Description

A stunning no-bake red velvet cheesecake that combines the rich, creamy texture of cheesecake with the bold, striking color and flavor of red velvet cake. This dessert features a crunchy Oreo cookie base, a luscious cream cheese filling tinted with red food coloring, and is topped with whipped cream and dark chocolate shavings. Perfect for impressing guests at any special occasion.

Ingredients

Scale

Base

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

Gelatin Mixture

2 tsp unflavoured gelatine powder
2 tbsp water

Cheesecake Filling

1 cup heavy/thickened cream, cold from fridge
500g cream cheese, softened (block form)
3/4 cup caster sugar
1 tsp vanilla extract
150g 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
1 tsp vanilla extract
Optional: 2 tbsp shaved or grated dark chocolate (for garnish)

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Instructions

Prepare pan base: Flip the base of a 20cm (8") springform pan upside down to make removal easier. Lightly butter the pan base and press a square sheet of baking paper onto it. Clip the pan sides to the base letting excess paper stick out for easy removal later. Butter and line the pan sides with baking paper as well.
Make the base: Crush Oreo cookies finely, mix with melted butter until combined. Press firmly and evenly onto the base of the prepared pan. Chill in the fridge while preparing the filling.
Bloom gelatin: In a small bowl, sprinkle gelatine powder over 2 tbsp water and let it bloom for 5 minutes, then gently warm until fully dissolved (do not boil). Set aside.
Prepare chocolate: Melt 150g dark chocolate gently over a double boiler or in short bursts in the microwave. Let it cool slightly but stay liquid.
Whip cream for filling: In a chilled bowl, whip 1 cup cold heavy cream to soft peaks and set aside.
Make cheesecake mixture: In a large bowl, beat softened cream cheese with caster sugar and vanilla extract until smooth and creamy. Add melted chocolate and red food coloring and mix until evenly combined. Stir in dissolved gelatine quickly to incorporate.
Fold whipped cream: Gently fold whipped cream into the cream cheese mixture until fully combined without deflating the cream.
Assemble cheesecake: Pour the filling over the chilled Oreo base in the springform pan, smoothing the top. Chill in the fridge for at least 4 hours or until set.
Prepare topping: Whip 1 1/4 cups cold heavy cream with caster sugar and vanilla extract until stiff peaks form. Optionally, add stabilizer to help hold shape.
Decorate: Once cheesecake has set, spread or pipe whipped cream over the top and garnish with shaved or grated dark chocolate.
Serve: Carefully remove sides of springform pan using excess paper as handles. Slice into 12 pieces and serve chilled.

Notes

The red food coloring is crucial to achieve the signature red velvet color; gel or liquid red coloring can be used.
Using cold cream straight from the fridge helps achieve better volume when whipping.
Softened cream cheese should be block form to avoid excess moisture, resulting in a firmer texture.
If you want the whipped cream topping to hold longer, you can add a stabilizer like gelatin or a commercial product.
The Oreo base adds a flavorful crunch, but graham cracker crust may be used as an alternative if preferred.
This cheesecake needs at least 4 hours chilling to set properly before serving; overnight chilling is recommended for best results.
Use an inverted springform pan base to make cheesecake removal easier without damaging the edges.

Nutrition

Serving Size: 1 slice
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