Red Velvet No-Bake Cheesecake
When you need a cheesecake but don't want the hassle of making one from scratch, choose this vibrant red velvet no-bake cheesecake! With an oreo crust and that signature red velvet taste with a touch of cocoa, this recipe is super simple. It's creamy, tangy and rich but still light.
Ingredients
Oreo Crust
- 20 oreos or other chocolate sandwich cookie, finely crushed about 2 cups
- 4 tablespoon unsalted butter melted
Cheesecake Filling
- 1 ¼ cups heavy whipping cream
- 24 oz full-fat cream cheese room temperature
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup sour cream
- 2 tablespoons red food coloring or a 1 oz bottle
- 1 teaspoon vanilla extract
Instructions
Oreo Crust
- Combine crushed oreos and melted butter and mix well. Press into the bottom of a 9 inch springform pan. Use a glass to pack it tightly in the pan. Refrigerate the crust while you make the filling.
Cheesecake Filling
- Whip the heavy cream in a medium bowl until stiff peaks form. Set aside.
- In a stand mixer or using a hand mixer, beat together the softened cream cheese and the granulated sugar until creamy and combined.
- Add the remaining ingredients and mix until smooth.
- Fold the whipped cream into the cream cheese mixture gently until no white streaks remain.
- Pour the cheesecake filling into the crust and smooth the top with a spatula.
- Cover the cheesecake with foil or plastic wrap and refrigerate for 12 hours or overnight.
Notes
- Store the cheesecake tightly covered in the refrigerator for up to 5 days.
Nutrition
Calories: 555kcal
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