Name: Red Velvet Cheesecake Recipe
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 200g / 7oz Oreo cookies (1.5 standard packs); 60g / 4 tbsp unsalted butter, melted; 2 tsp unflavoured gelatine powder; 2 tbsp water; 1 cup heavy/thickened cream, fridge cold; 500g / 1 lb cream cheese, block form, softened; 3/4 cup caster sugar / superfine sugar; 1 tsp vanilla extract; 150g / 5 oz 70% chocolate (or dark chocolate), chopped and melted then cooled to lukewarm; 6 tsp red food colouring (gel recommended for best color); 1 1/4 cups heavy/thickened cream, fridge cold; 3 tbsp caster sugar / superfine sugar; 1 tsp vanilla extract; Optional: stabiliser for whipped cream to prevent deflation; 2 tbsp shaved or grated dark chocolate (using a potato peeler or grater)

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If you’re ready to wow your friends and family with a decadent dessert that’s just as stunning as it is delicious, this Red Velvet Cheesecake Recipe is your new best friend in the kitchen. Imagine the rich, velvety texture of classic red velvet cake infused into a creamy cheesecake that melts in your mouth, layered atop a crunchy Oreo cookie base. Every bite is an indulgent harmony of luscious cream cheese, bittersweet chocolate, and that iconic deep red color that says celebration! Whether it’s for a special occasion or just because you deserve a sweet treat, this recipe brings the perfect balance of elegance and comfort right to your plate.

Ingredients You’ll Need

The image shows a close-up of a slice of cake with three clear layers: a dark brown bottom layer that looks like a firm chocolate crust, a thick middle layer of smooth, bright red filling, and a thick top layer of white whipped cream with soft swirls. The whipped cream is sprinkled with thin dark chocolate shavings. The slice is placed on a wooden board with some chocolate shavings scattered around it. The background has a soft blur with light coming from behind. photo taken with an iphone --ar 4:5 --v 7

Getting started with this Red Velvet Cheesecake Recipe is delightfully simple. Each ingredient has a star role — from the Oreo cookie crust creating a crunchy foundation, to the cream cheese providing the creamy richness, and the red food coloring delivering that unmistakable vibrant hue. Let’s break down the essentials that will come together to create this show-stopping dessert.

Oreo cookies (200g / 7oz): These crushed cookies form a crunchy, flavorful base that adds satisfying texture and a cocoa kick.
Unsalted butter (60g / 4 tbsp, melted): Helps bind the cookie crumbs into a sturdy crust that holds the cheesecake together.
Gelatine powder (2 tsp, unflavoured): Key for setting the cheesecake, giving it that perfect sliceability without baking.
Water (2 tbsp): Used to bloom the gelatine for smooth incorporation.
Heavy/thickened cream (1 cup + 1 1/4 cups, chilled): Whipped cream lightens the cheesecake filling and tops it off with fluffy goodness.
Cream cheese (500g / 1 lb, softened block form): The luscious, tangy heart of the cheesecake that defines its rich texture.
Caster/superfine sugar (3/4 cup + 3 tbsp): Adds sweetness while dissolving nicely for an even texture inside the filling and topping.
Vanilla extract (2 tsp total): Enhances flavors with gentle warmth and complexity.
70% dark chocolate (150g / 5 oz, chopped and melted, cooled): Deepens chocolate notes and enriches the red velvet color for a dramatic appearance.
Red food colouring (6 tsp): The magic ingredient that delivers the signature scarlet shade, especially important in this Red Velvet Cheesecake Recipe.
Dark chocolate (2 tbsp, shaved or grated): For the finishing chocolate topping that adds sparkle and extra decadence.

How to Make Red Velvet Cheesecake Recipe

Step 1: Prepare the Oreo Biscuit Base

Start by getting your pan ready by flipping the base of a 20cm (8”) springform pan upside down so you can easily release the cheesecake later. Lightly butter the pan base and line with baking paper, then do the same with the sides for a smooth removal. Blitz the Oreo cookies into fine crumbs with a food processor, then mix in the melted butter to create a sticky mixture. Press this firmly and evenly into the base of your prepared pan using the bottom of a flat-sided cup for a solid foundation.

Step 2: Bloom the Gelatine

Pour water into a small bowl and sprinkle the gelatine powder evenly over the surface. Stir gently and let it sit for five minutes to bloom, turning into a rubbery mass. Microwave for 15 seconds until liquid, stir well, and allow it to cool. It is crucial the gelatine is completely liquid before mixing it into your cream cheese to avoid lumps, so reheat gently if necessary.

Step 3: Whip the Cream

In a chilled bowl, whip 1 cup of heavy cream until stiff peaks form. This airy whipped cream will lighten the dense cream cheese mixture, bringing a fluffy texture to your cheesecake filling.

Step 4: Beat the Cream Cheese Mixture

Using clean beaters, whip the softened cream cheese and caster sugar together until fluffy and smooth, about two minutes. Add the cooled liquefied gelatine and vanilla extract, beating for another 30 seconds to combine thoroughly.

Step 5: Add Chocolate and Red Food Colouring

Pour in the melted chocolate, now lukewarm, and the red food colouring. Beat the mixture for a full minute until the color is a rich, dark scarlet, setting a sultry tone for the cheesecake. Remember, this deep red hue is what truly makes this Red Velvet Cheesecake Recipe visually spectacular.

Step 6: Fold in the Whipped Cream

Gently fold one third of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining cream until fully blended. This step keeps the cheesecake texture light and smooth while preserving its luxurious creaminess.

Step 7: Chill to Set

Transfer your vibrant red velvet mixture into the prepared cookie crust and smooth out the top with a spatula. Refrigerate for at least six hours, or overnight if possible, to ensure the cheesecake sets perfectly with a squeeze-resistant yet silky consistency.

Step 8: Decorate and Serve

Once set, release the pan sides and use the excess parchment to slide the cheesecake gently off the base onto a serving platter. Whip the remaining cream with sugar and vanilla until softly whipped, then pile it decoratively on the cheesecake, leaving a neat border. Finally, sprinkle with shavings of dark chocolate for an irresistible finishing touch.

How to Serve Red Velvet Cheesecake Recipe

A glossy, thick red batter is being spread inside a round black cake pan by a woman's hand holding a spatula. The batter is smooth with swirled textures showing soft peaks and valleys, covering the base evenly. The pan sits on a white marbled surface with soft lighting highlighting the rich red color and creamy texture of the batter. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh berries like raspberries or strawberries pair wonderfully as a garnish, adding a refreshing bite that cuts through the richness. A light dusting of cocoa powder or even edible gold flakes can elevate the presentation for special occasions.

Side Dishes

This cheesecake shines as the star dessert, but consider serving alongside a dollop of tangy Greek yogurt or a scoop of vanilla bean ice cream to complement its creamy texture and balance sweetness beautifully.

Creative Ways to Present

For a unique twist, try serving this Red Velvet Cheesecake Recipe in individual glass parfaits layered with crushed Oreos and whipped cream, or in mini mason jars for a charming party dessert. You can also drizzle some chocolate ganache over the top for extra drama.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake keeps beautifully in the refrigerator for up to five days. Store it in an airtight container to maintain freshness, though note that the Oreo crust may soften slightly over time without losing flavor.

Freezing

This cheesecake is best enjoyed fresh, as freezing can affect the texture and cause the crust to become soggy upon thawing. For optimal results, avoid freezing.

Reheating

Reheating is not recommended for this chilled dessert, but if desired, allow leftovers to sit at room temperature for about 15-20 minutes before serving to take the chill off and soften the texture just a bit.

FAQs

Can I use a different cookie for the base?

Absolutely! While Oreo cookies are perfect for their flavor and binding properties, you can substitute with plain chocolate biscuits. Just add a little extra butter, about 1 1/2 tablespoons, to help hold the crust together.

What can I do if I don’t have gelatine?

Gelatine is essential to get that no-bake cheesecake to set properly. However, you could substitute with agar-agar if you’re vegan, but results may vary and require different preparation. Be sure to follow specific agar-agar instructions closely.

Why is the cheesecake red and not pink?

The key is using six teaspoons of red food coloring along with 70% dark chocolate. This combination creates a deep, burgundy red rather than a bright pink. Using less coloring or no chocolate will lighten the color significantly.

Can I make this cheesecake ahead of time?

Definitely! This cheesecake benefits from chilling overnight to fully set and develop flavors. You can also prepare the whipped cream topping in advance, especially if using stabilised cream to keep it fresh and fluffy for several days.

Is there an alternative to using block cream cheese?

Block cream cheese is preferred because of its firmness and texture; it whips better than spreadable cream cheese and results in a creamier cheesecake. If you only have spreadable style, adding slightly more gelatine can help, but the texture might differ slightly.

Final Thoughts

This Red Velvet Cheesecake Recipe is truly one of those desserts that feels as special as it tastes. From the irresistibly smooth cream cheese filling to the crunchy cookie base and the striking red color, it’s a dessert that invites compliments and second helpings. I hope you enjoy making it as much as eating it — it’s sure to become one of your go-to showstoppers!