No-Bake Red Velvet Cheesecake (Oreo Crust + Chocolatey Velvet Filling)

This no-bake Red Velvet Cheesecake is the kind of dessert that makes people say “WAIT… you made this?!” It has a buttery Oreo cookie crust, a rich-yet-light chocolate cream cheese filling with that signature red velvet vibe, and a fluffy whipped cream crown with chocolate shavings. Perfect for holidays, birthdays, Valentine’s Day, or anytime you want a dessert that looks bakery-level with surprisingly simple steps.

table of contents

Time & Servings

• Prep: 30 minutes
• Chill/Set: 5–6 hours (best overnight)
• Total: ~6 hours
• Servings: 12–16
• Calories: ~540 per slice (based on 12 servings)

Ingredients

Oreo Base

• 200g (7 oz) Oreo cookies
• 60g (4 tbsp) unsalted butter, melted

Red Velvet Cheesecake Filling

• 2 tsp unflavored gelatin powder
• 2 tbsp water
• 1 cup heavy/thickened cream (cold)
• 500g (1 lb) block cream cheese, softened
• 3/4 cup caster/superfine sugar
• 1 tsp vanilla extract
• 150g (5 oz) 70% dark chocolate, melted & cooled 3 min
• 6 tsp red food coloring (gel recommended—especially UK/EU)

Whipped Cream Topping

• 1 1/4 cups heavy cream (cold)
• 3 tbsp caster sugar
• 1 tsp vanilla extract

Chocolate Finish

• 2 tbsp shaved/grated dark chocolate

Tools You’ll Need

• 20cm / 8″ springform pan
• Food processor (or zip bag + rolling pin)
• Mixer (hand or stand)
• Parchment paper + spatula
• Small bowl for blooming gelatin

Instructions (Pinterest-friendly + foolproof)

1) Prep the Pan (Easy Removal Hack)

1. Flip the springform base upside down (no lip = easier lifting).
2. Lightly butter base, press parchment on top.
3. Clip on the sides, letting parchment stick out.
4. Line sides with parchment too.

2) Oreo Cookie Base

1. Blitz Oreos into fine crumbs.
2. Add melted butter and blitz again.
3. Press firmly into the pan (use a flat-bottom cup).
4. Chill while you make filling.

3) Bloom the Gelatin

1. Add water to small bowl. Sprinkle gelatin over surface.
2. Stir and rest 5 minutes (it becomes rubbery).
3. Microwave 15 seconds, stir until liquid.
4. Cool 3–5 minutes (must be liquid when added—re-melt if needed).

4) Make the Red Velvet Filling

1. Whip 1 cup cream to stiff peaks (2–3 min). Set aside.
2. Beat cream cheese + sugar 2 minutes until fluffy.
3. Add gelatin liquid + vanilla; beat 30 seconds.
4. Add lukewarm melted chocolate + red coloring; beat 1 minute.
5. Fold in whipped cream: 1/3 first, then the rest gently.

5) Chill to Set

1. Pour filling into pan, smooth top.
2. Refrigerate 6 hours minimum (overnight is best).

6) Decorate

1. Release springform. Slide cake off using parchment.
2. Whip topping cream + sugar + vanilla until softly whipped.
3. Pile whipped cream in the center leaving a border.
4. Sprinkle chocolate shavings. Slice + serve!

Pro Tips (Make it Look Like a Bakery Cake)

• Use gel coloring for a deep burgundy red (especially UK/EU).
• Melted chocolate should be lukewarm, not hot—hot chocolate can loosen filling.
• For clean slices: wipe knife between cuts + warm blade briefly.
• Want make-ahead topping? Use stabilized whipped cream.

Conclusion

If you want a no-bake dessert that looks expensive, this Red Velvet Cheesecake is the one. It’s creamy, chocolatey, dramatic in color, and totally “special occasion” energy—without turning on the oven.