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The Ultimate No-Bake Red Velvet Cheesecake: A Masterpiece of Flavour and Texture

The Ultimate No-Bake Red Velvet Cheesecake: A Masterpiece of Flavour and Texture
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A stunning, silky, chocolate-kissed red velvet cheesecake set over a dark Oreo base — no baking required. Perfectly creamy, lightly chocolatey, and beautifully dramatic.

Ingredients

Scale

Base

  • 200g Oreo cookies (about 1½ standard packs)

  • 60g unsalted butter, melted

Red Velvet Cheesecake Filling

  • 2 tsp unflavoured gelatine powder

  • 2 tbsp water

  • 1 cup cold heavy/thickened cream

  • 500g cream cheese (block-style), softened

  • ¾ cup caster sugar (superfine sugar)

  • 1 tsp vanilla extract

  • 150g 70% dark chocolate, melted and cooled 3 minutes

  • 6 tsp red food colouring (gel recommended, especially in UK/EU)

Whipped Cream Topping

  • 1 ¼ cups cold heavy cream

  • 3 tbsp caster sugar

  • 1 tsp vanilla extract

  • Optional: stabilised whipped cream instructions available

Chocolate Garnish

  • 2 tbsp shaved or grated dark chocolate

Instructions

1. Prepare the Pan

  1. Flip the base of a 20cm / 8″ springform pan upside down.

  2. Lightly butter the base and press a square of baking paper onto it.

  3. Attach the ring, letting the paper stick out.

  4. Lightly butter and line the pan sides with baking paper.

2. Make the Oreo Base

  1. Break up Oreos and blitz in a food processor until fine crumbs.

  2. Add melted butter → blitz again until combined.

  3. Press firmly and evenly into the base of the prepared pan.

  4. Refrigerate while you make the filling.

3. Make the Red Velvet Filling

Bloom the gelatine

  1. Place 2 tbsp water in a small bowl.

  2. Sprinkle gelatine evenly over the surface. Stir lightly.

  3. Rest 5 minutes → it becomes a rubbery mass.

  4. Microwave 15 seconds to liquefy. Stir.

  5. Let cool 3–5 minutes until warm (but still liquid).

    • If it firms up, re-melt briefly.

Whip the cream

  • Whip the 1 cup heavy cream to stiff peaks (2–3 minutes).

  • Set aside.

Beat the cream cheese

  1. Beat cream cheese + caster sugar 2 minutes until fluffy and smooth.

  2. Add dissolved warm gelatine + vanilla → beat 30 seconds.

  3. Add melted chocolate + red food colouring → beat 1 minute.

    • Color should be deep scarlet/burgundy.

Fold in the whipped cream

  1. Gently fold ⅓ of whipped cream into the red velvet mixture.

  2. Fold in the remaining cream until smooth and uniform.

Set the cheesecake

  • Pour filling into the chilled crust.

  • Smooth the top.

  • Refrigerate at least 6 hours (overnight BEST).

4. Decorating

Release and Unmold

  1. Remove the springform ring.

  2. Use the baking paper to slide the cheesecake onto a platter.

  3. Peel paper from sides and base.

Whipped cream

  • Beat cream, sugar, and vanilla until soft peaks form.

  • Spoon or pipe onto the center of the cheesecake, leaving a border.

Finish

  • Sprinkle with shaved/chopped dark chocolate.

Notes

  1. Oreo Crust

    • Using plain chocolate biscuits? Add 20g extra butter.

  2. Gelatine

    • Ensure it is fully melted and liquid before adding, or you’ll get lumps.

  3. Cream Cheese Type

    • MUST be block-style for proper firmness.

    • UK/EU users: Philadelphia blocks are rare; if using tub cream cheese, add an extra ½ tsp gelatine.

  4. Sugar

    • Superfine/caster dissolves better. Granulated works if mixed well.

  5. Chocolate

    • 70% dark chocolate deepens the red to a dramatic shade.

    • Semi-sweet works but gives a brighter red.

  6. Food Coloring

    • You need a lot: 6 tsp liquid or several drops of gel.

    • UK/EU: stick to gel-based colors (Sugarflair, ProGel, Wilton).

  7. Storage

    • Keeps 5 days in fridge.

    • Base softens a bit with time.

    • Whipped cream should be stabilised if you want it to last 2–3 days.

    • Not suitable for freezing.

Find it online: https://chocotune.com/the-ultimate-no-bake-red-velvet-cheesecake-a-masterpiece-of-flavour-and-texture/