There’s nothing quite like a rich, velvety slice of Red Velvet Cheesecake Recipe to brighten up any celebration or cozy night in. This luscious dessert combines the deep, slightly chocolatey flavor and signature red charm of red velvet cake with the creamy, tangy goodness of cheesecake, resulting in a show-stopping treat everyone will rave about. Whether you’re an experienced baker or a dessert enthusiast looking to try something new, this Red Velvet Cheesecake Recipe will quickly become your go-to indulgence for special occasions or whenever you crave something truly spectacular.
Ingredients You’ll Need
Gathering the right ingredients may sound daunting, but this recipe keeps it delightfully simple while ensuring each component plays a vital role. From the crunchy Oreo crust that adds a perfect base texture to the cream cheese that brings that signature smoothness, every ingredient shines and blends beautifully to create the enchanting layers of flavor and color.
- Oreo cookies (200g / 7oz): These provide a crunchy, chocolatey crust that balances the creamy cheesecake filling perfectly.
- Unsalted butter (60g / 4 tbsp, melted): Melts and binds the crushed Oreos, giving your crust structure and a rich flavor.
- Gelatine powder (2 tsp): Helps set the cheesecake, giving it that perfect sliceable texture without baking.
- Water (2 tbsp): Activates the gelatine for a smooth, firm finish.
- Heavy/thickened cream (1 cup and 1 1/4 cups, fridge cold): Adds luscious creaminess to both the filling and the whipped topping.
- Cream cheese (500g / 1 lb, softened): The star ingredient, imparting that classic rich, tangy cheesecake flavor.
- Caster sugar (3/4 cup for filling, 3 tbsp for whipping): Sweetens evenly without the graininess, preserving silky texture.
- Vanilla extract (2 tsp total): Enhances all flavors with a warm, aromatic note that’s simply irresistible.
- 70% or dark chocolate (150g / 5 oz): Adds depth with bittersweet richness and complements the red velvet beautifully.
- Red food colouring (6 tsp): Gives the cheesecake its iconic red hue with vibrant appeal that’s irresistible.
- Grated dark chocolate (2 tbsp, optional): Perfect for garnish to add an elegant finishing touch and extra texture.
How to Make Red Velvet Cheesecake Recipe
Step 1: Prepare the Pan and Crust
Start by flipping the base of a 20cm / 8″ springform pan upside down. Lightly butter the pan base and press a square sheet of baking paper into it. Secure the sides with the pan clips and line the sides with additional baking paper. This clever technique helps you easily remove the cheesecake without any annoying sticking or damage to the sides. Next, crush the Oreo cookies into fine crumbs, then mix them with the melted butter until everything is well combined. Press this crumbly mixture firmly into the prepared pan base, creating an even and compact crust that will provide the perfect foundation.
Step 2: Bloom the Gelatine
Sprinkle the gelatine powder over the water and let it sit for a few minutes. This blooming process is essential to activate the gelatine properly. Once the gelatine becomes syrupy, gently warm it just until fully dissolved, being careful not to boil. This step ensures your cheesecake sets perfectly, holding its shape beautifully when sliced.
Step 3: Make the Red Velvet Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with the caster sugar until the mixture is smooth and creamy. Gradually blend in the yolk mixture, vanilla extract, and red food colouring, making sure the color is vivid and even. Melt the dark chocolate and stir it into the cream cheese batter for a wonderful bittersweet contrast. Finally, whip one cup of the chilled heavy cream to soft peaks and gently fold it into the cream cheese mixture, creating a light yet indulgent texture.
Step 4: Assemble and Chill
Pour the prepared filling over the Oreo crust in your springform pan and smooth the top carefully. Refrigerate the cheesecake overnight, allowing the gelatine to set and the flavors to meld. The wait might feel long, but this chilling step is key for that smooth, creamy texture you expect from the perfect Red Velvet Cheesecake Recipe.
Step 5: Whip the Topping and Garnish
Whip the remaining 1 1/4 cups of cold heavy cream with the caster sugar and vanilla extract until soft peaks form. You can add the optional grated chocolate now to stabilize and flavor the cream. Once the cheesecake is set, spread or pipe the whipped cream over the top, and finish with a generous sprinkling of shaved dark chocolate for an elegant, inviting presentation.
How to Serve Red Velvet Cheesecake Recipe
Garnishes
A classic topping of lightly sweetened whipped cream and dark chocolate shavings complements the bright red cheesecake beautifully, striking a perfect balance between richness and freshness. For an extra festive touch, you might add a few fresh raspberries or a sprinkle of edible gold dust to make it truly unforgettable.
Side Dishes
Pair this delightful Red Velvet Cheesecake with fresh berries, a drizzle of raspberry coulis, or a scoop of vanilla bean ice cream. These accompaniments add brightness and creaminess that contrast and enhance the cake’s bold flavors, making each bite an exquisite experience.
Creative Ways to Present
Try serving individual portions in clear glass cups layered with crumbled Oreos and whipped cream for a playful twist, or create a stunning dessert platter with slices arranged around a bowl of fresh strawberries. Playing with presentation can turn this stunning dessert into an impressive centerpiece for any gathering.
Make Ahead and Storage
Storing Leftovers
Properly stored in an airtight container in the fridge, your Red Velvet Cheesecake Recipe leftovers will stay fresh and tasty for up to 4 days. Keeping it chilled helps maintain the creamy texture and vibrant color, so you can enjoy every last bite just as much as the first.
Freezing
This cheesecake freezes beautifully! Wrap slices individually in plastic wrap and then place them in a freezer-safe container or bag. When ready to eat, thaw overnight in the fridge to retain the cake’s creamy texture while still holding its shape.
Reheating
Since this cheesecake is best served chilled, avoid reheating it like you would other desserts. Simply let it come to room temperature for 15-20 minutes before serving to unlock the flavors and soften the texture slightly, ensuring every forkful is a true delight.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Oreo cookies create a chocolatey crust that pairs wonderfully with the red velvet flavor, you can experiment with graham crackers, chocolate digestives, or even crushed chocolate wafer cookies depending on your taste preferences.
Is gelatine necessary in this Red Velvet Cheesecake Recipe?
Gelatine plays an important role in setting the cheesecake without baking it, giving it a firm yet creamy texture. If you want a baked version, you could omit it, but expect a different consistency and longer preparation time.
Why is the red food coloring important?
The red food coloring is what gives this cheesecake that signature red velvet appearance that makes it so visually appealing and festive. Without it, your cheesecake will miss that iconic vibrant hue, though the flavor remains delicious.
Can I substitute the heavy cream with a lighter option?
Heavy cream is crucial for achieving the smooth, rich texture in both the filling and the topping. Using lighter creams or milk will affect both creaminess and structure, so it’s best to stick with the recommended ingredient for best results.
How long does this cheesecake need to chill before serving?
This cheesecake really shines after chilling overnight. At least 6 to 8 hours is necessary to fully set the gelatine and for the flavors to meld beautifully, giving you that perfect slice every time.
Final Thoughts
Making this Red Velvet Cheesecake Recipe is truly a rewarding experience that brings together colors, flavors, and textures in a way that feels both indulgent and special. Whether you’re sharing it with loved ones or treating yourself, this recipe delivers show-stopping results every time. Trust me, once you try it, it’ll become your cherished favorite dessert to celebrate life’s sweetest moments.
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Red Velvet Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 12 to 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This luscious Red Velvet Cheesecake combines the rich flavors of classic red velvet cake with the creamy texture of cheesecake. Crafted with a crunchy Oreo cookie crust and a smooth, velvety cream cheese filling infused with dark chocolate and vibrant red food coloring, this no-bake dessert is both elegant and indulgent, perfect for special occasions or anytime you want to treat yourself.
Ingredients
Crust
- 200g / 7oz Oreo cookies (approximately 1.5 standard packs)
- 60g / 4 tbsp unsalted butter, melted
Gelatin Mixture
- 2 tsp unflavored gelatine powder
- 2 tbsp water
Cheesecake Filling
- 1 cup heavy/thickened cream, refrigerated and cold
- 500g / 1 lb cream cheese, softened (block form)
- 3/4 cup caster sugar / superfine sugar
- 1 tsp vanilla extract
- 150g / 5 oz 70% dark chocolate
- 6 tsp red food colouring
Whipped Cream Topping
- 1 1/4 cups heavy/thickened cream, refrigerated and cold
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Optional stabilizer for whipped cream (to prevent deflation)
Garnish
- 2 tbsp shaved or grated dark chocolate (using a potato peeler or grater)
Instructions
- 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 buttered base. Attach the pan sides to the base, allowing excess paper to hang over the edges for easy removal later. Butter and line the inside sides of the pan with more baking paper.
- Make the Crust: Blitz Oreo cookies into fine crumbs using a food processor or by crushing in a sealed bag. Combine the crumbs with melted butter until evenly moistened. Press this mixture firmly and evenly into the prepared springform pan base. Chill in the refrigerator to set while preparing the filling.
- Prepare Gelatin: Sprinkle gelatine powder over 2 tablespoons of water and let it bloom for about 5 minutes. Then gently warm the mixture until dissolved completely but do not boil. Set aside.
- Whip Cream for the Filling: Whip 1 cup of cold heavy cream until it forms medium peaks. Keep refrigerated until needed.
- Prepare Cheesecake Base: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add caster sugar and vanilla extract, continuing to beat until fully combined and silky smooth.
- Melt Chocolate: Melt the dark chocolate gently in a microwave or double boiler, then let it cool slightly but remain pourable.
- Combine Gelatin and Chocolate: Stir the dissolved gelatin gently into the melted chocolate to incorporate.
- Mix Chocolate-Gelatin with Cream Cheese: Slowly fold the chocolate-gelatin mixture into the cream cheese batter evenly.
- Add Food Coloring: Stir in 6 teaspoons of red food coloring gradually until the desired vibrant red hue is achieved.
- Fold in Whipped Cream: Gently fold the whipped cream into the red cream cheese mixture, preserving the lightness of the filling.
- Assemble and Chill: Pour the filling over the prepared Oreo crust in the springform pan. Smooth the top and refrigerate the cheesecake overnight or for at least 6 hours to allow it to set completely.
- Prepare Whipped Cream Topping: Whip 1 1/4 cups cold heavy cream with 3 tablespoons caster sugar and 1 teaspoon vanilla extract until stiff peaks form. Optionally, add a stabilizer to keep the cream firm for longer.
- Top and Garnish: Once the cheesecake is set, spread or pipe the whipped cream over the surface evenly. Garnish with shaved or grated dark chocolate for decoration.
- Serve: Carefully remove the cheesecake from the pan using the baking paper overhang, slice into 12 to 16 pieces, and serve chilled.
Notes
- Note 1: Oreo cookies include the cream filling; no need to remove.
- Note 2: Unflavored gelatine helps the cheesecake set without baking.
- Note 3: Use block form cream cheese for best texture, not whipped or spreadable cream cheese.
- Note 4: Caster sugar is superfine sugar; it dissolves easily.
- Note 6: The amount of red food coloring can be adjusted to preference, UK readers may find the specified quantity ideal.
- Optional: To stabilize whipped cream, you may use gelatin or commercial stabilizers as per packaging instructions.
