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Red Velvet Cheesecake Recipe

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4 from 6 reviews

This Red Velvet Cheesecake combines the classic rich and creamy texture of cheesecake with the deep, velvety flavor and color of red velvet. Featuring a crunchy Oreo cookie base, a luscious cream cheese and melted chocolate filling dyed a dramatic scarlet red, and topped with whipped cream and shaved dark chocolate, this no-bake dessert is elegant, indulgent, and perfect for special occasions or when you want a show-stopping sweet treat.

Ingredients

BASE:

  • 200g / 7oz Oreo cookies (1.5 standard packs)
  • 60g / 4 tbsp unsalted butter, melted

RED VELVET CHEESECAKE FILLING:

  • 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)

WHIPPED CREAM TOPPING:

  • 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

CHOCOLATE TOPPING:

  • 2 tbsp shaved or grated dark chocolate (using a potato peeler or grater)

Instructions

  1. Prepare the pan base: Flip the base of an 8″ (20cm) springform pan upside down. Lightly butter the base, press a square baking paper sheet onto it, then clip the pan sides onto the base. Butter and line the sides with more baking paper, letting excess paper stick out for easy removal later.
  2. Make the Oreo biscuit base: Break Oreo cookies into pieces and blitz in a food processor until fine crumbs. Add melted butter and blitz again until combined. Press the mixture evenly and firmly onto the prepared pan base, using the bottom of a flat-sided cup to compress it tightly.
  3. Bloom the gelatine: Sprinkle gelatine powder over water in a small bowl. Stir to dissolve lightly and set aside 5 minutes to bloom, turning into a gel-like consistency. Microwave for 15 seconds to liquify, stir and let cool for 3–5 minutes to lukewarm, ensuring no lumps remain. Re-melt if necessary.
  4. Whip the cream: Beat the cold heavy cream until stiff peaks form, about 2–3 minutes on high speed. Set aside.
  5. Whip the cream cheese and sugar: Using the same beaters without washing, beat the softened cream cheese and caster sugar on high for 2 minutes until smooth and fluffy. Add the cooled gelatine liquid and vanilla extract and beat for an additional 30 seconds to combine thoroughly.
  6. Add melted chocolate and food coloring: Pour the lukewarm melted 70% chocolate and red food colouring into the cream cheese mixture. Beat on high for 1 minute until fully combined and a dark burgundy red color is achieved.
  7. Fold in whipped cream: Gently fold one-third of the whipped cream into the cream cheese mixture until just combined. Then gently fold in the remaining whipped cream, being careful not to deflate it.
  8. Chill the cheesecake: Pour the red velvet cheesecake filling over the prepared base in the pan. Refrigerate for at least 6 hours or until fully set.
  9. Remove cheesecake from pan: Release the sides of the springform pan. Use the baking paper to slide the cheesecake off the base onto a serving plate. Peel away the paper from the sides and then carefully remove paper from under the cheesecake.
  10. Prepare whipped cream topping: Beat the cold heavy cream with caster sugar and vanilla extract on high speed for about 2 minutes until softly whipped. Optionally, stabilize the whipped cream to hold its form longer.
  11. Decorate and serve: Spoon or pipe the whipped cream onto the center of the cheesecake, leaving about a 1-inch (2.5 cm) border around the edge. Sprinkle the top with the shaved dark chocolate. Serve chilled for best texture and flavor.

Notes

  • Oreo Cookies: You can substitute plain chocolate biscuits like Arnott’s Chocolate Ripple, but add 1 1/2 tbsp (20g) butter to compensate as Oreos contain cream filling which helps bind the crust.
  • Gelatine: Use unflavoured gelatine such as McKenzie’s brand for reliable blooming and setting.
  • Cream Cheese: Use block cream cheese which is firmer than spreadable tub versions. If using spreadable cream cheese (especially in UK), increase gelatine by 1/2 tsp for proper setting.
  • Sugar: Caster or superfine sugar dissolves best; granulated sugar can be used but ensure it dissolves fully to avoid graininess.
  • Chocolate: 70% cocoa chocolate deepens the red color; regular dark chocolate can also be used but color will be slightly brighter.
  • Food Colouring: Use 6 teaspoons of red gel colouring for vibrant scarlet red. UK food colourings may be less intense due to regulations—use gels like Sugarflair or Wilton for best results.
  • Whipped Cream Topping: Stabilised whipped cream holds form and can be prepared up to 3 days ahead. Regular whipped cream works but may deflate over time.
  • Storage: Cheesecake keeps for up to 5 days refrigerated but the base softens over time. Not suitable for freezing.

Find it online: https://marthatasty.com/red-velvet-cheesecake-recipe/