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slice of no bake red velvet cheesecake with chocolate cookie crust
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5 from 5 votes

No Bake Red Velvet Cheesecake

No Bake Red Velvet Cheesecake is the perfect easy no bake cheesecake recipe for Valentine's Day! It's creamy and smooth, with a hint of chocolate and a classic red velvet flavour!
Course Baking, Dessert
Cuisine American, Holiday, Holidays, North American, Valentine's Day
Keyword Easy No Bake Red Velvet Cheesecake
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 slices
Calories 580kcal
Author Chrissie

Ingredients

For decorating:

  • whipped topping or whipped cream, and Oreo crumbs for garnish (optional)

Instructions

  • Combine the Oreo baking crumbs and melted butter until moist and crumbly.
  • Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
  • Melt the white and semi-sweet chocolate in the microwave (break it into small pieces first) on 50% power for 30-second increments until the chocolate is just melted. Set it aside to cool slightly to just above room temperature.
  • Combine the room temperature 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, 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. (Be sure that your cream cheese is at room temperature, otherwise the chocolate could solidify while mixing.)
  • 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.

For serving:

  • Top with whipped cream or whipped topping and some Oreo crumbs for garnish (optional).

Notes

Storage Instructions

Make this cheesecake up to 2 days ahead of serving. Simply store in the fridge in an airtight container.

Freezer Instructions

It can also be frozen for up to 2 weeks and defrosted in the fridge before serving. For BEST results, make only one day ahead and chill in the fridge to set.

Ingredient Substitutions

It is not recommended to use low fat or fat free cream cheese or whipped topping for this recipe. Low fat products have a higher water content which will prevent the cheesecake from setting in the fridge.

Nutrition

Serving: 1slice | Calories: 580kcal | Carbohydrates: 42g | Protein: 7g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 87mg | Sodium: 423mg | Potassium: 219mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1226IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg