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.
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
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.
Store the cheesecake tightly covered in the refrigerator for up to 5 days.
Calories: 555 kcal