This no-bake red velvet cheesecake is the perfect easy dessert for any special occasion, whether for a Valentine's Day celebration or holiday dessert table. It's fluffy and creamy cheesecake with swirls of vanilla and red velvet on top of an Oreo cookie crust. Finished with homemade whipped cream, it's the ultimate decadent dessert.
This no bake red velvet cheesecake has a smooth, creamy texture that melts in your mouth. The red velvet flavor comes through perfectly-rich and slightly tangy with just the right amount of cocoa.
It's a decadent treat that's not overly sweet, making it a perfect dessert for any occasion.
Besides the taste, the best part about this cheesecake recipe is how easy it is to make. No baking means you can mix everything up quickly and let the fridge do the work. It's perfect for last-minute gatherings and is a showstopper for special occasions like birthdays and holidays.
If you love red velvet desserts, try making red velvet loaf cake, strawberry red velvet cake, red velvet thumbprint cookies, red velvet cut out cookies, or small batch red velvet cupcakes.
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Why You'll Love This Recipe
- Oreo crust-ย The cheesecake sits on a simple Oreo crust, which enhances the mild chocolate flavor of red velvet. I love the flavor combo in these red velvet Oreo brownies and Oreo red velvet cupcakes too.
- No bake cheesecake recipe- No bake cheesecake is much easier to make that traditional cheesecake that is baked in the oven. There's no water bath, and you don't have to worry about the cheesecake cracking! No-bake cheesecakes are lighter and fluffier than their dense baked cousins.
- Marble cheesecake- Half of the cheesecake is plain and the other half is flavored with cocoa powder and dyed red like red velvet cake. The two batters are swirled together, making the prettiest marbled interior that'll make you gasp as you slice it.
Ingredient Notes
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- Oreo cookies- Use regular Oreo cookies for the crust, not Double Stuf because the extra creme makes the crust be too moist from the creme.
- Salted butter- Melt your butter in the microwave and let it cool slightly before adding it to the crust.
- Heavy whipping cream- Make sure to use heavy cream that is at least 36% milk fat so it whips properly. Double cream also works! Unlike the other ingredients here, the heavy cream needs to be COLD so it's easier to whip into stiff peaks.
- Cornstarch- A little bit of cornstarch helps stabilize the whipped cream, helping it hold its stiff peaks.
- Cream cheese- Use full-fat cream cheese. This cream cheese comes in bricks, not in a tub. Cream cheese spread (in a tub) will be too runny, and the cheesecake won't hold its shape. The cream cheese has to be room temperature so it's easy to mix. Pull it out of the refrigerator to soften 1-2 hours before you start baking.
- Granulated sugar- Sweetens the cheesecake and helps hold on to moisture from the sour cream.
- Powdered sugar- I add powdered sugar along with granulated sugar because it helps to thicken the batter a bit for a rich, decadent cheesecake.
- Sour cream-ย This ingredients helps offset the richness of the whipped cream. It needs to be room temperature, so pull it out of the refrigerator with the cream cheese.
- Vinegar- This is a standard ingredient that adds tang to red velvet cake. It enhances the flavor of the cheesecake and helps the cheesecake set. White or apple cider vinegar work.
- Cocoa powder- I usually use natural unsweetened cocoa powder for red velvet, but I opted for Dutch-processed here. It adds a deeper chocolate flavor, which is great for this recipe since only half of the batter has cocoa powder in it.
- Red food coloring- Use gel food coloring for a bright, gorgeous red color. Water based colorings can ruin the thick texture. I used the same food coloring for these red velvet overnight oats.
Substitutions and Variations
- Oreo substitutes- Instead of Oreo crumbs, the crust is delicious made with graham crackers, Biscoff cookies, or vanilla wafers!
- Cornstarch substitute- If you don't have cornstarch, use an equal amount of all purpose flour.
- Sour cream substitute- Plain Greek yogurt is the best substitute for sour cream.
- Vinegar substitute- The acidity from lemon juice also works well.
Step by Step Instructions
Before you start, line a 9-inch springform pan with parchment paper. Set aside.
Step 1: Place the Oreos in a food processor or blender. Pulse to a fine crumb, then stir the cookie crumbs with melted butter in a medium bowl.
Step 2: Tightly pack the cookie mixture into the bottom and up the sides of the pan with a flat-bottom glass or measuring cup. Set the pan in the freezer to chill for at least 30 minutes while you make the red velvet cheesecake filling.
Step 3: Whip cold heavy cream and cornstarch into stiff peaks on medium-high speed in a large bowl with an electric mixer or stand mixer with a whisk attachment. Set aside.
Step 4: With your handheld electric mixer or a stand mixer with a paddle attachment, beat the softened cream cheese and granulated sugar together in a separate bowl on medium speed until smooth and creamy with no lumps.
Step 5: Scrape down the sides of the bowl with a rubber spatula. Then add the powdered sugar, sour cream, vanilla extract, and vinegar. Beat on medium-high until smooth.
Step 6: Gently fold whipped cream into cream cheese mixture with a rubber spatula. Be gentle so you don't deflate the whipped cream. We need that air for a light texture.
Step 7: Scoop half of the cheesecake batter into a separate bowl. Sift in cocoa powder and add the red food dye. Fold until the ingredients are combined and the batter is red.
Step 8: Scoop batter on top of the crust, alternating between white and red. Swirl with a butter knife or skewer for a marbled effect.
Smooth out the top with an offset spatula or spoon, then cover with plastic wrap. Make sure the plastic wrap is not touching the surface of the cheesecake.
Chill in the refrigerator for 6 hours or overnight.
Step 9: Once the cheesecake has set, remove the plastic wrap and carefully release the sides of the springform pan.
If the cheesecake sticking to the pan, run a butter knife under hot water, then gently slide it between the cheesecake and the sides of the pan to help release.
Transfer the cheesecake to a serving plate and pipe dollops of homemade whipped cream or cream cheese frosting on top.
Expert Baking Tips
- Use cold heavy cream. Cold heavy cream is crucial for a light and fluffy texture. When heavy cream is chilled, it whips up more easily and has better structure. For best results, keep the cream in the fridge until you're ready to whip it. You can even chill your bowl and mixer attachments for extra stability!
- Use room temperature cream cheese. This is essential for a smooth and creamy no-bake cheesecake because it blends easily with the sugar and other ingredients, preventing lumps and creating a silky texture. Let the cream cheese sit at room temperature for 1-2 hours, or cut it into small pieces to speed up the process.
- Don't overmix the filling. While it's important mix eveything well, overmixing can cause the cheesecake to deflate.
- Chill the cheesecake. Let the cheesecake chill for at least 6 hours, but overnight is best for a firm, sliceable texture.
Storage Instructions
To store no bake red velvet cheesecake, cover it tightly with plastic wrap or aluminum foil so it doesn't dry out. If it's in a springform pan, wrap the whole pan. For slices, use an airtight container or wrap them individually. Store in the refrigerator for 3-5 days.
Freezing Instructions
Wrap the whole cheesecake or slices tightly in plastic wrap, then in foil, and place them in a freezer-safe bag. Freeze for up to 3 months.
Thaw frozen cheesecake in the fridge overnight before serving.
Frequently Asked Questions
Absolutely! No-bake cheesecakes can be made 1-2 days in advance and stored in the fridge until ready to serve.
Make sure the cream cheese is softened (but not warm), and use cold heavy cream whipped to stiff peaks. Stiff peaks should stand up straight without bending. Also let the cheesecake set properly. Chill it for at least 6 hours, but overnight is best.
Nope! You can simply add the cocoa powder and red food coloring to the whole batch of cheesecake batter. You may need to add a little more food dye for a brighter red color.
Yes! Line a muffin tin with cupcake liners and press the crust mixture evenly into the bottom of each, making sure it's firmly packed. Spoon or pipe the cheesecake filling on top of the crust and smooth the tops. Let them chill in the fridge for at least 6 hours, then decorate with whipped cream and sprinkles!
More Cheesecake Recipes to Try
๐ Recipe
No Bake Red Velvet Cheesecake with Oreo Crust
Equipment
- 1 food processor or blender
- 1 Electric hand mixer or stand mixer
Need Metric or US Customary Measurements?
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Ingredients
Oreo Crust
- 32 Oreo cookies
- 5 tablespoons salted butter melted
Cheesecake Filling
- 300 grams heavy whipping cream cold
- 1 tablespoon cornstarch
- 680 grams full-fat cream cheese room temperature
- 150 grams granulated sugar
- 2 tablespoons powdered sugar
- 62 grams sour cream room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons cocoa powder
- ยฝ teaspoon red gel food coloring
Instructions
- Line a 9-inch springform pan with parchment paper. Set aside.
Oreo Crust
- Place the Oreos in a food processor or high-powered blender. Pulse to a fine crumb.32 Oreo cookies
- Mix crushed cookies and melted butter together in a large bowl. Then tightly press into the bottom and up the sides of the prepared pan with the bottom of a measuring cup. Chill in the freezer for at least 30 minutes.5 tablespoons salted butter
Cheesecake Filling
- Whip cold heavy cream and cornstarch into stiff peaks on medium-high speed with a hand mixer or stand mixer with a whisk attachment, 3-5 minutes. Set the whipped cream aside.300 grams heavy whipping cream, 1 tablespoon cornstarch
- With a hand mixer or a stand mixer fitted with a paddle attachment, beat cream cheese and granulated sugar together on medium speed until smooth and creamy.680 grams full-fat cream cheese, 150 grams granulated sugar
- Scrape down the sides of the bowl with a rubber spatula. Add powdered sugar, sour cream, vanilla, and vinegar. Beat on medium-high speed until smooth with no lumps.2 tablespoons powdered sugar, 62 grams sour cream, 2 teaspoons vanilla extract, 1 teaspoon white vinegar
- Fold whipped cream into cheesecake filling with a rubber spatula. Fold gently to not deflate the whipped cream.
- Scoop half of the batter into a separate bowl. Sift in the cocoa powder and add food coloring. Fold until evenly combined.2 tablespoons cocoa powder, ยฝ teaspoon red gel food coloring
- Scoop the cheesecake batter on top of the crust, alternating between white and red. Swirl with a butter knife or skewer for a marbled effect. Smooth out the top with an offset spatula or the back of a spoon.
- Cover with plastic wrap, but don't let it touch the surface. Chill in the fridge for 6 hours or overnight to set.
- Remove the plastic wrap and carefully release the sides of the springform pan. Transfer the cheesecake to a cake stand or serving platter.
- Top the cheesecake with homemade whipped cream, slice, and enjoy!
Megan Weimer
This cheesecake is so rich and creamy with the perfect red velvet flavor!!