Red Velvet no-bake Cheesecake
Ingredients
- 4 - 8 oz packages cream cheese room temperature
- 1 cup sugar
- 2 teaspoons vanilla
- 1/2 cup heavy cream
- 1/2 cup chocolate chips Melted
- 2 tablespoons red velvet baking emulsion or red color
- 2 tablespoons dry buttermilk
Crust
- 12 Oreos
- 2 tablespoons butter
Instructions
- 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.
Notes
red velvet baking emulsion-I use LorAnn's available online and in baking stores
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.
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.