Description
This no-bake Exquisite Red Velvet Cheesecake features a rich Oreo crust topped with a creamy red velvet filling infused with dark chocolate. Finished with a cloud of whipped cream, this elegant dessert requires no baking and is perfect for special occasions or satisfying your sweet tooth with minimal effort.
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 teaspoon red food colouring
- 150 ml double cream (heavy/whipping cream)
- 100 g dark chocolate
Topping
- 300 ml double cream (heavy/whipping cream)
Instructions
- Prepare Oreo Crust: In a food processor, blitz the Oreos until they become fine crumbs. Add the melted butter and mix until the mixture resembles wet sand. Press the crumbs firmly into a 20cm (8 inch) springform baking tin, taking the crumbs slightly up the sides of the tin. Place the tin into the fridge to chill while preparing the filling.
- Melt Chocolate: Melt the dark chocolate in a glass bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Allow the melted chocolate to cool completely before using.
- Make Red Velvet Filling: Using a handheld electric whisk, beat the room temperature cream cheese with icing sugar until smooth and creamy. Add the red food colouring and double cream, then continue whisking until the mixture thickens and holds its shape. Gently fold in the cooled melted dark chocolate with a spatula, incorporating it evenly without deflating the mixture.
- Assemble the Cheesecake: Spoon the red velvet filling onto the chilled Oreo crust and smooth the surface with the back of a spoon. Cover and refrigerate for at least 6 hours, preferably overnight, to set firmly.
- Prepare Topping: Whip the 300 ml double cream to soft peaks using an electric whisk. Dollop and spread the whipped cream over the set cheesecake using an off-set spatula or the back of a spoon for an even finish.
- Serve and Store: To release the cheesecake, run a sharp knife around the edges before releasing the springform. Use a knife or palette knife to tidy edges if desired. Store the cheesecake in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
- This cheesecake is made in a 20cm (8 inch) springform tin.
- Use full-fat cream cheese for best texture and flavor.
- Double cream in the UK is equivalent to heavy or whipping cream in the US, which should have a high fat content.
- Always allow melted dark chocolate to cool before folding it into the filling to prevent curdling.
- Beat the filling mixture thoroughly until it thickens and holds its shape to ensure a stable cheesecake.
- To remove the cheesecake cleanly from the tin, run a sharp knife around the edge before releasing the spring, and then lift the cheesecake carefully from the base with a cake lifter.
- Use a sharp or palette knife to smooth and tidy the cheesecake edges for a professional finish.
- Store the cheesecake in the fridge for up to 3 days or freeze it for up to 3 months to maintain freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
