Description
This no-bake red velvet cheesecake combines the bold, striking color of red velvet cake with the creamy decadence of chocolate cheesecake. Featuring a rich yet light filling with a velvety texture and a crunchy Oreo cookie base, it's an impressive dessert perfect for special occasions.
Ingredients
Scale
Crust
- 200 g Oreo cookies (1.5 standard packs)
- 60 g unsalted butter, melted
Gelatin Mixture
- 2 tsp gelatine powder (unflavored)
- 2 tbsp water
Cheesecake Filling
- 1 cup heavy/thickened cream, fridge cold
- 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, fridge cold
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp shaved or grated dark chocolate (for stabilizing cream and decoration)
Instructions
- Prepare the Pan: Flip the base of a 20 cm (8 inch) springform pan upside down for easy removal later. Lightly butter the pan base, press on a square sheet of baking paper, and clip the pan sides onto the base letting excess paper hang over the edges. Butter and line the pan sides with additional baking paper.
- Make the Crust: Crush Oreo cookies into fine crumbs. Mix the crumbs with melted unsalted butter until evenly combined. Press the mixture firmly and evenly into the prepared pan base. Place in the fridge to set while preparing the filling.
- Bloom the Gelatin: Sprinkle gelatine powder over 2 tablespoons of water and let it bloom for 5 minutes. Then gently warm until dissolved (avoid boiling) and set aside to cool slightly.
- Prepare the Filling: Whip 1 cup cold heavy cream until soft peaks form and set aside. In a large bowl, beat softened cream cheese with caster sugar and vanilla extract until smooth and creamy. Melt the chocolate gently using a double boiler or microwave, then fold it into the cream cheese mixture. Add red food coloring and mix until vibrant and uniform in color.
- Add Gelatin and Cream: Quickly stir the dissolved gelatin into the chocolate cream cheese mixture. Then fold in the whipped heavy cream gently until fully incorporated, maintaining the light texture.
- Assemble the Cheesecake: Pour the filling over the chilled Oreo crust in the pan. Smooth the surface with a spatula. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- Make the Whipped Cream Topping: Whip 1 1/4 cups cold heavy cream with caster sugar and vanilla extract to medium peaks. For extra stability, gently fold in grated dark chocolate. Spread or pipe the cream over the set cheesecake before serving.
- Serve: Remove the cheesecake from the pan by lifting it with the baking paper edges. Transfer to a serving plate, decorate with additional grated chocolate if desired, slice into 12 pieces, and enjoy.
Notes
- This cheesecake is a no-bake dessert that impresses with its bold color and creamy texture.
- Use block cream cheese and ensure it is properly softened for the best texture.
- Cold heavy cream whips better for both filling and topping.
- Red food coloring quantity can be adjusted according to desired color intensity, especially for different brands.
- Gelatin must be dissolved without boiling to retain its setting ability.
- Use baking paper excess to help remove the cake smoothly from the pan.
- Optional grated chocolate in the whipped cream topping helps stabilize it and adds texture.
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
