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Decadent Red Velvet Cheesecakes: 1 Easy Recipe

Red Velvet Cheesecakes Dessert
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A no-bake red velvet cheesecake featuring a chocolate Oreo crust, a smooth and creamy red velvet filling, and a whipped cream topping. This visually stunning dessert is perfect for any occasion.

Ingredients

Scale
  • 200g / 7 oz Oreo cookies
  • 60g / 4 tbsp unsalted butter, melted
  • 2 tsp gelatin powder
  • 2 tbsp water
  • 1 cup heavy/thickened cream, fridge cold
  • 500g / 1 lb block cream cheese, softened
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 150g / 5 oz 70% dark chocolate, melted and cooled
  • 6 tsp red food coloring (or red gel as needed)
  • 1 1/4 cups heavy/thickened cream (for topping), fridge cold
  • 3 tbsp caster sugar (for topping)
  • 1 tsp vanilla extract (for topping)
  • 2 tbsp shaved or grated dark chocolate (optional)

Instructions

  1. Flip the base of an 8″ springform pan upside down and line with parchment paper. Lightly butter it and clip the sides in place.
  2. Crush Oreo cookies in a food processor to a fine crumb. Add melted butter and pulse again to combine. Press the mixture into the prepared pan to form the crust. Refrigerate while making the filling.
  3. In a small bowl, sprinkle gelatin over water and stir. Let bloom for 5 minutes until rubbery, then microwave for 15 seconds to melt. Let cool slightly.
  4. Whip cold cream until stiff peaks form. Set aside.
  5. In another bowl, beat softened cream cheese with sugar until smooth and fluffy (2 minutes).
  6. Add cooled gelatin and vanilla, then beat briefly.
  7. Add melted chocolate and red food coloring. Beat until well combined and smooth.
  8. Fold in 1/4 of the whipped cream to lighten the filling, then gently fold in the remaining cream.
  9. Pour filling over the Oreo crust and smooth the top.
  10. Refrigerate at least 6 hours or overnight until set.
  11. Release the pan, transfer cheesecake to a serving plate, and peel off the parchment.
  12. Whip cream with sugar and vanilla for topping. Pile onto the center of the cheesecake and garnish with shaved chocolate.

Notes

  • Use block-style cream cheese, not spreadable tubs.
  • For brighter red color, adjust the amount of red gel or liquid coloring as needed.
  • Let gelatin cool before adding to avoid lumps.
  • Use stabilized whipped cream for make-ahead decoration.
  • Store cheesecake in the fridge for up to 5 days.

Nutrition

Find it online: https://bakerslider.com/red-velvet-cheesecakes-dessert/

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