If you adore the rich creaminess of cheesecake and the vibrant, velvety allure of red velvet cake, then this Red Velvet Cheesecake Recipe is an absolute must-try. Combining the classic flavors of smooth cream cheese with that unmistakable cocoa-rich red velvet taste, this dessert is a showstopper for any occasion. The luscious texture paired with the gorgeous crimson color will have your friends and family swooning before the first bite.
Ingredients You’ll Need
The magic of this Red Velvet Cheesecake Recipe lies in its simple yet carefully chosen ingredients. Each one plays a vital role, from building the velvety texture to delivering that perfect red hue and rich flavor. Let’s dive into what you’ll need to make this irresistible dessert.
- Oreo cookies (200g / 7oz): Provides a chocolatey, crunchy base that perfectly complements the cheesecake layers.
- Unsalted butter (60g / 4 tbsp, melted): Binds the Oreo crumbs for a sturdy, flavorful crust.
- Gelatine powder (2 tsp, unflavoured): Helps the cheesecake set with a smooth, creamy consistency.
- Water (2 tbsp): Activates the gelatine for perfect firmness.
- Heavy/thickened cream (1 cup, cold): Adds richness and fluff when whipped, essential for the cheesecake filling.
- Cream cheese (500g / 1 lb, softened block form): The star ingredient that delivers that signature creamy texture and tangy flavor.
- Caster sugar / superfine sugar (¾ cup): Sweetens the filling subtly without overpowering.
- Vanilla extract (1 tsp): Enhances the overall depth and aroma of the cheesecake.
- 70% chocolate or dark chocolate (150g / 5 oz): Infuses the cheesecake with rich chocolate notes.
- Red food colouring (6 tsp): Gives the cake its iconic vibrant red color, making it visually stunning.
- Heavy/thickened cream (1 ¼ cups, cold, for whipping): Whipped with sugar and vanilla for topping and folding into the filling.
- Caster sugar / superfine sugar (3 tbsp): Sweetens the whipped cream topping perfectly.
- Vanilla extract (1 tsp, for whipped cream): Adds a lovely subtle flavor to the cream topping.
- Optional: shaved or grated dark chocolate (2 tbsp): Adds a decorative and textural touch for serving.
How to Make Red Velvet Cheesecake Recipe
Step 1: Prepare the Pan and Crust
Start by flipping the base of an 8-inch springform pan upside down to make removing the cheesecake easier later. Lightly butter the pan base and press a square of baking paper onto it. Clip the pan sides on, allowing the baking paper to stick out for easy lifting. Don’t forget to butter and line the pan sides as well. Next, crush the Oreos into fine crumbs, mix them with melted butter, and firmly press this mixture into the base of the prepared pan to create a delicious crunchy crust.
Step 2: Bloom the Gelatine
Sprinkle the gelatine powder over the water and let it sit for a few minutes. This allows it to bloom, meaning it absorbs the water and swells, ensuring it dissolves smoothly later without lumps, which is crucial for that silky cheesecake texture.
Step 3: Mix the Filling
Beat the softened cream cheese with caster sugar until smooth and creamy. Melt the chocolate gently and incorporate it along with the vanilla extract and red food coloring into the cream cheese mixture. Gradually add the whipped cold heavy cream, folding gently to maintain its lightness. Then, warm the bloomed gelatine until dissolved (be careful not to boil), and blend it into the creamy mixture evenly.
Step 4: Assemble and Chill
Pour the luscious red velvet cheesecake batter over the Oreo crust in the springform pan, smoothing the top carefully. Cover the cake and refrigerate for at least 6 hours or preferably overnight to allow the cheesecake to set perfectly. The gelatine ensures a firm yet velvety bite every time.
How to Serve Red Velvet Cheesecake Recipe
Garnishes
Garnishing this cheesecake can be half the fun! A dusting of cocoa powder or a few dark chocolate shavings on top adds elegance and richness. Fresh berries or a dollop of whipped cream sprinkled with a touch of red velvet crumbs also bring a lovely contrast in flavor and texture.
Side Dishes
This dessert pairs beautifully with a cup of strong coffee or a glass of sweet dessert wine. Light, fresh fruit like raspberries or strawberries on the side can balance the decadence and offer a refreshing bite after the richness of the cheesecake.
Creative Ways to Present
For a festive presentation, try serving individual cheesecake cups layered with alternating whipped cream and crushed Oreos. Alternatively, top the cheesecake with mini red velvet cupcakes or a drizzle of white chocolate ganache for a decadent twist. Presentation truly elevates the whole experience!
Make Ahead and Storage
Storing Leftovers
Keep leftover Red Velvet Cheesecake Recipe refrigerated in an airtight container for up to 4 days. This helps maintain the freshness and smooth texture without the cheesecake drying out or absorbing fridge odors.
Freezing
If you want to enjoy this delight later, freeze the cheesecake covered tightly in plastic wrap and foil to prevent freezer burn. It can last up to 2 months frozen. Thaw it slowly in the fridge overnight before serving to preserve its creamy structure.
Reheating
Cheesecake is best enjoyed chilled, so reheating isn’t recommended. However, if you prefer slightly softened cheesecake, let it sit at room temperature for 15-20 minutes after removal from the fridge to bring out the full flavor and creamy mouthfeel.
FAQs
Can I substitute the Oreo crust for a traditional graham cracker crust?
Absolutely! A graham cracker crust works beautifully and offers a lighter flavor, but the Oreo crust adds a delicious chocolatey crunch that complements the red velvet beautifully. It’s really a matter of preference.
Is gelatine necessary in this Red Velvet Cheesecake Recipe?
Gelatine is key for helping this no-bake cheesecake set firmly while maintaining a silky, velvety texture. Without it, the cheesecake may be too soft and won’t hold its shape well when sliced.
Can I use different food coloring for a natural alternative?
Yes, natural food coloring made from beet juice or other vegetable powders can be used, but keep in mind they may alter the flavor or slightly change the vibrant red hue that traditional food coloring provides.
How long does it take for the cheesecake to set?
For best results, allow the cheesecake to chill for at least 6 hours or overnight. This ensures the gelatine fully sets and the flavors meld together perfectly.
Can I make this cheesecake vegan or dairy-free?
Making this recipe vegan or dairy-free would require significant substitutions, such as vegan cream cheese and cream alternatives, plus a plant-based gelatin substitute. It’s possible, but the texture and flavor might differ notably from the classic Red Velvet Cheesecake Recipe.
Final Thoughts
There’s something undeniably special about a Red Velvet Cheesecake Recipe that combines the best of both worlds: the rich, creamy cheesecake and the festive, flavorful red velvet cake. Its stunning color, indulgent texture, and irresistible flavor make it a dessert you’ll want to make again and again. Trust me, once you try this recipe, it will become one of your all-time favorites to share with loved ones!
Print
Red Velvet Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 12 – 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This luscious Red Velvet Cheesecake combines a rich Oreo cookie crust with a smooth and creamy red velvet-infused cream cheese filling, topped with whipped cream and shaved dark chocolate for an indulgent dessert perfect for special occasions.
Ingredients
Crust
- 200g / 7oz Oreo cookies (approximately 1.5 standard packs)
- 60g / 4 tbsp unsalted butter, melted
Gelatin Mixture
- 2 tsp unflavoured gelatine powder
- 2 tbsp water
Cheesecake Filling
- 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% dark chocolate
- 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 garnish)
Instructions
- Prepare the pan: Invert the base of a 20cm / 8″ springform pan upside down for easy removal of the cheesecake later. Lightly butter the pan base and line with a square sheet of baking paper. Attach the pan sides, letting excess paper stick out for easy removal, then butter and line the sides with more baking paper.
- Make the crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix the crumbs thoroughly with the melted butter until well combined. Press the mixture evenly onto the prepared pan base and chill in the fridge to set while preparing the filling.
- Prepare the gelatin: In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom (absorb the water) for 5 minutes. Gently warm the bloomed gelatin until fully dissolved, either by placing the bowl in a warm water bath or microwaving in short bursts. Set aside to cool slightly.
- Make the red velvet filling: In a large mixing bowl, whip the cold heavy cream until stiff peaks form; set aside. In a separate bowl, beat the softened cream cheese with caster sugar and vanilla extract until smooth. Melt the dark chocolate gently over a double boiler or in short microwave bursts, then add it into the cream cheese mixture and blend until uniform. Add the red food colouring and dissolved gelatin to the cream cheese mixture and beat to combine thoroughly. Gently fold the whipped cream into this mixture to keep it light and airy.
- Assemble and chill: Pour the finished red velvet cheesecake filling over the chilled Oreo crust in the springform pan. Smooth the top and refrigerate for at least 6 hours or overnight until set.
- Prepare whipped cream topping: Before serving, whip the cold heavy cream with caster sugar and vanilla extract until soft peaks form. Optionally, stabilize the whipped cream if desired. Spread or pipe this over the set cheesecake.
- Garnish and serve: Sprinkle shaved or grated dark chocolate over the whipped cream topping for decoration. Carefully remove the springform pan sides and serve chilled. Enjoy your decadent red velvet cheesecake!
Notes
- Note 1: Oreo cookies include the cream filling and form a flavorful crust base.
- Note 2: Use unflavoured gelatin powder to help the cheesecake set without adding flavor.
- Note 3: Softening the cream cheese to room temperature ensures a smooth filling.
- Note 4: Caster sugar helps to dissolve fully and create a delicate sweetness.
- Note 6: Adjust red food colouring quantity according to desired color intensity; UK readers may find 6 tsp ideal.
- Optional: Stabilizing whipped cream topping prevents deflation and maintains volume when served.
- For best results, chill the cheesecake thoroughly to allow the gelatin to set completely.
