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Red Velvet Cheesecake Recipe

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★★★★★

4.8 from 119 reviews

A luscious Red Velvet Cheesecake featuring a crunchy Oreo cookie crust, rich red velvet cream cheese filling, and topped with lightly whipped cream and shaved dark chocolate. This no-bake dessert combines the classic flavors of red velvet with a creamy cheesecake texture, making it perfect for festive occasions or elegant dessert tables.

Ingredients

Scale

Oreo Biscuit Base

  • 200g / 7oz Oreo cookies (approximately 1.5 standard packs)
  • 60g / 4 tbsp unsalted butter, melted

Red Velvet Cheesecake Filling

  • 2 tsp gelatine powder (unflavoured)
  • 2 tbsp water
  • 1 cup heavy/thickened cream, fridge cold
  • 500g / 1 lb cream cheese, softened (block form)
  • 3/4 cup caster sugar / superfine sugar
  • 1 tsp vanilla extract
  • 150g / 5 oz 70% chocolate (or dark chocolate), melted and lukewarm
  • 6 tsp red food colouring
  • 1 1/4 cups heavy/thickened cream, fridge cold (for whipping)
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract

Optional Toppings

  • 2 tbsp shaved or grated dark chocolate (for garnish)

Instructions

  1. Prepare the Pan: Invert the base of a 20cm (8″) springform pan and lightly butter it. Press a square sheet of baking paper onto the base. Attach the pan sides onto the base, letting excess paper stick out for easy removal. Butter the sides and line them with baking paper.
  2. Make Oreo Biscuit Base: Roughly break up the Oreos and blitz them in a food processor until fine crumbs form. Add melted butter and blitz again until combined. Transfer crumbs into the prepared pan and press evenly and firmly to form the base.
  3. Bloom Gelatine: Sprinkle the gelatine powder over 2 tbsp water in a small bowl. Stir and let it sit for 5 minutes until it becomes rubbery. Microwave for 15 seconds to liquefy, stir, and let cool for 3-5 minutes, ensuring it’s liquid before use.
  4. Whip Cream: Whip 1 cup of cold heavy cream until stiff peaks form, about 2-3 minutes on high speed.
  5. Beat Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese and caster sugar on high for 2 minutes until fluffy and smooth. Add the cooled gelatine liquid and vanilla extract, then beat for another 30 seconds.
  6. Add Red Color & Chocolate: Mix in the lukewarm melted chocolate and red food colouring. Beat for 1 minute until well combined into a deep red velvet color.
  7. Fold in Whipped Cream: Gently fold one-third of the whipped cream into the cream cheese mixture, then fold in the remaining cream until just combined.
  8. Set the Cheesecake: Pour the filling into the prepared pan and refrigerate for at least 6 hours to set fully.
  9. Decorate the Cheesecake: Release sides of the springform pan. Use the paper to slide the cheesecake onto a serving platter and peel away the paper. Whip 1 1/4 cups heavy cream with 3 tbsp caster sugar and 1 tsp vanilla until softly whipped (about 2 minutes). Pile whipped cream in the middle of the cheesecake, leaving a 2.5cm (1″) border.
  10. Add Garnish and Serve: Sprinkle shaved or grated dark chocolate over the whipped cream topping. Serve chilled and enjoy.

Notes

  • Use softened cream cheese for smooth texture to avoid lumps.
  • When melting gelatine, ensure it is fully liquid without lumps to prevent gelatin clumps in the filling.
  • Adjust red food colouring to achieve your preferred red velvet shade; deep scarlet red is recommended.
  • The inverted pan base helps with easy removal and a clean look for presentation.
  • You can stabilise whipped cream with gelatin or other stabilizers if needing make-ahead topping that holds shape.

Keywords: red velvet cheesecake, no-bake cheesecake, Oreo crust, red velvet dessert, creamy cheesecake, whipped cream topping

Find it online: https://flavorsbymaya.com/red-velvet-cheesecake-recipe/