This no-bake Red Velvet Cheesecake is like no cheesecake you've ever tasted before. Made from an Oreo crust and velvety smooth cream cheese, double cream and dark chocolate filling, topped off with lashings of softly whipped cream it's simply exquisite.
Easy no-bake cheesecake
You will not have to touch your oven in order to make this beautiful no-bake cheesecake. All you need are 7 easy to find ingredients to make this very easy dessert.
The cheesecake will set to a wonderfully smooth and creamy consistency with a unique taste - you won't be able to resist a second slice.
I've already published lots of recipes for no-bake cheesecakes, I love making them for dessert because of how easy they are. Cheesecakes are inexpensive, look impressive and I'm yet to find anyone that doesn't want to gobble them up!
My red velvet version sets to a wonderfully smooth, velvety, creamy consistency with a unique taste - you won't be able to resist a second slice.
There's something very romantic about red velvet desserts, so this cheesecake would be perfect for a Valentine's dinner or it would be excellent served at Christmastime thanks to its vibrant, festive red colour.
No matter what time of year you choose to serve this, I can promise it will be different and more special than any cheesecake you've ever had. I can't quite put into words just how exquisite it is so you're going to have to try it and find out!
Oreo crust
I knew I had to go with an Oreo crust for this recipe, anything else would have been a bit 'meh' and the rich chocolate flavour of the Oreos compliments the subtle chocolate flavours of the red velvet cheesecake filling.
I used a food processor to blitz the Oreos into a fine crumb before adding a small amount of unsalted butter to bind the cheesecake base together.
It's not necessary to split the Oreos in half and remove the filling. A food processor does an excellent job of grinding them up. If however, you are bashing up the Oreos by hand, pop them into a ziplock bag. That way the white filling won't stick all over the rolling pin as I imagine this would hinder the Oreos turning to a fine crumb.
Once the Oreos have been blitzed pour over the unsalted butter and mix together. The ingredients will look like wet sand. Transfer the buttery Oreos into the tin and press down, bringing the sides up a little as though making a crust for a pie.
Red Velvet filling
The cheesecake filling is very simple, I used an electric hand whisk but it can be made easily enough with a handheld balloon whisk. Beat room temperature cream cheese and icing sugar until smooth then add a teaspoon of red food colouring. Add in the double cream and beat until the mixture thickens and holds its shape.
Pour in the melted dark chocolate and fold everything together with a spatula. The colour will change from bright red to a deeper more seductive red.
By all means, add more red food colouring until you reach your desired colour but personally I prefer a darker, less bright red velvet cheesecake.
The filling can now be transferred on top of the Oreo crust. Smooth the top with the back of a spoon, cover with clingfilm and put the cheesecake in the fridge for at least 6 hours but preferably overnight.
I always start my cheesecakes the day before I plan to serve them, so it's worth bearing that in mind when planning to make a no-bake cheesecake for dessert.
Whipped cream topping
I wanted to keep this red velvet cheesecake nice and simple. It's positively sedate compared to some of my other no-bake cheesecakes! If you want to go all out on decoration then you should try my very decadent Millionaire's Cheesecake or this stunning Eton Mess Cheesecake.
Despite the fact it doesn't have all the bells and whistles, it's actually one of my favourite cheesecakes so far thanks to its purity.
I didn't sweeten the double cream or add anything to it, I simply whipped it to soft peaks, piled it on top of the cheesecake filling and used an off-set spatula to spread it gently over the top.
Amy's top tips for making perfect no-bake cheesecake
- Don’t press too hard when adding the biscuit crumbs into the baking tin otherwise you’ll have trouble releasing the cheesecake from the bottom of the tin.
- Use full-fat cream cheese otherwise your cheesecake won't set. I favour Philadelphia because it has a high fat content. I also make sure it's at room temperature because this makes it easier to make the filling smooth with no lumps.
- The US equivalent to double cream is heavy/whipping cream. Again, you must ensure it has a high fat content or you'll have trouble getting the cheesecake to set. It is also much easier to whip cream that is cold, so don't take it out of the fridge until you need it.
- Leave the melted dark chocolate to cool before adding it to the cream cheese filling.
- Beat the filling until it thickens and is completely holding its shape. But take care not to overbeat otherwise it will go liquid again. My advice is to beat for a few seconds then stop and stir with a spatula so you can feel how thick it is. Continue to beat until you can feel the mixture thickening.
- For this red velvet cheesecake, I used a 20cm (8 inch) springform tin. To release the cheesecake from the tin, run a sharp knife around the edge before releasing the spring. Then run a sharp knife underneath the cheesecake and use a cake lifter to ease it off the base.
- To tidy up the edges of the cheesecake, smooth it with a sharp knife or a palette knife.
More no-bake cheesecake recipes
Exquisite Red Velvet Cheesecake (no bake)
An exquisite Red Velvet Cheesecake made from an Oreo crust, filled with velvety smooth dark chocolate and cream cheese and topped with lashings of softly whipped double cream.
Ingredients
For Oreo crust
- 250 g Oreos
- 75 g unsalted butter, melted
Red velvet filling
- 340 g full fat cream cheese, at room temperature
- 60 g icing sugar, (powdered sugar)
- 1-2 tsp red food colouring
- 150 ml double cream, (heavy/whipping cream)
- 100 g dark chocolate
For topping
- 300 ml double cream, (heavy/whipping cream)
Instructions
Oreo crust
- In a food processor, blitz the Oreos until they resemble fine crumbs. Add the melted butter and mix to combine until the mixture looks like wet sand.
- Press the Oreo crumbs into a 20cm (8 inch) springform baking tin, bringing the Oreos up the sides of the tin slightly. Put the tin into the fridge to chill while you make the cheesecake filling.
Red velvet filling
- Melt the dark chocolate in a glass bowl set over a saucepan of simmering water. Don't allow the bowl to touch the water in the saucepan. Once melted leave to cool.
- Using a handheld electric whisk, beat the cream cheese and icing sugar until smooth. Add the red food colouring and double cream and whisk until the mixture thickens and is completely holding its shape. Pour in the cooled melted chocolate and use a spatula to fold the chocolate gently through the cream cheese mixture.
- Transfer the red velvet cheesecake filling on top of the Oreo crust. Use the back of a spoon to smooth the surface. Cover and refrigerate for at least 6 hours but preferably overnight.
Cheesecake topping
- Whip the double cream to soft peaks then pile it on top of the set cheesecake. Use an off-set spatula or the back of a spoon to spread the cream over the top.
Notes
- This cheesecake was made in a 20cm (8 inch) springform tin.
- Make sure you use full-fat cream cheese
- The US equivalent to double cream is heavy/ whipping cream look for a cream with a high fat content.
- Leave the melted dark chocolate to cool before adding it to the cream cheese filling.
- Beat the filling until it thickens and is completely holding its shape.
- To release the cheesecake from the tin, run a sharp knife around the edge before releasing the spring. Then run a sharp knife underneath the cheesecake and use a cake lifter to ease it off the base.
- To tidy up the edges of the cheesecake, smooth it with a sharp knife or a palette knife.
- Storage: This cheesecake should be stored in the fridge and will keep for 3 days. It can be frozen for up to 3 months.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 438Total Fat: 36gSaturated Fat: 21gUnsaturated Fat: 0gCholesterol: 96mgSodium: 203mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 4g
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