top. People will think you spent hours decorating.
Storage and Make-Ahead Tips
- Fridge: Keeps for up to 5 days. The base softens slightly, but the flavor is just as amazing.
- Make-Ahead: You can prep the cheesecake and stabilized whipped cream up to 3 days in advance.
- Freezing: Not recommended—the texture doesn’t survive well.
FAQ
Can I use regular sugar?
Yes, just make sure it dissolves completely. Rub a bit between your fingers to check.
Do I really need to bloom the gelatine?
Yes! Skipping this step usually means lumps in your cheesecake, and no one wants that.
Can I make this vegan?
It’s possible with vegan cream cheese and coconut cream, but the texture will be slightly different.
How far ahead can I make it?
Chill for at least 6 hours or overnight. Decorate with whipped cream just before serving for the prettiest result.
Final Thoughts
This Red Velvet Cheesecake is creamy, chocolatey, and downright show-stopping. With a crunchy Oreo base, velvety red filling, and fluffy whipped cream topping, it’s a dessert that’s hard to forget. Honestly, make this for yourself once—you’ll want to make it again and again.
P.S. Take a photo before anyone digs in—it’s too pretty to resist!
No-Bake Red Velvet Cheesecake Recipe | Easy Dessert Ideas
12-16
servings35
minutes540
kcalIngredients
- Base
200g / 7oz Oreo cookies (1.5 standard packs, Note 1)
60g / 4 tbsp unsalted butter, melted
- Red Velvet Cheesecake Filling
2 tsp gelatine powder (unflavoured gelatine) (Note 2)
2 tbsp water
1 cup heavy/thickened cream, cold from fridge
500g / 1 lb cream cheese, softened (block form, Note 3)
3/4 cup caster sugar / superfine sugar (Note 4)
1 tsp vanilla extract
150g / 5 oz 70% chocolate (or dark chocolate), chopped, melted, and cooled for 3 minutes until lukewarm and smooth (Note 5)
6 tsp red food colouring (Note 6) – UK readers especially!
- Whipped Cream Topping
1 1/4 cups heavy/thickened cream, cold from fridge
3 tbsp caster sugar / superfine sugar
1 tsp vanilla extract
Optional: stabilise whipped cream to prevent it from collapsing
- Chocolate Garnish
2 tbsp shaved or grated dark chocolate
Directions
- Prepare the Pan
- Turn the base of a 20cm / 8″ springform pan upside down to make removing the finished cheesecake easier.
- Lightly grease the pan base, then place a square piece of baking paper on top.
- Attach the sides of the pan, letting the paper extend over the edges. Grease and line the inner sides with extra baking paper.
- Make the Oreo Base
- Break the Oreos into pieces and pulse in a food processor until fine crumbs form.
- Add melted butter and blend until the mixture is evenly combined.
- Press the crumbs firmly and evenly into the prepared pan using a flat-bottomed cup or measuring tool to form the crust.
- Prepare the Red Velvet Filling
- Bloom the gelatine: Combine water and gelatine in a small bowl. Stir to partially dissolve, then leave 5 minutes until gelatine firms slightly. Heat in the microwave for 15 seconds until liquid. Let it cool 3–5 minutes but ensure it remains fluid.
- Whip cream: Beat the cold cream until stiff peaks form (2–3 minutes on high speed).
- Whip cream cheese: In a separate bowl, beat cream cheese and sugar until smooth and fluffy (about 2 minutes). Mix in the cooled gelatine and vanilla for 30 seconds.
- Add chocolate and colour: Stir in the lukewarm melted chocolate and red food colouring. Beat 1 minute until fully incorporated. The mixture should be a deep scarlet red.
- Combine with whipped cream: Gently fold one-third of the whipped cream into the cream cheese mixture, then fold in the remaining cream. Be careful not to overmix to keep the filling light.
- Set the cheesecake: Pour filling into the prepared pan and refrigerate at least 6 hours until fully set.
- Decorate
- Remove the sides of the pan and use the extended baking paper to transfer the cheesecake to a serving platter. Carefully remove all paper.
- Whip the cream, sugar, and vanilla until softly whipped (about 2 minutes). Stabilise if desired.
- Pile whipped cream on the center of the cheesecake, leaving a 2.5cm / 1″ border. Top with shaved or grated chocolate. Serve immediately.
Notes
- Oreo alternatives: Use plain chocolate biscuits if preferred, adding 1 1/2 tbsp / 20g extra butter to help bind.
- Gelatine: McKenzie’s brand is widely available in Australia.
- Cream cheese: Block form is firmer than spreadable. In the UK, if only spreadable is available, add 1/2 tsp extra gelatine in the blooming step.
- Sugar: Superfine caster sugar dissolves best; granulated sugar works if fully incorporated.
- Chocolate choice: 70% cocoa chocolate deepens red colour; semi-sweet chocolate gives a slightly brighter red.
- Food colouring: Use 6 tsp red gel colour for a deep hue. Colour does not darken as it sets.
- Whipped cream: Stabilised cream keeps shape for up to 3 days. Cheesecake lasts 5 days in fridge, though crust softens. Not suitable for freezing.
