Creamy and delicious and oh so pretty!
Red Velvet no-bake Cheesecake
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There are so many reasons I love this cheesecake,
it all starts with Oreos, oh how I love how easy it is to make a crust with them.
Someone asked me if you need to scrape the filling out of the cookies, oh no. Just pop them in a food processor or chopper and add a little butter and chop them into crumbs!
Then you mix cream cheese, sugar, some flavors, and colors and you’re all set.
In no time, you’ll have this assembled and ready to go in the fridge to chill.
No baking, no testing to see if it’s done. its’ easy and I bet you can find at least one person you can share it with, you can slice it up and enjoy it with company, bring a piece to all your neighbors (trust me, they like when you stop by with treats in hand) or simply enjoy a piece a day for the week.
Cream Cheese Frosting Recipe HERE. There will more than enough frosting to decorate the cake, even if you cut the recipe in half.I usually keep it in the fridge and use it to top other baked items I make that week. So feel free to make 1/2 batch if you won’t use more than for the cake.
I used an 864 frosting tip, and made an “S” share and then started the next “S” over the end of the previous “S” to create a pretty swirled chain on the outer edge of the cake.
I like this tip because it’s very large and creates a really nice thick edge of frosting to enjoy with your cake.
Alternatively, you can spread the frosting over the top of the cake and add some fun sprinkles or chocolate chips, if you don’t prefer using a piping bag and decorating.
The first photos I took, the cake was chilled but I warmed the knife so it would slide through the cake easily. This slice the cake was cold but I didn’t warm the knife, and I like this slice better! Any way you SLICE it, it’s yummy!
- 4 - 8oz packages cream cheese (room temperature)
- 1 cup sugar
- 2 teaspoons vanilla
- ½ cup heavy cream
- ½ cup chocolate chips (Melted)
- 2 tablespoons red velvet baking emulsion or red color
- 2 tablespoons dry buttermilk
- 12 Oreos
- 2 tablespoons butter
- In a food processor chop Oreos with butter until it's a moist crumble.
- Press mixture into an 8-inch springform pan.
- Place pan in the fridge while you mix filling.
- In a mixer bowl whip cream cheese until smooth.
- Add in sugar and mix for 1 minutes and scrape sides to be sure all sugar is mixed in well on medium speed.
- Add in vanilla, heavy cream, red velvet emulsion or coloring, and dry buttermilk and melted chocolate.
- Beat on medium-high until everything is completely combined.
- Pour batter into springform pan over crust and be sure to tap the pan on the counter to remove any air bubbles.
- With an offset spatula spread the top smooth.
- Put in fridge for minimum 6 hours.
red coloring-I use Americolor Food Coloring Gel
dry buttermilk-Saco Dry Buttermilk
chocolate chips (I use Ghiradelli 60%) they have a delicious deep rich flavor.
Take a look at these other great RED VELVET RECIPES:
Red Velvet Cut out Cookeis with Red Velvet Icing
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~Diane
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Tricia @ Saving room for dessert says
Love cheesecake and these no-bake recipes are perfect for any occasion. Love this red color and cookie crust!
Andie Tuggle says
How would you recommend substituting the dry buttermilk?
Diane says
there is no substitute, real buttermilk will make the recipe to liquidy for the amount you’d need to equal the tanginess of the dry. It’s readily available in the baking aisle of grocery stores and Walmart. If you don’t want to use it, the finished result just won’t have the tanginess of red velvet, but the recipe would taste fine.
Daniel says
Recipe states 4 packages of cream cheese. How many grams in each package? Thanks
Diane says
In the US 1 package of cream cheese is 8 oz (226.79 grams)
Tracia says
Can these be made ahead of time and frozen? I know freezing the chocolate is not recommended, but what about making the truffles and freezing them before dipping them in chocolate?