Description

This luscious Red Velvet Cheesecake combines a crunchy Oreo cookie base with a smooth, rich cream cheese filling infused with dark chocolate and vibrant red food coloring. Topped with softly whipped cream and dark chocolate shavings, this no-bake cheesecake offers a stunning scarlet red dessert perfect for special occasions or a stunning treat anytime.

Ingredients

Scale

Oreo Biscuit Base

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

Red Velvet Cheesecake Filling

2 tsp unflavoured gelatine powder
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

Whipped Cream Topping

1 1/4 cups heavy/thickened cream, fridge cold
3 tbsp caster sugar / superfine sugar
1 tsp vanilla extract
Optional: 2 tbsp shaved or grated dark chocolate (for decoration)

Instructions

Prepare the Pan: Invert the base of a 20cm / 8″ springform pan. Lightly butter the base and press a square sheet of baking paper onto it. Attach the pan sides, letting extra paper extend over the edges, then butter and line the sides with baking paper to ensure easy removal later.
Make Oreo Base: Break Oreos into pieces and blitz in a food processor to fine crumbs. Add melted butter and blitz again until combined. Press the crumb mixture firmly and evenly into the prepared pan base using a flat-bottomed cup to compact it.
Bloom Gelatine: Sprinkle gelatine powder over the 2 tbsp water in a small bowl, stir slightly, and let it bloom for 5 minutes until rubbery. Microwave for about 15 seconds to liquefy, stir, then cool 3-5 minutes. Ensure it’s liquid before use to avoid lumps.
Whip Cream: In a chilled bowl, whip 1 cup of heavy cream on high speed until stiff peaks form, about 2-3 minutes. Set aside.
Mix Cream Cheese: Beat softened cream cheese with sugar for 2 minutes until fluffy. Add cooled gelatine liquid and vanilla, beating 30 seconds to combine well.
Add Chocolate and Colour: Incorporate lukewarm melted chocolate and red food colouring, beat for 1 minute until the mixture turns a deep scarlet red. The color should be rich and dark rather than bright.
Fold in Whipped Cream: Gently fold one-third of the whipped cream into the cream cheese mixture until just combined. Then fold in the remaining whipped cream carefully to maintain airiness.
Chill to Set: Pour the filling over the Oreo base in the pan. Refrigerate for at least 6 hours or until fully set.
Remove Cheesecake: Release springform pan sides. Use the paper to lift the cheesecake off the base onto a serving platter. Peel off the side papers gently and then slide the base paper out.
Prepare Whipped Cream Topping: Whip the remaining 1¼ cups heavy cream with sugar and vanilla on high speed for about 2 minutes until softly whipped.
Decorate and Serve: Spread whipped cream in the middle of the cheesecake leaving a 2.5cm (1″) border around the sides. Sprinkle with shaved or grated dark chocolate if desired. Serve chilled and enjoy!

Notes

Use a food processor for finely crushed Oreos to ensure a firm base.
Softened cream cheese should be at room temperature for easier mixing and smooth texture.
Gelatine must be fully liquefied and cooled before adding to prevent lumps in the cheesecake filling.
Red food coloring quality affects the depth of the final color; using gel or liquid food coloring in the right quantity creates an attractive deep red.
To stabilize whipped cream topping for longer holds, add a bit of gelatin or a commercial stabilizer when whipping if desired.
The cheesecake is best chilled overnight for optimal texture and flavor development.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: red velvet cheesecake, no bake cheesecake, Oreo crust, creamy cheesecake, dessert, red food coloring, chocolate cheesecake