Description
This Red Velvet Cheesecake is a no-bake dessert that combines the bold, striking color and subtle cocoa flavor of red velvet cake with the creamy decadence of a rich, chocolatey cheesecake. Its velvety texture melts in your mouth, making it a perfect showstopper for special occasions and impressing guests.
Ingredients
Scale
Crust
- 200 g Oreo cookies (1.5 standard packs)
- 60 g unsalted butter, melted
Gelatine Mixture
- 2 tsp gelatine powder (unflavoured)
- 2 tbsp water
Cheesecake Filling
- 1 cup heavy/thickened cream, chilled
- 500 g cream cheese, softened (block form)
- 3/4 cup caster sugar / superfine sugar
- 1 tsp vanilla extract
- 150 g 70% chocolate (or dark chocolate)
- 6 tsp red food colouring
Whipped Cream Topping
- 1 1/4 cups heavy/thickened cream, chilled
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp shaved or grated dark chocolate (for garnish)
Instructions
- Prepare the Pan: Flip the base of a 20 cm (8 inch) springform pan upside down for easier removal later. Lightly butter the pan base and press a square sheet of baking paper onto it. Clip the pan sides onto the base and let the excess paper stick out the sides. Butter and line the pan sides with baking paper.
- Make the Crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing in a sealed bag and crushing with a rolling pin. Mix the crumbs thoroughly with the melted butter until fully combined. Press this mixture firmly into the base of the prepared pan to create an even crust layer. Chill in the fridge while preparing the filling.
- Bloom the Gelatine: Sprinkle the gelatine powder over the water in a small bowl and let it bloom for 5 minutes until it absorbs the water and becomes spongy. Then gently warm the gelatine in the microwave or over a double boiler until fully dissolved, being careful not to boil it. Set aside.
- Whip the Cream: Whip 1 cup of chilled heavy cream until it forms soft peaks. Set aside in the fridge to keep cold.
- Prepare the Chocolate Mixture: Melt the 70% dark chocolate gently using a double boiler or microwave in short bursts, stirring frequently until smooth. Set aside to cool slightly but not harden.
- Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese with 3/4 cup caster sugar and 1 tsp vanilla extract until smooth and creamy. Slowly add the melted chocolate, mixing well. Stir in the dissolved gelatine mixture immediately and quickly to incorporate fully. Add the red food colouring and mix until the color is uniform.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until no streaks remain, maintaining a light and airy texture.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled Oreo crust in the springform pan and smooth the top with a spatula.
- Make the Whipped Cream Topping: Whip 1 1/4 cups chilled heavy cream with 3 tbsp caster sugar and 1 tsp vanilla extract until soft peaks form. Optionally, mix in 2 tbsp grated dark chocolate to stabilise. Spread or pipe the whipped cream evenly over the cheesecake surface.
- Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 6 hours or overnight to allow it to set firmly.
- Serve: Run a knife around the edges to loosen, remove the springform sides carefully, then slice and garnish with extra shaved dark chocolate if desired. Serve chilled.
Notes
- This cheesecake is no-bake and relies on gelatine for firm setting, so ensure the gelatine is properly dissolved and mixed.
- Use block form cream cheese for the best texture; softened but not melted.
- Chilled heavy cream is key for whipping stability and smooth folding into the batter.
- Red food coloring can be adjusted depending on the desired shade; UK readers should use the specified teaspoons noted.
- The Oreo crust provides a rich chocolate base but can be substituted with graham cracker crumbs if preferred.
- For added stability, incorporate grated dark chocolate into the whipped cream topping to help prevent deflation.
- Use a sharp knife dipped in hot water for clean slicing.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- 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
