No-Bake Red Velvet Cheesecake

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Swirls of red velvet and creamy vanilla all nestled inside an Oreo crust make up this No-Bake Red Velvet Cheesecake.

Indulging in a luxurious dessert doesn’t always require hours of baking and complex techniques. Enter the realm of no-bake wonders with our irresistibly delicious No-Bake Red Velvet Cheesecake. This recipe brings together the rich flavors of red velvet and the creamy decadence of cheesecake, all without the need for an oven. So, roll up your sleeves and get ready to embark on a delightful culinary journey! Let’s make it.

Ingredients:

The Crust:

• 28 Double Stuffed Oreos, crushed
• ¼ cup Salted Butter, melted

The Cheesecake Filling:

• 24 Ounces Cream Cheese, softened to room temperature
• ¼ Cup Sour Cream
• 2 Cups Granulated Sugar
• 1 tablespoon Pure Vanilla Extract
• 1 cup heavy cream, whipped to stiff peaks
• ¼ Cup Unsweetened Cocoa Powder (sifted)
• 1 ounce red food coloring 

Vanilla bean buttercream:  

• ½ Cup Salted Butter, softened to room temperature
• 1 Cup Powdered Sugar, sifted
• 1 Teaspoon Pure Vanilla bean Extract

Homemade dark chocolate heart toppers 

The Crust: Crafting the Foundation

Every great dessert starts with a solid foundation, and our No-Bake Red Velvet Cheesecake is no exception. Begin by crushing 28 Double Stuffed Oreos into a fine crumbs. To bind this base together, add ¼ cup of melted salted butter, infusing a subtle savory note that complements the sweetness to perfection. Press this Oreo-butter crust into the base of a parchment lined springform pan, creating a firm crust. Pop it into the refrigerator to chill while you prepare the cheesecake filling.

The Cheesecake Filling: A Symphony of Creaminess

In a large bowl or standing mixer, blend 24 ounces of softened cream cheese until it is smooth, about 20 seconds. Add ¼ cup of sour cream, 2 cups of granulated sugar, and a tablespoon of pure vanilla extract.

Now, let’s talk about texture. In a separate bowl, whip 1 cup of heavy cream to stiff peaks. This perfect cloud of creaminess will be folded into the cream cheese mixture, creating an airiness that ensures each bite is a not too dense and not too light.

Divide the filling into two bowl. To one part, add ¼ cup sifted unsweetened cocoa powder and several drops of red food coloring. Start with less and add more until the desired red is achieved. In the chilled crust, alternate spoonfuls of the two fillings, creating a mesmerizing swirl effect with a spatula or butter knife. This step not only imparts a visual spectacle but also promises a swirl of flavors in every bite.

Vanilla Bean Buttercream: The Crowning Glory

What’s a red velvet cheesecake without a decadent topping? Enter the Vanilla Bean Buttercream. In another bowl, beat ½ cup of softened salted butter until it achieves a velvety consistency. Gradually add 1 cup of sifted powdered sugar and 1 teaspoon of pure vanilla bean extract, ensuring a silky-smooth texture. Add a splash of half and half if you need it a bit thinner. This luscious buttercream adds a final layer of indulgence, enhancing the overall flavor of this dessert.

Assembly: Bringing It All Together

Once the cheesecake has set, it’s time to add the Vanilla Bean Buttercream. Pipe or spoon the buttercream onto the cheesecake. The combination of creamy cheesecake, chocolatey swirls, and velvety buttercream creates a visual masterpiece as well as a delicious one! For those who crave an extra touch of elegance, consider adorning your creation with homemade dark chocolate heart toppers, adding a delightful contrast and a touch of love.

To make dark chocolate hearts using a silicone mold, begin by melting dark chocolate using a double boiler. Chop the chocolate into small, uniform pieces for even melting. Place the chocolate in the top bowl of the double boiler and stir continuously until smooth. Once melted, carefully pour the dark chocolate into the heart-shaped silicone mold, ensuring each cavity is filled. Gently tap the mold on the counter to remove air bubbles. Place the mold in the refrigerator for at least 30 minutes to an hour to allow the chocolate to set. Once solidified, carefully pop the dark chocolate hearts out of the mold and add them to your cheesecake.

Final Touch: Patience Rewarded

Chill the no-bake red velvet cheesecake in the refrigerator for at least 4 hours or overnight. This step ensures that each layer melds into a perfect union, resulting in a dessert that is truly exemplary.

As you cut into your creation, enjoy the luscious red velvet swirls, the creamy cheesecake, and the velvety buttercream. This is sure to delight anyone this Valentine’s Day.

In Conclusion: A Culinary Triumph

Our No-Bake Red Velvet Cheesecake is not just a dessert; it’s a celebration of simplicity and decadence. Savor the velvety texture, the blend of flavors, and the joy that comes from creating a culinary masterpiece without breaking a sweat (or opening an oven door). Elevate your dessert game with this no-bake wonder that proves you don’t need an oven to create a sweet treat for the senses. Enjoy the indulgence!

Product Links:

Here is one link to all of the products I used in making this cheesecake. I linked the 9-inch springform pan (which comes with pre-cut parchment liners!) the piping bags, piping tip, and heart mold for the chocolate candies. There are also water bath liners for baked cheesecakes which are super handy and reusable (goodbye, tinfoil).

9-Inch Cheesecake Products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

43% Oat Milk Chocolate + Coconut Sugar by Scharffenberger are dairy free + allergen friendly chcolate chunks and would work great in the brownies and the ganache. 

Kite Hill makes a dairy free sour cream for those wanting to recreate the topping without dairy.  

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream. 

Silk Dairy Free Heavy Cream is a great option for the buttercream.

Oreos are naturally vegan (so they are free of dairy), but if you can use this gluten free double stuffed Oreo if you want or need a gluten free crust.

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

Be sure to also check out my wide array of both baked and no-bake cheesecake recipes! My favorites are this Ultimate Peanut Butter Cheesecake, and this No-Bake Biscoff Cheesecake. For the full lineup, simply pop “cheesecake” into the search bar and enjoy the results!