No-Bake Red Velvet Cheesecake
If you’re craving something decadent but don’t want to turn on the oven, this No-Bake Red Velvet Cheesecake is your new best friend.
It’s got that iconic red velvet flavor, a buttery Oreo crust, and a silky-smooth cheesecake filling that sets perfectly in the fridge.
Top it off with a fluffy cream cheese layer, and you’ve got a dessert that’s as gorgeous as it is delicious.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
1. Prepare the Crust
Crush Oreo cookies into fine crumbs and mix them with melted butter. Press the mixture firmly into the bottom of a springform pan to create a sturdy, flavorful base. Chill in the fridge while you make the filling.
2. Make the Cheesecake Filling
Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream to create a light, airy texture. Add cocoa powder, red food coloring, and a touch of vinegar for that classic red velvet flavor and color. Pour the vibrant filling over the chilled crust.
3. Add the Cream Cheese Topping
Spread a layer of sweetened cream cheese over the set cheesecake filling. Use an offset spatula to create a smooth, even surface.
4. Chill to Set
Let the cheesecake chill in the fridge for at least 4 hours (or overnight) to set completely.
5. Serve and Enjoy
Slice, garnish with white chocolate drizzle and fresh berries, and watch your guests’ eyes light up!
Pro Tips
- Use gel food coloring for a vibrant red hue without altering the texture.
- Make sure your cream cheese is at room temperature for a smooth filling and topping.
- For a sturdier crust, freeze it for 15 minutes before adding the filling.
Storage
- Store in the refrigerator for up to 5 days, covered with plastic wrap or in an airtight container.
- Freeze for up to 2 months. Thaw overnight in the fridge before serving.
No-Bake Red Velvet Cheesecake
Description
This No-Bake Red Velvet Cheesecake combines the rich flavors of red velvet cake with the creamy texture of cheesecake, all on a buttery Oreo crust. Perfect for any occasion!
Ingredients
For the Crust:
For the Cheesecake Filling:
For the Topping:
Instructions
- Mix Oreo crumbs and melted butter, then press into a 9-inch springform pan. Chill in the fridge.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.
- Add cocoa powder, red food coloring, and vinegar. Pour over the chilled crust.
- For the topping, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream. Spread over the cheesecake filling.
- Chill for at least 4 hours (or overnight) before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 34g12%
- Sugars 26g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use gel food coloring for vibrant color.
- Let the cheesecake chill thoroughly for clean slices.
- Garnish with fresh berries or chocolate shavings for extra flair.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
