No-Bake Red Velvet Cheesecake

Why You’ll Love This Recipe

This cheesecake is a showstopper that’s surprisingly easy to make. It skips the baking but delivers all the indulgence of a traditional cheesecake with a luscious red velvet twist. The smooth, creamy filling sets beautifully in the fridge, and it’s paired with a buttery chocolate cookie crust that perfectly complements the tangy, sweet filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (softened)
• Powdered sugar
• Cocoa powder
• Vanilla extract
• Red food coloring
• Heavy whipping cream
• Chocolate sandwich cookies or chocolate graham crackers (for the crust)
• Melted butter
• Optional: white chocolate shavings, whipped cream, or crushed cookies for garnish

Directions

1. In a food processor, crush the chocolate cookies into fine crumbs. Mix with melted butter until the texture resembles wet sand.
2. Press the mixture firmly into the bottom of a springform pan or pie dish to form the crust. Chill in the refrigerator while preparing the filling.
3. In a large bowl, beat softened cream cheese until smooth and creamy.
4. Add powdered sugar, cocoa powder, vanilla extract, and red food coloring. Mix until fully combined and smooth.
5. In a separate bowl, whip heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the red velvet mixture until well blended.
7. Pour the filling into the prepared crust and smooth the top.
8. Refrigerate for at least 6 hours or overnight until set.
9. Garnish with whipped cream, white chocolate shavings, or crushed cookies before serving, if desired.

Servings and timing

This recipe serves 8 to 10 people.
Prep time: 20 minutes
Chill time: 6 hours or overnight
Total time: 6 hours 20 minutes

Variations

• Mini cheesecakes: Use a muffin tin with liners to create individual servings.
• Swirl version: Add dollops of plain cheesecake filling and swirl for a marble effect.
• Chocolate crust alternative: Use a traditional graham cracker crust for a lighter twist.
• Festive toppings: Add sprinkles or colored whipped cream for holidays.
• Less sweet: Reduce powdered sugar or use bittersweet chocolate in the crust.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.
Do not microwave, as this will melt the filling.

FAQs

Does red velvet cheesecake taste like chocolate?

Yes, red velvet has a mild cocoa flavor balanced with sweetness and a hint of tang from the cream cheese.

Do I need a springform pan?

A springform pan makes it easier to slice and serve, but you can use a regular pie dish or baking dish as well.

Can I use store-bought whipped topping?

Yes, you can substitute whipped cream with whipped topping like Cool Whip for convenience.

What type of cookies should I use for the crust?

Chocolate sandwich cookies (like Oreos) work best, but chocolate graham crackers are a great alternative.

Can I make this ahead of time?

Yes, it’s a perfect make-ahead dessert. Prepare a day in advance and chill until ready to serve.

How do I make the red color more vibrant?

Use gel food coloring for a deeper red hue without altering the texture.

Can I make it without food coloring?

Yes, just skip the coloring for a “chocolate cheesecake” look and flavor without the red tint.

What can I serve with it?

Serve with fresh berries, a drizzle of chocolate sauce, or a dollop of whipped cream.

Why didn’t my cheesecake set?

Make sure you whip the cream to stiff peaks and chill it long enough—at least 6 hours or overnight.

Can I use low-fat cream cheese?

You can, but full-fat cream cheese yields a richer and creamier texture.

Conclusion

No-Bake Red Velvet Cheesecake is an eye-catching and indulgent dessert that’s incredibly easy to prepare. With its smooth, chocolatey filling and buttery crust, it’s the perfect sweet treat for any celebration or special occasion. No oven needed — just mix, chill, and enjoy every luxurious bite.

No-Bake Red Velvet Cheesecake

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No-Bake Red Velvet Cheesecake is a stunning and creamy dessert with a chocolatey red velvet filling set in a chocolate cookie crust. This easy, no-oven treat is perfect for holidays, parties, or any time you want an elegant dessert without the fuss.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: undefined
• Total Time: 6 hours 20 minutes
• Yield: 8 to 10 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 24 chocolate sandwich cookies (e.g., Oreos), crushed
• 5 tbsp melted butter
• 16 oz (2 blocks) cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• Red gel food coloring (to desired shade)
• 1 cup heavy whipping cream
• Optional toppings: whipped cream, white chocolate shavings, crushed cookies

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Instructions

1. Crush cookies into fine crumbs using a food processor. Mix with melted butter until evenly combined.
2. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while you make the filling.
3. In a large bowl, beat the cream cheese until smooth and fluffy.
4. Add powdered sugar, cocoa powder, vanilla, and red food coloring. Mix until fully combined and smooth.
5. In a separate bowl, whip heavy cream to stiff peaks.
6. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
7. Pour the mixture over the crust and smooth the top. Chill for at least 6 hours or overnight until set.
8. Top with optional garnishes before serving. Slice and enjoy!

Notes

• Use gel food coloring for the most vibrant red color.
• Whipping the cream properly ensures the cheesecake sets well.
• Store-bought whipped topping can be used instead of homemade whipped cream.
• To make mini cheesecakes, divide the crust and filling into a muffin tin with liners.
• This dessert can be made a day ahead for convenience.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 24g
• Sodium: 300mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg