If you’re anything like me and adore the rich, velvety taste of red velvet cake but want to skip the oven, you’re in the right place. This No-Bake Red Velvet Cheesecake Recipe is an absolute game-changer—super creamy, with that signature red hue and a delightful Oreo crust that you’d never guess didn’t require baking. Trust me, once you try this, it’ll become your go-to dessert for parties and cozy nights in!

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Why You’ll Love This Recipe

No Oven Needed: Perfect for warm days or when you just don’t want to heat up your kitchen.
Rich Oreo Crust: The crunchy base adds a chocolaty contrast that makes every bite exciting.
Creamy Red Velvet Filling: Light, fluffy, and perfectly balanced with a hint of cocoa.
Impresses Every Time: Friends and family always ask for seconds—no special skills required!

A slice of pie is shown on a white plate. The pie has three layers: a bottom layer of dark brown crumbly crust, a middle thick layer of smooth red filling, and a top layer of fluffy white whipped cream with soft peaks. A gold fork lies next to the slice on the plate. The setting has a soft gray cloth and a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - No-Bake Red Velvet Cheesecake, Red Velvet Cheesecake, No-Bake Cheesecake, Easy Red Velvet Dessert, Creamy Red Velvet Cake

Ingredients You’ll Need

These ingredients work together beautifully to create a dessert that’s indulgent but surprisingly easy to pull off. Picking quality cream cheese and a full-fat heavy cream really makes a difference in texture and taste, so don’t skimp there!

Flat lay of a neat pile of black and white Oreo cookies, a small puddle of melted golden butter on a white ceramic plate, a thick block of smooth cream cheese, a small white bowl filled with fine white icing sugar, a tiny white bowl holding bright red liquid food colouring, a small white bowl of thick white double cream, a bar of glossy dark chocolate, and three whole brown eggs arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - No-Bake Red Velvet Cheesecake, Red Velvet Cheesecake, No-Bake Cheesecake, Easy Red Velvet Dessert, Creamy Red Velvet Cake

Oreos: Use classic Oreos for that perfect chocolate cookie crunch; no need to remove the filling.
Unsalted butter: Melted to bind the Oreo crumbs effortlessly into the crust.
Full fat cream cheese: At room temperature for smooth blending—this is what makes the filling luscious.
Icing sugar (powdered sugar): Sweetens without graininess, blending smoothly into the cheesecake.
Red food colouring: Just enough to get that vibrant, signature red velvet shade.
Double cream (heavy/whipping cream): High fat content helps the filling whip up firm and light.
Dark chocolate: Melted and cooled, folded into the filling for a subtle chocolatey depth.
Extra double cream for topping: Whipped to soft peaks, it crowns the cheesecake with airy richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this cheesecake my own depending on the occasion or what I have on hand. Feel free to tweak it—this recipe is forgiving and perfect for your creative spin.

Chocolate Lovers’ Twist: I sometimes swirl extra melted chocolate on top before chilling for a marbled effect that my family adores.
Berry Boost: Adding fresh raspberries or strawberry compote on top brings a tart freshness that balances the richness perfectly.
Dairy-Free Adaptation: Try substituting cream cheese with a plant-based version and use coconut cream instead of double cream; it’s worked well for me when guests have dietary needs.
Mini Cheesecakes: I’ve made individual portions in jars or muffin tins for parties, which are always a hit and make serving simple.

How to Make No-Bake Red Velvet Cheesecake Recipe

Step 1: Create the Perfect Oreo Crust

Start by blitzing your Oreos in a food processor until they’re fine crumbs—it’s okay if some slightly bigger bits remain, they add nice texture. Combine the crumbs with melted butter until the mixture looks like damp sand; this helps it bind without getting soggy. Press it firmly into an 8-inch springform pan, even bringing some crumbs up the sides for a nice border. Pop it in the fridge to chill while you whip up the filling. Pro tip: Press firmly so the crust holds together when sliced.

Step 2: Whip Up the Creamy Red Velvet Filling

Melt the dark chocolate gently using a double boiler—you don’t want it too hot, just melted and smooth, then set it aside to cool. In a separate bowl, beat your room-temp cream cheese with the powdered sugar until silky smooth. Add red food colouring next, then the double cream. Use a handheld whisk and beat it until it thickens and holds its shape—you’re looking for soft peaks here, not a runny mess. Finally, fold in the cooled melted chocolate gently with a spatula; this step keeps the filling light and airy rather than dense.

Step 3: Assemble and Chill

Pour that luscious red velvet filling over your chilled Oreo crust and smooth it out with the back of a spoon or an off-set spatula. Cover the cake with plastic wrap and refrigerate for at least 6 hours, though overnight is best if you can. This chilling is where the magic happens — the cheesecake firms up and the flavors meld into something truly special.

Step 4: Whip the Topping and Finish

Right before serving, whip the remaining double cream to soft peaks. Pile it generously on top of your set cheesecake and use an off-set spatula or spoon back to spread it evenly. This topping adds a lovely lightness and makes the whole thing look picture-perfect. If you want, sprinkle a few Oreo crumbs or red velvet cake crumbs on top for extra flair.

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Pro Tips for Making No-Bake Red Velvet Cheesecake Recipe

Room Temperature Ingredients: Let your cream cheese come to room temp to avoid lumps and get that smooth filling every time.
Cool That Chocolate: Always let melted chocolate cool before folding it in—warm chocolate will melt the cream and ruin the texture.
Don’t Rush the Chill: The longer you chill (overnight if possible), the firmer and more set the cheesecake becomes, making slices cleaner and prettier.
Release Like a Pro: Use a sharp knife to carefully loosen the edges before releasing the springform pan to keep those beautiful edges intact.

How to Serve No-Bake Red Velvet Cheesecake Recipe

A heart-shaped dessert with three layers on a black plate over a white marbled surface; the bottom layer is dark brown, crumbly chocolate crust, the middle layer is thick and smooth red velvet filling, and the top layer is soft, fluffy white cream. A gold fork is gently cutting into the cream layer from the right side. The background is blurred dark with soft lighting. Photo taken with an iphone --ar 2:3 --v 7 - No-Bake Red Velvet Cheesecake, Red Velvet Cheesecake, No-Bake Cheesecake, Easy Red Velvet Dessert, Creamy Red Velvet Cake

Garnishes

I love topping mine with a handful of crushed Oreos or fresh raspberries for a pop of color and extra texture. A light dusting of cocoa powder or some white chocolate shavings also looks gorgeous and adds a little flair without overpowering the flavors.

Side Dishes

This cheesecake pairs beautifully with a simple cup of coffee or even a glass of chilled sparkling wine for celebrations. If you want something fresh on the side, a scoop of vanilla bean ice cream or a small bowl of mixed berries balances the richness nicely.

Creative Ways to Present

For birthdays or holidays, I like to pipe some extra whipped cream rosettes around the edges and add edible glitter or candy pearls. Serving individual portions in clear dessert cups layered with extra Oreo crumbs makes for an elegant, fuss-free presentation when you’re entertaining guests.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container or keep the cheesecake covered tightly with plastic wrap in the fridge. It stays fresh for up to three days, so it’s perfect for prepping ahead for a weekend treat or after-dinner indulgence.

Freezing

I’ve frozen this cheesecake several times without losing that creamy texture. Just wrap it securely in plastic wrap and then foil to prevent freezer burn. When you’re ready, thaw it in the fridge overnight for best results.

Reheating

This cheesecake is best enjoyed cold, so I don’t recommend reheating. If you want it to soften just a bit, take it out of the fridge about 15-20 minutes before serving for a creamy, melt-in-your-mouth experience.

FAQs

Can I use a different crust instead of Oreo for this cheesecake?

Absolutely! While the Oreo crust adds a delicious chocolatey crunch, you can swap it for graham cracker crumbs, crushed digestive biscuits, or even a nut-based crust if you prefer. Just make sure to mix whatever crust base you choose with enough melted butter to bind it well.
Do I have to use red food coloring in the filling?

You don’t have to, but red food coloring gives this cheesecake its signature red velvet appeal. If you want, you can use natural alternatives like beet juice powder or skip it altogether, but keep in mind the vibrant color is part of the fun and presentation.
How long can I keep this cheesecake in the fridge?

Stored properly covered, this no-bake cheesecake will stay fresh and delicious in the fridge for up to 3 days. Beyond that, the texture may start to change and it’s best enjoyed sooner rather than later.
Can I make this recipe vegan or dairy-free?

Yes, with some ingredient swaps! Use dairy-free cream cheese alternatives and coconut or cashew cream instead of double cream. The crust can remain the same if you’re okay with Oreos (some are vegan-friendly), or use other vegan cookie options. Just note the texture and flavor will be slightly different but still delicious.
Why does my filling sometimes turn out runny?

This usually happens if the cream cheese isn’t fully at room temperature or the filling wasn’t whipped long enough to hold shape. Make sure to beat the cream cheese and sugar well before adding the cream, and don’t rush the whipping step—it’s key to achieving that perfect thick texture.

Final Thoughts

This No-Bake Red Velvet Cheesecake Recipe has become one of my personal favorites—not only because it tastes incredible, but because it’s so easy to make and foolproof. I love sharing it with friends who are always amazed it didn’t come out of the oven. If you’re looking for a show-stopping dessert that’s rich, creamy, and perfect anytime, you’ve got to try this one. I promise, it’ll be a new staple in your dessert rotation!

No-Bake Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 118 reviews

Author: Emily
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 6 hours 30 minutes
Yield: 12 slices 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Print Recipe

Description

This Exquisite Red Velvet Cheesecake is a no-bake dessert featuring a rich and creamy red velvet filling atop a crunchy Oreo crust, topped with fluffy whipped cream. Perfect for impressing guests or treating yourself, this elegant cheesecake combines vibrant red color, luscious cream cheese, and decadent dark chocolate, all set effortlessly in the fridge.

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)

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Instructions

Prepare the 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 crumb mixture evenly into the base and slightly up the sides of a 20cm (8 inch) springform baking tin. Place it in the fridge to chill while preparing the filling.
Melt the dark chocolate: Set a glass bowl over a saucepan of simmering water ensuring the bowl does not touch the water. Melt the dark chocolate gently and then leave it to cool completely.
Make the red velvet filling: Using a handheld electric whisk, beat the room temperature cream cheese with icing sugar until smooth. Add red food colouring and double cream, then whisk the mixture until it thickens and holds its shape. Fold in the cooled melted chocolate gently using a spatula.
Assemble and chill: Pour the red velvet filling over the chilled Oreo crust, smoothing the surface with the back of a spoon. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set.
Prepare the topping: Whip the 300 ml double cream to soft peaks. Once the cheesecake is set, spread the whipped cream evenly over the top using an offset spatula or the back of a spoon.
Serve: To release the cheesecake from the tin, run a sharp knife around the edges before unlocking the springform. Lift the cheesecake gently off the base using a cake lifter or spatula. Smooth edges using a sharp or palette knife as desired.

Notes

This cheesecake was made in a 20cm (8 inch) springform tin.
Use full-fat cream cheese for the best texture and taste.
The US equivalent of double cream is heavy or whipping cream; choose one with a high fat content.
Allow the melted dark chocolate to cool before mixing it into the cream cheese filling to prevent curdling.
Beat the filling mixture until it thickens and holds its shape for a firm set.
Run a sharp knife around the cheesecake edges before releasing it from the tin to prevent sticking.
To tidy the edges, smooth the cheesecake with a sharp knife or palette knife carefully.
Store the cheesecake in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 420
Sugar: 30 g
Sodium: 210 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: 105 mg