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red velvet no-bake cheesecake with 2 slices cut and another slice on a white plate

Red Velvet No-Bake Cheesecake

Tara Kringlen
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.
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Prep Time 10 mins
Chilling Time 12 hrs
Total Time 12 hrs 10 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 555 kcal

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
Keyword easy cheesecake, no-bake cheesecake, red velvet, red velvet dessert
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