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)
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
