No-Bake Red Velvet Cheesecake
This No-Bake Red Velvet Cheesecake is the perfect dessert for Valentines Day or any special occasion! Its creamy, smooth, and has a delightful hint of chocolate with that classic red velvet flavor. Plus, its easy to make!
Ingredients:
For the Crust:
1 1/2 cups Oreo baking crumbs
5 tablespoons melted butter 杻
For the Cheesecake Filling:
900 grams about 32 ounces cream cheese, at room temperature 燎
1 cup powdered sugar
2 teaspoons red food coloring paste 喝
200 grams 8 ounces white chocolate, melted
75 grams 3 ounces semi-sweet chocolate, melted
1 cup whipped cream or whipped topping
For Decoration optional:
Additional whipped cream or whipped topping
Oreo crumbs
Equipment:
9-inch springform pan
Hand mixer or stand mixer
Large mixing bowl
Silicone spatula
Whisk
Liquid measuring cups
Measuring cups and spoons
Instructions:
Step 1: Prepare the Crust
1 In a large mixing bowl, combine the Oreo baking crumbs and melted butter until the mixture is moist and crumbly.
2 Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
Step 2: Melt the Chocolate
3 Melt the white chocolate and semi-sweet chocolate in the microwave. Break the chocolate into small pieces and heat on 50% power in 30-second increments until just melted. Set aside to cool slightly.
Step 3: Make the Cheesecake Filling
4 In a large bowl, combine the room temperature cream cheese and powdered sugar. Mix with a hand mixer on medium speed until smooth.
5 Add the red food coloring paste and mix well, scraping down the sides to ensure even distribution of color.
6 While the mixer is running on low speed, add the melted white and semi-sweet chocolate in a steady stream until completely incorporated. Scrape down the sides of the bowl to ensure everything is well combined.
7 Gently fold in the whipped cream or whipped topping until the mixture is fluffy and creamy, with no streaks of white.
Step 4: Assemble the Cheesecake
8 Pour the cheesecake mixture into the prepared crust and smooth the top with a rubber spatula or offset spatula.
9 Refrigerate to set for at least 6 hours or overnight. Alternatively, you can chill for 2-3 hours in the fridge and then place in the freezer for 2-3 hours before serving.
Step 5: Serve
Once set, top with whipped cream or whipped topping and sprinkle with Oreo crumbs for garnish, if desired.
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: 12 slices
Calories: Approximately 400 kcal per slice calories may vary
Storage Instructions:
This cheesecake can be made up to 2 days ahead of serving and stored in the fridge in an airtight container.
For longer storage, it can be frozen for up to 2 weeks. Thaw in the fridge before serving.
Notes:
Its not recommended to use low-fat or fat-free cream cheese or whipped topping, as these can prevent the cheesecake from setting properly.
Enjoy this luscious No-Bake Red Velvet Cheesecake and impress your loved ones with this delightful treat!