Description
This no-bake Exquisite Red Velvet Cheesecake features a rich Oreo crust topped with a luscious red velvet cream cheese filling, crowned with whipped cream. Perfectly smooth and velvety, this cheesecake requires no baking, making it an excellent choice for an impressive dessert that’s easy to prepare and ideal for special occasions or indulgent treats.
Ingredients
Scale
Oreo Crust
- 250 g Oreos
- 75 g unsalted butter, melted
Red Velvet Filling
- 340 g full fat cream cheese, at room temperature
- 60 g icing sugar (powdered sugar)
- 1-2 teaspoons red food colouring
- 150 ml double cream (heavy/whipping cream)
- 100 g dark chocolate
For Topping
- 300 ml double cream (heavy/whipping cream)
Instructions
- Prepare Oreo crust: In a food processor, blitz the Oreos until they resemble fine crumbs. Add the melted butter and mix until the mixture looks like wet sand. Press the Oreo crumbs into a 20cm (8 inch) springform baking tin, bringing the crumbs slightly up the sides. Chill the crust in the fridge while preparing the filling.
- Melt dark chocolate: Place dark chocolate in a glass bowl set over a saucepan with simmering water, ensuring the bowl does not touch the water. Stir until melted and then leave to cool.
- Make red velvet filling: Using a handheld electric whisk, beat cream cheese and icing sugar until smooth. Add red food colouring and double cream, whisking the mixture until it thickens and holds its shape completely. Gently fold in the cooled melted chocolate using a spatula.
- Assemble cheesecake: Pour the red velvet filling over the chilled Oreo crust. Smooth the surface with the back of a spoon. Cover and refrigerate for at least 6 hours, preferably overnight, to set.
- Prepare topping: Whip the double cream to soft peaks. Spread the whipped cream evenly over the set cheesecake using an offset spatula or the back of a spoon.
Notes
- This cheesecake is made in a 20cm (8 inch) springform tin.
- Use full-fat cream cheese for best texture and flavor.
- The US equivalent of double cream is heavy or whipping cream with high fat content.
- Allow melted dark chocolate to cool completely before adding it to the cream cheese mixture to prevent it from melting or curdling the filling.
- Ensure the filling is whipped until it thickens and holds its shape for a smooth, stable cheesecake.
- To release the cheesecake from the tin, run a sharp knife around the edges before releasing the springform. Slide a sharp knife underneath and use a cake lifter to remove it from the base.
- Use a sharp or palette knife to tidy and smooth the edges of the cheesecake.
- Store the cheesecake in the refrigerator; it keeps well for up to 3 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
