Description
A no-bake red velvet cheesecake that combines the bold, striking color of red velvet cake with the creamy decadence of cheesecake. This rich yet light dessert features a chocolatey, velvety filling with an Oreo cookie crust, perfect for special occasions and impressing guests.
Ingredients
Scale
Crust
- 200g Oreo cookies (1.5 standard packs)
- 60g unsalted butter, melted
Gelatin Mixture
- 2 tsp unflavoured gelatine powder
- 2 tbsp water
Cheesecake Filling
- 1 cup heavy/thickened cream, fridge cold
- 500g cream cheese, softened (block form)
- 3/4 cup caster sugar / superfine sugar
- 1 tsp vanilla extract
- 150g 70% dark chocolate
- 6 tsp red food colouring
Whipped Cream Topping
- 1 1/4 cups heavy/thickened cream, fridge cold (for whipping)
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp shaved or grated dark chocolate (for stabilizing and garnish)
Instructions
- Prepare the Pan: Flip the base of a 20cm / 8" springform pan upside down to make removal easier. Lightly butter the pan base and press a square sheet of baking paper onto it. Attach the pan sides and let excess paper hang over the edges. Butter and line the sides with baking paper as well.
- Make the Crust: Crush the Oreo cookies finely and mix thoroughly with melted unsalted butter. Press this mixture evenly into the bottom of the prepared pan to form a firm crust. Refrigerate while preparing the filling.
- Bloom Gelatin: Sprinkle gelatine powder over 2 tablespoons of water and allow it to bloom for 5 minutes until absorbed and slightly firm.
- Melt Chocolate: Gently melt the 70% dark chocolate over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly.
- Whip Cream for Filling: Whip 1 cup of cold heavy cream until stiff peaks form. Set aside.
- Prepare Cream Cheese Mixture: In a large bowl, beat softened cream cheese with caster sugar and vanilla extract until smooth and creamy. Add the melted chocolate and mix well.
- Add Gelatin: Warm the bloomed gelatin gently until liquid but not hot, then slowly mix it into the cream cheese and chocolate mixture to ensure it's fully incorporated.
- Add Food Coloring: Mix in 6 teaspoons of red food colouring thoroughly until the mixture is evenly colored a vibrant red.
- Fold in Whipped Cream: Carefully fold the whipped cream into the cream cheese mixture, retaining as much airiness as possible for a light texture.
- Assemble Cheesecake: Pour the filling over the chilled Oreo crust in the springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- Whip Topping Cream: Whip 1 1/4 cups cold heavy cream with 3 tablespoons caster sugar and 1 teaspoon vanilla extract until stiff peaks form. Optionally, fold in 2 tablespoons grated dark chocolate to stabilize and add texture.
- Decorate Cheesecake: Spread or pipe the whipped cream topping evenly over the set cheesecake. Garnish with additional shaved or grated dark chocolate if desired.
- Chill Before Serving: Refrigerate cheesecake for an additional 30 minutes to set the topping before slicing and serving.
Notes
- This cheesecake is a no-bake dessert, which makes it easy to prepare without an oven.
- Use high-quality 70% dark chocolate for the best flavor balance.
- Red food coloring is crucial for achieving the signature red velvet look; UK readers might prefer gel-type for vividness.
- Softened cream cheese should be at room temperature for easy mixing and smooth texture.
- To ensure the gelatin dissolves completely, warm it gently but do not overheat.
- The whipped cream topping can be stabilized with grated chocolate or a small amount of gelatin if it needs to hold shape longer.
- Chilling times are important to allow the cheesecake to set properly and develop its texture.
- Use a springform pan with baking paper for easy removal and clean edges.
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
