This Easy No Bake Red Velvet Cheesecake is the perfect simple dessert for Valentine’s Day! It’s creamy and smooth with a hint of chocolate and that classic Red Velvet flavour!
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I love Red Velvet anything and this is the perfect time of year to enjoy red velvet everything – Valentine’s Day! As I’ve told you before, I don’t go crazy for holidays like this but since red velvet anything is SO easy to make I just can’t help myself! This Easy No Bake Red Velvet Cheesecake is the perfect easy dessert to make for your Valentine’s Day celebration and if you’re a lover of anything Red Velvet like me you’ll LOVE it!
The best no bake cheesecakes are ones with a little bit of melted chocolate added to them, and this Easy No Bake Red Velvet Cheesecake calls for both white and semi-sweet melted chocolate. It really gives the cheesecake that classic chocolatey flavour that makes Red Velvet desserts so unique, but it also creates the perfect smooth texture and clean slices that take any no bake cheesecake over the top. It’s my favourite ingredient to add to many of my no bake cheesecakes!
What makes Red Velvet Cake Red?
It’s a really good idea to use gel or paste food colouring for this recipe instead of the liquid food colouring drops. The paste or gel food colouring is more concentrated so you’ll end up needing less food colouring. This is important because adding too much food colouring can affect the taste and texture of the cheesecake and cause it not to set properly. My favourite red food colouring for this recipe is Wilton’s No Taste Red Food Colouring Gel (affiliate link). It creates a gorgeous red colour that Red Velvet Cake is known for and it has no taste, making it perfect for this recipe.
And if you’re a lover of Red Velvet like me, this Easy One Bowl Red Velvet Cake is also a must-try red velvet recipe for Valentines Day. It’s the perfect classic Red Velvet cake recipe with the fluffiest cream cheese frosting. And if you’re looking for something even easier, try these Soft and Chewy Red Velvet Sugar Cookies!!
Looking for even more delicious no bake desserts? Try this Easy No Bake Funfetti Cheesecake, or this Easy No Bake Oreo Cheesecake!
How to make the perfect no bake cheesecake
Need some no bake cheesecake tips to take your no bake cheesecakes over the top?? Here are all my favourite tips for making the best no bake cheesecake ever:
- Use full fat cream cheese. Low fat cream cheese has a high water content and liquifies much more easily at room temperature than full fat cream cheese does. Using full fat cream cheese will help your no bake cheesecakes stay firm and help them slice cleanly for serving. And it’ll make them extra creamy!
- Use whipped cream or whipped topping whipped to stiff peaks. Under-whipped cream can be too liquid-y and therefore prevent the cheesecake from setting. Make sure you fold it in carefully to the filling.
- Set the cheesecake in the fridge first, and then the freezer for best results. My no bake cheesecakes always turn out best when the chill for a few hours in the fridge and then spend 4-5 hours in the freezer to firm up for those gorgeous, clean slices.
- Don’t add too many extra ingredients. Too many chunks of chocolate, fruit, cookies, or sprinkles, or any other add-ins can prevent the cheesecake from setting properly and make it more difficult to slice cleanly. Be sure to use only what the recipe calls for, or none at all!
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I hope you like this recipe as much as we do! Let me know in the comments below, what’s your favourite Valentine’s Day dessert? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for more easy no bake desserts? You’ll LOVE these:
Easy No Bake Red Velvet Cheesecake
This Easy No Bake Red Velvet Cheesecake is the perfect simple dessert for Valentine's Day! It's creamy & smooth with classic chocolate red velvet flavour!
- 1 1/2 cups Oreo baking crumbs
- 5 tablespoons melted butter
- 900 grams cream cheese (about 32 ounces)
- 1 cup powdered sugar
- 2 teaspoons red food colouring paste
- 200 grams white chocolate melted (8 oz)
- 75 grams semi-sweet chocolate melted (3 oz)
- 1 cup whipped cream or whipped topping
- whipped topping or whipped cream, and Oreo crumbs for garnish (optional)
Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
Add the red food colouring paste and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and the colour is distributed evenly.
Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula.
Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours.
Top with whipped cream or whipped topping and some Oreo crumbs for garnish (optional).
Make this cheesecake up to 2 days ahead of serving. Simply store in the fridge in an airtight container.