If you’re on the hunt for a show-stopping dessert that blends the luscious creaminess of cheesecake with the vibrant, velvety charm of red velvet, then you are going to absolutely adore this Red Velvet Cheesecake Recipe. It combines the rich, tangy cream cheese filling with the bold color and subtle cocoa flavor of red velvet, resulting in a dessert that feels both elegant and inviting. Whether you’re making it for a special celebration or just because you deserve a little indulgence, this cheesecake will quickly become one of your all-time favorite treats.
Ingredients You’ll Need
All the ingredients for this Red Velvet Cheesecake Recipe are straightforward yet essential, each bringing its own magic to the final creation. From the crumbly Oreo cookie crust to the silky cream cheese filling and the deep red hue from the food coloring, every component plays a vital role in nailing that perfect balance of flavor and texture.
- Oreo cookies (200g / 7oz): These form a rich, chocolatey crust that contrasts beautifully with the creamy filling.
- Unsalted butter (60g / 4 tbsp, melted): Binds the cookie crust, giving it structure and a buttery taste.
- Gelatine powder (2 tsp, unflavored): Ensures the cheesecake sets nicely without being too firm.
- Water (2 tbsp): Used to bloom the gelatine powder for smooth incorporation.
- Heavy/thickened cream (cold, 1 cup + 1 1/4 cups): Adds richness and creates that airy texture when whipped.
- Cream cheese (500g / 1 lb, softened in block form): The superstar ingredient that gives cheesecake its signature tang and creaminess.
- Caster sugar (3/4 cup + 3 tbsp): Sweetens the filling and stabilizes the whipped cream topping.
- Vanilla extract (2 tsp total): Enhances all the flavors with warm, aromatic notes.
- 70% or dark chocolate (150g / 5 oz): Melted to deepen the red velvet’s cocoa background flavor.
- Red food colouring (6 tsp): The heart of the red velvet look that makes this cheesecake unforgettable.
- Optional – shaved or grated dark chocolate (2 tbsp): Added as a garnish to elevate presentation and burst of chocolatey texture.
How to Make Red Velvet Cheesecake Recipe
Step 1: Prepare the Pan and Crust
First, flip the base of a 20cm (8-inch) springform pan upside down to make removing the cheesecake much easier once it’s set. Lightly butter the base and press a square sheet of baking paper on top, then clip the pan sides to the base, letting the excess paper extend beyond the edges. Butter and line the sides with baking paper as well. Now, crush the Oreo cookies into fine crumbs and mix them with the melted butter until the mixture resembles damp sand. Press this crumbly base firmly and evenly into the prepared pan base. Chill in the fridge while you move on to the filling.
Step 2: Bloom the Gelatine and Melt the Chocolate
Sprinkle the gelatine powder over the 2 tablespoons of water and allow it to bloom, which means it will absorb the water and become thick and jelly-like. In the meantime, melt the dark chocolate gently over a bain-marie or in short bursts in the microwave, stirring frequently. Once both are ready, gently heat the gelatine until fully dissolved, taking care not to boil it. Combine the melted chocolate with the warm gelatine mixture and set aside to cool slightly.
Step 3: Whip the Cream Cheese Mixture
In a large bowl, beat the softened cream cheese with the caster sugar and vanilla extract until smooth and fluffy. Pour in the cooled chocolate-gelatine mixture and mix until completely combined. Add in your red food colouring and gently fold it into the mixture until you achieve that iconic red velvet color. Now whip 1 cup of the cold heavy cream to soft peaks, then fold it carefully into the cream cheese mixture. This will give your cheesecake a light, airy texture that melts in your mouth.
Step 4: Whip and Add Topping Cream
Whip the remaining 1 1/4 cups of cold heavy cream with 3 tablespoons of sugar and 1 teaspoon of vanilla extract until thick and stable. This cream will form the luscious, fluffy topping for your cheesecake. Pour the cream cheese mixture over the prepared Oreo crust and smooth the surface. Spread the whipped cream topping evenly over the filling, then chill the cheesecake in the fridge for at least 4 hours, or preferably overnight, to set completely.
How to Serve Red Velvet Cheesecake Recipe
Garnishes
To make your Red Velvet Cheesecake Recipe truly irresistible, finish it off with some thoughtful garnishes. A sprinkle of shaved dark chocolate on top not only adds texture but gives a sophisticated look. You can also dust it lightly with cocoa powder or scatter a few fresh raspberries for a burst of freshness and a delightful color contrast.
Side Dishes
This cheesecake pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream for an extra indulgence. Fresh berries on the side work wonders to cut through the richness, providing a juicy balance to each bite. For an elegant touch, serve with a drizzle of raspberry or chocolate sauce on the plate.
Creative Ways to Present
Feeling adventurous? Try serving individual portions in clear dessert glasses layered with crushed Oreos and extra whipped cream for a deconstructed Red Velvet Cheesecake experience. Alternatively, add edible red rose petals on top for a romantic vibe or embed whole raspberries into the whipped cream layer before chilling to surprise your guests with fruity pockets of flavor.
Make Ahead and Storage
Storing Leftovers
Once your cheesecake is made, you can store leftovers covered tightly with plastic wrap or in an airtight container in the fridge. It will keep beautifully for up to 3-4 days without any loss in taste or texture.
Freezing
If you want to keep your Red Velvet Cheesecake Recipe longer, it freezes well. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. When wrapped this way, it can last up to 2 months. Thaw overnight in the fridge before serving.
Reheating
Cheesecake is generally best enjoyed cold, but if you prefer it slightly softened, let it sit at room temperature for about 20 minutes. Avoid microwaving as it can affect the texture and make the cream cheese filling separate.
FAQs
Can I substitute Oreos with another cookie for the crust?
Absolutely! While Oreos give a rich and chocolatey base, you can use graham crackers, digestive biscuits, or even chocolate wafer cookies. Just ensure they are crushed finely and combined well with melted butter for the best crust texture.
Do I have to use gelatine in this Red Velvet Cheesecake Recipe?
Gelatine helps the cheesecake set perfectly without baking, giving it a firm but creamy texture. If you want to skip it, you can bake the cheesecake or try using a vegetarian alternative like agar-agar, but results may vary.
How important is the red food coloring?
Red food coloring is what gives this cheesecake its signature vibrant hue. You can use natural alternatives like beetroot powder, but be aware that the color may be less intense and might slightly alter the flavor.
Can I make this recipe vegan or dairy-free?
This is a classic cheesecake recipe relying heavily on cream cheese and heavy cream. For vegan or dairy-free versions, you’d need suitable substitutes like vegan cream cheese and coconut cream, but the texture and taste might be quite different.
What’s the best way to serve this cheesecake for a party?
Make the cheesecake a day ahead to allow flavors to develop and display it on a beautiful cake stand. Slice with a warm, clean knife for perfect pieces and accompany each slice with small bowls of berries or cream for guests to customize their plates.
Final Thoughts
There you have it, a truly delightful Red Velvet Cheesecake Recipe that’s both stunning and delicious. It’s a dessert that impresses at any gathering and feels like a warm hug in every bite. Give it a try, share it with your loved ones, and watch how quickly it disappears from the serving platter!
Print
Red Velvet Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 12 – 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This red velvet cheesecake is a luscious and visually stunning dessert that combines the rich cream cheese filling with the classic flavors of red velvet and a dark chocolate twist. Featuring a crunchy Oreo cookie base, a smooth cream cheese layer with a hint of red food coloring and chocolate, and topped with fluffy whipped cream and chocolate shavings, it’s perfect for special occasions and indulgent treats.
Ingredients
Base
- 200g / 7oz Oreo cookies (about 1.5 standard packs)
- 60g / 4 tbsp unsalted butter, melted
Cheesecake Filling
- 2 tsp unflavoured gelatine powder
- 2 tbsp water
- 1 cup heavy/thickened cream, cold from fridge
- 500g / 1 lb cream cheese, softened (block form)
- 3/4 cup caster sugar / superfine sugar
- 1 tsp vanilla extract
- 150g / 5 oz 70% dark chocolate
- 6 tsp red food colouring
Whipped Cream Topping
- 1 1/4 cups heavy/thickened cream, cold from fridge
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp shaved or grated dark chocolate for garnish
Instructions
- Prepare the pan: Flip the base of a 20cm (8″) springform pan upside down to make removal easier. Lightly butter the pan base, press a square sheet of baking paper on it, and clip the pan sides onto the base. Let the excess paper stick out the sides for easier removal later, then butter and line the pan sides with more baking paper.
- Make the base: Crush the Oreo cookies finely in a food processor or by hand until you have fine crumbs. Mix these crumbs thoroughly with the melted butter until well combined. Press the mixture firmly and evenly into the prepared pan base to form a compact crust layer. Refrigerate to set while you make the filling.
- Prepare the gelatine: Sprinkle the gelatine powder over the 2 tablespoons of water and let it bloom for a few minutes. Then gently warm the mixture (using a microwave or stovetop) until the gelatine fully dissolves, being careful not to overheat.
- Make the cheesecake filling: In a chilled bowl, whip 1 cup of cold heavy cream until soft peaks form and set aside. In another bowl, beat the softened cream cheese with the caster sugar and vanilla extract until smooth and fluffy. Melt the 70% dark chocolate gently and fold it into the cream cheese mixture. Stir in the red food colouring thoroughly for an even red velvet color. Finally, fold in the dissolved gelatine and the whipped cream until just combined and smooth.
- Assemble the cheesecake: Pour the cheesecake filling over the chilled Oreo base in the pan and smooth the top evenly. Refrigerate for at least 6 hours or overnight to allow the cheesecake to set firmly.
- Prepare the whipped cream topping: Whip 1 1/4 cups of cold heavy cream with 3 tablespoons caster sugar and 1 teaspoon vanilla extract until soft peaks form. Optionally, for stability, fold in a small amount of grated or shaved dark chocolate.
- Finish and serve: Once the cheesecake is set, carefully remove it from the springform pan by lifting from the baking paper edges. Spread or pipe the whipped cream evenly over the top. Garnish with the shaved dark chocolate as desired. Slice and serve chilled.
Notes
- Note 1: Using about 1.5 packs of Oreos yields enough crumbs for a firm crust.
- Note 2: Unflavoured gelatine is crucial for setting; do not substitute with flavored gelatin desserts.
- Note 3: Use block form cream cheese and soften it at room temperature for smoothest results.
- Note 4: Caster or superfine sugar dissolves best in the cheesecake filling.
- Note 6: Adjust red food colouring amount for desired intensity of red velvet color; UK readers may want to use gel or powder coloring for best results.
- Ensure all cream used is cold from the fridge to whip properly and maintain texture.
