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No bake Red Velvet Cheesecake

This creamy and luscious Red Velvet Cheesecake is a no bake recipe -which means no oven and no water bath- with a crunchy chocolate cookie crust and whipped cream to top.

It’s the perfect Valentine’s day treat or Holiday season dessert!

No bake Red Velvet Cheesecake

If you are a cheesecake purist and you like regular cheesecakes, you might want to take a look at this Goat Cheese Cheesecake or this Chocolate Ricotta Cheesecake.

What makes the red velvet cheesecake red?

Red food coloring is what gives this cheesecake it’s gorgeous red color.

Too much food coloring and the taste and consistency of your cheesecake could change; for this reason, use gel or paste food coloring instead of the liquid food coloring drops. Gel and paste food coloring are more concentrated, and you will need less to get to the desired shade of red.

What is no-bake cheesecake filling made of?

This no-bake cheesecake is achieved mainly by using heavy cream whipped to stiff peaks, which will be a stabilizer to your cheesecake in place of the eggs.

It’s important to consider that whipping your heavy cream to soft peaks won’t make your cheesecake firm enough, so be mindful when whipping your cream.

No bake Red Velvet Cheesecake

Ingredients you’ll need for this Red Velvet Cheesecake recipe

  • Oreo cookies. These will be crushed into fine crumbs for the Oreo crust
  • Melted chocolate. Helps hold together the Oreo crumbs for the crust
  • Melted butter. Also helps keep all of the ingredients together for the crust
  • Salt. To enhance all of the flavors
  • Cream cheese. Room temperature cream cheese and full fat
  • Sour cream. Ads a tangy flavor and moistens your cheesecake
  • Powdered sugar. To sweeten your cheesecake filling
  • Vanilla extract. Good quality pure vanilla extract for better results
  • Heavy whipping cream. Helps firm your cheesecake up
  • Red food coloring. Use gel or paste food coloring

Check out the recipe card at the bottom of this post for exact measurements and the full recipe.

No bake Red Velvet Cheesecake

How to make this red velvet no-bake cheesecake

Start by lining the bottom of a 9-inch springform pan with parchment paper. You do this by removing the rim, placing a piece of parchment paper bigger than the bottom of the pan, then securing the rim again, letting the parchment paper hang from the sides. Spray the sides of the pan with cooking oil and set aside.

Place the Oreo cookies (including the filling), melted chocolate, unsalted butter and salt in a food processor, and pulse, until all the ingredients mix and have the consistency of wet sand.

Place the cookie crumbs in the springform pan for your Oreo Cookie crust, and start pressing tightly with the bottom of a glass, measuring cup or with your fingers. Cover the bottom, and more than halfway up to the sides of the pan. Make sure the crust is tightly packed, or it could crumble when cutting your cheesecake slices later. Refrigerate while making the rest of the cheesecake.

Using the bowl of a stand mixer (or a large bowl and a hand electric mixer) with the paddle attachment, beat the cream cheese on medium speed for 1.5 minutes. Add the sour cream and mix until just combined.

Add the powdered sugar, vanilla extract and salt, and mix until just combined, scraping the bottom and sides of the bowl.

On a separate bowl and with the whisk attachment, whip the heavy cream until stiff peaks form. Using a spatula, incorporate it to the cream cheese mixture until well combined.

Spoon out 1/2 Cup of the cheesecake mixture, place it in a small bowl and set aside. Color the remaining cheesecake mixture with the red food coloring, until reaching the desired color.

Pour the red cheesecake mixture into the prepared pan, smoothing it with a spatula. Add dollops or the white cheesecake mixture on top, and use a knife to swirl it around. Refrigerate for at least 8 hours.

When the cheesecake is set, cut into 8 slices, top with whipped cream and sprinkle with a few Oreo crumbs if desired.

Why is my no-bake cheesecake not firm?

It’s crucial that you let your cheesecake firm up in your fridge for at least 8 hours, less time and your cheesecake will be too soft.

The consistency of this cheesecake is super creamy (watch the video below), so if you like a more firm consistency, pop your cheesecake in the freezer for a couple of hours after the firming up time in the fridge and before serving.

Can I leave cheesecake in springform pan overnight?

Yes, do not remove the springform pan until your cheesecake is completely set!

Once your cheesecake is set and ready to serve, remove the rim carefully and transfer your cheesecake to a serving plate.

No bake Red Velvet Cheesecake

How long does no-bake cheesecake last?

This cheesecake lasts refrigerated and covered for around 5 days.

Here’s a video of this No bake red velvet Cheesecake so you can see up close the consistency of this delicious dessert!

Take a look at the links below for more no bake cheesecake recipes:

Easy no bake Mini Chocolate Cheesecakes

Chocolate Raspberry Brownie Cheesecake Parfait

No bake White Chocolate Cheesecake with Strawberries

No bake Cheesecake Bars with Strawberry Rhubarb swirls

If you make this recipe, please be sure to give it a star rating and leave a comment below!

No bake Red Velvet Cheesecake
Print Recipe
4.88 from 8 votes

No bake Red Velvet Cheesecake

This creamy and luscious Red Velvet Cheesecake is a no bake recipe -which means no oven and no water bath- with a crunchy chocolate cookie crust and whipped cream to top.
Prep Time35 minutes
Set time8 hours
Total Time8 hours 35 minutes
Course: Chessecakes and Jars
Cuisine: American
Keyword: Maria Corcuera, no bake red velvet cheesecake, no churn coffee liqueur brownie ice cream sweet fix baker, red velvet cheesecake no bake, red velvet no bake cheesecake
Servings: 8 people
Author: Maria Corcuera

Equipment

  • 1 9-inch springform pan
  • 1 sheet parchment paper

Ingredients

Oreo Crust

  • 28 Oreo Cookies with filling
  • 50 grams Semi sweet chocolate melted
  • 6 Tablespoons unsalted butter melted
  • 1/2 teaspoon sea salt

Red Velvet Cheesecake

  • 3 8 Ounce Packages Cream cheese Full fat and at room temperature
  • 1/4 Cup Sour cream Full fat and at room temperature
  • 1 1/2 Cup Powdered sugar sifted
  • 2 teaspoons Pure vanilla extract
  • 1/2 teaspoon salt
  • 3/4 Cup heavy whipping cream chilled
  • 1 as necessary Red food coloring
  • 1/2 Cup Whipped topping for garnish Optional

Instructions

  • Start by lining the bottom of a 9-inch springform pan with parchment paper. You do this by removing the rim, placing a piece of parchment paper bigger than the bottom of the pan, then securing the rim again, letting the parchment paper hang from the sides. Spray the sides of the pan with cooking oil and set aside.
  • Place the Oreo cookies (including the filling), melted chocolate, unsalted butter and salt in a food processor, and pulse, until all the ingredients mix and have the consistency of wet sand.
    28 Oreo Cookies, 50 grams Semi sweet chocolate, 6 Tablespoons unsalted butter, 1/2 teaspoon sea salt
  • Place the cookie crumbs in the springform pan for your Oreo Cookie crust, and start pressing tightly with the bottom of a glass, measuring cup or with your fingers. Cover the bottom, and more than halfway up to the sides of the pan. Make sure the crust is tightly packed, or it could crumble when cutting your cheesecake slices later. Refrigerate while making the rest of the cheesecake.
  • Using the bowl of a stand mixer (or a large bowl and a hand electric mixer) with the paddle attachment, beat the cream cheese on medium speed for 1.5 minutes. Add the sour cream and mix until just combined.
    3 8 Ounce Packages Cream cheese, 1/4 Cup Sour cream
  • Add the powdered sugar, vanilla extract and salt, and mix until just combined, scraping the bottom and sides of the bowl.
    1 1/2 Cup Powdered sugar, 2 teaspoons Pure vanilla extract, 1/2 teaspoon salt
  • On a separate bowl and with the whisk attachment, whip the heavy cream until stiff peaks form. Using a spatula, incorporate it to the cream cheese mixture until well combined.
    3/4 Cup heavy whipping cream
  • Spoon out 1/2 Cup of the cheesecake mixture, place it in a small bowl and set aside. Color the remaining cheesecake mixture with the red food coloring, until reaching the desired color.
    1 as necessary Red food coloring
  • Pour the red cheesecake mixture into the prepared pan, smoothing it with a spatula. Add dollops or the white cheesecake mixture on top, and use a knife to swirl it around. Refrigerate for at least 8 hours.
  • When the cheesecake is set, cut into 8 slices, top with whipped cream and sprinkle with a few Oreo crumbs if desired.
    1/2 Cup Whipped topping for garnish

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