There’s something undeniably enchanting about a slice of bright red velvet cheesecake that invites you to indulge. This No-Bake Red Velvet Cheesecake is not just a dessert; it’s an experience, effortlessly combining rich flavors and creamy textures while saving you the trouble of turning on the oven. Perfect for gatherings or cozy nights in, this recipe is a quick triumph that will impress friends and family alike, making it an ideal festive treat to celebrate special moments. Plus, it’s versatile enough for various dietary needs, from vegan options to gluten-free adaptations. Curious how to whip up this stunning showstopper in your own kitchen? Let’s dive into this delicious journey!

Why is this cheesecake a must-try?

Decadent Flavor: The combination of creamy cheesecake and the bold flavors of red velvet creates a dessert that’s simply irresistible.

No-Bake Perfection: Skip the oven! This cheesecake is not only easy to make, but it’s also perfect for those warm days when you want something cool and delightful.

Visually Stunning: Its vibrant red hue makes this cheesecake a showstopper, ideal for celebrations or when you simply want to impress your guests.

Versatile Variations: This recipe easily adapts to different diets—consider a vegan option with coconut cream or a gluten-free crust with chocolate cookies for everyone to enjoy.

Quick and Simple: With straightforward steps, you’ll spend less time in the kitchen and more time enjoying the delightful taste. Plus, for another exquisite dessert idea, check out my Butterfinger Cheesecake Sweet for a satisfying twist!

Red Velvet Cheesecake Ingredients

For the Crust
• Oreo Cookies – Creates a crunchy base; substitute with plain chocolate biscuits if desired.
• Unsalted Butter (60g / 4 tbsp) – Binds the cookie crust; salted butter can be used with a sugar adjustment.

For the Cheesecake Filling
• Gelatin Powder (2 tsp) – Sets the cheesecake without baking; proper blooming is essential for a silky texture.
• Water (2 tbsp) – Activates the gelatin; necessary for blooming.
• Heavy Cream (1 cup, cold) – Adds lightness when whipped; can substitute with coconut cream for a dairy-free version.
• Cream Cheese (500g / 1 lb) – Main ingredient for creaminess; ensure it is softened for easy blending.
• Caster Sugar (3/4 cup + 3 tbsp) – Sweetens the cheesecake; superfine sugar dissolves better.
• Vanilla Extract (1 tsp) – Enhances flavor; no substitutes needed.
• Dark Chocolate (150g / 5 oz, melted) – Imparts a rich chocolate flavor; use high-quality chocolate for the best results.
• Red Food Coloring (6 tsp) – Provides vibrant color; adjust the amount for the desired shade.

Step‑by‑Step Instructions for Indulgent No-Bake Red Velvet Cheesecake Bliss

Step 1: Prepare Crust
Begin by crushing Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin. Melt 60g of unsalted butter and mix it with the cookie crumbs until thoroughly combined. Press this mixture firmly into the bottom of a springform pan to create a solid crust. Refrigerate for about 15 minutes to set while you prepare the filling.

Step 2: Bloom Gelatin
In a small bowl, sprinkle 2 teaspoons of gelatin over 2 tablespoons of warm water. Allow it to stand for about 5 minutes until the mixture thickens and turns gelatinous. This blooming process is crucial for your Red Velvet Cheesecake to set properly, so stir it gently to ensure no lumps remain. Set aside until needed.

Step 3: Mix Filling
In a large mixing bowl, beat 500g of softened cream cheese, 3/4 cup plus 3 tablespoons of caster sugar, and 1 teaspoon of vanilla extract using an electric mixer on medium speed until smooth and creamy. Gradually add in 150g of melted dark chocolate, mixing until combined. This luscious filling is the heart of your cheesecake, so mix thoroughly for a silky texture.

Step 4: Incorporate Gelatin
Warm the bloomed gelatin slightly (in the microwave for about 5 seconds if needed) to liquefy it, then carefully mix it into the cream cheese mixture. Make sure it’s evenly distributed for consistent texture throughout your Red Velvet Cheesecake. Stir gently until fully incorporated and the mixture is smooth.

Step 5: Whip Cream
In a separate bowl, pour in 1 cup of cold heavy cream and whip it using an electric mixer until soft peaks form, which should take about 3-5 minutes. This whipped cream will add lightness and fluffiness to the cheesecake, so take care not to overwhip. Gently fold the whipped cream into the cream cheese mixture, ensuring it retains its airy quality.

Step 6: Add Color
Gradually whisk in 6 teaspoons of red food coloring into the filling until you reach the desired color intensity. Blend well to ensure that the color is evenly distributed throughout the mixture, resulting in that gorgeous red hue typical of a Red Velvet Cheesecake. Pour the vibrant filling over your chilled crust in the springform pan.

Step 7: Chill
Cover the cheesecake with plastic wrap and refrigerate it for at least 6 hours, or ideally overnight. This chilling step is vital for the cheesecake to set properly, allowing the flavors to meld beautifully. You’ll know it’s ready when the filling is firm to the touch.

Step 8: Serve
Once set, carefully remove the cheesecake from the springform pan. You can top it with whipped cream and shaved chocolate for an attractive finish. Slice and serve this indulgent No-Bake Red Velvet Cheesecake Bliss to your family and friends, delighting them with each rich, creamy bite.

How to Store and Freeze Red Velvet Cheesecake

Fridge: Store the cheesecake tightly covered in the refrigerator for up to 5 days to maintain its creamy texture and flavors.

Freezer: For longer storage, freeze individual slices of the Red Velvet Cheesecake wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving for best results.

Serving Notes: After thawing, for an extra special touch, consider topping with fresh whipped cream or a drizzle of chocolate sauce before serving to elevate the dessert experience.

Make Ahead Options

These No-Bake Red Velvet Cheesecake creations are a brilliant choice for busy home chefs looking to save time! You can prepare the crust (Oreo cookie base) and filling up to 24 hours in advance; simply store the crust in an airtight container and refrigerate the filling separately to maintain its fluffy texture. When you’re ready to serve, combine the filling and pour it over the crust, then refrigerate for at least 6 hours or overnight for optimal flavor melding. This approach allows you to enjoy a stunning dessert with minimal last-minute effort, ensuring your No-Bake Red Velvet Cheesecake is just as delicious when enjoyed later!

What to Serve with No-Bake Red Velvet Cheesecake

To create a harmonious meal around your delectable cheesecake, consider these delightful pairings that will enhance your dessert experience.

Fresh Berries: Juicy strawberries or raspberries offer a tart contrast to the rich cheesecake, balancing flavors beautifully. Their bright color also complements the vibrant red hue of the dessert.
Creamy Vanilla Ice Cream: A scoop of smooth vanilla ice cream adds a delightful creaminess. The cold, soft texture pairs perfectly with the rich cheesecake, making every bite a luscious treat.
Chocolate Sauce Drizzle: A warm chocolate sauce adds an extra layer of indulgence. Its rich flavor creates a decadent finish that chocolate lovers will adore.
Chilled Sparkling Wine: A glass of bubbly, like Prosecco or Champagne, elevates any occasion. The effervescence cleanses the palate, making each bite of cheesecake feel fresh and exciting.
Mint-Infused Whipped Cream: Top your cheesecake with lightly sweetened whipped cream infused with fresh mint. This adds a refreshing twist that perfectly complements the sweetness of the dessert.
Nutty Granola Crumble: A sprinkle of crunchy granola introduces a satisfying texture. The nuttiness intensifies the dessert’s flavor profile while adding a delightful crunch.
Coconut Cream Topping: For a tropical twist, pipe coconut cream on top of the cheesecake. Its light, airy texture complements the dense filling, enhancing the overall dessert experience.
Classic Coffee: A warm, bold cup of coffee pairs wonderfully with the sweetness of the cheesecake. The slight bitterness of coffee cuts through the richness, making it an ideal companion.
Chocolate-Covered Strawberries: Serve chocolate-covered strawberries alongside the cheesecake for an elegant touch. The sweetness and slight acidity from the strawberries add a refreshing contrast to each bite.

Expert Tips for Red Velvet Cheesecake

Gelatin Mastery: Ensure the gelatin is fully bloomed to prevent a runny texture in your Red Velvet Cheesecake. This step is crucial for the perfect set.
Perfectly Softened: Always use softened cream cheese for smooth blending. If it’s too cold, you’ll end up with lumps that disrupt the creamy texture.
Chill Time: Don’t rush the chilling process! Allow at least 6 hours—an overnight chill will yield the best flavor and texture for your cheesecake.
Whip it Right: When whipping the cream, stop at soft peaks. Overwhipping can lead to grainy cream and lost fluffiness in your cheesecake.
Adjust the Color: Feel free to adjust the amount of red food coloring according to your desired shade. Just remember, a little goes a long way!

Red Velvet Cheesecake Variations

Feel free to put your personal spin on this delightful dessert to make it truly your own!

Vegan Option: Substitute cream cheese with vegan cream cheese and heavy cream with coconut cream for a delightful dairy-free cheesecake.
Gluten-Free Crust: Use gluten-free chocolate cookies instead of Oreos for a universally enjoyable dessert.
Flavored Variants: Add crushed nuts for texture or a splash of mint extract for a refreshing twist. A touch of coffee granules lends a rich depth, while fruit purees can brighten the flavors beautifully.
Additional Toppings: Top with stabilized whipped cream, drizzles of chocolate sauce, or fresh berries for a perfect finishing touch. A sprinkle of chopped nuts can add an exciting crunch.
Lighter Version: Use low-fat cream cheese and whip cream for a lighter option that doesn’t skimp on flavor.
Spiced Twist: Incorporate a pinch of cinnamon or nutmeg in the filling for a cozy, warm note that pairs beautifully with the chocolate.
Layered Cheesecake: Create a layered effect by alternating red velvet filling with a plain cheesecake layer. This not only enhances the flavor but also makes for an eye-catching presentation.
Chocolate Overload: Add chocolate chips to the filling or mix in melted chocolate when you blend the cream cheese for an extra-rich chocolate experience.

Want more ideas? If you’re intrigued by other decadent recipes, don’t forget to check out the Red Velvet Crinkle cookies or indulge in my Fried Strawberry Cheesecake Sandwiches for a unique treat!

Red Velvet Cheesecake Recipe FAQs

How should I select ripe ingredients for my Red Velvet Cheesecake?
Absolutely! For the best results, be sure to select fresh and high-quality ingredients. Look for cream cheese that is near its expiration date and is softened. When choosing heavy cream, ensure it’s cold and within the use-by dates. Your red food coloring should be vibrant, as dull colors may affect the cheesecake’s appearance.

What is the best way to store my Red Velvet Cheesecake?
It’s simple! Store the cheesecake tightly covered in the refrigerator for up to 5 days. This will help maintain its creamy texture and prevent it from absorbing any strong odors from your fridge. If you plan to keep it longer, freezing is an excellent option.

Can I freeze slices of the Red Velvet Cheesecake?
Very! For freezing, wrap individual slices of the cheesecake tightly in plastic wrap, followed by aluminum foil, to protect it from freezer burn. You can freeze the cheesecake for up to 2 months. When you’re ready to indulge again, simply thaw the slices in the fridge overnight for the best texture upon serving.

What should I do if my cheesecake isn’t setting properly?
If your Red Velvet Cheesecake isn’t setting, it’s often due to the gelatin not being bloomed correctly or not mixed well. I recommend warming the bloomed gelatin gently and ensuring it’s thoroughly incorporated into the cream cheese mixture. Another tip is to make sure you’ve given the cheesecake enough chill time—ideally overnight.

Are there any dietary considerations I should take into account for this cheesecake?
Yes! If you’re serving guests with dietary restrictions, consider using vegan cream cheese and coconut cream for a dairy-free version. For gluten-free options, swap out the Oreo cookies for gluten-free chocolate cookies. Always check labels for allergens and remember that while dark chocolate is generally dairy-free, some brands may contain traces of milk.

Can I adjust the sweetness of my Red Velvet Cheesecake?
Certainly! If you prefer a less sweet cheesecake or are adjusting for dietary needs, you can reduce the caster sugar slightly. Remember, though, that sugar not only sweetens but contributes to the texture, so make minimal adjustments, testing as you go to find the right balance!

Creamy Red Velvet Cheesecake that Melts in Your Mouth

This No-Bake Red Velvet Cheesecake offers a rich and creamy dessert experience that's perfect for various occasions.

Print Recipe Pin Recipe

Prep Time 30

Chilling Time 6

Total Time 6 30

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

300 g Oreo Cookies Substitute with plain chocolate biscuits if desired.
60 g Unsalted Butter Can use salted butter with a sugar adjustment.

For the Cheesecake Filling

2 tsp Gelatin Powder Proper blooming is essential for a silky texture.
2 tbsp Water Necessary for blooming the gelatin.
1 cup Heavy Cream Can substitute with coconut cream for a dairy-free version.
500 g Cream Cheese Ensure it is softened for easy blending.
3/4 cup Caster Sugar Superfine sugar dissolves better.
1 tsp Vanilla Extract No substitutes needed.
150 g Dark Chocolate Use high-quality chocolate for best results.
6 tsp Red Food Coloring Adjust the amount for the desired shade.

Equipment

Food processor
springform pan
Electric mixer
Mixing bowl

Method

Crust Preparation

Crush Oreo cookies into fine crumbs; melt butter and combine with crumbs; press into springform pan and refrigerate for 15 minutes.

Gelatin Preparation

Sprinkle gelatin over warm water and let stand for 5 minutes until thickened.

Filling Preparation

In a bowl, beat cream cheese, sugar, and vanilla until creamy; mix in melted chocolate until well combined.

Mix Gelatin

Warm bloomed gelatin and mix into the cream cheese mixture until smooth.

Whip Cream

Whip heavy cream until soft peaks form and gently fold into the cream cheese mixture.

Add Color

Whisk in red food coloring until desired color is achieved; pour over the chilled crust.

Chill Cheesecake

Cover and refrigerate for at least 6 hours or overnight until firm.

Serve

Remove cheesecake from pan; optionally top with whipped cream and chocolate before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Allowing the cheesecake to chill overnight yields the best flavor and texture. Adjust the color based on your preference, and ensure gelatin is properly bloomed for the best results.

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